Baked Brownies

Do not let the typical appearance of this brownie fool you. These are SERIOUSLY delicious brownies. With 11 ounces of melted chocolate, how could they not be? Now, I've never really met a brownie that I didn't like, but these ones are so good that I have to cut up and freeze half of the batch (after we devour the first half) so that I won't eat a half a pan of brownies by myself while the kids are at school!

Enjoy!


Baked Brownies (adapted from Baked: New Frontiers in Baking)

1 1/4 cups all purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate (60 to 72% cacao), coarsely chopped
1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder (I leave this out)
1 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
5 large eggs, at room temperature
2 teaspoons pure vanilla extract

Preheat the oven to 350 degrees. Butter the sides and bottom of a 9x13" baking pan (I use Pam spray). In a medium bowl, whisk together the flour, salt, and cocoa powder.

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. (I just put the butter and chocolate in a glass bowl and microwave. Just be sure to not overdo it. It sometimes looks like it needs more time but when you stir it the rest of the chocolate will melt. As soon as the mixture is melted, I whisk in the sugars).

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 baking 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 in 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.

Will keep at room temperature for up to 3 days when tightly covered with plastic wrap. I like to individually wrap and then freeze (it helps my willpower and they're also great right from the freezer!).


PS - If you're looking for a good baking chocolate, this is what I like to use. The price and quality are both great. Merckens Bittersweet Chocolate