As promised in yesterday's post, here is the recipe I made this weekend that rocked my world.
After work on Friday, I went for a run, then went to a super intense yoga class, and then came home and made these. Because that's a totally normal thing to do right?
Dark, dense, fudgey and delicious, these brownies were hands-down the best recipe I've tried so far, and I suggest you try them out immediately. I found the recipe via brown-eyed baker, but the original recipe comes from the Baked cookbook, and apparently this particular recipe has touted by Oprah, the Today Show, and America's Test Kitchen's as the best brownie recipe as well.
I followed the instructions exactly, and thanks to our out-of-town guests this weekend, the entire pan was devoured by Sunday night. And I'll definitely be making them again soon!
Yield: 24 brownies
Prep Time: 30 minutes | Bake Time : 30 minutes
1¼ cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate, coarsely chopped (Nestle now makes dark chocolate chips, which is what I used!)
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
1. 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.
2. In a medium bowl, whisk the flour, salt, and cocoa powder together.
3. 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. (I actually just used the metal bowl from my Kitchen-Aid mixer and it worked perfectly!) 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.
4. 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.
5. 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.
6. 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.
7. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days (but they probably won't stay around that long because they amazing).