Today, let’s talk brownies.  It seems like the #1 prerequisite for writing a cookbook these days is that you have to include a brownie recipe.  And damn, it better be a good one.  Luckily for the guys at Baked in Red Hook, Brooklyn (NY, that is) they had one.  And it’s truly the recipe that put them on the map.  Actually, praise Oprah for making this brownie one of her “Favorite Things” a few years ago, thus making this the most famous brownie recipe ever. The Baked: New Frontiers in Baking cookbook was born thereafter Oprah and frankly, this recipe is what made me want to buy the want to buy the cookbook. I’m sure I’m not the only one.

I’ve talked about quite a few different brownie recipes here over the years.  Here are just a few of them:

And out of those three base recipes, David’s brownies are hands-down my favorite.  Just as the title describes, they are chewy, dense, and downright perfect.  But, I have to say that the Baked brownie, with all of its high (Godly?) expectations, gives David’s recipe a full-on run for its money.  Shall I say that it may have taken over the top seed on my list? The texture is very similar to that of the Chewy-Dense Brownie but there seems to be an extra level of richness.  Of course, this could have been due to the handful of Heath Bar bits I threw into the batter and butterscotch chips I topped the batter with before baking, but all in all, I won’t hesitate to make the Baked brownie again and again.  It really is something special and you can bet your butt that the next time I drive down to Long Island to see my parents, a side-trip to Baked will be in my plans.  I hear they sell other things too.

**EDIT** The winner of the copy of Peter Reinhart’s The Bread Baker’s Apprentice is Kimberly @redheadrunswild!!


The Baked Brownie
source: adapted from Baked: New Frontiers in Baking

Baked Note: A great brownie is easy to make, but you have to be aware of several factors. (1) Use a dark unsweetened cocoa powder like Valrhona. A pale, light-colored cocoa does not have enough depth. (2) Make sure your eggs are room temperature, and do not overbeat them into the batter. (3) Check your brownies often as they bake. An even slightly overbaked brownie is not a Baked Brownie.


  • 1 1/4 cups all-purpose flour
  • 1 tsp salt
  • 2 tbsp dark cocoa powder
  • 11 oz quality bittersweet chocolate (60-72% cacao), chopped coarsely
  • 8 oz (2 sticks) butter, cut into 1 inch cubes
  • 1 tsp instant espresso powder
  • 1 ½ cups sugar
  • ½ cup light brown sugar
  • 5 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 3/4 cup Heath bits
  • 1 cup butterscotch chips


  1. Preheat oven to 350 degrees F. Butter the sides and bottom of a glass or light colored metal pan 9 x 13 x 2 pan.
  2. In a medium bowl, whisk together the flour, the salt, and cocoa powder.
  3. Put the chocolate, the butter, and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water of the double boiler and add the sugars. Whisk the sugars until completely combined, then remove the bowl from the pan. The mixture should be room temperature.
  4. Add three eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and Heath bits and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
  5. Sprinkle the flour mixture over the chocolate mixture. Using a spatula, fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
  6. Pour the mixture into the prepared pan and smooth the top. Sprinkle the butterscotch chips evenly over the top of the batter. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it.  Let the brownies cook completely, then cut them into squares and serve.

Yields: 24 brownies


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Leave a Comment

  • October 15, 2010 at 7:18 AM

    Okay, I made these a few days ago and mine look NOTHING like yours. Yours look gooey and fudgy and delicious! Not fair! 😀

  • October 15, 2010 at 8:47 AM

    even in the picture it looks like a perfect brownie!

  • October 15, 2010 at 9:43 AM

    My gosh they look perfect! We are HUGE Baked fans and these look completely amazing and delicious…!

  • October 15, 2010 at 10:03 AM

    your brownies look beautiful!

  • October 15, 2010 at 10:08 AM

    I keep hearing wonderful things about these brownies…I really need to make these asap!

  • October 15, 2010 at 11:20 AM

    I’m really wanting to try these to see if they live up to the hype. I still love ATK’s chewy fudgy triple chocolate brownies best, but I can’t resist trying others to compare. Do you think the cookbook itself is worth it? I looked at it this weekend in a bookstore and I wasn’t that impressed. I just didn’t think I would make enough of the recipes to be worth it.

    • Rachael
      January 8, 2011 at 3:34 PM

      Hey Annie,
      I have a question for you- you compared them to ATk’s chewy fudgy triple chocolate brownies– what does ATK stand for? I tried googling it but I couldn’t find anything that said ATK. I love comparing recipes and was wondering where you found it.

  • October 15, 2010 at 11:52 AM

    mmmmm thy look perfect

  • October 15, 2010 at 2:19 PM

    delicious addition of coffee

  • October 15, 2010 at 4:28 PM

    agreed, these are scrumptious brownies!! I LOVE this cookbook, it’s whimsical, fun and most of all – filled with delicious recipes! Great photo.

  • October 15, 2010 at 4:35 PM

    Oh these look divine!

  • October 16, 2010 at 10:08 AM

    I haven’t made brownies in so long. Your recipe and photo have certainly inspired me to do so. Thanks!

  • October 16, 2010 at 11:49 AM

    I’ve been eyeing this recipe for who knows how long! Thanks for the push…:)
    Cathy B. @ brightbakes

  • October 16, 2010 at 12:45 PM

    The pics speak for themselves- really well baked and delicious brownies!

  • October 17, 2010 at 6:43 AM

    I go through a phase where I love everything sweet and I am in this phase right now, so this is perfect remedy for my sweet tooth. I had tried Martha’s version as I watch her show often but I have never tried David’s version and I am glad you introduced it to me. I am off to make it.

  • October 17, 2010 at 6:51 AM

    These look beautiful !

  • October 17, 2010 at 9:53 AM

    These are the kind of brownies that win my heart over- dense and lots of chocolate!

  • October 17, 2010 at 1:19 PM

    Those brownies look amazing.

    I live in the land of just about the best food in the world (Thailand) but I’ve yet to find a brownie in Thailand that’s even remotely like what a brownie should taste like. One of my American-Thai friends even sunk as low as importing those Little Debbie brownies just to get one that was even edible 🙂

    Unfortunately I can’t try your recipe either though. Like most of Thailand, I don’t have an oven (Thai food doesn’t require ovens it’s cooked on a stove top or in wok or open flame). Looks like I’m relegated to being brownie-less till my next trip back to the US 🙂

  • October 17, 2010 at 6:20 PM

    Those brownies look heavenly. They must be with all of the praise, sounds like a good cookbook to have too.