Baker at Heart ♥

Posts Tagged ‘brownie

Happy Monday to everyone who’s in the same side of the world as I am! I have been hibernating for a week now (I’m on a three-week long staycation) and my days have been quite productive. For starters, I have enrolled in a driving school and yes, I can now more or less drive a manual car! Driving is quite a daunting task, especially here in our country. We have crazy drivers, rough, pothole-filled roads (yeah I just drove on one long stretch of said road this morning) and crazier pedestrians who will risk their lives crossing the highway instead of using the overhead bridge. Funny thing is I’m learning on a manual but our car is an automatic, so I don’t know… I don’t think it’s a waste of time but I won’t be able to practice my manual driving skills after driving school ends on Thursday.

Anyway…

Last Saturday, I was browsing through food blogs and looking for something to bake. I had just baked cupcakes the week before, so I decided on making brownies instead. A lot of the food blogs I have read proclaimed this brownie as the best brownie ever. And yes, this brownie recipe didn’t disappoint. The recipe was from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito. The brownie was moist, rich, dense and very chocolate-y (hello 11 oz of chocolate plus cocoa powder!). It wasn’t crumbly and dry like the other brownies I have tried before. It was really one awesome brownie and I’d definitely bake it again and again and again. Everyone here in our house couldn’t get enough of it too!

The Baked Brownie

brownie (2)

From Baked: New Frontiers in Baking / 350F (180C) / Bakes in 30 minutes

You’ll need:

1¼ cups all-purpose flour
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
11 ounces dark chocolate, chopped
8 ounces unsalted butter, chopped
1 teaspoon instant espresso powder (I don’t have espresso powder here so I used Moccona instant coffee granules instead)
1½ cups granulated sugar
½ cup packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract

Directions:

1. Preheat oven to 350F or 180C. Line a 9×13 pan with parchment paper or aluminum foil.

2. Melt  butter, dark chocolate and coffee powder in a heat-proof bowl set over a saucepan with simmering water. Once melted, turn off heat and stir in the white and brown sugars. Let it cool to room temperature.

3. Sift flour, salt and cocoa powder in a small bowl. If you’re lazy like me, you can just dry-whisk the mixture.

4. Once the melted chocolate mixture has come to room temp, add in 3 eggs and stir until combined. Add the last 2 eggs and mix until incorporated. Add the vanilla extract and stir.

5. Sprinkle the flour mixture over the chocolate mixture and FOLD until just combined and with no flour streaks left. Do not whisk the two mixtures together! Do not over-beat! This is important! 🙂

6. Spread batter over the pan and bake for 30 minutes or until a toothpick inserted in the middle of the brownie comes out with few moist crumbs. Make sure to rotate the pan halfway through the baking time. Let cool in a wire rack for 30 minutes then cut into squares (or whatever shape/size you like).

Or you can also cut it immediately and get your tongue burnt just like me. But it was so good I wasn’t thinking of my tongue or my fingertips which were already reddish from holding the hot brownie. 😛

Here’s to a positive week ahead! Aja!

Advertisements