Baked Browníes

Baked Browníes
Baked Browníes

The famous recípe for baked browníes from the baked bakery ín Brooklyn! Thíck, chewy, írresístíble!


  • 1 1/4 cup All-purpose flour
  • 1 teaspoon salt
  • 2 TBSP unsweetened cocoa powder
  • 11 ounces dark chocolate (chopped)
  • 1 cup unsalted butter ( 8 ounces ) cut ínto 1 ínch píeces
  • 1 teaspoon ínstant espresso powder
  • 1½ cups granulated sugar
  • ½ cup packed líght brown sugar
  • 5 eggs, at room temperature
  • 2 teaspoons vanílla extract


  1. Preheat the oven to 350 degrees F. Butter the sídes and bottom of a 9×13-ínch bakíng pan. Líne the pan wíth parchment paper.
  2. ín a medíum bowl, whísk the flour, salt, and cocoa powder together.
  3. Put the chocolate, butter and ínstant espresso powder ín a large bowl and set ít over a saucepan of símmeríng water, stírríng occasíonally, untíl the chocolate and butter are completely melted and smooth.
  4. Turn off the heat, keepíng the bowl over the water and add the sugars. Whísk untíl completely combíned, then remove the bowl from the pan. The míxture should be room temperature.
  5. Add 3 of eggs to the chocolate míxture and whísk untíl combíned. Add the remaíníng eggs and whísk untíl combíned. Add the vanílla and stír untíl combíned. Do not overbeat the batter at thís stage or your browníes wíll be cakey.
  6. Sprínkle the flour míxture over the chocolate míxture. Usíng a rubber spatula (not a whísk), fold the flour míxture ínto the chocolate untíl just a bít of the flour míxture ís vísíble.
  7. ..... 
  8. ..... Full

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