As I bite into this brownie I escape into sweet chocolate bliss. The texture is fudgy yet delicate and the flavor decadent yet not overbearing. I taste each ingredient from the subtle brown sugar to the obvious fleck of kosher salt down to the creaminess of the butter. If only you could smell my kitchen right now; the scent coming from the oven is like a warm hug on a cold day.
I love a good brownie because it satisfies my wicked sweet tooth and has a texture that is a cross between a cookie and a cupcake. I have tried many recipes but most end up slapping me in the face with dense chocolate punch that sticks to the roof of my mouth and I quickly retreat from finishing the square.
This has been my go-to dessert lately and every time I serve a plate of them people go crazy. They are relatively easy to make, freeze well and along with being sturdy enough to transport they make for an all around great dessert. I also appreciate the large 9×13 inch batch size because the typical 8×8 inch batch is never enough.
I found this recipe on David Lebovitz’s website and have only modified it slightly by adding ½ tsp. instant espresso powder and omitting the Altoids. The espresso does not impart coffee flavor but rather adds depth to the chocolate flavors. Finish them by adding sprinkles or a classic dusting of powdered sugar. Enjoy!
Favorite Brownies – makes 24 – 32 (depending on how large you cut them)
Mise en place
12 ounces dark chocolate, chopped
8 ounces unsalted butter, cubed
1 1/4 cup A.P. flour
1 teaspoon Salt (I use Crystal’s Kosher brand in which case you’ll need 1.5 teaspoons)
2 tablespoons unsweetened cocoa powder
1 1/2 cups sugar
1/2 cup lightly packed dark brown sugar
5 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon instant espresso powder
Coarse sea salt (such as Maldon) for sprinkling on top
- Preheat the oven to 350F. Line the inside of a 9 by 13-inch pan with foil. Lightly coat the foil with butter.
- In a large bowl set over a pan of simmering water, melt the chocolate and butter.
- In a small bowl, whisk together the flour, salt, and cocoa powder.
- Once the chocolate is melted and smooth, whisk in both sugars.
- Remove from heat and whisk in three of the eggs completely, then whisk in the other two along with the vanilla extract.
- Sprinkle the flour mixture top and using a spatula, gently fold in the dry ingredients until just combined. Do not over mix.
- Scrape into the prepared pan and sprinkle with the coarse sea salt
- Bake for 20 minutes. Rotate 180 degrees and bake another 15 minutes (total baking time is 35 minutes)