The Baked Brownie

Over Labour Day weekend, my younger sister and I drove down to Massachusetts for an end-of-summer road trip. With a soundtrack of Alice in Chains, Eddie Vedder with his yukulele, and Florence + the Machine, we drove through New England states. I baked us a batch of these brownies to snack on while making our way to Salem, Boston, Cambridge, and Cape Cod.

The famous Baked brownie has already made the baking blog rounds, having won America’s Test Kitchen’s approval as well as Oprah’s. It is dense, it is fudgy, and it is oh so chocolaty. It is definitely a delicious brownie, I’m just not convinced that it’s my favourite recipe of all brownie recipes.

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Bon appétit!

Source: Baked: New Frontiers in Baking

Yields 24 brownies

Ingredients:
1 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
1 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
5 eggs, at room temperature
2 teaspoons pure vanilla extract

Instructions:
1) Preheat the oven to 350F.
2) Butter a 9×13-inch pan and line it with parchment paper.
3) Whisk the flour, salt, and cocoa powder together in a medium bowl.
4) Melt the chocolate, butter, and espresso powder in a large bowl set over a saucepan of simmering water.
5) Once the mixture is smooth, turn off heat but keep the bowl over the saucepan.
6) Add both sugars and whisk until completely incorporated.
7) Remove the bowl from the saucepan.
8) Add 3 eggs to the chocolate mixture and whisk until incorporated.
9) Add the other 2 eggs and whisk until incorporated.
10) Add the vanilla. Do not overbeat the batter or the brownies will be cakey.
11) Use a spatula to gently fold the flour mixture into the chocolate mixture.
12) Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the centre comes out with a few moist crumbs.
13) Transfer the pan to a wire rack and let them cool completely.

Store the brownies at room temperature for up to 3 days, tightly covered in plastic wrap.

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