July 15, 2012

A Better Brownie

When I made the Cookie Dough Brownies, I was quite content with them. However, the original recipe I followed was revised to "improve" upon a few suggestions from readers of the blog Recipe Girl. I didn't try her revised version, but I decided to swap my brownie base for one from Brown Eyed Baker. Since I love most recipes I've tried from Brown Eyed Baker, I figured she'd make a brownie that would match my palate.

I was right. This brownie, known as the Baked Brownie to Brown Eyed Baker, is a better brownie. It's a bit more work, but it's much more delicious. Therefore, I dub this to be A Better Brownie. Whether you use it as a base for your own Cookie Dough Brownies or just as a delicious brownie, it's worth the effort.

A Better Brownie
1 1/4 cups all-purpose flour
1 tsp. salt
2 Tbsp. dark unsweetened cocoa powder
11 oz. dark chocolate, coarsely chopped
1 cup unsalted butter, cut into 1-inch pieces
1 tsp. instant espresso powder
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
5 eggs, at room temperature
2 tsp. vanilla extract

Preheat the oven to 350°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 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 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 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, and 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.

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