We’ve created the perfect brownie by employing a few tips and tricks. Using both semisweet chocolate and cocoa powder gives us the deep and complex chocolate flavor we crave. Cooking the butter until golden brown adds a toasted nuttiness, while the pop of cream provides luscious texture.
| Level: | Easy |
| Total: | 4 hr 30 min |
| Active: | 30 min |
| Yield: | 24 brownies |
Ingredients
- Nonstick baking spray
- 3 sticks (1 1/2 cups) unsalted butter
- 6 ounces bittersweet chocolate (64-percent cacao), chopped
- 1/4 cup heavy cream
- 1 cup all-purpose flour (see Cook’s Note)
- 1 1/4 cups Dutch-process cocoa
- 1 3/4 cups granulated sugar
- 1/2 cup packed dark brown sugar
- 1 3/4 teaspoons kosher salt
- 1 tablespoon pure vanilla paste or extract
- 2 teaspoons instant espresso powder
- 6 large eggs, chilled
Instructions
- Arrange a rack in the center of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch baking pan, preferably metal, with nonstick baking spray. Line the pan with parchment paper leaving a 2-inch overhang on the longer sides. Lightly coat with nonstick spray.
- Melt the butter in a large saucepan over medium heat, swirling occasionally, until the butter is a deep golden color, about 5 minutes; the butter will hiss and spit as the whey evaporates so be careful. As the foam subsides the butter will go from a canary yellow color to golden. When it does, take it off the heat. Add the chocolate and cream to the butter and let it sit, stirring occasionally, until the chocolate is melted.
- Sift the flour and cocoa powder through a fine-mesh sieve into a medium bowl. Beat the granulated sugar, brown sugar, salt, vanilla, espresso powder and eggs in the bowl of a stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to high speed until the eggs are pale, very thick and fluffy, about 8 minutes (start your timer when you get to high speed). Do not be tempted to skimp on the mix time; this step is key to getting the signature shiny, crackled brownie top. Reduce the speed to low and slowly pour the warm chocolate into the eggs; beat until completely incorporated. Gradually add the dry ingredients and beat until just combined; do not overmix. Use a rubber spatula to scrape the sides and bottom of the bowl and fold until the batter is completely combined.
- Scrape the batter into the prepared pan. Bake until the brownies are glossy and just barely firm, and an instant-read thermometer inserted into the center registers 205 degrees F, 25 to 35 minutes. Don’t let the thermometer touch the bottom of the pan or you will get a much higher reading. (The cook time will be at the higher end of the range if using a glass or ceramic baking dish.)
- Let the brownies cool completely to allow the crumb to set before slicing, about 3 hours.
- Use an offset spatula to loosen the brownies from the sides of the pan. Use the parchment overhang to lift the brownies out of the pan. Remove the parchment and cut into 24 squares.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 267 |
| Total Fat | 16 g |
| Saturated Fat | 10 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 2 g |
| Sugar | 23 g |
| Protein | 3 g |
| Cholesterol | 80 mg |
| Sodium | 154 mg |
Reviews
These brownies are the newest addition to my brownie recipe collection…they are different because of the bittersweet chocolate…the texture is somewhere between cakey and fudgy…they are “ sophisticated”:…and so delicious. Because they are not too sweet I recommend a scoop of vanilla ice cream !
Very good, but not quite worth the work. There are easier recipes that produce a similar Brownie.
Very good! This recipe makes a true 9 x 13” batch of thick rich chocolate deliciousness
Very rich!! Very dark chocolate flavor.
this is a very nice brownie recipe. the brownies are fudgy, decadent, and worth the time. i made some changes to the recipe to suit me and my family’s taste preferences and they are still good. this is the only recipe i will use from now on and it’s very easy to make changes to.
I have used this recipe for my family many times and they have always loved it
Is it 205 Fahrenheit?
The only brownie recipe I will ever use!! They are perfect and fudgy and decadent!
These are the best brownies I have ever had and have spoiled boxed brownies forever! Totally worth the calories!
Excellent recipe but I wish that amounts were shown in weights as well as measures as I find them to be much more accurate when baking!