Monday, July 30, 2012

Ooey Gooey Dark Chocolate Brownies

Do you ever get a craving for chocolate and just have to make something chocolatey? Please someone say they do....

Well this happens to me. More often than it should. I normally keep baking supplies well stocked in my house so lucky for me, I *almost* always have the stuff to whip something up.

I searched Pinterest for the best dark chocolate brownies, I look at pictures and I decided these were the ones I needed to make! The link took me to Brown Eyed Baker (I was not surprised by this because I love everything I have made from her site already). Her recipe, here, is inspired by Baked: New Frontiers in Baking is rich, dense, ooey, gooey, chocolatey goodness. It's as simple as this:

1¼ cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate, coarsely chopped
1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder
1½ cups granulated sugar
½ cup packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract

1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13-inch glass or light-colored 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 just until combined. Do not over beat the batter at this stage or your brownies will be cakey.

5. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula, 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 center of the oven for 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. 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.

Are you on Pinterest? Have you found great success with recipes on there? Come find me on Pinterest!



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