I saw these brownies pop up in my Google Reader recently and knew it was something I needed to bake. Courtney at Cook Like a Champion went to Baked in NYC and talked about how “insanely delicious” these were, and she’s not even a fan of fudgy brownies (I am).
Ooh la la are these good! I’m not a coffee drinker at all, but I did like the addition of the coffee granules. That one little teaspoon goes a long way, and after a bite of the brownie, it makes you go, “hmmm…” (Cue C&C Music Factory’s song, “Things That Make you Go Hmm”). I almost need a glass of milk to go with these fantastic brownies.
Although I already have a favorite brownie recipe, these have to be a pretty close second. The one adjustment I would make is to bake my brownies a bit longer. I used a smaller pan, so my mixture was thicker, and the middle of the pan was definitely underbaked. But, if you like your brownies a bit gooey, don’t make any adjustments to the baking time!
The Baked Brownie
- 1 and 1/4 cups all-purpose flour
- 1 teaspoon salt
- 2 Tablespoons dark unsweetened cocoa powder
- 11 ounces dark chocolate 60 to 72%, coarsely chopped
- 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
- 1 teaspoon instant espresso powder I do not have any, so I subbed with instant coffee granules
- 1 and 1/2 cups granulated sugar
- 1/2 cup firmly packed light brown sugar
- 5 eggs at room temperature
- 2 teaspoons pure vanilla extract
- Preheat oven to 350º and butter the sides and bottom of a 9-by-13-inch glass baking pan (my pan was slightly smaller). Whisk together the flour, salt and cocoa powder in a medium bowl and set aside.
- Place the chocolate, butter and espresso powder in a large bowl and set over a pot of simmering water. Cook, stirring occasionally, until the mixture is completely melted and smooth. Turn off heat, but keep the bowl over the water. Whisk in the sugars until completely combined, then remove bowl from the pot. If the mixture isn’t room temperature at this point, allow it to cool slightly until it reaches room temperature.
- Whisk 3 eggs into the chocolate mixture, taking care not to overbeat them. Whisk in the remaining 2 eggs, then stir in the vanilla. Using a rubber spatula, gradually fold in the flour until just incorporated.
- Pour batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating halfway through, until a toothpick comes out with just a few moist crumbs attached. Allow to cool, then cut into squares and serve.