It wasn’t until I put the two recipes side by side that I realized this recipe is almost identical to the Baked brownie. You know, the BAKED brownie. But it makes sense, considering the recipe comes from Matt Lewis.
I got this recipe off the Martha Stewart website, and the only difference is between this and the Baked brownie is the use of semisweet chocolate vs. bittersweet chocolate. Otherwise, everything else is status quo.
These were amazing ~ and just as the name suggests, they are deep, dark, intensely flavored and an all-around great brownie.
I did leave out the chocolate chips ~ the brownies are substantial enough without any extras. They just might become my #2 favorite brownie.
Deep Dark Brownies – adapted from Matt Lewis
3/4 cup all-purpose flour
1 tablespoon best-quality cocoa powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, plus more for pan
3/4 teaspoon instant espresso powder
5 ounces semisweet chocolate, finely chopped
3/4 cup granulated sugar
1/4 cup light-brown sugar
3 large eggs
1 teaspoon pure vanilla extract
3/4 cup (4 1/2 ounces) semisweet chocolate chips, optional
Preheat oven to 350 degrees. Butter an 8-by-8-inch square baking pan. Line with parchment paper and butter parchment.
In a medium bowl, sift together flour, cocoa powder, and salt; set aside
In a large, heavy-bottomed saucepan, combine butter and espresso. Place over low heat and stir until butter has melted. Add chocolate, and stir constantly until mixture is smooth, about 2 minutes. Remove from heat, stir in both sugars until well combined.
Add eggs and vanilla and continue stirring until well incorporated and mixture no longer appears grainy. Sift flour mixture over batter, and stir until just combined. Stir in chocolate chips, if using.
Pour batter into prepared baking pan; smooth top with the back of a wooden spoon or a spatula. Bake until a toothpick inserted in the center comes out with a few moist crumbs, 28 to 30 minutes. Be sure not to over bake. Let cool completely on a wire rack. Cut into 9 brownies.