Ingredients: |
Ingredients: 1¼ cups flour
1 tsp. salt
2 tbsps. unsweetened cocoa powder
11 oz. dark chocolate, chopped
1 cup unsalted butter, cut in 1" pieces
1 tbsp. instant Espresso powder
1½ cups granulated sugar
½ cup light brown sugar, packed
5 eggs, room temperature
2 tsps. vanilla extract
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Directions: |
Directions:Preheat oven to 350ºF. Butter the sides and bottom of 9" x 13" baking pan. Line the pan with parchment paper. In a medium bowl, whisk the flour, salt and cocoa powder together. Put the chocolate, butter and instant espresso powder in a large bowl and set over saucepan of simmering water, stirring occasionally until the chocolate and butter are completely combined, then remove the bowl from the pan. The mixture should be room temperature. Add 3 of the eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and vanilla and stir until combined. Do not overbeat the batter at this stage or brownie 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 mixture is visible. Pour the batter into the prepared pan and smooth the top. Bake in the oven for 30 minutes, rotating the pan half way through the baking time until a toothpick inserted in the center of the brownie comes out with a few moist crumbs sticking to it. Let the brownies cool completely then lift them out of the pan using parchment paper. Cut into squares and serve. Store at room temperature in air tight container up to three days. |
This recipe for Brooklyn Bakery Brownies is from