week 48: stephanie’s pick – The Baked Brownie

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it seems as though we have been making brownies ad nauseam in our house lately. there’s always some sort of social event to bring dessert to and brownies are the quickest things to whip up. my mom keeps a steady supply of betty crocker brownie mix around (which i refuse to eat, being the dessert snob i am), but these brownies are not box mix brownies! though the thin, crackly top and dark brown color of these brownies are reminiscent of brownies from the box, these have a rich depth of flavor and a delicious, fudge texture. the recipe is from Baked, which is, in my opinion, one of the best bakeries in NYC. it’s hard to say whether i’ve found the perfect brownie yet, but these could possibly be it!

there’s so few weeks left in the year that it’s becoming increasingly difficult to pick which baked goods to show you guys each week! there are many desserts that will unfortunately be unseen within this project. but the last few recipes of the year are some of my favorites, so go and make these brownies! yes, they require a bit more labor than simply whisking in oil, water, and eggs into some brownie mix, but they are SO good.

stephanie

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Ingredients:
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

Directions:
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.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 rubber 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 lift them out of the pan using the parchment paper. Cut into squares and serve.

Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.

source: adapted from Brown Eyed Baker

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