Dark chocolate makes the very best…..broooowwwn-ies!

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The Baked Brownie

 

I somehow stumbled upon this fabulous Brooklyn bakery while cruising along online. I have several of their cookbooks. They are droolish-ish. I have made several things, all chocolate, and am very pleased with their recipes. So, chocolate you say? Well, my favorite chocolate is milk chocolate…..ummmm…semi-sweet chocolate.. errrrrrrr……white chocolate. Well, let’s say I love most chocolate but dark chocolate. Until now! The original brownie recipe calls for all dark chocolate, but I used a blend of dark and semi-sweet chocolate. I was scared of too much dark chocolate. Of all things to be afraid of…..this fear stopped me cold. What if I didn’t like these brownies after using 5 EGGS? I hate when things don’t come out right. I mentally calculate the wasted ingredients and mope. This is the first recipe that I can say, beats out any brownie mixes I’ve used. I’ve tried a lot of brownies recipes with very little success. The extra steps in this recipe are worth the time they take.

 

Let’s bake us some brownies!!!

 

1¼ cups all-purpose flour

1 tsp. salt

2 tbsp. dark unsweetened cocoa powder

6 ounces Hershey’s special dark chocolate chips

6 ounces Hershey’s semi-sweet chocolate chips

1 cup (8 ounces) unsalted butter, cut into 1-inch pieces

1 tsp. instant espresso powder

1 ½ cups granulated sugar

½ cup packed light brown sugar

5 large eggs, at room temperature

2 tsp. vanilla extract

 

  1. Preheat oven to 350 degrees F. Butter the sides and bottom of a 9 X 13 glass or light-colored baking pan. Line the pan with parchment paper.
  2. In a medium bowl, whisk the flour, salt and cocoa powder together.
  3. Put the chocolate chips, butter, and instant espresso powder 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, and then remove the hot bowl from the pan. I usually put a dishtowel underneath the hot bowl. Let the mixture come to room temperature before the next step.
  4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining 2 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.
  5. 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.
  6. 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, the lift them out of the pan using the parchment paper. Cut into squares and serve.
  7. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.

 

Feel free to top these babies with some vanilla ice cream!

 

Original recipe

 

 

 

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2 thoughts on “Dark chocolate makes the very best…..broooowwwn-ies!

  1. These brownies are sooo good! I’ve made them twice. Once for my family and once I brought them to a party–topped them with raspberries and whipped cream–there were none left. Definitely worth the eggs!

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