Oh boy oh, is summer upon us! It was in the high 80s today and it’s supposed to get into the 90s tomorrow. Not that I don’t love the heat, I do, but it gets to a point where it’s just too hot. And with the humidtiy, I’m done for. I guess I can’t really complain though, since there’s nothing I can do about it. I do plan on getting to the pool/beach as soon as possible. I don’t understand why everything waits until Memorial Day to open, even though it’s clearly hot before then.
Anyway, as I’ve written many times, I’m much more of a cookie person than a brownie person. I think it’s easier to adjust baking times and ingredients with cookies whereas with brownies you have to bit a more careful. Than being said, I decided to make some the other night from the BAKED cookbook. Now these guys pride themselves on their famous brownie, so I had some high hopes. Obviously I should have read the recipe beforehand because as I was about half way through mixing up the ingredients I realized I didn’t have enough eggs – more like I broke two so was only left with four. But the ones I was left with were extra large so I figured it would be okay. My second gaffe was that I didn’t have the right size pan, but I procedeed anyway with a smaller and it actually made them even better in my opionion.
These are not your usual cakey sweet brownies. They are deep and rich with a hint of coffee and given my small pan, they were very fudgy. I upped the baking time a little because I knew they were a little thicker than the recipe called for, but not by too much because I still wanted them to be fudgy and chewy on the inside. It’s really essential to cut these into small squares because they are just so rich in any one bite. This will definelty bump to the top of list whenever I need to make brownies again, although I might try and find the right size pan next time.
The BAKED Brownie
(Adapted from BAKED: New Frontiers in Baking)
- 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
1) 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.
2) In a medium bowl, whisk the flour, salt, and cocoa powder together.
3) 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.
4) 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.
5) 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.
6) 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.
7) Tightly covered with plastic wrap, the brownies keep at room temperature for up to 3 days.