I try to avoid the blogging trends, I really do, but this brownie recipe was just too much. These brownies, which come from Baked, have been turning up in my reader at least once a day. Everyone talking about how great they are, about how they are the. best. brownies. ever. Obviously I had to see for myself.
The brownies don’t have any leavening agents in them which isn’t really abnormal when it comes to brownies, but the purpose of that is so the brownies aren’t cakey. Oddly enough, my husband and I both agreed that these were WAY cakey. I would describe them as a rich chocolate cake with the signature crackly brownie top. And speaking of rich, good lord are they ever. Eleven ounces of chocolate, 5 eggs, 2 cups of sugar!
So are they the best brownies ever? Not in my book. I think I must be a brownie weirdo because I wasn’t a huge fan of these or the outrageous brownies that everyone raved about a couple years ago. They are good, don’t get me wrong, just not like the chewy brownies that I love so much. If you consider yourself a brownie lover, you should try them! It’s always nice to experiment with new recipes.
1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder
1½ cups granulated sugar
½ cup 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 9×13-inch glass or light-colored baking pan. Line the pan with parchment paper.
In a medium bowl, whisk the flour, salt, and cocoa powder together.
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.
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.
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.
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.
Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.