Best Brownies Ever

DifficultyBeginner

The name says it all. These take a little extra effort, but the time is well spent.

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Prep Time20 minsCook Time25 minsTotal Time45 mins

 1 cup all purpose flour
 1 ⅓ cups Dutch-process cocoa powder
 3 sticks unsalted butter
 1 cup roughly chopped dark chocolate, about 72%
 2 ¼ cups white sugar
 ¼ cup light brown sugar
 1 ¾ tsp kosher salt (half as much if iodized)
 6 cold eggs
 1 tbsp vanilla extract
 1 tsp instant espresso powder

1

Preheat oven to 350 degrees and line a 9x13 inch pan with parchment.

2

Use a spoon to fill the measuring cups of cocoa powder and flour, and sift together.

3

Melt the butter over medium heat. Let it simmer while the butter hisses and pops, scraping brown bits from the bottom. Continue cooking and stirring until the butter is golden yellow and perfectly silent. Remove the pan from heat and stir in the chocolate.

4

Combine the sugar, salt, eggs, vanilla and espresso in a stand mixer with the whisk attachment. Whip on medium high until thick and fluffy, about 8 minutes. Reduce the speed and pour in warm chocolate and butter mixture. Add the flour and cocoa mixture until well combined.

5

Pour into the prepared pan and bake until the brownies are glossy and barely firm, about 25 minutes. Cool to room temperature before lifting from pan.

CategoryCooking Method

Ingredients

 1 cup all purpose flour
 1 ⅓ cups Dutch-process cocoa powder
 3 sticks unsalted butter
 1 cup roughly chopped dark chocolate, about 72%
 2 ¼ cups white sugar
 ¼ cup light brown sugar
 1 ¾ tsp kosher salt (half as much if iodized)
 6 cold eggs
 1 tbsp vanilla extract
 1 tsp instant espresso powder

Directions

1

Preheat oven to 350 degrees and line a 9x13 inch pan with parchment.

2

Use a spoon to fill the measuring cups of cocoa powder and flour, and sift together.

3

Melt the butter over medium heat. Let it simmer while the butter hisses and pops, scraping brown bits from the bottom. Continue cooking and stirring until the butter is golden yellow and perfectly silent. Remove the pan from heat and stir in the chocolate.

4

Combine the sugar, salt, eggs, vanilla and espresso in a stand mixer with the whisk attachment. Whip on medium high until thick and fluffy, about 8 minutes. Reduce the speed and pour in warm chocolate and butter mixture. Add the flour and cocoa mixture until well combined.

5

Pour into the prepared pan and bake until the brownies are glossy and barely firm, about 25 minutes. Cool to room temperature before lifting from pan.

Best Brownies Ever

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