Good evening everyone. Last week I visited Brooklyn, New York and the well-known bakery Baked which is located about 20 minutes from Manhattan.
There is a Baked bakery in Manhattan too, but the original one started in Brooklyn.
My friends from Atlanta, Maria and myself went there to have a look.
I tasted their coffee which was very good, and I bought a fudge brownie.
Pic of me and my friends from Atlanta, Melissa and her husband Steve, at Baked. Photo by Maria.
Some photos from inside the Baked café, Brooklyn:
I’m ofte inspired when visiting cafés, and when I tasted the fudge brownie I was inspired to try making it at home.
Today I tried to make a fudgy, flourless brownie, and I have to say they ended up super yummy…
I posted a pic on Instagram earlier today and many of you asked for the recipe. I didn’t take step-by-step photos this time as it was only meant to be a test, but since they turned out so good I’ll share the recipe with you anyway. Actually I think this will be the first ever post on passionforbaking.com without step-by-step photos!
I’ll make these brownies over again and then add more photos here, but for those of you who can’t wait – here is the recipe:
Gluten free fudge Brownies, with love from Brooklyn
- 1 cup (230 g) butter
- 2 1/4 cup (500 g) regular sugar
- 4 large eggs
- 1 1/4 cup (150 g) pure unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon instant espresso powder
- 1 tablespoon vanilla extract
- 9 oz. (250 g) chocolate chips or chopped chocolate
Preheat the oven to 350 F (180 C).
Put the butter into a saucepan and melt on a low heat. When the butter is meted, add the sugar and stir until the sugar almost dissolves, about 30 seconds.
Pour the mixture into a large bowl and leave to cool for 2-3 minutes.
Add the eggs and the vanilla, stir until just mixed in.
Sift together the cocoa powder, baking powder, salt and instant espresso powder and add to the bowl.
Stir in the chocolate with a rubber spatula.
Line a 8 x 16-inch (20 x 40 cm) baking pan with baking paper and pour in the brownie batter.
Bake in the preheated oven for about 30 minutes.
Leave to cool completely and place in the refrigerator for at least 5 hours, or preferably overnight to achieve the fudgy flavor and consistency.
Cut into squares and enjoy!
If you’re going to New York I can highly recommend a visit to Brooklyn, it’s such a lovely place. Nice and quiet, lots of cute little shops and cafés.
That’s it for now, I’m finishing off with some more pics from Brooklyn.
I wish you all a nice Friday evening, and good luck with all your Christmas preparations.
Hugs from me to you.
Hello, it looks great! I will try today, can you just tell me is that chocolate milk or dark?
Hi Kinga, the chocolate used here is dark. 🙂
Can I only use half of the sugar because I tried making it but it’s too sweet for me & I think you forgot to mention when to put the vanilla
Hi QT765, you can try to reduce the sugar slightly, but if you only use half the amount the consistency will be quite different. 🙂
500g sugat?? No wonder, that the Americans are so fat 😉
Hi Mia, this is a large batch of brownies, 8 x 16 inches. The yield is at least 28 brownie pieces. 😉
Hi I love all ur recipes I am a huge fan. I just wanted to know whats the temp at which u baked the Fudge brownies? Love from India
Hi Divya, these are baked at 180 C (350 F).
hi manuela, it makes a big diference if i melt a chocolate with butter and sugar?
Hi Isabella, the chocolate in this recipe is not melted. 🙂
Hi, if i want to use a 8×8 size pan can i reduce the sugar to 1 cup?
Hi Nur Farhana, if you reduce the amount of sugar by half both the taste and the consistency will be different. If using a smaller pan you can halve the amounts for all the ingredients, that way you will get fewer servings, but the same brownie. Just remember to reduce the baking time as well.
With this methode, can we get the shinny crust on top of brownies? Thank you
Hi Alimahtus. Yes, it’s the heating of the sugar which makes the surface shiny.
Hi, those brownies are extremely delicious. For how long I can keep them ?
Hi Sara, they keep well for several days if stored in an airtight container.
Hi,thanks for sharing , but I have a question, the chocolate chip melt with butter right ? Thanks
Hi Nhat, the butter is melted, then the sugar is stirred in. The chocolate chips are added at the very end, just before baking. 🙂
I tried this recipe once, and though I already put the brownies overnight in the fridge, it’s still liquid and not becoming fudgy. Where do you think i made mistake?
Hi Nina! Did you bake them for 30 minutes, and did you use a pan of the size referred to in the recipe? It’s also worth noticing that ovens tend to vary, you may need to bake these for a few more minutes.
Hi, is your brownies is chewy?
Hi Farah, these brownies are fudgy. 🙂
This is gluten free brownies, but if i want add the flour (which will make it became not free gluten), how much i can add to the recipe , but still became fudgy brownies?
I ever try, at another recipe, if i reduce the sugar , i could not ger the shinny crust perfectly? Is it true that amount of sugar affecting the. Shinny crust ? (Shinny crust always make the brownies look so sexy) ^_^. Thank you Manuella &team
Hi Alimahtus, it’s the heating of the sugar which makes the shiny surface. If you want fudge brownies and they don’t have to be gluten free, we recommend the recipe in the holiday issue of Passion4Baking The Magazine – it’s Manuela’s favorite brownies. 🙂 You can view it online for free if you go here: https://www.passionforbaking.com/subscription.