Enough is enough – I know – too many brownies. I’m well aware that this is my 10th or 12th brownie recipe but I just love brownies. I happen to love the guys from Baked and all of their books and recipes and stories. So it makes sense that this recipe caught my eye. I mean “award winning” “Oprah’s favorite” “The Today Show” and voted best from America’s Test Kitchen which is very serious stuff. The verdict…it’s true! Delicious. Fudgy. Chocolatey. I hope the moms who get some on Mother’s Day (I’m baking for the sale at the High School — which prompted this new search) enjoy them. I know I am. I asked Rob if he said he agreed the best and he said at this point he has no idea. He is a smart guy but can’t seem to keep track of all of this chocolate. I must have a brownie bake off to truly judge. This summer for sure. Matt Lewis and Renato Poliafito credit their pastry chef Lesli Heffler-Flick as they should! I do too.
the baked brownie (from Baked – New Frontiers in baking by Matt Lewis and Renato Poliafito):
Here are a few of the Baked tips: Use dark unsweetened cocoa powder. A pale light colored powder does not have enough depth. Make sure your eggs are room temperature and do not overbeat them in the batter (this will make them cakey). And as usual – check often – even slightly over baked won’t do here!
I would double this and freeze some for a rainy day. Don’t ignore the instant espresso powder. You don’t taste the coffee – it just gives the brownie some extra oomph.
1 1/2 cups all purpose flour
1 teaspoon kosher salt
2 tablespoons dark unsweetened cocoa powder (I used Valrhona)
11 ounces dark chocolate (60-70 percent cacao), coarsely chopped
1 cup (two sticks) unsalted butter – cut into pieces
1 teaspoon instant espresso powder
1 1/2 cups sugar
1/2 cup firmly packed light brown sugar
5 large eggs, room temp
2 teaspoons pure vanilla extract
chocolate chips (I added since I need that bite but up to you!) optional
Preheat the oven to 350 degrees. Butter sides and button of 9 by 13 glass or light colored metal baking pan. Or, just line the pan with foil and lightly butter.
In a medium bowl, whisk together the flour, salt and cocoa powder.
Place the chocolate, espresso powder, and butter in a large heatproof bowl and set over barely simmering water. Stir occasionally until the mixture is smooth. Remove from heat and add the sugars. Whisk until combined.
Add 3 eggs and mix until combined (use a wooden spoon so you don’t aerate the batter). Add the remaining eggs and vanilla. And stir to combine.
Sprinkle the flour mixture over the chocolate mixture. If adding chips, add them with the flour. OR just place on top. Fold gently until just combined.
Pour into pan and smooth the top. Bake in the center of the oven for about 30 m. Rotate the pan halfway through (at 15 m). Please check often and before. The tooth pick should come out with a few moist crumbs sticking to it. Pull early if need be – or bake longer in 1-3 m increments. This is most important part!
Let cool and eat.