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The Best Brownies Ever

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Here is a recipe for the best brownies. It is simple to make and is much better than those boxed brownie mixes. The result of the recipe is even better if you use high-quality chocolate and cocoa powder. The addition of the espresso powder brings out the chocolate flavor. Many brownie recipes add espresso powder or instant coffee granules for that same reason. I have adapted this recipe from many other recipes, but mainly using a recipe from Matt Lewis of Baked in Red Hook, Brooklyn. It is the best bakery.

3/4 cup all-purpose flour
1 tablespoon cocoa powder
1 stick butter, plus more for pan
3/4 teaspoon instant espresso powder
5 ounces semisweet chocolate, finely chopped or chips
2/3 cup granulated sugar
1/4 cup light-brown sugar
1/4 teaspoon salt
3 large eggs
1 teaspoon pure vanilla extract
4 ounces of semisweet chocolate, finely chopped or chips (optional)

Preheat the oven to 350 degrees F. Butter a 9-by-9 inch pan, line with baking parchment paper, and butter the paper as well. Sift together the dry ingredients: flour and cocoa powder.

On medium-low heat, melt the butter in a heat-proof bowl over a pot of simmering water. Stir until the butter has melted completely. Add the espresso powder and chocolate. Once the chocolate is melted and incorporated, remove from heat, add vanilla, and let cool.

Meanwhile, using a whisk beat together by hand or with a mixer fitted with the whisk attachment, the eggs, both sugars, and salt until light and frothy. Fold the mixture into the cooled chocolate. Add the sifted dry ingredients and fold until just combined. Mix in the chopped chocolate if using. Do not over mix. A good sign that the batter is not over mixed is that some of the flour is still visible. Spread batter in prepared pan and smooth top.

Bake the brownies for 30 minutes or until a toothpick inserted into the center comes out with a few crumbs. If the toothpick comes out clean, the brownies will end up being over baked. Let cool completely before cutting the brownies. Use the parchment paper to lift the cooled brownies onto a cutting board. Cut with a serrated knife that has been run under hot water; do so after every cut. Yield: 9 brownie squares or 18 triangles.

 

Recipe courtesy of Joseph Erdos at gastronomersguide.com

 

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