BAKING cakes and sweet bakes CHOCOLATE

Brownies from Baked NYC

September 18, 2009
Super Rich, Fudgy, Gooey, Intensely Chocolatey Baked Brownies
Okay, so these really aren’t from Baked, NYC, but from their book, Baked: New Frontiers in Baking. And truth be told – these are the best brownies I’ve come by in a long, long time; I have fallen in love with brownies all over again! (If you think I’m exaggerating, go check with Oprah). As if the brownies weren’t delicious on their own, I gilded the lily by making three variations of them – walnut, chocolate chip, and hold your breath – Dulce de Leche! I’ve gobbled down too many brownies to publicly admit and I only wish I had the foresight to save a piece just so I don’t miss them terribly while writing this post.
Super Rich, Fudgy, Gooey, Intensely Chocolatey Baked Brownies

just look at the pockets of Dulce de Leche!

I absolutely loved how the Black Forest Cookies turned out the last time I tried a recipe from the Baked book so I blindly followed the recipe without making any major changes ( I granulated sugar instead of ½ a cup of light brown sugar because of lack of availability). Love this book – strongly recommend it!

I began by putting things for the recipe and squealed as I weighed out the ingredients – 11 heavenly ounces of 60% cacao chocolate. Oh the joy, the joy! And 5 eggs? This has got to be R.I.C.H.! And don’t forget, we’re making three types to make it all the more fun!
Cocoa, chocolate and brownie batter
three type – walnut, chocolate chip and Dulce de Leche!

Just look at the ooey-gooey brownie – I mean, really, how can you not feel like running to the pantry to check if you’ve got enough chocolate or flour to make this? Go ahead, you know everyone wants you to. And then thank me, the baked boys and everyone in between.

Here you go…!

Super Rich, Fudgy, Gooey, Intensely Chocolatey Baked Brownies
Adapted from: Baked
Yield: 24 bars

1 1/4th cup all-purpose flour
1 tsp salt
2 tbsp dark unsweetened cocoa powder
11 oz. / 310g dark chocolate (60-72% cacao)
1 cup / 2 sticks / 225 g butter
2 cups / 400g granulated sugar
5 large eggs
2 tsp vanilla extract

Additional toppings:
Chocolate chips
Dulce de Leche

  1. Preheat oven to 350°F/175°C. Butter a 9×13 baking pan or line it with baking parchment (I used a 9×9 square, light coloured tin).
  2. Whisk the flour, salt and cocoa together. If you’re going to be using salted butter, you should skip the salt here.
  3. In a large bowl put together the butter and chocolate and set it over a pan of simmering water until the chocolate and butter are completely melted and smooth. Add the sugar and stir so that it dissolves faster and is well combined.
  4. Once the mixture is at room temperature, add in 3 eggs and whisk until combined. Add the remaining two eggs and vanilla.. Do not overbeat!
  5. Fold in the flour mixture into the bowl ful of chocolate goodness until just combined. Again, don’t overdo – better to have a few streaks of flour than an overmixed batter.
  6. Pour the batter into the tin and top a third with chopped walnuts, another third with the chocolate chips and the final third with dulce de leche spooned over (this being dense will sink into the brownie batter giving you gorgeous pockets of South American goodness in every bite).
  7. Bake for 30 minutes until a wooden skewer comes out without being drippy (it won’t be all that clean in the dulce de leche section – this will always be gooey!)
  8. Remove from the oven and let it cool completely before cutting into pieces.
Tip: A brownie will continue to cook even after you’ve removed it from the oven. So it’s okay to remove it when it’s just slightly underdone. Wait until it’s completely cooled to cut.

Storage: Tightly covered, these will keep for 3 days. Sometimes these even get better after 24 hours. But don’t really bother because they’ll be gone in a flash.
Update: Try grinding the sugar in a food processor so that  you attain a finer texture. This way you won’t have any sugar that sink to the bottom.


  • Reply MaryMoh September 18, 2009 at 1:23 AM

    Absolutely mouth-watering pictures. I would go mmmmmmmmm at every bite. Every choc lovers must go for this one. Looks so chocolaty and moist.

  • Reply Disha September 18, 2009 at 9:48 AM

    Shaheen! Thank you for posting these! My to-bake list is growing longer and longer!! Will be making these soon!

