Growing up, my mom always kept a box of Duncan Hines or Betty Crocker brownie mix in our pantry. If we were craving something sweet on a Friday movie night, or any night really, one of my sisters or I would pull out the box, follow the directions on the back, and an hour later we’d be enjoying gooey chocolate goodness. These mixes came in a pretty amazing array of flavors and varieties and were super simple for a pre-teen to whip up on her own. They are a large part of what inspired me to love baking and cooking.
In spite of this long and lovely history with the humble brownie, I am almost embarrassed to admit that I had not made a batch of brownies from scratch until just a few weeks ago. How can that be?! Especially when you consider the broad, and somewhat random, list of things I have baked from scratch: scones, challah bread, over a dozen cookie types, cupcakes (and more cupcakes), quick breads, and more. Realizing it was finally time to take the plunge, I diligently researched brownie recipes, and found out that there are a lot of “best brownie” recipes out there. I mean A LOT. Which is why I was thrilled to come across the Brown Eyed Baker’s list of top 10 brownie recipes. At the very top of her list was the famous Baked Brownie filled with 11 ounces of dark chocolate and half a cup of butter, it was clear I needed to try the Brown Eyed Baker’s version of the recipe immediately. What a smart decision that was! They are amazing! Be warned, it a large batch of brownies, so you might need to share them (or freeze them), but its worth it.
Already a brownie aficionado and looking to branch out some, be sure to check out the top 10 list! I think these salted caramel brownies are next on my list!
The “Baked” Brownie
adapted from the Brown Eyed Baker
1¼ cups all-purpose flour
1 tsp salt
2 tblsp dark unsweetened cocoa powder
11 oz dark chocolate, coarsely chopped
1 stick unsalted butter, cut into 1-inch pieces
2 tsp instant espresso powder
1½ cups granulated sugar
½ cup packed light brown sugar
5 eggs, at room temperature
2 tsp vanilla extract
1) Preheat the oven to 350º 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) Melt the butter in a large bowl set over a saucepan of simmering water, and then stir in the espresso powder. Once the espresso powder is almost completely dissolved, add the chopped chocolate to the bowl. Stir frequently until the chocolate is completely melted.
4) Turn off the heat, but keep the bowl over the water and add the sugars. Stir until smooth and completely combined. At this point you can remove the bowl from the pan, although I did not.
4) Add 3 eggs to the chocolate mixture and stir into the mixture. Add the remaining eggs and stir until fully combined. Add the vanilla and stir until combined. Be careful not to over mix the batter at this stage or your brownies will be cakey.
5) Sprinkle the flour mixture over the chocolate mixture. And 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 180º halfway through the baking time. Brownies are done when a toothpick inserted into the center of the brownies comes out with only a few moist crumbs sticking to it.
7) Let the brownies cool completely, 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.