It’s one of Oprah’s favorite things and praised by America’s Test Kitchen, the folks behind Cook’s Illustrated. The Baked NYC brownie is legendary and New York Magazine published the recipe, much to the delight of brownie lovers everywhere. La Jolla Girl and I agreed to make brownies so I pulled up the recipe, assuming my usually fully-stocked pantry would already contain the ingredients.
Wrong. We didn’t have dark chocolate or dark chocolate cocoa powder. Who keeps that around 365 days a year? We did have Nestle’s semi-sweet chocolate chips and regular cocoa powder, so we decided to give the recipe a whirl anyway.
And, it worked. It probably is better with dark chocolate, but it’s not worth a special trip to the grocery store.
The other thing I liked about these brownies is that they cooked in the pan consistently, without lumps. It didn’t matter if you ate the edge or from the middle; the taste and texture was the same throughout the pan.
And, yes, they are gooey: Really gooey, not too sweet and off-the-hook with some flaked sea salt sprinkled on top.
See also: Recipe: NINE-TEN’s Half-Baked Chocolate Cake
1 1/4 cups flour
1 teaspoon salt
2 Tablespoons cocoa powder [original recipe uses dark cocoa poweder]
1 2/3 cups semi-sweet chocolate chips [original recipe uses 11 ounces quality dark chocolate (60-72%), chopped coarsely]
2 sticks of butter, cut into 1 inch cubes
1 tsp instant espresso powder
1 1/2 cups sugar
1/2 cup light brown sugar
5 large eggs, room temperature
2 teaspoons vanilla extract
- Preheat oven to 350 degrees.
- Butter the sides and bottom of a glass or light colored metal pan 9x13 pan.
- In a medium bowl, whisk together the flour, the salt, and cocoa powder.
- Configure a large sized double boiler (or suitable bowl over a saucepan). Place the chocolate, butter, and instant espresso powder in the bowl of the double boiler and stir occasionally until the chocolate and butter are completely melted and combined.
- Turn off the heat, but keep the bowl over the water of the double boiler and add both sugars. Whisk the sugars until completely combined and remove the bowl from the pan. Mixture should be room temperature.
- Add three eggs to the chocolate/butter mixture and whisk until just combined.
- Add the remaining eggs and whisk until just combined.
- Add the vanilla and stir until combined. Do not over-beat the batter at this stage or your brownies will be cakey.
- Sprinkle the flour/cocoa/salt mix over the chocolate. Using a spatula (DO NOT USE A WHISK) fold the dry into the wet until there is just a trace amount of the flour/cocoa mix visible.
- Pour the mixture into the pan and smooth the top with your spatula.
- Bake the brownies for 25-30 minutes (rotate the pan half-way through baking) and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan. The brownies are done when the toothpick comes out with a few moist crumbs.
See also: Gooey Butterfinger Blondies Recipe
My oven is a bit fast and we like gooey, so we cooked our pan for only 25 minutes. Your guests will love these!