This has been a gloomy, rainy week in Denver and after a particularly long day at work and rainy afternoon and evening I felt like doing nothing but baking. My go-to brownie recipe is, of course, from Alexandra's Kitchen. Those are some incredible, rich, moist brownies that she adapted from a Fine Cooking recipe. I always hesitate to try a new recipe when I already have one that I love, but I just can't resist trying new treats from the Flour Bakery cookbook. When I flipped to the Intense Chocolate Brownies recipe, the description was irresistible. The author, Joanna Chang, describes the brownies as "moist and deep and dark and rich." And, I can report, they are.
I've included the recipe below, but please note that I had to improvise a bit with the type of chocolate I had available and thus the amount of sugar I used (less). If you'd read any of my other posts, you'll know that I prefer things to be less sweet than most people do... but these have an intense chocolate favor and are delicious and sweet - just not overly so.
Intense Chocolate Brownies
(adapted from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe)
Yield = 16 brownies
- 8 oz bittersweet chocolate (62-70% cacao), chopped (the original recipe called for 2 1/2 oz unsweetened chocolate, chopped, and 5 1/2 oz bittersweet chocolate, chopped - I didn't have unsweetened chocolate, so I reduced the sugar by 1/2 cup to compensate for using only bittersweet chocolate)
- 3/4 cup plus 2 tbsp unsalted butter, melted
- 5 eggs
- 1 1/2 cups sugar (the original recipe calls for 2 cups of sugar)
- 1 1/4 cups unbleached all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
Position rack in the center of the oven and preheat to 325°F. Butter and flour a 9"-x-13" baking pan.
Place the chocolate over simmering water using a double boiler. Be sure that the vessel in which the chocolate is melting is not touching the simmering water. Stir occasionally. Remove from the heat and whisk in the butter until well mixed. Let cool slightly.
Place the eggs in the bowl of a stand mixer fitted with the whip attachment (or use a hand-held mixer). On low speed, slowly beat in the sugar for about 1 minute total, or until frothy and somewhat thick. Using a rubber spatula, fold in the chocolate mixture.
In a medium bowl, sift together the flour, baking power, and salt. Using the spatula, gently fold the flour mixture into the egg-chocolate mixture until thoroughly combined. Scrape the batter into the prepared pan and spread in an even layer with the spatula (the batter will be thick).
Bake for 30-35 minutes (but check every few minutes starting at 20 minutes to make sure the brownies do not overbake), or until a knife slipped into the center of the pan comes out with a few wet crumbs on it. If the knife comes out with liquid batter on it, the brownies need more time in the oven; if the knife comes out with nothing on it, the brownies are probably slightly overbaked and no longer fudgy, but they will still be delicious. Let cool in the pan on a wire rack for at least 2 hours or until completely cool. Because the brownies are so moist, they need time to cool and firm up enough to cut. Cut into 16 bars.