The Famous Baked Brownie

Once I heard that America's Test Kitchen declared a "best brownie", I just had to try it. If you like a brownie with a top that is crisp to bite into, with a fudgy, gooey, rich, chocolaty inside...then this is the brownie for you. It is not for the weak of heart. Be sure to have a glass of milk in hand and your chocolate fever high, because this brownie is a dream.

There are a couple of things I did different than the recipe. I used bittersweet chocolate instead of the dark chocolate (couldn't find dark chocolate in any grocery stores near me). Also, I baked it in a square baking dish so I would get a thicker brownie. Because of this, I had to bake them longer than 30 minutes.

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The Baked Brownie

Yield: 24 Brownies  | Prep Time: 30min | Bake Time: 30min

1 1/4 cups All-Purpose Flour

1 tsp Salt

2 Tbl Dark Unsweetened Cocoa Powder

11 oz Dark Chocolate, coarsely chopped

1 cup Unsalted Butter, cut into 1-inch pieces

1 tsp Instant Espresso Powder

1 1/2 cups Sugar

1/2 cup packed Brown Sugar

5 Eggs at room temperature

2 tsp Vanilla Extract

1) Preheat the oven to 350. Butter the bottom of a glass 9x13" baking dish, and line it with parchment paper.

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. Stir constantly until the chocolate and butter are completely melted and smooth. Turn off the heat, and add the sugars. Take the bowl off the pan and whisk until completely combined. Let sit until the mixture is completely room temperature. (Be sure it is not at all warm).

4) Add 3 eggs to the chocolate and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Be sure not to overbeat at this point or your brownies may be cakey.

5) Pour the flour mixture over the chocolate and fold the flour mixture into the chocolate. (Fold: Use a rubber spatula and gently fold the mixture into itself). 

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 comes out with a few moist crumbs sticking to it.

7) Let the brownies cool completely, then lift them out of the pan using the parchment paper. 

8) Serve! Store at room temperature in an air tight container for 3-4 days.

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(Recipe adapted from Baked: New Frontiers in Baking, and browneyedbaker)