Brownies

One of my recent acquisitions is from  Baked: New Frontiers in Baking. There are many recipes that I want to try : Butterscoth pudding tarts, Sweet and Salty cake, German cake, baked tricolor cookies, brownies , etc...

This weekend I was browsing the book, trying to decide which one I should try and the winner was BROWNIES.

Yes, I know, you might say what's new about brownies. The Brownies from Baked have been awarded best brownies by America's Test Kitchen, the Today show and have been featured on the O magazine. I just had to try it!!! Before today, I've tried 3 different types of recipes and I kept using Nigella's brownies recipe. 

 This was my favorite! They were fudgy, dense, chocolatey... all the adjectives that I associate when I think about brownies.

But now, let's talk about "baked brownies": these are intense, fudgy, with a hint of salt that intensifies the chocolate flavor melting on your mouth. Mr. D really liked them! He said: "they are fantastic" and suggested adding a little bit of alcohol

Making brownies is not difficult, no special technique, no special mold. But something that is very important to make them right as they should be is:  to use very good quality of dark chocolate and unsweetened cocoa powder, your eggs being at room temperature and not overbeating the batter.

The recipe for 9 by 13 inch metal baking pan or glass.  According to the book, it yields: 24 portions. I cut 18 portions only.

Ingredients

• 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

Preparation:

Whisk the flour, salt, and cocoa powder together in a medium bowl

Over simmering water, melt the chocolate, butter, and instant espresso powder. 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. Let the mixture cool down till it is at room temperature.

Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining 2 eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter.

Sprinkle the flour mixture over the chocolate mixture. Using a spatula, 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 approx 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. 

Sorry Nigella, but I will use this recipe from now on!