I recently made the popular Baked brownie recipe, which comes from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito.
We really enjoyed these brownies. They were rich, fudgy, firm and not cakey. It’s probably one of the best recipes I’ve come across. The brownies aren’t too difficult to make, but they do require a lot of chocolate!
We had to restock our chocolate supply after making these.
Like most brownie recipes, you don’t need a mixer, so that’s less clean up. The chocolate is melted on the stove using a double broiler, or if you don’t have one, you can makeshift one by using a saucepan and putting a glass mixing bowl on top.
Once the chocolate and butter is melted, you need to let the mixture cool slightly before adding in the eggs, and finally folding in the flour. The flour is supposed to be folded in with a spatula and not a whisk so that the brownies don’t turn cakey.
Then off into the oven the brownies go. These taste great straight out of the oven and also after they have cooled. I also tried freezing them. Freezing them changes the texture a lot unfortunately. But you still get a really rich chocolate taste and I actually enjoyed the previously frozen ones as well.
- 1-1/4 cups flour
- 1 teaspoon salt
- 2 Tablespoons dark cocoa powder
- 11 ounces quality dark chocolate (60-72%), chopped coarsely
- 8 ounces butter (2 sticks), cut into 1 inch cubes
- 1 tsp instant espresso powder
- 1-1/2 cups sugar
- ½ 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.