The Baked Brownie. World renowned. Earned a spot on Oprah’s ‘Favorite Things’ List.
I’ve had the recipe marked to try for over a year, so when C asked me to bake him something last night I immediately pulled out my Baked book and went to work. This is extremely rare. Why, you ask? Well, for one, this means that C is in town. It also means that I’m in the kitchen getting to bake while he’s here. We’re normally going and doing so much while he’s home that I can never find enough time to drag out the mixer and bowls to whip something up. Needless to say, I was uber excited.
And guess what? I used a whisk, spatula, one cup, two measuring spoons, two bowls and a pan… that’s it! They immediately came together and what I produced was out-of-this-world. Chocolatey, fudgy and chewy, just enough that when you bite down, it simply melts in your mouth. I’ve said in the past that I had found the perfect brownie. Correction: this is my new go-to brownie… and I will not be changing my mind. 🙂
11 oz dark chocolate (60-72% cacao), coarsely chopped
1 c (2 sticks) unsalted butter, cut into 1-inch pieces
1 tsp instant espresso powder
1-1/2 c granulated sugar
1/2 c firmly packed brown sugar
5 lg eggs, at room temperature
2 tsp pure vanilla extract
Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9"x13" glass or light-colored metal baking pan. 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 and 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. Sprinkle the flour mixture over the chocolate mixture. Using a spatula (not a whisk), 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 30 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 cut them into squares and serve. Tightly covered in plastic wrap, the brownies keep at room temperature for up to 3 days.
Source: Baked - New Frontiers in Baking by Matt Lewis & Renato Poliafito