  • Reply Divina Pe September 18, 2009 at 6:21 AM

    This is a must-have brownie. Irresistible and sexy.

  • Reply Nags September 18, 2009 at 7:38 AM

    oh my! i am yet to try your black forest cookies and here you are with another must-try!

  • Reply Helene September 18, 2009 at 9:56 AM

    I love brownies and like to try new recipes. Love the pics.

  • Reply oneofagrind September 18, 2009 at 10:18 AM

    Va-va-voom! Sexy brownies! Matt and Renato ROCK!! :D

  • Reply Heidi Leon Monges September 18, 2009 at 11:06 AM

    wow, this looks very addictive!!!

  • Reply pRiyA September 18, 2009 at 8:33 PM

    Hey Purple Foodie, thanks to you egging me on with you beautiful pics of Nutella with everything, I went and smeared Nutella, from a newly bought jar, on warm Banana bread (like you did on the pound cake). I skyrocketed into chocolate and sugar oblivion and landed back just now.
    Do check out the pictures on BOTH my blogs.

  • Reply pRiyA September 18, 2009 at 8:35 PM

    One dose of chocolate is never enough for you is it? It always has to be triple and friple chocolate. I totally understand.

    And if you smeared these brownies with Nutella, I'd totally understand too…

  • Reply stephchows September 18, 2009 at 8:45 PM

    wait till it's cool to cut… how am I supposed to control myself?? :D

  • Reply Parita September 18, 2009 at 9:39 PM

    Divine! would love to gobble them down with some Dulce de Leche

  • Reply Barbara September 19, 2009 at 12:47 AM

    Can anything be better than dulce de leche? I just made the cheesecake squares with it. Delish! Now I will try your brownies.

  • Reply mona September 19, 2009 at 12:19 AM

    OMG! you are teasing me!!!! Gorgeous clicks. Bookmarked to try.

  • Reply Jen @ My Kitchen Addiction September 19, 2009 at 6:45 AM

    Wow – these brownies look phenomenal! I have never been to Baked, but now I must go! Until then, I think I will make these brownies to hold me over. :)

  • Reply Anonymous September 19, 2009 at 7:01 AM

    can one buy dulce de leche in bombay? Anne

  • Reply The Purple Foodie September 19, 2009 at 9:42 AM

    Priya: Hehe I'm happy you're in Nutella heaven. I feel like I'm a kid being reprimanded by a teacher for a chocolate addiction. :P

    Stepchows: yes, that is the hardest part! I just scoop out some brownie from the corners because I can't wait either!

    Barbara: Oooh dulce de leche with cheesecake? Nice!

    Anne: You cannot buy Dulce de Leche, but you can just as easily make it with a can of Amul condensed milk. Here is how: Dulce de Leche.

  • Reply Ramya Kiran September 19, 2009 at 4:22 PM

    Oh my god.. Brownies look scrumptious!!!!

  • Reply kiss my spatula September 20, 2009 at 7:46 AM

    these are just heavenly. pure heaven!

  • Reply nandini September 20, 2009 at 12:06 PM

    wow !!! this certainly looks fudgy and divine… Sure gonna try this!

  • Reply Y September 20, 2009 at 2:09 PM

    Looks great! The Baked brownie recipe is my current favourite. Also love the black forest cookies :)

  • Reply Cheri September 21, 2009 at 2:06 PM

    Oh my, do these ever look delicious! I am loving all the recipes you are posting lately. I am wanting to make each and every one.

  • Reply cherry2cherry September 22, 2009 at 12:46 AM

    I just tuned in, saw the pictures of your brownies and they are in the oven baking. I can't wait to taste them. They smell fabulous!

  • Reply cherry2cherry September 22, 2009 at 1:07 AM

    Well, I am taking my brownies out of the oven. They seem very undercooked in the center. I baked them for 35 minutes. I am afraid I will over cook them if I leave them in the oven too long. I guess I will take my chances and try them as they are. Hopefully they will not be molten lava brownies.

  • Reply The Purple Foodie September 22, 2009 at 9:19 AM

    cherry2cherry: WOW you're awfully quick! 35 minutes and still not done? Surprising. Getting an oven thermometer to check the temperature of the oven might be helpful. If I feel my brownies are underbaked, yet I fear overbaking them, I turn off the oven and let them sit in there for another 7-10 minutes. Do let us know how they turned out for you eventually!

