The ~Baked~ Brownie

I like my brownies fudgy.

I like them dark, chewy and gooey,

I don’t think I’m the only one either.

If you agree – this recipe is for you.  The Baked Bakery really got it down pat here, because this brownie is everything I listed above and more.  The fact that it’s super simple to make is just the cherry on top.

I don’t want to say this brownie will get you a boyfriend/girlfriend or anything… But I made these with my boyfriend on our third date and we’ve been dating awhile now…  So make your own assumptions.  They’re THAT good.

If you want to put a little twist on these, I would sprinkle the top with a bit of flaked sea salt halfway through baking.  These brownies are super rich and salt would definitely cut the richness in the best way.


  • 1 1/4 cups all-purpose flour
  • 1 teaspoon sea salt
  • 2 tablespoons unsweetened cocoa powder
  • 11oz dark chocolate, coarsely chopped (you can also use high quality chocolate chips!)
  • 1 cup salted butter, cut into 1-inch pieces
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed brown sugar
  • 5 eggs, at room temperature
  • 2 teaspoons vanilla extract


Preheat oven to 350F.  Grease and line a 9×13 pan with parchment paper (trust me, these would be sticky otherwise!).

In a small bowl, whisk together flour, sea salt and cocoa until combined.

Set a large, heatproof bowl over a pot of gently simmering water.  Place butter and chocolate in the bowl and stir occasionally until completely melted and smooth.  Turn off heat and add sugars to chocolate mixture, whisking until completely combined.  Remove from heat and allow to cool slightly.

Add 3 eggs to chocolate mixture and whisk until combined.  Add the remaining eggs and stir until incorporated.  Add vanilla and stir until just incorporated, careful to not overmix (will otherwise be cakey texture).

Sprinkle flour mixture over the batter and fold flour into the batter using a spatula until there are very slight streaks of flour remaining.  Again, the key is to ~just~ mix so you keep a fudge texture in the end.

Pour batter into prepared pan.  Bake until a toothpick inserted in the middle comes out with moist crumbs attached, about 30 minutes (turn the pan 180 degrees halfway through baking).

Let the brownies cool completely in the pan, then lift them out with the parchment as a handle to cut.


Adapted from Baked


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