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I recently pinned a pin on Pinterest called “Oprah’s Favorite Brownies” which looked fudgy, moist and delicious. I wanted to know what made these Oprah’s favorite brownies? I mean lets face it there are hundred’s if not thousands of brownie recipes, some are cake like, some are fudgy, some are plain, some have frosting, just what made these Baked Bakery brownies so special.
I have to tell you that I have made a lot of brownies in my lifetime, some with cocoa, some with melted chocolate, some with dark chocolate and light chocolate, I have made white chocolate brownies, cake brownies, fudgy brownies and more and if these are Oprah’s favorite brownies, I can absolutely see why! There are now mine as well.
These brownies are fabulous! They are rich, moist, fudgy and a cross between a brownie and a piece of fudge with a crunchy top. In a word, perfection!
The recipe could not be easier, you melt the chocolate, butter and espresso, add the sugars, mix in the eggs and then fold in the flour mixture. Super simple.
Baked Bakery NYC
Recipe from: Baker By Nature
11/4 cups all-purpose flour
1 teaspoon salt
2 Tablespoons Hershey’s Unsweetened cocoa
11 ounces dark chocolate, chopped
1 cup unsalted butter, cut into 1 inch cubes
1 teaspoon espresso powder
11/2 cups granulated sugar
1/2 cup brown sugar
5 eggs. at room temperature
2 teaspoons vanilla extract
Preheat oven to 350. Prepare a 9 x 13″ baking pan with butter or cooking spray, then line parchment paper and butter or spray that as well.
In a medium bowl, whisk together the flour, salt and cocoa powder, set aside.
In a heat proof bowl put the chopped chocolate, the butter and the espresso powder, place bowl over a saucepan of simmering water. Stir occasionally until the butter and chocolate are melted and well combined and smooth.
Turn the heat off and leave the bowl over the water, add both sugars and whisk until combined. Then remove the bowl from the water and let cool to room temperature.
Once chocolate mixture is room temperature, 3 room temperature eggs and whisk until combined. Add the last 2 eggs, whisk until combined, then whisk in the vanilla extract.
DO not over-beat the batter or the brownies will be cake like and not fudgy.
Sprinkle the flour mixture over the chocolate mixture, with a rubber spatula fold the flour mixture into the chocolate, until just a bit of the flour is visible.
Pour the mixture into the prepared pan and bake for 30 minutes, ROTATE the pan after 15 minutes, then bake for another 15 minutes.
Bake only until a toothpick inserted into the center comes out with a few crumbs attached. Let cool on a wire rack.
Then remove from pan, cut into squares and enjoy!
Since making these my “go to” brownies they are one of the most requested treats that I bake, whenever I take them to parties, or send them to people I immediately get a call for the recipe. I am now the owner of all of the Baked Bakery cookbooks as well and have made many of their sweet treats.
Pin me for later!
If you would like to explore more recipes from Baked Bakery NYC you can visit their webpage or if you are already a fan of theirs you might want to pick up one or all three of their cookbooks!
Do you like brownies?
What is your favorite brownie recipe?
Do you prefer boxed brownies to homemade brownies?
Note: This post is a REPOST of a post from my other blog about chocolate. It was not a very widely read blog and I loved all of the recipes there so I decided to start updating them and posting them here.