Is this another post about the Baked brownie? Why yes it is.
|The tower of brownie terror!|
Toasted nuts in this are absolutely delicious, though if you're not a nut person (I know I am), then feel free to omit them. You could add some chocolate chunks in, or even have a salted caramel version... I also reduced the sugar pretty significantly. While I might be the dessert queen, who eats more desserts than mains itself at a buffet, I really dislike having my brownies too sweet. If there's a sugar overload, I feel a little sick afterwards. So, I did 1/4 cup brown sugar, and 3/4 cup white sugar. I honestly didn't see any dramatic change in the texture, as I've made the version with 2 cups of sugar before. This time, it just came out less sweet. But if you like your brownies more sweet, add more sugar...
By the way, I just joined Bloglovin, so you can follow me on there to see my latest foodventures, baking-ventures and travel adventures! I would really love it if you could follow me :)
What's your favourite kind of brownie? Has anyone visited The Baked bakery in New York?
The Baked brownie
1¼ cups all-purpose flour1 teaspoon salt *
2 tablespoons dark unsweetened cocoa powder
11 ounces (312 grams) dark chocolate, coarsely chopped
1 cup (8 ounces or 227 grams) unsalted butter, cut into cubes
1 teaspoon instant espresso powder
1½ cups granulated sugar *
½ cup packed light brown sugar *
5 eggs, at room temperature
2 teaspoons vanilla extract
*optional 1/2 cup of toasted nuts, chopped
*I would use 3/4 cup granulated sugar and 1/4 cup light brown sugar
*I would reduce the salt to 1/4 tsp
1. Preheat the oven to 350 degrees F or 180 Celsius degrees. Butter the sides and bottom of a 9×13-inch (23 cm by 33 cm) glass or light-coloured baking pan. Line the pan 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, 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 rubber 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 centre of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the centre of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.
7 . Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days. You can also wrap it and store in the freezer.
Adapted from Baked: New Frontiers in baking