  • Reply ChichaJo September 22, 2009 at 4:22 PM

    These look over the top in the best possible way! Dulce de leche…bring it on!

  • Reply petite nyonya September 28, 2009 at 9:34 PM

    These brownies are truly delectable. Wish I could have a couple of them now. Looks great!

  • Reply Anonymous October 2, 2009 at 7:19 PM

    trying to make these brownies. however the sugar refuses to dissolve. Please help!

  • Reply The Purple Foodie October 2, 2009 at 7:25 PM

    Anon: Uh oh, how coarse is the sugar? Just keep stirring until it is at least 70% dissolved. The rest will melt while being baked. I hope this helps!

    And the next time, you could grind the sugar in a food processor before dissolving it.

  • Reply Anonymous October 2, 2009 at 7:26 PM

    thank you for the quickk reply… its regular indian granulated sugar. do i continue to heat the chocolate mixturee??

  • Reply The Purple Foodie October 2, 2009 at 7:33 PM

    You can can let the chocolate mixtire be warm while most of the sugar has dissolved. However, make sure to let it cool completely before adding the eggs (you don't want a end up with scrambled eggs!)

    HLet me know how they turn out for you!

  • Reply Anonymous October 2, 2009 at 7:37 PM

    its taken me more than an hour to dissolve the sugar.. and its yet not done =(. probably have done something wrong.. hoopefulyy they will turn out fine! thankss =)

  • Reply The Purple Foodie October 2, 2009 at 10:40 PM

    I'm sure in the end they were delicious! It turned out absolutely fine for me. Thanks for reporting back, I will update this post :)

  • Reply Lauryn October 12, 2009 at 7:50 PM

    these look incredible!! I am going to make them very soon!!! YUM!

  • Reply Srivalli December 13, 2009 at 10:36 PM

    This is pure sin!!!..:))..but I am ready to sin ok…send it along..

  • Reply The Purple Foodie February 13, 2010 at 5:19 PM

    Hi Fazela. Sorry for the really late response. I use Cadbudy cocoa powder. Can't wait to get my hands on some Callebaut though!

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  • Reply Achala June 19, 2010 at 1:17 PM

    Hey Shaheen! am making your rosemary and garlic foccacia, wanted to check if i add sun dried tomatoes to the flour mix, will the dough rise, or should it be added later. Also have covered the dough with a damp muslin cloth and kept it in a cool dark place, does it really need to be refrigerated?


  • Reply The Purple Foodie June 19, 2010 at 9:17 PM

    Just make sure to add the sundried tomatoes in the final stage, that is – after you’re done nkneading, just mix the tomatoes into the dough and let it rise before you bake it. It’s okay to cover it with a dam p cloth at room temperature if you’re going to be baking on the same day- refrigeration is for when you keep the dough overnight.

  • Reply Neeta June 28, 2010 at 11:27 AM

    Is 11oz dark chocolate equivalent to about 300 gms?

  • Reply The Purple Foodie June 28, 2010 at 4:47 PM

    Yes, Neeta, that’s right! :)

  • Reply debi July 22, 2010 at 2:37 PM

    hey, made them- they are gooey, b ut i added normal sugar adn not granulated and hence i think the sugar settled down as chunks.. :( scoping the walnut broniw out of the form and eating which is not bad but i need it to look pretty the way it tastes. Please confirm if me using normal sugar was the result of sugar chunks?? can i use castor sugar or fine processed sugar for easy menting??

    • Reply The Purple Foodie July 22, 2010 at 9:33 PM

      yes these are the gooey kind. that’s the same problem a reader faced, and so did I on my second attempt. After that I’ve made sure to grind the sugar to a finer texture before proceeding. I’m updating this post to reflect the change in method. I think it’s just safer to grind the sugar than using caster sugar because that will give you a finer texture.

  • Reply debi July 22, 2010 at 2:38 PM

    hell, Debi not from INDIANA but INDIA :)

    • Reply The Purple Foodie July 22, 2010 at 9:29 PM

      haha maybe Accenture has configured it to reflect the US IP :)

  • Reply Debi July 22, 2010 at 10:42 PM

    :P.. no i was using a US proxy… hehe!!! a silly question under cover ** how did you know i was from accenture??**

    well thanks a ton for the quick reply. i have tried your cheese pie and it was absoloutely delicious.. next time i am goign to make it on a loose base pan.. :) i am abt to try few of your receipe and would leave you comments and experience and doubts if i face.. hope you could guide me thru..

    take care..happy week-Ending

    • Reply The Purple Foodie July 22, 2010 at 11:24 PM

      Sure thing! Well, I keep a close on my readers.

