I may have had to make these brownies twice. The first time I was on the phone with my mom and wasn't really paying attention and I under baked the brownies hard core. I tried to eat the corners and refrigerate them, but there was no going back. I saved some pieces for a special purpose that I'll share with you on next Friday, it's life changing!
Until then, let me talk about my day: a student called my class boring. BORING! That upsets me. Not only is science the best subject ever, but today was a lab day. How can lab day be boring?? Measuring! Triple Beam Balances! Calculating density! I call that awesome. If I had any of the these brownies left, he could see what boring is when he watches me eat the brownie in front of his face.
Anyway, my plan was to make some brownies for our janitorial staff at work. My new classroom was a bit of a mess and they helped me get it into shape. I wanted to show my appreciation and I wanted to make some brownies!
After eating a brownie at Baked, it was time to make them myself. I'm so glad I finally did! I've had the Baked cookbook for well over a year now and I have not gotten around to using it, big mistake!
The recipe is straight forward, they way brownies should be. Be prepared, this makes a lot of brownies! I cut them small because they are rich. I find people are more likely to grab two small pieces than one big or medium piece. The Baked brownies are extremely moist and fudgy. This is not a cake like brownie. The second batch was still a little under baked which tastes delicious, but can be difficult to cut. These are some gooooood brownies!
Baked Brownies Adapted from Baked: New Frontiers in Baking, page 117 Yield - 24 brownies
10 ounces dark chocolate (I used Ghiraldi 60% chips) 1 cup (sticks) unsalted butter 1 teaspoon instant espresso powder 1 1/4 cup flour 1 teaspoon salt 2 tablespoons dark cocoa powder 1 1/2 cups sugar 1/2 cup brown sugar 5 eggs 2 teaspoons vanilla
- Preheat the oven to 350 F. Grease a 9x13” pan with shortening and then coat with cocoa powder. Shake out any extra cocoa powder.
- Melt the butter, chocolate, and espresso powder in a small bowl on top of a small pot of simmering water. Stir to evenly distribute the heat.
- Meanwhile, in a small bowl whisk together the flour, salt, and cocoa powder. Set aside.
- In another medium bowl whisk together the sugars. Add the melted chocolate and whisk to combine.
- Add in the eggs one at a time and mix slightly after each egg. Whisk in the vanilla and be careful to not over mix.
- Switch to a rubber spatula and mix in the dry ingredients. Stir until just combined.
- Bake for about 30 minutes until a toothpick inserted in comes out with a little bit of batter.
- Cool completely before cutting and serving.