Pretty Dishes

Brownies Are Bliss
March 23, 2010, 11:05 pm
Filed under: Recipes

Brownies are one of my favorite baked desserts. As soon as I saw this post featuring the famed brownie recipe from Matt Lewis’s cookbook, Baked: New Frontiers in Baking, I had to give it a try. Pairing them with raspberries put these brownies over the edge for me. When slightly undercooked, they have a consistency similar to fudge.

These were also fun to photograph. I think I like the second and fourth photos best.

Baked Brownies

1 1/4 cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa
11 ounces dark chocolate, coarsely chopped
1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder [I omitted this]
1 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
5 eggs at room temperature
2 teaspoons vanilla extract

Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9-by-13-inch glass or light-colored metal baking pan.

In a medium bowl, whisk together the flour, salt, and cocoa.

In a double boiler, melt the chocolate, butter, and instant espresso powder, stirring occasionally, until completely melted and smooth. Turn off the heat. Whisk in the sugars. Add 3 of the eggs to the mixture and whisk until combined. Add the remaining eggs and whisk until combined. Stir in the vanilla.

Sprinkle in the flour mixture and fold into the chocolate until combined. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 28 minutes, rotating the pan halfway through baking time, until a toothpick inserted in the center comes out with moist crumbs.


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