When a recipe starts with this much chocolate and butter, you know it’s going to be a good one.
It comes from Baked, a Brooklyn-based bakery. I haven’t visited the shop, but I discovered the recipe for their famous brownies from a friend. And I’ll tell you what. These brownies make me want to hop on a train to New York City and sample every sweet treat they offer. (Or at least add their new cookbook to my Christmas wish list.)
You should know that Nick and I are big brownie fans. We almost always have a box stashed in our cupboard for that all-too-common late night chocolate craving. We’ve tried a handful of homemade recipes, too, but have found none that yield the consistency that comes from the box. Until now.
Two types of dark chocolate and a teaspoon of instant espresso create a deep intensity of flavor. Five eggs yield a chewy bite, but leave the top just the right amount of crackly. And think they’re good out of the oven? Just wait until the second day.
Do you have a favorite homemade brownie recipe?
Brownies from Baked
- 1 1/4 cups all-purpose flour
- 1 tsp salt
- 2 Tbsp dark unsweetened cocoa powder
- 11 oz dark chocolate, coarsely chopped
- 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
- 1 tsp instant espresso powder
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 5 large eggs, room temperature
- 2 tsp vanilla extract
- powdered sugar for dusting (optional)
- Preheat oven to 350°F. Butter sides and bottom of a 9×13-inch baking pan.
- In a medium bowl, whisk together flour, salt, and cocoa powder.
- Put chocolate, butter, and instant espresso powder in a large bowl and set it over a saucepan of simmering water (or use a double boiler). Stir until chocolate and butter are completely melted and smooth.
- Turn off the heat, but keep the bowl over the water and add sugars. Whisk until completely combined. Remove the bowl from the stove. Cool mixture to room temperature.
- Add 3 eggs to the chocolate mixture and whisk until combined. Add remaining 2 eggs and whisk until combined. Add vanilla and stir until combined. (Note: Do not overbeat the batter or your brownies will be too cakey.)
- Sprinkle the flour mixture over the chocolate mixture. Use a spatula (not a whisk) and fold together 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 baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Cool completely, cut into squares, dust with powdered sugar, and serve (with a tall glass of milk).
(adapted from Baked via Playing House)