This brownie is legendary! This rich, fudgy, deep dark chocolate brownie has been featured as one of Oprah’s favorite things and awarded the best brownie by America’s Test Kitchen and The Today Show. They all agree that this is one amazingly delicious brownie! So how could I not make this brownie with all the hype surrounding it? I just can’t believe that it has taken me so long to make it! As you might have noticed, I love the Baked cookbook. It is one of my favorite things. I have tried several recipes from it and have loved them all. The authors of this book actually have a bakery in NYC called Baked. Next time I am in New York I need to visit their bakery. In order to recreate this decadent brownie, make sure your eggs are at room temperature and do not overbeat them into the batter. Also be sure to check the brownies often as they bake, the worst thing you can do is over-bake these babies! So what are you waiting for? Get in the kitchen and make these scrumptious brownies, I promise you they will become a favorite recipe in your home as well! 🙂
- 1 1/4 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
- 1 1/2 cups granulated sugar
- 1/2 cup firmly packed light brown sugar
- 5 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9-by-13-inch baking pan.
- In a medium bowl, whisk together the flour, salt, and cocoa powder; set aside.
- 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.
- 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.
- 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).
- 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.