Wednesday, October 12, 2011

Baked NYC Brownies

I'm still missing New York City so I continue to live vicariously through recipes of New York bakeries and restaurants. This brownie recipe from Baked turned out to be one of my favorite brownies, dare I say...gasp...even better than Bouchon's.  They are everything I like in a brownie, a rich chocolaty flavor and a gooey fudgy texture. YUMMY! 

Baked Brownies
from brown eyed baker

1 1/4 cups flour
1 tsp salt
2 tbs unsweetened cocoa powder (Valhrona)
11 oz dark Chocolate, chopped (Scharffen Berger Bittersweet Chunks & Ghirardelli Bittersweet Chips)
8 oz unsalted butter, cut into 1 inch cubes
1 tsp instant espresso powder (Ghirardelli Mocha Hot Chocolate Mix)
1 1/2 cups sugar
1/2 cup packed light brown sugar
5 eggs room temperature (if you are in a hurry place eggs in warm water for 10-15 minutes)
2 tsp vanilla

Preheat oven to 350 degrees. Butter bottom and sides of a 13x9 baking pan, and line the bottom with parchment paper.
In a medium bowl, whisk flour, salt and cocoa powder. Set aside.
Using a double boiler, melt the chocolate, butter and espresso powder, stirring occasionally, until melted and smooth. Turn off the heat and add the sugars, whisking until completely combined. Remove the top bowl from double boiler.
Add 3 of the eggs to the chocolate mixture and whisk until combined. Add the 2 remaining eggs and vanilla and stir just until incorporated. Be careful not over beat the batter.
Add the flour mixture to the chocolate mixture, and fold until just a bit of the flour is visible.
Pour the batter into the prepared pan and smooth the top.
Bake for 30 minutes, rotating the pan half way through the baking. The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs sticking to it.
Let brownies cool completely before cutting into squares.

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