Legendary sweet and salty dessert. Oprah Winfrey's favourite brownie. The Best Brownie award from The America's Taste Kitchen on The Today Show. Nothing left to say... I introduce you sweet & salty brownie from Brooklyn bakery, BAKED.

I wasn't always a fan of brownies. I always thought they were just a regular, dry chocolate cake and I couldn't understand their descriptions: dense, intensive, moist...? Not until I was in America and they forced me to eat one did I fell in love with them! There is absolutely nothing better on a very bad day than a piece of this melting in your mouth brownie, and especially with the an addition of salted caramel. Bakesaurus considers it to be one of his TOP 10 DESSERTS and he is an absolute master in baking it. The key to an ideal brownie is the rule of "NO FOR O!". So NO for Overmixing and Overbaking ;-) Good luck!

This recipe is from a book "BAKED. New frontiers in baking" by Matt Lewis and Renato Poliafito, owners of BAKED bakery in Brooklyn.

Sweet & Salty Brownie

36 x 24 cm pan


  • 1 1/4 cup flour
  • 1 tsp salt
  • 2 tbsp cocoa powder
  • 300g dark chocolate, 60-70% of cocoa
  • 225 g unsalted butter
  • 1 tsp instant espresso powder
  • 2 tsp vanilla extract
  • 1 1/2 cup sugar
  • 1/2 cup brown sugar
  • 5 eggs



  1. Preheat the oven to 1800C and line the pan with a baking paper. In a bowl, combine flour, salt and cocoa powder and set aside.
  2. In a separate, metal bowl combine chocolate, chopped butter, espresso powder and vanilla extract and place over a pan with boiling water (so melt the ingredients in a water bath). Mix until smooth and completely melted.
  3. Remove the pan from the heat, but keep the bowl over the hot water. Add the sugars and stir until almost completely dissolved.
  4. Remove the bowl from the pan and delicately stir in 2 eggs using a whisk. Add the remaining 3 eggs.
  5. Sprinkle the flour mixture over the batter and delicately combine the ingredients using a spatula (not the whisk!). The batter should become thick and have some lumps.
  6. Pour the batter into the pan and smooth. Drizzle with salted caramel and mix it in using a fork.
  7. Bake for exactly 30 minutes (not more!), remove from the oven and let it cool for min. 12h or even 24h (it's easier to cut then).

Not Overbaked brownies will have a dense and heavy consistency. Under no circumstances should you keep them in a fridge - it makes them dry. Keep them in an airtight container at room temperature. Eat within 5 days.

Karolina & Bakesaurus

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