The 'Baked' Brownie

By jennKI

This brownie is crazy good. I've never turned a brownie down, but I really don't like mine dry, and these don't disappoint. They are chewy; in a good way, and the top and edges have a nice crispiness to them. These are a definite treat to make and share.

Ingredients

• 1 cups rice flour
• 1/4 cup tapioca flour
• 1 teaspoons 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 teaspoons instant espresso powder
• 1 1/4 cups sucanat
• 5 large eggs, at room temperature
• 2 teaspoons pure vanilla extract

Details

Servings 24
Adapted from sogoodandtasty.blogspot.com

Preparation

Step 1

Preheat the oven to 350°F. Butter the sides and bottom of a 9-by-13 inch glass or light-colored metal baking pan.

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 too cakey.

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.

Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan half way 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 cut them into squares and serve.

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

Adapted from Baked - New Frontiers In Baking