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:
Walnuts
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.

{ 72 comments… read them below or add one }

1 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.

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2 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 :)

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3 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!

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4 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.
Thanks

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5 The Purple Foodie May 9, 2012 at 11:02 PM

Plain flour! : )

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6 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 (simrancooks.blogspot.com)? Of course, Purple Foodie and the book Baked will be given due credit.

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7 The Purple Foodie May 12, 2012 at 11:00 AM

: )

Sure you can.

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8 Simran Namrata Khiantani May 23, 2012 at 6:47 PM

I finally got down to baking these brownies! Such heaven! Since I’m a dulce de leche fan, the chocolate chip and walnut toppings got neglected. You can view my post on my blog here: http://simrancooks.blogspot.com/2012/05/gooey-chocolate-brownies-with-dulce-de.html

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9 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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10 The Purple Foodie June 10, 2012 at 4:57 PM
11 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

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12 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??

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13 Shaheen November 5, 2012 at 12:29 PM

That’s right!

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14 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?

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15 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

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16 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.

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17 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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