11 ounces of chocolate, 2 sticks of butter and 5 eggs later


choco stack

This is the second time I have blogged about these incredible brownies, but they are just that good. And to my surprise, they are fairly easy. The most difficult thing is melting the chocolate, butter and espresso powder because you have to balance the bowl over a saucepan of simmering water so the chocolate won’t burn. They are so amazing and so simple that you will never go back to box brownies again.

butter and choco

Unfortunately, this time around the end product was not very photogenic so instead I will post the best picture I have from results of my last batch at the end of this post. These brownies are blow-your-mind good. My husband’s reaction when I announce I’m about to whip these up is very reminiscent of the look Roskoe gets when my hand reaches for the bag of his favorite treats. They are dense and heavy. You will be shocked by the weight when you hold it. Each one could be a meal, a very unhealthy but tasty meal. Being from the Baked: New Frontiers in Baking cookbook, they are decadent and moist. No cakiness here. If you like cakey brownies just walk away because the bakers behind this cookbook are anti-cakey brownies. Make these tonight for some SNL, pour yourself a beverage (I suggest hot tea or cold milk for these) and savor the flavor.


Click the link for the recipe!

The Baked Brownie in “Baked: New Frontiers in Baking”
1 1/4 cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate, coarsely chopped
1 cup unsalted butter, cut into 1 inch pieces
1 teaspoon instant espresso powder (DO NOT use ground espresso, it is not the same in baking)
1 1/2 cups granulated sugar
1/2 cup cup firmly packed light brown sugar
5 large eggs, at room temperature
2 teaspoons pure vanilla extract

Preheat oven to 350 degrees F. Butter the sides and bottom of a 9×13 inch glass or light-colored metal baking pan.
In a medium bowl, whisk flour, salt, and cocoa powder together.
Put the chocolate, 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, then remove the bowl from the pan. The mixture should be 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 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 cut them into squares and serve.
Tightly covered with plastic wrap, the brownies kept at room temperature for up to three days.


2 Responses to “11 ounces of chocolate, 2 sticks of butter and 5 eggs later”

  1. I made these with my niece this weekend and they are unbelievable!!! and every other superlative you can think of! They should be called Beyond Brownies because they completely transcend anything that I’ve ever associated with a brownie. We ran out of regular flour and used cake flour which made them even fudgier. We also used dark chocolate chips (instead of baking chocolate) which melted faster. Thanks so much for your recipe.

    • My grocery store stopped carrying dark baking chocolate bars, so I’ve been using the chocolate chips too. Way to be adventurous with the cake flour though! I would have been too scared that something would go terribly wrong so I would go out and buy regular.

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