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The search for the perfect brownie is like the search for the perfect chocolate chip cookie. It’s neverending! This is a very popular brownie recipe that has been circulating among many blogs. And it is amazing! The Baked brownie originates from Baked Bakery in Red Hook, Brooklyn where they have dark chocolate brownies, spicy brownies, salty brownies and so many more unique flavors. This recipe produces a brownie that’s fudgy and soft, and decadently rich. It even has the wonderful crackly top that makes brownies that much better. I don’t know if I would say it’s the perfect brownie, because really, what is the prefect brownie… but it’s really close. This will definitely be my go-to recipe when I want fudgy, rich brownies.

The recipe calls for dark chocolate to be used, but I only had 3 ounces, so I substituted the rest with semi-sweet chocolate. Personally, I think that worked out for the best, because my friends aren’t huge fans of dark chocolate. No matter what chocolate combination you choose, the chocolate flavor will be super intense and delicious, and the little bit of coffee helps even more to bring out the chocolate flavor. So go ahead and try them, and enjoy the chocolate bliss!

The Baked Brownie

Yield: 24 brownies

1¼ cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
3 ounces dark chocolate, coarsely chopped
8 ounces semi-sweet chocolate, coarsely chopped
1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
1 teaspoon instant coffee
1½ cups granulated sugar
½ cup packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract

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.

In a medium bowl, whisk the flour, salt, and cocoa powder together.

Put the chocolate, butter and instant coffee 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. 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. Let cool until the mixture is 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 your 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.

Source: Adapted from Brown Eyed Baker, via Baked: New Frontiers in Baking

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