For me, one of the best things about being a cook and baker is seeing the happiness on someone’s face when you bring them a treat. I love knowing that a batch of cookies from my kitchen will help friends through times of stress or that some cupcakes I whipped up with be a fellow teacher’s birthday treats.
And so it was with these brownies. One of my new team members requested “something chocolate, chocolate, chocolate” for her birthday. When she made the request, I don’t think either of us realized her birthday fell on parent-teacher conference night. Thankfully, these were rich, dark, fudgy on the inside and cakey toward the edges. In short, they were exactly what my friend asked for.
Dark Chocolate Brownies
seen on Joy the Baker
adapted from Bon Appetit, August 1999
8 oz. unsweetened chocolate, coarsely chopped
12 TBSP (1 1/2 sticks) unsalted butter
1 1/3 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 c. sugar
4 large eggs
2 tsp. vanilla extract
1 tsp. instant espresso powder (optional)
confectioners’ sugar, for dusting
1. Place a rack in the upper third of the oven
and preheat to 350 degrees F. Line a 9×13 pan with foil then grease or spray the foil.
2. Place butter and chopped chocolate in the top of a double boiler or a
medium-sized heat proof bowl. If using a bowl, place over a pot of barely
simmering water, being sure that the bottom of the bowl does not touch
the boiling water. Stir until chocolate and butter are completely
melted. Use pot holders to remove the bowl from over the boiling water.
Lets mixture sit for a few minutes.
3. Meanwhile, in a medium bowl, whisk together flour, baking powder and salt and set aside.
4. In a separate medium bowl, whisk
together sugar, eggs, vanilla extract and espresso powder, if using. Whisk until
pale and thick.
5. Pour the slightly cooled chocolate mixture into the egg mixture. Whisk
until completely incorporated. Add the flour mixture all at once and
whisk to incorporate.
6. Pour into the prepared pan and bake for 30
minutes, or until a skewer inserted in the center comes out clean. Allow to cool in the pan, on a wire rack, 15 minutes, then remove from pan and allow to cool completely. To serve, dust with confectioners’ sugar and cut into 24 brownies.
one year ago: One of my favorite fall treats, pumpkin-chai blondies with spiced cream cheese frosting.
two years ago: acorn squash stuffed with autumn fruit compote
These make me realize it's been a while since I've had something rich and chocolatey.
mmmm, I love finding new brownie recipes. I'm slowly getting back into the swing of cooking again, so this is on my to-do list!!
Love dark chocolate brownies, and I just wanted to say, I love your blog! I think its great that we both call our husbands M and have some sort of food thing going on Mondays! Can't wait to bake these!
At my school, you would have been an absolute God-send for bringing in dark chocolate brownies on parent teacher conference night 🙂
Yum, looks delicious.
That is one of the reasons I love cooking and baking too- the reactions from friends and family. So nice of you to bake these brownies. They're so thick and fudgy looking!
These sound yummy. I love putting espresso in brownies or chocolate cakes – it really amps up the flavor. Your pictures looks o pretty with the powdered sugar. I forget to do that with brownies – my mom always used to.