"Baked" Brownies

By vail28

Ingredients

• 1 1/4 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons dark unsweetened cocoa powder
• 11 ounces dark chocolate (60 to 72% cacao), coarsely chopped
• 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
• 1 teaspoon instant espresso powder
• 1 1/2 cups granulated sugar
• 1/2 cup firmly packed light brown sugar
• 5 large eggs, at room temperature
• 2 teaspoons vanilla extract
• Powdered sugar for dusting (optional)

Details

Servings 24

Preparation

Step 1

1. Preheat oven to 350 F. Butter or spray with nonstick baking spray the sides and bottom of a 9x13-inch glass or light-colored metal baking pan.

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. Cool mixture to room temperature.

4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk 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 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 baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Cool completely, then cut into squares, dust with powdered sugar if desired, and serve.

Best served the next day.

Tightly covered with plastic wrap, the brownies will keep at room temperature for up to 3 days.