      Now that I’ve spooked you out enough (and probably dettered you from commenting at work ;)), I get all that information in my email when I get notified about new comments. Will forward it to you.

  • Reply burnt muffin » BAKED brownies October 20, 2010 at 8:33 AM

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  • Reply preeti November 6, 2010 at 10:30 AM

    Hi The brownie turned out beautiful and all wree stumped whoever had it just while mixing the sugar would not mix well nevertheless i just put it into the oven wit the sugar crystals however needed to know if i could grind the sugar instead as i wasted a whole hour mixing the stuff!!! Very yummy i must say i loved it and so did all my family members thanx! love

  • Reply Meenal November 8, 2010 at 1:47 PM

    Hey Shaheen

    Why do my chocolate chips sink in the bottom of the pan & nothing appears on the brownies finally

  • Reply Deeps November 16, 2010 at 10:02 PM

    Your recipes look to tempting to try like now…
    Could you please tell me how to replace eggs in the baking for a vegetarian without eggs?

  • Reply Kari November 25, 2010 at 11:42 PM

    I discovered your blog today, while trailing through others and the your fantastic photos and super blog design had me hooked! I was looking for a fail-safe brownie recipe and these looked so decadent, I did ‘run to the pantry to check if I had enough chocolate or flour to make this’ =P
    I followed the recipe to a T. right down to grinding the sugar. Only instead of chocolate chips, I chopped up some cooking chocolate as a topping (which was a fantastic idea considering the major chocolate burst in these already chocolaty brownies).
    I love love how these came out. Rich, dark, fudgy and goey – these were devoured completely! This is the only brownie recipe I am allowed to make henceforth ;)
    Thank you so much and keep up the fantastic work. Can’t wait to work through the recipes!

  • Reply pooja January 15, 2011 at 10:40 AM

    hi ur blog inspired me to start baking…i always loved to but never really tried my hand at it as much as i wanted to…..thanks you for that..
    the first thing i tried were these delicious brownies….the end result was fantastic..absolutely loved them..
    though i had the same problem as cherry2cherry …parts of mine too stayed uncooked even after 35 mins…i took it out n baked it again at abt 160 degree C ..they seemed a lil better but the edges started to i took it out…
    what do you think could have gone wrong?
    thank you again for all the inspiration :-)

    • Reply The Purple Foodie January 31, 2011 at 2:05 PM

      Hi Pooja, I’ve made this several times, and haven’t really faced the problems you are talking about. THe thing with brownies is that they continue to cook even after you’ve pulled them out of the oven… so you need to be a little more patient instead of popping them back into the oven.

      • Reply pooja February 13, 2011 at 10:02 AM

        thanks a lot…will try making them again and let you know how it goes..
        thank you again :-)

  • Reply Swimsuit Girls January 18, 2011 at 1:05 AM

    Great post. I was checking constantly this blog and I am impressed! Very useful information particularly the last part :) I care for such info a lot. I was seeking this particular info for a long time. Thank you and best of luck.

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  • Reply priya March 2, 2011 at 3:53 PM

    hey can u giv us a variation instead of eggs for brownies or otherwise for all veges here

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  • Reply Sarita May 12, 2011 at 1:03 PM

    The Nigel Slater Muddy Brownies required baking powder. But I can see that this recipe does not call for baking powder.. Can you please explain why this is so? And how it affects the final product?

  • Reply LemonTree June 12, 2011 at 6:14 PM

    Hi Shaheen, i tried these brownies with amazing results :-). i halved the recipe and mixed up the measurements a bit…instead of 2 1/2 eggs, i used 3, with an additional teaspoon of cocoa powder. i also powdered the sugar and threw in the remaining granulated pieces which gave me tiny bits of crunch here and there. i thought the grain sugar wouldnt taste good but my friends loved the surprise crunch!! thanks for the recipe.

