So Baker By Nature shares these delicious Baked Brownies that are simply AMAZING. I mean these are truly a MUST try. These brownies never ever disappoint. Then again I can honestly say not too many brownies do :).

Baked Brownies

  • Servings: 12 slices
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Source: Baker By Nature


  • 1 1/4 cup All-purpose flour
  • 1 teaspoon salt
  • 2 TBSP unsweetened cocoa powder
  • 11 ounces dark chocolate ( coarsley chopped )
  • 1 cup unsalted butter ( 8 ounces ) cut into 1 inch pieces
  • 1 teaspoon instant espresso powder
  • 1½ cups granulated sugar
  • ½ cup packed light brown sugar
  • 5 eggs, at room temperature
  • 2 teaspoons vanilla extract


  1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13-inch baking pan. Line the pan with parchment paper.
  2. In a medium bowl, whisk the flour, salt, and cocoa powder together.
  3. 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.
  4. Turn off the heat, keeping 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.
  5. Add 3 of 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.
  6. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
  7. 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 lift them out of the pan using the parchment paper. Cut into squares and serve.
  8. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.
  9. (Recipe adapted from Baked: New Frontiers in Baking)


Fudgy brownies with chocolate cream cheese frosting


OMG I remember the first time that dear crissy shared these AWESOME brownies. My jaw literally hit the FLOOR with this one, I swear it did. In our house we are kind of brownie snobs. Our brownies have to be soft, fudgy, never ever dry, with a slight crunch to the edges 🙂 yes , yes , I know I know. What can I say we are very picky brownie eaters over here. This chocolate cream cheese frosting really puts these brownies over the edge. PLEASE make sure that you try these… (NOW)


3 ounces unsweetened chocolate, coarsely chopped
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
2/3 cup all-purpose flour
1/4 teaspoon baking soda

1 cup semi-sweet chocolate pieces
6 oz. cream cheese, softened
1/2 cup powdered sugar



1. Using a medium sauce pan, heat butter and unsweetened chocolate while stirring until smooth; set aside to cool. Preheat your oven to 350 degrees; grease an 8x8x2-inch baking pan, or, line with foil and grease. I usually skip the foil step, but, it will make the release easier!

2. Stir sugar into cooled chocolate mixture. Add your eggs one at a time, beating with a wooden spoon just until combined. Stir in vanilla. In a small bowl stir together flour and baking soda. Add four mixture to chocolate mixture; stir just until combined. Spread batter evenly into the pan.

3. Bake for 30 minutes. Cool in pan on wire rack.


1. Using a small saucepan heat and stir 1 cup semisweet chocolate pieces over low heat until nice and smooth. Remove from heat and let chocolate cool.

2. In a medium bowl stir together 6 ounces of softened cream cheese and 1/2 cup powdered sugar. I used a fork to combine the cream cheese and sugar. With a wooden spoon stir in melted chocolate until smooth then frost your cooled brownies.