Sunday, May 20, 2012


1 1/4 cups all purpose flour
1 teaspoon salt
2 T 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
1 1/2 cups granulated white sugar
1/2 cup packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract

 * * * * * *

 Preparing the brownies: 
Preheat the oven to 350 degrees F. 

Butter the sides and bottom of a 9-inch by 13-inch glass or light-colored baking pan. Line the pan with parchment paper. 

Whisk the flour, salt, and cocoa powder together in a bowl and set aside. Set the chocolate, butter and instant espresso powder in a large bowl 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 and cool to 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 the 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. 

Makes 2 dozen brownies


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