The Baked cookbook brownies recipe will produce a chewy, rich, chocolaty brownie that your chocolate loving sweet tooth will love!

The Baked Cookbook Brownies Recipe | Kita Roberts

I believe in buying butter in bulk. And unsalted butter at that. Without my bulk purchases of butter, today would have been an epic fail. Or at least a two trips to the store kinda day, and that usually makes me cranky.

chopped chocolate

The other day I was finally flipping through Baked and my jaw dropped. Never before have I wanted to cook everything in a book. Page for page though, Baked had me wanting to, well, bake.

I don’t even like fruit, but that didn’t stop me from wanting to bake their scones and tarts. I am making a vow to myself to bake everything in this book. It is eloquently laid out, beautiful colors, sharp photography and very well written. If only I had the $$ to go out and buy all the ingredients and tools, I may not come out of the kitchen til every page was smeared with butter and crumbs.

Today I happened to have the time (and minimum ingredients needed) to make the Baked cookbook brownies… Well, sort of. I did not use espresso powder (because I don’t care for coffee like flavored anything) and my local market was completely out of any baking chocolate over 54%…. Seriously? Everything else was stocked knee deep, but no dark baking chocolate? Wtf?


These Baked cookbook brownies are really good!

The Baked Cookbook Brownies Recipe | Kita Roberts


The Baked Cookbook Brownies Recipe | Kita Roberts

The Baked Cookbook Brownies Recipe

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Author: Kita


  • 1 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons dark unsweetened cocoa powder
  • 11 ounces dark chocolate - 60 to 72% cacao, coarsely chopped
  • 1 cup 2 sticks unsalted butter - cut into 1-inch pieces
  • 1 teaspoon instant espresso powder
  • 1 1/2 cups granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 5 large eggs - at room temperature
  • 2 teaspoons pure vanilla extract


  • Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9 x 13 glass or light-colored metal baking pan.
  • In a medium bowl, whisk the flour, salt and cocoa powder.
  • Put the chocolate, butter, and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
  • Sprinkle the flour mixture over the chocolate mixture. Using a spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
  • Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then cut them into squares and serve. Tightly covered with plastic wrap, the brownies keep at room temperature for up to 3 days.

Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.

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The Baked Cookbook Brownies Recipe | Kita Roberts


These weren’t the best brownies in the world, but they were pretty darned good. I definitely think a brownie needs walnuts and I am not sure why I chose to omit them from this batch. The crunch really does add something. The Baked cookbook brownies recipe is a good one, but there’s still something about my dad’s classic Hershey’s brownie recipe that is truly the best brownie.


  1. I tried this recipe before but was unable to try out the brownies because I had to give them away to my students. I will have to make these brownies again.

  2. Kita,
    Thanks for stopping by my blog! I think I gained 10lbs just drooling over the computer screen at those brownies.. I love to cook too. For your garden efforts, plant herbs.. they love to be left alone. 🙂 esp. rosemary and sage. Good luck with your garden.

  3. No coffee-flavored anything? Nothing at all?? Is that a rule for fake coffee things only or do you dislike all coffee in general?
    Sorry, as a caffeine junkie, I’m feeling a bit speechless right now! No worries though. I’m sure a Frappuccino will help perk me back up 🙂

  4. Those look dangerous! Thanks for the recipe. My husbands family is addicted to brownies. Every family party we have several pans of different brownies. Now I’ll have a good one to bring.

  5. I always buy butter in bulk too! When it’s on special I grab loads of it and freeze the blocks. My fiance growls at me for taking up all the freezer room but he stops complaining pretty smartly when I threaten to stop baking 🙂 The brownies look sooo good…are they gooey and good or more cakey?

  6. I am making these for a family reunion this weekend. They look DIVINE! My hubby watches that horders show and thinks they should come to our house and see how much butter we have. We are even thinking of getting chickens for the continuous supply of fresh eggs…

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