Brownies from Baked

From The Culinary Couple | Source Baked via Playing House


  • 1 1/4 cups all-purpose flour
  • 1 tsp salt
  • 2 Tbsp dark unsweetened cocoa powder
  • 11 oz dark chocolate, 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 packed light brown sugar
  • 5 large eggs, room temperature
  • 2 tsp vanilla extract
  • powdered sugar for dusting (optional)


  1. Preheat oven to 350°F. Butter sides and bottom of a 9×13-inch baking pan.
  2. In a medium bowl, whisk together flour, salt, and cocoa powder.
  3. Put chocolate, butter, and instant espresso powder in a large bowl and set it over a saucepan of simmering water (or use a double boiler). Stir until chocolate and butter are completely melted and smooth.
  4. Turn off the heat, but keep the bowl over the water and add sugars. Whisk until completely combined. Remove the bowl from the stove. Cool mixture to room temperature.
  5. Add 3 eggs to the chocolate mixture and whisk until combined. Add remaining 2 eggs and whisk until combined. Add vanilla and stir until combined. (Note: Do not overbeat the batter or your brownies will be too cakey.)
  6. Sprinkle the flour mixture over the chocolate mixture. Use a spatula (not a whisk) and fold together until just a bit of the flour mixture is visible.
  7. 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 baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Cool completely, cut into squares, dust with powdered sugar, and serve (with a tall glass of milk).