Friday, October 15, 2010

The Baked Brownie

My weekend will consist of the following: attending two football games in two cities over two days. It's enough to make a girl re-evaluate her sanity. Luckily, I know of one thing that has the power to carry me through...chocolate. That's where these brownies come in to play.  Loaded with tons of chocolate and butter, these are definitely rich and fudgy. Make these now. You know you wanna :)

The Baked Brownie

1¼ cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate, coarsely chopped
1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder
1½ cups granulated sugar
½ cup packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract

1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13-inch glass or light-colored baking pan. Line the pan with parchment paper.

2. In a medium bowl, whisk the flour, salt, and cocoa powder together.
3. 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.

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. Do not overbeat the batter at this stage or your brownies will be cakey.

5. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.

6. 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 lift them out of the pan using the parchment paper. 

Cut and share.


  1. Now THAT is how a brownie should be. None of that "cake" business. They really look like a perfect brownie. You are a very generous person to share those...I don't know if I could do it.

  2. Oh my gosh, these brownies look so moist and rich! Everything about this looks great expect your last instructions, "cut and share". I don't think I'd want to share these at all!


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