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Sunday, November 9, 2008

The Baked Bakery Brownies

I've seen a few reviews for these brownies that are from the Baked Bakery in Red Hook Brooklyn. One said that they are Oprah Winfrey's favorite Brownies. The thing about these brownies is that there is a version that has chipotle powder in them. I wanted to make these spicy brownies, but since they are going for Thanksgiving to houses where there will be kids, I thought that makings these without all the spices would be more widely liked.

The brownies came out fudgy, chocolaty and oh so yummy. The ladies on Food Network always say that adding coffee to chocolate enhances the chocolate flavor. I'm not a lover of coffee but these with espresso powder in them give them that little something extra to separate them from regular brownies. I halved the original recipe. I'll put the original recipe up. However if you do want to halve it use an 8 X 8 inch pan and then half all the ingredients. To get a half an egg crack one and scramble it, either approximate half or 2 Tbsp of egg is about half of one. The original recipe I found here.

The Baked Bakery Brownies

1 1/4 cup all purpose flour
1 tsp salt
2 Tbsp unsweetened cocoa powder
11 oz dark chocolate
1 cup of butter
1 tsp instant espresso powder
1 1/2 cups granulated sugar
1/2 cup light brown sugar, firmly packed
5 eggs
2 tsp vanilla extract

Preheat oven to 350 degrees, grease a 9 X 13 inch pan.

In a medium bowl combine the flour, salt and cocoa powder.

Place the chocolate, butter and espresso powder in a double boiler. If you do not have a double boiler use a saucepan of water simmering and put a heat safe large bowl over the water. Stir until the chocolate has melted fully. Turn off the heat but keep the bowl on top of the water and whisk in the sugars. Stir until combined.

Once the mixture is at room temperature add in three eggs and whisk until incorporated. Add in the final 2 eggs and whisk. Stir in the vanilla. Using a spatula fold in the flour mixture just until combined. Pour the batter into the prepared pan and place in the oven for about 30 minutes until when a toothpick inserted comes out clean with a few crumbs on it. (If halving the recipe mine baked for about 22 minutes.) Let the brownies cool fully before cutting.

Actually putting the brownies in the refrigerator to harden after they are warm to the touch will make cutting them easier. I cut mine into 25 small brownies from the 8 X 8 pan.

Serve and enjoy.

Remember if you are freezing them brownies take a bit longer to defrost. For cookies they will be room temperature in about 2 to 3 hours brownies need at least another hour come up to room temperature from being frozen.

Ben's dad was the taster of these brownies and he said it was good that I only gave him one because he could sit and eat the whole pan they were that good. So make them!


Anonymous said...


Clumbsy Cookie said...

They look like my kind of brownie!