Baked Brownie

Ingredients

• 1 1/4 cups all-purpose flour
• 1 teaspoon salt
• 2 T dark, unsweetened cocoa powder
• 11 oz dark chocolate (60-72% cacao) coarsely chopped
• 1 cup (2 sticks) unsalted butter cut into 1-inch pieces
• 1 tsp instant espresso powder
• 1 1/2 cups granulated sugar
• 1/2 cup firmly packed light brown sugar
• 5 large eggs, at room temperature
• 2 tsp vanilla extract

Directions

Preheat the oven to 350°F. Butter a 9x13-inch glass or light colored metal baking pan. In a medium bowl whisk the flour, salt and cocoa powder together.

Next the chocolate, butter and espresso powder need to be melted together. The Baked directions call for this to be done over simmering water, but you can do it in a microwave oven. Combine the chocolate, butter and instant coffee granules in a glass bowl. Set the microwave at 50% power and check the mixture after 1 minute. Stir the chocolate mixture and microwave it again for another 1 minute. It will require a total of approximately 2 1/2 minutes of microwaving at 50% power (1000 watt microwave).

Next add the sugars, whisking to completely combine.

With the chocolate mixture at room temperature, add 3 eggs, whisking to combine. Add the remaining two eggs and vanilla and whisk to combine, being careful not to overbeat or the brownies will be cakey (and we don't want cakey).

Sprinkle the flour mixture over the chocolate mixture and using a spatula (do NOT use a whisk), fold the flour mixture into the chocolate mixture until just a bit of the flour is still visible.

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, until a toothpick inserted in the center comes out with a few moist crumbs.

Cool completely before cutting.