Baked NYC Brownies

   

Finally got around to making the brownies from the Baked cookbook. We ate them with scoops of delicious bourbon vanilla ice cream (from Sweet Firefly) and homemade hot fudge. I didn’t include the calorie content for this recipe because I haven’t calculated it yet (and possibly because I’m scared to learn what it is).

 

 

Baked NYC Brownies
The famous brownie recipe to end all brownie recipes.
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. 1¼ cups all-purpose flour
  2. 1 teaspoon salt
  3. 2 tablespoons dark unsweetened cocoa powder
  4. 11 ounces dark chocolate, coarsely chopped
  5. 1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
  6. 1 teaspoon instant espresso powder
  7. 1½ cups granulated sugar
  8. ½ cup packed light brown sugar
  9. 5 eggs, at room temperature
  10. 2 teaspoons vanilla extract
Instructions
  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.
Adapted from Brown Eyed Baker
Adapted from Brown Eyed Baker
Gouda Monster http://www.goudamonster.com/

3 comments on “Baked NYC Brownies”

  1. radeex says:

    These were super delicious!

  2. doublemarked says:

    Er, so what puts the “NYC” in these brownies? :) 

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