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baked Brownies
2014-04-24 17:05:20
The world of brownie lovers has long been segregated by those partial to a cakey brownie vs those that lean towards a fudgier brownie. When Matt Lewis and Renato Poliofito opened up "Baked" in NYC, one of their first objectives was to settle this debate. By enlisting Lesli Heffler to generate a cocoa confection that was neither airy nor underbaked, they became possessors of a recipe that would sweep the nation.
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Ingredients
- 3/4 c. AP flour
- 1 T. cocoa powder
- 1/4 t. salt
- 1/2 c. butter (unsalted)
- 3/4 tsp. instant espresso powder
- 5 oz. semisweet chocolate (I used ghiradelli chips)
- 3/4 c. sugar
- 1/4 c. light brown sugar
- 3 large eggs, at room temperature
- 1 t. vanilla
- 3/4 c. semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Grease an 8×8'' pan. (or use buttered parchment paper)
- In a medium bowl, sift together flour, cocoa powder, and salt; set aside.
- At low heat, combine butter and espresso powder in saucepan and heat until butter has melted. Add chocolate, and stir constantly until smooth.
- Remove from heat. Stir in both sugars until combined. Let cool slightly.
- Whisk in eggs and vanilla and stir until no longer grainy-looking.
- Add flour mixture to batter and stir just until combined. Stir in chocolate chips.
- Bake 28 to 30 minutes. Don't over bake! Let cool completely. Or not. I didn't.
Brownie recipe adapted from peaceocake.blogspot.ca
Brownie recipe adapted from peaceocake.blogspot.ca
Brownies for Days http://www.browniesfordays.com/
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