I’ve always considered myself something of a brownie connoisseur. In fact, back in high school I would make big batches of them to share (this was significant considering my only other culinary accomplishment was boiling water for hot dogs or Kraft Mac & Cheese). Everyone LOVED my brownies, and I felt no need to tell them they were courtesy of Mrs. Betty Crocker.
Since then, I’ve become a bit more adventurous, making brownies from scratch and trying out all sorts of add-ins (with a brownie base, you really can’t go wrong). On this blog alone I’ve shared FOUR recipes. And I wouldn’t bring you another one if it weren’t different (better?) than all the rest. Behold, The Baked Brownie (via Pink Parsley).
If you aren’t familiar, Baked is a bakery in Red Hook, Brooklyn with a reputation of having some seriously ROCKIN’ sweets, especially brownies. And while I’ve never tasted their version, this recipe has made me seriously rethink my whole delicious brownie criteria. I mean, they have the requisite deep chocolate flavor and amazing fudginess, but they also showcase the instant coffee and salt in a way that is both surprising and delicious. They are the sophisticated brownie lover’s brownie, and they are wicked good.