Every once in a while you hear about something that’s supposedly “out of this world” and you think to yourself “yeah, I must remember to make that one day”. C’mon, we all do it – whether it’s bookmarking something we’ve seen online, tearing a page out of a magazine, or putting a sticky note inside our newest cookbook. But how many of those things do we ever actually get around to baking? Be honest – if you’re like me it’s probably only around 20%.
It’s only when I keep on hearing about something over and over again, that I know I definitely HAVE to make it ASAP. And that was the case of these brownies. Chances are if you’re into baking you’ve probably come across a mention (or several) of the infamous award winning Baked Brownie. Originally sold in the New York Bakery appropriately called Baked, this Brownie has been named Best Brownie by America’s Test Kitchen and the Today Show.
Over the past few months I’d been hearing so much about these infamous brownies and how delicious they were that I finally gave in and ordered the Baked – New Frontiers in Baking cookbook that I’d had at the top of my Amazon wish list for months.
This book is packed full of amazingly mouthwatering and delicious recipes, I’m a bit annoyed that it took me so long to purchase it. Perhaps it’s because I have a whack load of recipe books sitting next to my sofa waiting to be read, baked from and reviewed, but I just couldn’t help myself with this one. I had to have it!
Immediately after leafing through all the recipes and bookmarking practically every page, I went into the kitchen to make those brownies. Wow! They were seriously good, seriously fudgey and seriously addicting! I can’t argue with their award winning status – they totally deserve it!
The Baked Brownie
From Baked New Frontiers in Baking
1 1/4 Cups (157g) Flour
1 tsp Salt
2 Tbs Dark Cocoa Powder (I used Green & Blacks)
11 oz (311g) Bittersweet Chocolate (60-72%), chopped coarsely
1 Cup (227g) Unsalted Butter, cut into 1-inch pieces
1 tsp Instant Espresso Powder
1 1/2 Cups (338g) Sugar
1/2 Cup (100g) Light Brown Sugar (Muscavado), firmly packed
5 Large Eggs, room temperature
2 tsp Vanilla Extract
1. Preheat oven to 350 F. Butter the bottom and sides of a 13×9 (roughly 33cm x 23cm) baking pan , or spray with cooking spray. (I prefer to line my pan with greased parchment paper so I can lift the whole tray of brownies out and cut them. It’s so much easier than trying to cut them in the pan!)
2. Whisk the flour, salt and cocoa powder together in a medium bowl and set aside.
3. Place the chocolate, butter, and espresso powder in a heatproof bowl and set it over a pot of simmering water, stirring occasionally until the chocolate and butter are completely melted and combined together. Remove the bowl from the heat and add in the sugars. Whisk to combine completely and then let the mixture cool to room temperature.
4. Add three of the eggs to the chocolate mixture and whisk until just combined. Next, add the remaining two eggs and whisk again until just combined. Add the vanilla and stir until just combined. **Do not overbeat at this stage or your brownies will be cakey.
5. Sprinkle the dry ingredients over the chocolate mixture, and use a spatula to gently fold them into the chocolate. Fold the flour mixture until just little a trace of the flour is visible.
6. Pour the mixture into the prepared pan and smooth the top so it’s flat. Bake the brownies for 30 minutes (rotating the pan halfway through the baking time), or until a toothpick inserted into the center comes out with a few moist crumbs attached. *The closest pan to a 13×9 pan I have in the UK is roughly about 12×9, so I had to cook my brownies a few minutes longer than suggested. Cool the brownies on a rack completely before cutting. *If you lined your pan with greased parchment paper like I did, let the brownies cool in the pan for about 15 minutes before lifting them out onto a cooling rack.
Like I said before these brownies are seriously good! Even putting these in the freezer to try and prevent you from eating them all won’t work cuz they’re even good frozen! I had to bring them into work where they were promptly gobbled up to rave reviews!
On a side note, I just wanted to mention that due to issues with Blogger, I’ve decided to extend my Salter Scale giveaway until 11:59pm Tuesday May 31st. I’ve received several emails and tweets letting me know that they couldn’t become a follower or leave a comment on the post because of these issues. Now that Blogger seems to be somewhat back to normal I’m extending the contest by another 2 days. Please do let me know if you’re still not able to comment or follow and I will add you into the giveaway myself.