Are you ready? This is it. Brace yourself for these luscious, enticing brownies. It is pure, simple, fudgy deliciousness and richness. You will make and fall in love with this over and over again and again and you will dream about it at work or walking down the street. Believe me, I have. This is a major crowd-pleaser (unless that crowd is averse to chocolate) and then that is considered an enigma. It is not time-consuming and you probably have all the ingredients in your pantry and fridge, so get to it!
The brownie making process is beautiful. The chocolate (I always use Ghirardelli bittersweet 60%), butter and espresso powder slowly melt in a bowl placed on top of simmering water. The end result is a wonderful, smooth, shiny, chocolate goodness, which will sweetly call your name and tempt you to take a spoon and dig in–but resist as much as you can.
Then, after it has cooled to room temperature, you will add the sugar and eggs and it will darken and thicken and is still wonderful and tempting. You are almost there…
When you add the flour mixture, try not to mix too much. You want this to be fudgy, not cakey. I simply fold it a couple of times. You will see a few flour spots and that is okay. Pour in a pan and bake at the specified time, not more, as you do not want them to overcook. It may look like it is not done but believe me, it is. You have to test it and see how it comes out according to your oven type and setting.
The wonderful, sweet, mesmerizing, comforting smell of chocolate will waft from the oven and there is nothing you can do but follow the smell and inhale. When you take the brownie pan out of the oven, you will want to devour it instantly but you can’t. This is the test of patience, which I do not have. You must wait! Staring at the pan or waving your arms over it to cool it will not work. Trust me! Once it has cooled, cut into pieces. This will be a bit difficult as you will get chunks of gooey, fudgy, brownie on the knife–but you know what to do with that 😉 I probably should try dipping the knife in water for a smoother cut but then I don’t get to enjoy cleaning the knife 🙂
Recipe taken from Brown Eyed Baker
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 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 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.