1-1/4 cups flour
1 tsp salt
2 Tbsp dark cocoa powder
11-oz quality dark chocolate (60-72%), chopped coarsely (I used Ghirardelli 60% Cacao Bittersweet Chocolate Chips)
2 sticks unsalted butter, cut into 1 inch cubes
1 tsp instant espresso powder
1-1/2 cups sugar
½ cup light brown sugar
5 large eggs, room temperature
2 tsp vanilla extract
1. Preheat oven to 350 degrees.
2. Butter the sides and bottom of a glass or light colored metal pan 9x13x2 pan.
3. In a medium bowl, whisk together the flour, the salt, and cocoa powder.
4. Configure a large sized double boiler. Place the chocolate, the butter, and the instant espresso powder in the bowl of the double boiler and stir occasionally until the chocolate and butter are completely melted and combined.
5. Turn off the heat, but keep the bowl over the water of the double boiler and add both sugars. Whisk the sugars until completely combined and remove the bowl from the pan. Mixture should be room temperature. (Start with Step #4 and #5 FIRST!)
6. Add 3 eggs to the chocolate/butter mixture and whisk until just combined- don’t over mix!.
7. Add the remaining 2 eggs and whisk whisk until just combined- don’t over mix!.
8. Add the vanilla and stir until combined. Do not over beat the batter at this stage or your brownies will be cakey.
9. Sprinkle the flour/cocoa/salt mix over the chocolate. Using a spatula (DO NOT USE A WHISK), fold the dry into the wet until there is just a trace amount of the flour/cocoa mix visible.
10. Pour the mixture into the pan and smooth the top with your spatula.
11. Bake the brownies for 30 minutes (rotate the pan half-way through baking) and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan. The brownies are done when the toothpick comes out with a few moist crumbs.
12. Cool the brownies completely before cutting and serving.
Yield: 24 brownies
Source: Baked: New Frontiers In Baking (Matt Lewis and Renato Poliafito)