The "Baked" Brownie

I was only able to get this one solitary photo of these brownies before my camera battery died.  My plan was to charge the battery and take more photos.  One problem though, there weren't any left!  My family devoured these brownies!  These are very good brownies if you are a fudgy brownie person.  If you like your brownies more on the cake-like side, you will probably want to pass.  I kind of bat for both teams so I did enjoyed these brownies.  

This recipe comes from a cookbook by the Baked bakery in New York City and has received several awards.  They are definitely worth a try!  These are my husband's new favorite brownie.  Although my single photo does not do them justice!

The Baked Brownie

1 1/4 cups all-purpose flour

1 teaspoon salt

2 tablespoons dark unsweetened cocoa

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

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

1 teaspoon instant espresso powder

1 1/2 cups granulated sugar

1/2 cup firmly packed light brown sugar

5 large eggs, room temperature

2 teaspoons pure vanilla extract

Directions:

1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9-by-13-inch baking pan.
2. In a medium bowl, whisk together the flour, salt, and cocoa powder; set aside.
3. 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.
4. 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.
5. 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).
6. 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.

Source: Baked: New Frontiers In Baking