The Baked Brownie

Mmmm, chocolate. Even better, dark chocolate.

I went on a bit of a baking splurge last Tuesday. I made snicker doodle blondies, blueberry oatmeal bars, homemade bread, and 2 batches of granola. You may think that sounds a bit like overkill, but I assure you, it was well worth it, because just one day later, my oven was taken out of commission due to leaky pipes in the wall to which it is connected.

Brownies seemed like a delicious option and I have been wanting to try this recipe from the Baked bakery in NYC. I assure you, these are the most perfect, soft and fudge brownies that will ever grace your tongue. I love them. A lot.

If you are considering baking a treat to give to a loved one or bring to a group, please consider these! But be warned, despite their richness, there will be no left overs =).

BAKED Dark Chocolate Brownie

From the Baked bakery in NYC

1 ¼ cups all-purpose flour

1 teaspoon salt

2 tablespoons dark unsweetened cocoa powder

11 ounces dark chocolate (60 to 72% cacao), coarsely chopped

1 cup (2 sticks) unsalted butter, cut into 1-inch pieces

1 teaspoon instant espresso powder

1 ½ cups granulated sugar

½ cup firmly packed light brown sugar

5 large eggs, at room temperature

2 teaspoons pure vanilla extract

Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9-by-13-inch baking pan.

In a medium bowl, whisk together the flour, salt, and cocoa powder; set aside.

In a large bowl set over simmering water, stir together chocolate, butter, and instant espresso powder until completely melted and smooth. Keeping the bowl over the water, turn off the heat and add the sugars. Whisk until completely combined. Remove the bowl from the pan and cool to room temperature.

Once the chocolate mixture is cool, add 3 eggs and whisk until combined. Add the remaining two eggs and whisk until combined. Add the vanilla; stir until combined. Be sure not to overbeat the batter at this stage or your brownies will be cakey.

Sprinkle the flour mixture over the chocolate mixture. Using a spatula, fold the flour mixture into the chocolate until just combined. (a bit of the flour mixture should still be visible).

Pour the batter into the prepared pan and smooth the top. Bake, rotating the pan halfway through baking time, in the center of the oven for 27-30 minutes until a toothpick inserted into the center of the brownies comes out with a few moist crumbs clinging to it. Place the pan on a wire rack and let the brownies cool completely. Cut into squares and serve.