The “Baked” Brownie

My all time biggest cravings come from chocolate and a lot of time i’m not even picky, cake, candy bar, cupcakes or of course brownies, anything that provides that comforting cocoa hit. I once managed to give up chocolate and all sweet things for 2 1/2 months when I was dieting (I gave up a lot of stuff whilst dieting but did manage to lose 130 pounds, not all in 2 1/2 months of course) and whilst i’ve kept the weight off, chocolate has become a fixture again. After an especially boring and tedious day at the office my stomach demanded I have some chocolate but a chocolate bar wasn’t going to cut it this time. I fancied making brownies, it had been a sinfully long time since I made any and I had been meaning to blog about these brownies from the “Baked” book since I first made them last year. My biggest tips for making brownies would be dont overmix the batter and watch the baking time fanatically because as the book says, an over-baked brownie is not a “Baked” brownie. To be completely honest I slightly over-baked them, just a little, so they were not perfect but still very good.

The Baked Brownie – Baked: New Frontiers in Baking

1 1/4 Cups All Purpose Flour

1 Tsp Salt

2 Tblsp Dark Unsweetened Cocoa Powder

11 Ounces (312g) Dark Chocolate (60%-72% Cacao) coarsely chopped

2 Sticks (227g) Unsalted Butter, cut into cubes

1 Tsp Instant Espresso Powder

1 1/2 Cups Granulated Sugar

1/2 Cup firmly packed Light Brown Sugar

5 Large Eggs, room temperature

2 Tsp Pure Vanilla Extract

 

1. Preheat the oven to 350F/175C. Butter the sides and bottom of a 9×13 inch glass or light coloured 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 the 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 at toom temperature.

4. 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 this mixing gently and do not overmix otherwise the brownie will be cakey.

5. Sprinkle the flour mixture over the batter. Using a spatula fold the flour mixture into the chocolate until just a bit of the flour mixture in visible. Pour the batter into the prepared pan and smooth the top.

6. Bake in the centre of the oven for 30 minutes, rotating the pan halfway through, until a toothpick inserted in the brownies comes out with a few moist crumbs. Let the brownies cool completely and then cut into squares.

The brownies will keep fine for 3 days if tightly covered in plastic wrap kept at room temp but are also great to freeze.

 

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4 responses to “The “Baked” Brownie

  1. They look great to me. I am totally smitten with this cookbook. I borrowed it from the library to see if I’d like any of the recipes, and I wanted every single one of them. It’s on my wish list for the next time I get a new cookbook.

  2. I love the Baked brownies! I just posted a banana bread recipe inspired by their banana chocolate breakfast muffins, they are so good too!

  3. I have this cookbook on reserve at the library. Thanks for reminding me to pick it up! These brownies look fantastic.

  4. Not sure if this cut and paste will make any sense but here goes – yours look amazing and I will try them once the over-flowing choc cake is all gone!

    Mocha-Almond Fudge Brownies

    7oz / 200g Butter or Margarine
    4oz / 50g Unsweetened Chocolate
    6oz / 150g Dark Brown Sugar
    4oz / 100g Granulated Sugar
    2 teaspoons Vanilla Extract
    1 teaspoon Almond Extract
    1 tablespoon Instant Coffee
    1/3 cup Boiling water
    1 Egg
    5oz / 175g Plain Flour
    3oz / 75g Cocoa Powder
    ¼ teaspoon Baking Soda
    ¼ teaspoon Baking Powder
    2 packs Chocolate Chunks or chips
    Powdered sugar

    1. In a small saucepan over a low heat, melt butter or margarine and cooking chocolate, stirring until smooth. Remove from the heat and let cool to lukewarm.

    2. Preheat oven to 1750.

    3. Mix water from melting chocolate mixture with the instant coffee and leave to cool.

    4. In a large bowl, combine the sugars.

    5. Add the cooled chocolate mixture, vanilla and almond extract.

    6. Whisk egg into coffee.

    7. Blend coffee and egg into chocolate & sugar mixture, stirring until smooth and velvety.

    8. Sift together flour, cocoa, baking soda and baking powder and stir into chocolate mixture, beating 50 strokes by hand.

    9. Fold in the chocolate chunks.

    10. Spread batter into a greased 9 inch pan and bake for 30 to 35 minutes, or until a wooden pick inserted into the centre comes out barley moist.

    11. Sprinkle with powdered sugar and cool in pan – do not attempt to cut until cool.

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