Holy baked brownie Batman!!! THESE ARE GOOD! These are so good I made them twice in one week. I was told by multiple people that it is the best brownie they've ever had. My husband, who doesn't like chocolate wolfed these down. Make them, and thank me afterwards.
I found this recipe through the Brown Eyed Bakers website, and she in turn got it from the Baked cookbook. The original recipe called for espresso. I didn't have instant espresso at home so I left that ingredient out. It was still fabulous.
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
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
2) Butter the sides and bottom of a 9×13-inch glass or light-colored baking pan and then line with parchment paper.
3) whisk the flour, salt, and cocoa powder together in a bowl.
4) melt chocolate and butter in a dutch oven (set a bowl over a saucepan of simmering water). Stir occasionally until the chocolate and butter are completely melted and smooth.
5) Add the sugars to the chocolate butter mixture and whisk until completely combined.
6) Add 3 eggs to the chocolate mixture and whisk until combined
7) Add the remaining eggs and whisk until combined
8) Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
9) 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.
10) Pour the batter into the prepared pan.
11) Bake for 30 minutes in the center of the oven
12) Rotating the pan halfway through,
13) check to see if the brownies are done by inserting a tooth pick into the center of the brownies. If it comes out with a few moist crumbs sticking to it it is done.
14) Let the brownies cool completely.
15) Lift them out of the pan using the parchment paper and cut into squares .
(Recipe adapted from the Brown Eyed Baker, who in turn adapted it from Baked: New Frontiers in Baking)