a few weeks back in a weekending post, i mentioned making brownies. apparently you and i share a fondness for brownies because several of you asked if i’d share the recipe in the comments, others emailed. i get it people because I’M ALL ABOUT THE CHOCOLATE, TOO. really, i am (just ask the mr. or the kids). i am notorious for hoarding it, stashing it away, and not sharing (in short, everything i tell my children NOT to do). fortunately i am blessed with a mr. that prefers the salty, crunchy snack so my chocolate stash is never under threat from his munchie attacks. it’s how i knew we’d be perfect together.
the beauty of this brownie recipe is that they aren’t cakey. sorry to all you cakey brownie lovers out there, this recipe won’t be your cup of tea. these are a lovely, rich and dense brownie that make the perfect accompaniment to a glass of cold milk. and despite the fact there is no leavening agent, these aren’t all flat and smooshy. rather they are substantial with a wee bit o’ crackly crust on the top. in short, perfection.
the baked brownie
recipe adapted from baked: new frontiers in baking
Prep: 30 minutes
Bake: 25 minutes
1¼ c all-purpose flour
1 tsp salt
2 TBSP dark unsweetened cocoa powder
11 oz dark chocolate, coarsely chopped
1 c unsalted butter, cut into 1-inch pieces
1 tsp instant espresso powder (optional)
1½ c granulated sugar
½ c packed light brown sugar
5 eggs, at room temperature
2 tsps vanilla extract
Preheat the oven to 350F.
Butter the sides and bottom of a 9×13-inch glass or light-colored baking pan. Line the pan with parchment paper.
In a medium bowl, whisk the flour, salt, and cocoa powder together.
Put the chocolate, butter, and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water, add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.
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. Do not overbeat the batter at this stage or your brownies will be cakey (yuck).
Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula, fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 25 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.
Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.
* i have a friend that abhors all things coffee so when i know she is coming over i make the brownies sans espresso powder and they’re still mighty tasty
* use butter, real butter. margarine isn’t a real food product.
* i made these last week without the parchment because the mighty nacho had decided the parchment paper would be handy for a mural and used the last of it. only, i didn’t know about being out of parchment until i had already made the brownies and was preparing to pour them into the pan. luckily, they came out beautifully, no sticking, and tasted just as lovely.
* these rarely last three days in my house but on the few occasions they have, they were still moist and tasty (and that people, is the true test of a great brownie).