Tag Archives: red hook

the baked brownie with pink himalayan salt

the brownie at baked (a bakery in red hook, brooklyn) has got quite a pedigree. its one of oprah’s favorite things, and got voted best brownie on the Today show and the venerable America’s Test Kitchen.  the folks at baked credit Lesli Heffler-Flick for having developed the recipe.  it’s super chocolatey, moist and dense.

a few months back, hubby and i took a mini road trip to check out baked in red hook.  we bought a slice of cake and a pre-packaged brownie.  i really wanted to try their salt brownie but they were out of stock that day.  alas!  the past week, i finally got around to baking up their brownie recipe at home and sprinkling on a touch of salt — i didn’t have sea salt, but i did have a jar of pink himalayan salt in my pantry.

i don’t know if it was the  just-out-of-the-oven freshness or the addition of salt, but the brownie really knocked my socks off!  i highly recommend whipping up this recipe at home.

The Baked Brownie with Pink Himalayan Salt
(makes about 24 square or 32 rectangular brownies in a 9×13 inch baking pan; adapted from Baked – New Frontiers in Baking; as with all things, i’ve reduced the sugar quantity from the original)

Flour 1 ¼ cups
Salt 1 tsp
Unsweetened Cocoa Powder 2 tbsp
Dark chocolate couverture 11 oz
Butter 1 cup (2 sticks)
Instant espresso powder 1 tsp
Sugar 1 ¼ cups
Light Brown sugar ¼ cup
Eggs 5 large ones @ room temp
Vanilla Extract 2 tsp
Himalayan Pink Salt Sprinkle for taste
  1. Pre-heat oven to 350ºF.  Butter a 9×13 inch baking pan, line bottom with parchment paper and butter on top of the paper.
  2. Melt chocolate, butter and instant espresso powder in the bowl of your stand mixer by place it over a hot water bath.  Stir until completely melted and smooth.
  3. Add the sugar to the chocolate mixture.  Stir until well-combined.
  4. Fit the bowl with the chocolate mixture into your stand mixer and continue to stir using the paddle attachment until it is a room temperature.
  5. Add 3 eggs to the chocolate mixture one at a time.
  6. Add in vanilla.  Mix until well combined.
  7. Whisk together flour, salt and cocoa in a separate bowl. Then fold the flour mixture into the chocolate mixture using a rubber spatula.  [Ok, you can actually cheat here.  I just put the flour mixture direct into the bowl of my stand mixer and turned it down to the lowest speed.  I let it mix for about 15 seconds — some bits of flours were still visible — before turning off the machine, and pouring the batter into a prepared pan].
  8. The batter is quite thick.  Pour it into a prepared pan and smooth the top with your spatula.
  9. Baked for 30 minutes, or until a toothpick comes out clean.
  10. When cool, invert from pan and slice into desired shapes.

359 Van Brunt Street
Brooklyn, New York 11231
Tel: 718.222.0345