The Baked Brownie

The Baked Brownie.

This recipe came out in the cookbook Baked: New Frontiers in Baking and literally everyone was making it and talking about it.  I must have came across it like 40 times in different places.

Needless to say - it made a huge splash on food blogs in every corner of the internet.

Me?  I was a little slow on the uptake and behind the curve on this one.  Like almost 10 YEARS behind (since 'Baked' came out in 2008).  But - you know what they say, better late than never.

Here's what you're going to need.  I don't think I've ever used so many eggs in a brownie before.  Ever.

Start out by whisking together the flour,

the salt,

and the cocoa powder.  Then set it aside.

In a double boiler over simmering water, combine the dark chocolate,

the espresso powder,

And the butter.  Heat through and stir together until smooth.

Get the sugars together. 

And add them to the chocolate.

Stir the chocolate and the sugars together until combined and smooth.  Remove the bowl from the simmering water and allow to cool to room temperature.

Then add three of the eggs and whisk together.

Then add two more eggs and whisk together.

Add the vanilla and stir until combined - use a rubber spatula.  DON'T OVERBEAT.  It will make the brownies cakey.  And they won't be brownies.  (I think)

Then sprinkle the flour overtop. 

Fold the chocolate and flour together until just a few streaks of flour are visible.

Then pour into the prepared pan.

Bake for about 30 minutes, rotating the pan halfway through the bake time.

The result is a thick, dense, chewy, chocolate brownie with a little bit of a crackled top.

If you're a brownie fan, don't delay - don't wait 10 years to make these!  Just eat them!  I mean MAKE them. 

Also eat them.

Enjoy!

The Baked Brownie

1 1/4 cups all-purpose flour

1 teaspoon salt

2 Tablespoons unsweetened cocoa powder

11 ounces dark chocolate, coarsely chopped

1 cup unsalted butter, cut into 1-inch pieces

1 teaspoon instant espresso powder (optional)

1 1/2 cups sugar

1/2 cup packed light brown sugar

5 eggs, at room temperature

2 teaspoons vanilla extract

1. Preheat the oven to 350 degrees F.  Butter the sides and bottom of a 9 x 13 inch glass or light colored baking pan.  Line the pan with parchment paper.
2. In a medium bowl, whisk together the flour, salt, and cocoa powder.
3. In the top of a double boiler (or heat proof bowl) over simmering water, combine the chocolate, butter, and instant espresso powder, stirring occasionally, until the chocolate and butter and completely smooth and melted.  Turn off the heat.  Leave the bowl over the water and add the sugars.  Whisk until completely combined, then remove from heat.  Cool to room temperature.
4. Add three eggs to the chocolate mixture and whisk until combined.  Add the remaining two eggs and whisk until combined.  Add the vanilla and stir (using a spatula) until combined.  DO NOT overbeat or the brownies will be cakey.
5. Sprinkle the flour mixture over the chocolate mixture.  Using a rubber spatula, fold together the flour and chocolate until just a bit of flour is visible.
6. Pour the batter into the prepared pan and smooth.  Bake, rotating the pan halfway through baking time, for 30 minutes, until a toothpick inserted in the centre comes out with a few moist crumbs attached. 
7. Let the brownies cool completely in the pan and then lift them out using the parchment paper.  Cut into squares and serve.  Store any leftovers in an airtight container or wrap with plastic wrap for up to 3 days.

Source: Brown Eyed Baker