The Baked Brownie

These were quite good! A couple of notes: first, the recipe calls for chocolate that contains 60-72% cocoa solids. I used 70% chocolate and for me, they were almost too sweet (though I still managed to eat quite a few). Next time I'll use 72% chocolate. Chocolate from the lower end of that range would make sweeter brownies. With the 70% chocolate they were sweet enough that there was no edge of bitterness, even though they contain brown sugar, dark chocolate and coffee.

The second note is that these are quite wet and fudgy in texture and stick to the pan if they're a little underbaked. I liked them baked to an internal temp of 185-190F.

For those who weigh ingredients, this book uses 139g as the weight of a cup of AP flour.

One of the sweets that helped put the Brooklyn bakery on the map. It’s dense, a little fudgy, very chocolate-y and absolutely delicious - definitely worthy of all of the accolades!

It’s an easy saucepan brownie that can be assembled quite quickly: sugar, eggs and dry ingredients are added to a mixture of melted butter and chocolate (make sure you use a good quality chocolate), spread in a pan and baked. The authors caution against both over-mixing and over-baking in order to achieve their trademark moist, fudgy texture.

I made these to take to a barbecue, and after chilling, was able to cut them into small squares. My yield was 63 from a 9”x13” pan. They were a huge hit “ the first item to disappear from the sweet table.