I love brownies and I struggle making these homemade treats, because, to be totally honest, I really love Duncan Hines Chewy Fudge brownies. Yes, they are from a box, but when you undercook them to perfection they melt in your mouth.
I’ve tried different kinds of homemade brownies and they’ve always tasted bland, or not complex enough, or too much like cake, or too much like cocoa and not real chocolate. These are far from bland, and have both cocoa and 11 ounces of really good dark chocolate in them. Also, as you can see in this picture, they have a really dense and gooey center. This recipe comes from www.smittenkitchen.com who got it from the cookbook “Baked,” which I will now go BACK and buy after picking it up and putting it down about a dozen times.
1 1/4 cups flour
1 teaspoon salt
2 tablespoons unsweetened cocoa
11 ounces dark chocolate (72%) chopped
2 sticks unsalted butter, cubed
1 teaspoon instant espresso/coffee powder
1 1/2 cups granulated sugar
1/2 cup light brown sugar, packed
2 teaspoons pure vanilla extract
5 large eggs, room temperature
Preheat oven to 350 degrees and butter a 9x13 inch glass brownie pan.
In a medium bowl sift together the flour, salt, and cocoa. Set aside.
In a microwave safe bowl, melt the chopped chocolate, butter, and espresso powder, stopping every 15 seconds to stir, so as to not burn the chocolate and not overheat. Remove from microwave once melted, the mixture should be room temperature. Add the sugars and vanilla and stir well. Add the eggs a few at a time and stir to combine. Do not over mix.
Pour the dry ingredients over the chocolate mixture and fold to combine, using a spatula. Do not over mix.
Bake for about 30 minutes. Check with a toothpick, but don’t wait ‘til it comes out completely clean— if you get a few moist crumbs you know that you’ll have super moist brownies. Yum.