Or so I’ve read:) I’m not a huge Oprah fan, but I dig her favorite things… ESPECIALLY if I could get them all for free! So did I mention that the brownie I made last week started me on a brownie phase?
I often go in phases with my baking. Remember the cupcake madness last spring and summer?
Well I have a feeling the next month or so will be filled with brownies, bar cookies and deep chocolate cookies packed with rich cocoa. Mmmmmmm….
Where was I? Oh yeah. I saw these brownies on a blog I like called Brown Eyed Baker. These brownies are VERY rich, moist and not cakey at all. Please note, if you LIKE cakey brownies -this is not the recipe for you. I have a slightly cakier brownie recipe I’ll post for you soon:)
But if you want a rich, dense brownie with a thin crispy crust, try these puppies.
Anything with this much butter and chocolate has to be good
The Baked Brownie
- 11 ounces dark chocolate, coarsely chopped (at least 60-72%)
- 1 Cup (2 sticks) unsalted butter, cut into 1-inch pieces
- 1 Teaspoon instant espresso or coffee powder
- 1½ Cups sugar
- ½ Cup light brown sugar
- 5 eggs, at room temperature
- 1 1/2 Tablespoons vanilla extract
- 1¼ Cups all-purpose flour
- 1/2 Tablespoon sea salt
- 2 Tablespoons dark unsweetened cocoa powder
- Preheat the oven to 350 degrees F. Put parchment paper on the bottom of a glass 9×13 inch pan. Take your eggs out of the refrigerator and let them warm on the counter or in a bowl of warm water for a few minutes.
- Coarsely chop chocolate and butter and place in a bowl. Microwave at medium heat for 45 seconds. Stir. Continue microwaving until fully mixed. DO NOT burn. (You can melt the butter/ chocolate on a double boiler if you’d like.)
- Sprinkle in instant espresso or coffee powder and stir in. Don’t skip this! It doesn’t add a coffee taste, instead just brings out the chocolatey flavor.
- Add in sugar and brown sugar and whisk until thoroughly combined. Let mixture cool.
- Add in 3 eggs to the chocolate mixture. Whisk until mixed.
- Whisk in 2 other eggs. Add vanilla and switch over to a wooden spoon. Stir gently until just combined. Don’t over mix or your brownies will end up with a cakey texture.
- Sprinkle flour, salt and cocoa powder over chocolate mixture.
- Use a rubbed spatula and gently fold into chocolate mixture. Continue folding until almost all combined (you can stop when there are still a few streaks of flour left in the batter.)
- Pour into prepared 9×13 inch pan. Smooth the top with a rubber scraper. Bake for 28-38 minutes total. Bake for about 20 minutes and then turn the pan around for even browning. Bake for 5-10 minute increments until a toothpick inserted in the center comes out mostly clean (with a few crumbs)
- Let brownies cool completely on a wire rack and then cut and serve. I ALWAYS use a plastic knife to cut my brownies – even when they’re warm. It keeps them together really well. Good luck! Hope you like them:)