The Baked Brownie
User Reviews
4.5
The Baked Brownie
Description
This brownie recipe starts by whisking flour, salt, and cocoa powder separately. Dark chocolate, butter, and optional instant espresso powder are melted together over simmering water and sweetened with granulated and brown sugars. Eggs and vanilla are incorporated carefully to avoid overmixing, preserving a fudgy texture rather than cakey. The dry ingredients are folded gently into the chocolate base until just combined.
Baked at 350°F in a buttered, parchment-lined pan, the brownies develop a slightly firm top with a tender, moist interior. The presence of espresso powder enhances the chocolate flavor subtly. Avoiding overbeating maintains a dense, rich texture favored in brownies.
These brownies can be cut into portions and served as a dessert or snack. The recipe notes nutritional values per serving but does not include storage or reheating instructions.
Ingredients
- 1¼ cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons cocoa powder natural or Dutch-process will work, unsweetened
- 11 ounces dark chocolate coarsely chopped
- 1 cup butter unsalted, cut into 1-inch pieces
- 1 teaspoon instant espresso powder optional
- 1½ cups granulated sugar
- ½ cup light brown sugar packed
- 5 egg at room temperature
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9x13-inch glass or light-colored baking pan. Line the pan with parchment paper.
- In a medium bowl, whisk the flour, salt, and cocoa powder together.
- Put the chocolate, butter and instant espresso powder in a large heat-proof 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.
- 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.
- Sprinkle the flour mixture over the chocolate mixture. Using a rubber 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 prepared pan and smooth the top. Bake, rotating the pan halfway through baking, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it, about 30 minutes. Let the brownies cool completely in the pan, then lift them out of the pan using the parchment paper. Cut into squares and serve. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.
Notes
- Nutritional values provided are calculated per individual serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24brownies
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 54mg | 18% |
| Sodium | 115mg | 5% |
| Potassium | 128mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 290IU | 6% |
| Calcium | 22mg | 2% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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