Thursday, December 1, 2011
Tried out this recipe yesterday. The family says it's a keeper. I thought it had an interesting taste, while still retaining that classic brownie flavor. The only tricky part of the recipe was improvising a double boiler. The recipe doesn't specifically state that you need one, but I think it would be way easier that way.
1 1/4 cups all-purpose flour
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
11 oz. dark chocolate chips
1 cup (8 oz.) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract
1. Preheat the oven to 350ºF. Grease the sides and bottom of a 9x13" baking pan.
2. In a large bowl, whisk the flour, salt, and cocoa powder together.
3. Put the chocolate, butter, and instant espresso powder in a medium-sized saucepan or heat-proof bowl and set it over a larger saucepan of boiling water (or use a double boiler), 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 (although, you may be able to see little granules - this is okay), then remove the bowl from the saucepan below. The mixture should be room temperature. If not, let it cool to room temperature, making sure to stir occasionally.
4. 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 really cakey.
5. Pour the chocolate mixture into the bowl with the flour mixture. Using a spatula or wooden spoon, fold the chocolate mixture into the flour mixture until they are combined.
6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 15 minutes, then rotate the pan and bake for another 15 minutes, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it.
Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.
Yield: About 24 brownies