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baking American
The Baked Brownie

Photo by: Joseph DeLeo
Comments: 4
 

Recipe

The baked brownie is a beautiful thing. It has won the hearts and minds of many people, it’s been featured on the pages of 0 magazine as a favorite thing, and it was awarded best brownie honors by the folks at America’s Test Kitchen and the Today show. Our brownie owes a lot to our friend and superstar pastry chef Lesli Heffler-Flick. She created the original ultimate brownie for us. It is dense, chocolatey, and slightly fudgy, and we are forever grateful to her for letting us adapt her recipe.

Yield: 24 Brownies

Ingredients

  • 1¼ 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
  • 1½ cups granulated sugar
  • ½ cup firmly packed light brown sugar
  • 5 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract

Directions

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

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, 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 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, then cut them into squares and serve.

Tightly covered with plastic wrap, the brownies keep at room temperature for up to 3 days.

Notes

A great brownie is easy to make, but here are a few pointers: (1) Use a dark unsweetened cocoa powder like Valrhona. A pale, light colored cocoa does not have enough depth. (2) Make sure your eggs are at room temperature, and do not overbeat them into the batter. (3) Check your brownies often as they bake. An even slightly overbaked brownie is not a Baked Brownie.


© 2008 Matt Lewis and Renato Poliafito

Note from Cookstr's Editors

Nutritional information is based on 24 servings. Servings size is one brownie.

 

Nutritional Information

Nutrients per serving (% daily value)

245kcal (12%)
21mg (2%)
0mg (0%)
79mcg RAE (3%)
111mg
25mg
3g
23g
1g
30g
65mg (22%)
117mg (5%)
8g (38%)
13g (20%)
2mg (9%)
 

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  • Sarah Pryor

    08.05.12 Flag comment

    Simply Perfect; always a hit at my parties!

  • Atacat

    11.01.10 Flag comment

    These were very fudgy and dense. The coffee nicely balanced out the large amount of sugar. I would recommend baking a bit longer than the recipe says--mine were almost like molten cake rather than brownies.

  • SoesjeC

    07.30.10 Flag comment

    A little too sweet for me, but the coffee in it worked very well. A recipe to make again!

  • adribean

    10.11.09 Flag comment

    Very chocolatey, very much like a good fudge. A bit oily, but that may have been because of some sloppy technique on my end. Definitely brings out the best in a good chocolate.

 

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