Monday, January 28, 2013

The Baked Brownie

Every time I have made brownies from scratch, they have been crumbly, cakey, and dry. Brownies are not supposed to be crumbly, caky, and dry. That’s not how they come out of the box. Out of the box, they are fudgy, chewy, and chocolately. 

But I wanted to create that same delicious brownie without all of the chemicals. After searching for one for what seemed like ages, I found one that seemed to be a contender (thank you Pinterest). It claimed to be Oprah’s favorite brownie. It claimed to be America test kitchen’s favorite brownie. But I was going to have to try it for myself.

If you are on a diet, these brownies will not help with that, but they are totally worth it...5 eggs, 2 sticks of butter, 11 ounces of chocolate...get ready for greatness and make sure you have milk in the fridge.

Sifting makes me happy. I love the cloud of flour and cocoa I get covered in.

Sugar + chocolate = happYness.

Eggs...even better.


 30 minutes get this!

THE BAKED BROWNIE - 24 brownies or 12 large brownies

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

Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9x13-inch glass or light-colored baking pan. Line the pan with parchment paper (Do NOT skip this step! You will be very sorry when you can’t eat all of your brownies because they are stuck to the pan).

In a medium bowl, sift together flour, salt, and cocoa powder. Put the chocolate, butter and instant espresso powder in a double broiler 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. 

Once the chocolate mixture is room temperature, add 3 eggs 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...not good.
Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a me), 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 alone or like this.

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

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