  • Reply Eileen Goodall July 7, 2011 at 2:56 AM

    Hi from a cold, rainy and windy England -Thank you so much for your brownie recipe which I converted slightly, using 3 large eggs and half all the other ingredients, then finishing them off with glace cherries and white and milk chocolate chips, they are bliss and I have 2 very VERY happy kids – I thank you also for yout passion for food which I too feel keep up the good work :)

  • Reply Madhavi July 14, 2011 at 9:16 PM

    This page was literally torturing me for a while. You see the effort of not yielding to temptation failed. Home alone makes it even more calling for some brownie comfort and now am indulging in Brownie heaven. :) Thanks for sharing!

  • Reply Megan May 8, 2012 at 1:01 PM

    The brownies sound divine and I can’t wait to make them. Can you please clarify “all purpose flour” in the U.K. we have Plain or Self Raising flour. Which of these would you use.
    Love the purple foodie site.

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  • Reply Simran Namrata Khiantani May 10, 2012 at 7:29 PM

    Reading this page was torture. Chocolate chips and dulce de leche are my absolute weakness. Will be tying these very soon! Can I mention it on my blog ( Of course, Purple Foodie and the book Baked will be given due credit.

  • Reply Anamika May 21, 2012 at 11:00 AM

    Hi… I adore your blog very much indeed.. Just want to try this brownie.. Pls I am little bit confused.. What is your standards size of cup..equivalent howmuch in grams.. If you give me in grams I will be very grateful.. Thanku

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  • Reply Manali June 15, 2012 at 5:24 AM

    I totally adore your blog. I’m dying to try these.Will be making them soon. Thank you for sharing this wonderful recipe. :D

  • Reply Sahiba November 5, 2012 at 10:47 AM

    Hey… This recepie does not require baking powder or baking soda.. Right??
    Only eggs are used for leavening??

    • Reply Shaheen November 5, 2012 at 12:29 PM

      That’s right!

      • Reply Sahiba November 6, 2012 at 3:15 AM

        Ok.. :)
        Thanks… then do i use an electric whisk or do it by hand to whisk the eggs into the chocolate mixture..?
        And, can i avoid dulce de leche topping and keep only walnut and chocolate chip?

  • Reply Preeti December 26, 2012 at 1:45 PM

    Hi Shaheen, i really really love your blog. I had never baked but i found your blog while looking for vanilla essence recipe and i was hooked. Love your recipes, love the travelogue and love the Paris pictures, they are beautiful.

    My first 3 baking recipes have been from your site, chocolate chip muffins, banana bread with caramelised ginger and baked yoghurt, all of them turned out perfectly and people have been raving about them even months later.
    I tried the above recipe for baked brownies but had a slight issue.
    The first time i tried it in the middle rack of the oven at 175 C. Both top and bottom heating elements were on. I have a square 8X8 square glass pan, so i prepared the batter, but kept some back as my pan was smaller than yours’. After 30 mins, the top was burnt and the bottom wasn’t cooked

    So i tried it the next time, keeping the heat to 150 C (for the glass pan), with only the bottom heating element on for 15 mins and then the both bottom and top on for about 10-15 mins. The bottom was cooked but there was a thin crispy layer on the top which was burnt in parts.
    It was still yummy and i have eaten half of it already :) but i want them to look like the pictures you have :)
    Can you please help me figure out what went wrong. It is a recently bought oven, so i am guessing the temperature should be more or less accurate

  • Reply Tanu February 6, 2013 at 11:07 AM

    Hey! thanks for your lovely recipes…first of all!
    i tried these baked brownies yesterday and they were fantastic.
    The problem I faced was that I baked for more than 40 minutes and still the middle was gooey. My knife came out all clean from the sides but the middle just wouldn’t cook. I took the tin out while it was still under from the middle, coz I couldn’t risk the whole thing getting burnt. When I cut it, I left the middle part our, coz it actually was undercooked. But the rest looked and tasted fantastic. Any particular reason for this problem. I am new to baking. I took hours trying to find out if my oven temperature was in C or F since it was not marked. But I figured if it goes up to 250 degrees…must be C. Hope I am right in that? Its a Morphy Richards 40 L.

  • Reply Aliya March 1, 2013 at 6:58 AM

    I hadn’t baked in ages! But the minute I came across this recipe, I had to try it! I took some of brownies to work and they were gone, long before we got down to our day’s work. Thank you for the recipe! Its so simple and tastes sinful.

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