Basic Brownies
- 4 ounces bittersweet, dark, or semi-sweet chocolate
- 2 ounces unsweetened chocolate
- 8 tablespoons (1 stick) unsalted butter, cut into pieces
- 1 1/2 tablespoons unsweetened cocoa powder
- 1 teaspoon espresso powder (you can replace this with cocoa powder if you like)
- 3 large eggs
- 1 1/4 cups granulated (white) sugar
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
- 1 cup all-purpose flour
- Preheat your oven to 350F, and prepare an 8x8 pan. Line pan with parchment or foil, and spray lightly with nonstick cooking spray. Set aside.
- Melt butter and chocolate together in a double boiler (or by microwaving in 30 second intervals at medium power and stirring between each).
- Once butter and chocolate are smooth, whisk in cocoa powder and espresso powder. Set aside to cool slightly.
- In a separate medium/large bowl, whisk together eggs, sugar, salt, and vanilla until combined thoroughly.
- Slowly drizzle your chocolate mixture into your egg mixture, whisking all the while. Do this slowly, as you want to gradually bring the egg mixture up to temperature. If you just dump all the chocolate in at once, you'll scramble your eggs.
- Stir in flour until just combined.
- Pour batter into prepared pan, and even out with a spatula.
- Bake for 32-40 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs (no goopy batter!)
- Allow to cool for at least 1 hour before removing from pan, using parchment or foil lining as a sling to help you.
- Cut brownies into desired size pieces (I suggest waiting til they are completely cool to do this, though you may not be able to control yourself...its okay, I understand.) Store in an airtight container, once completely cooled.
- For the full post on these brownies, and step by step photos, visit http://www.melbakesthings.com/2014/01/30/brownies/
bittersweet, chocolate, unsalted butter, cocoa, espresso powder, eggs, sugar, vanilla, kosher salt, flour
Taken from food52.com/recipes/27966-basic-brownies (may not work)