Prep 0 mins
Cook 30 mins
Recipe Source: Baked NYC. Baked Note: A great brownie is easy to make, but you have to be aware of several factors. 1. Use a dark cocoa powder, like Valrhona. A pale, light-colored cocoa does not have enough depth. 2. Make sure your eggs are room temperature and do not overbeat them into the batter, and 3. Make sure you check your brownies often while baking. Once the brownies have been overbaked slightly, they have reached the point of no return.
- 1 1⁄4 cups flour
- 1 teaspoon salt
- 2 tablespoons dark cocoa
- 11 ounces quality dark chocolate, chopped coarsely (60-72%)
- 8 ounces butter, cut into 1 inch cubes (2 sticks)
- 1 teaspoon instant espresso powder
- 1 1⁄2 cups sugar
- 1⁄2 cup light brown sugar
- 5 large eggs, room temperature
- 2 teaspoons vanilla extract
- Preheat oven to 350 degrees.
- Butter the sides and bottom of a glass or light colored metal pan 9x13x2 pan.
- In a medium bowl, whisk together the flour, the salt, and cocoa powder.
- Configure a large sized double boiler. Place the chocolate, the butter, and the instant espresso powder in the bowl of the double boiler and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler and add both sugars. Whisk the sugars until completely combined and remove the bowl from the pan. Mixture should be room temperature.
- Add three eggs to the chocolate/butter mixture and whisk until just combined. Add the remaining eggs and whisk until just combined. Add the vanilla and stir until combined. Do not over beat the batter at this stage or your brownies will be cakey.
- Sprinkle the flour/cocoa/salt mix over the chocolate. Using a spatula (DO NOT USE A WHISK) fold the dry into the wet until there is just a trace amount of the flour/cocoa mix visible.
- Pour the mixture into the pan and smooth the top with your spatula. Bake the brownies for 30 minutes (rotate the pan half-way through baking) and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan. The brownies are done when the toothpick comes out with a few moist crumbs.
- Cool the brownies completely before cutting and serving.
I make these when I'm baking for people who love dense, gooey, super-fudgy brownies. The chocolate flavor and sweetness are perfectly balanced, and overall this is one of my favorite recipes.
I followed your directions exactly and found these to be perfectly fudgy and delicious. Thanks!
Definitely an awesome recipe - in the bakery's first cookbook: "Baked: New Frontiers in Baking." I am SO glad I tried it and even MORE glad I gave 98% of the brownies away to my buddies (or we would've eaten them all)! I used Ghirardelli 60% chocolate to melt, and regular Hershey's cocoa for the powder (because that's what I had). I followed the rest of the instructions as posted. Even at high altitude (Colorado Springs), these were great. This will be in my top brownie recipes from now on (Ina's Outrageous Oreo Brownies are pretty freakin' good too!). Thanks for sharing this one. Everyone who likes brownies (my husband thinks they're "eh" - he's crazy.) should try them. :)