The Baked Brownie

The Baked Brownie
From Baked: New Frontiers in Baking

1-1/4 cups all purpose flour
1 tsp salt
2 tbsp dark unsweetened cocoa powder
11 oz dark chocolate, coarsely chopped
1 cup (2 sticks) unsalted butter, cut into 1 inch pieces
1 tsp instant espresso powder
1-1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
5 large eggs, at room temperature
2 tsp pure vanilla extract

– Preheat oven to 350 degrees
– Butter the sides and bottom of a 9×13 Pyrex baking pan
– In a medium bowl, whisk together the flour, salt, and cocoa
– Put the chocolate, butter, and instant espresso powder in a large bowl and set over a saucepan of simmering water, stirring occasionally utnil 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. Allow mixture to come to room temperature
– Add 3 eggs to the chocolate mixture and mix 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 brownies will be cakey.
– Sprinkle the flour mixture over the chocolate mixture and using a spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
– Pour the batter into the pan and smooth the top
– Bake in the center of the oven for 30 minutes, rotating pan halfway through, until toothpick inserted comes out clean
– Let the brownies cool completely, then cut them into squares

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