I have been on a quest to create the perfect brownie forever now. Each batch has presented its own challenges: too dense, too cakey, an anemic chocolate flavor, an overwhelming chocolate punch. Until today. These. Are. Perfect. After you try them, you may have to resist the urge to name your first born after me!
1 ¼ cup (143 grams) unbleached cake flour
½ teaspoon salt
¾ teaspoon baking powder
12 tablespoons (171 grams) unsalted butter, at room temperature, cut into tablespoons
¾ cup (113 grams) quality bittersweet chocolate or chocolate chips
1/2 cup (57 grams) dutch processed cocoa
1 teaspoon instant espresso powder
2 cups (398 grams) granulated sugar
4 large eggs, at room temperature, preferably organic
2 teaspoons vanilla extract, preferably Nielsen-Massey
How to Use Them:
Preheat you to 325 degrees.
Spray a 9×13 pan with cooking spray and line with parchment paper, unbleached is preferred if available, making certain that there is at least a one inch overlap over the handle areas so that it will be easier to lift the brownies out of the pan once they are baked and cooled.Sift the cake flour, salt and baking powder together and set aside.
Place the butter, bittersweet chocolate, espresso powder, and cocoa in a heat safe bowl over a bain-marie, a pot of shallow, gently simmering water. Do not allow any of the simmering water to touch the bottom of the bowl.Stir frequently with a spatula until completely smooth and all of the ingredients are incorporated.(In the alternative, if you’re pressed for time, you can totally microwave this mixture. You can melt the butter, bittersweet chocolate, espresso powder, and cocoa in a heat safe bowl in the microwave on 50% power, stirring every 30 seconds until it is almost completely melted. After you remove it from the microwave, continue to stir to allow the residual heat to melt the chocolate completely. Be careful as chocolate scorches easily.)
Once the mixture is smooth, remove from the heat and whisk in the sugar, one half cup at a time. Once all of the sugar is incorporated, whisk in the eggs, one at a time. Next, whisk in the vanilla.
Sift in the flour mixture in three stages, folding it in after each addition until just incorporated. Do not over mix.Pour the brownie batter into the prepared pan and bake for approximately 30-35 minutes, until a toothpick comes out almost dry with a few crumbs attached.Cool on a wire rack for 2 hours and then remove the brownies by lifting up the parchment paper. Cut, serve and savor the decadent deliciousness.