Adapted from Baked by Matt Lewis and Renato Poliafito
Makes 24 2-inch brownies
1 ¼ cups all purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate (60% to 72% cacao), coarsely chopped (I used 70% which was pretty intense)
1 cup (2 sticks) unsalted butter, cut into cubes
1 teaspoon instant espresso powder
1 ½ cups granulated sugar
½ cup firmly packed light brown sugar
5 large eggs, at room temperature
2 teaspoons vanilla extract
1. Preheat oven to 350F. Butter the bottom and sides of a 9X13 inch baking dish. Line with parchment paper, leaving a 2 inch overhang on either long side of the pan. Butter parchment.
2. In a medium bowl, whisk together flour, salt, and cocoa powder. Set aside.
3. Put the chocolate, butter, and espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until chocolate and butter are completely melted and smooth. Turn off heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove from the pan. The mixture should be at room temperature.
4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined.
5. Sprinkle flour mixture over the chocolate mixture. Using a rubber spatula, rather than a whisk, fold the flour mixture into the chocolate until just a bit of the flour is visible.
6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 28-30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted in the center comes out with a few moist crumbs sticking to it.
7. Let brownies cool completely before using parchment overhang to lift out of pan. Place on a large cutting board and cut into 24 2-inch squares.
Brought to you by The Busty Baker (http://www.bustybaker.com)
Original Post: http://ladolcivita.blogspot.com/2010/09/baked-brownies.html
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