By Tracey
Triple-Chocolate Espresso Brownies
from Baking Illustrated
Ingredients:
- 5 oz semisweet (or bittersweet) chocolate, chopped
- 2 oz unsweetened chocolate, chopped
- 8 tablespoons (1 stick) unsalted butter, cut in quarters
- 3 tablespoons cocoa powder
- 1 1/2 tablespoons instant espresso powder
- 3 large eggs, at room temperature
- 1 1/4 cups (8.75 oz) sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 cup (5 oz) unbleached all-purpose flour
Directions:
Preheat oven to 350 F with a rack in the lower middle position. Spray an 8×8-inch baking pan with nonstick cooking spray. Line the pan with aluminum foil, leaving an overhang on opposing sides so you can lift the brownies out easily once they’re baked. Spray the foil with nonstick cooking spray.
Add the semisweet (or bittersweet) chocolate, the unsweetened chocolate, and the butter to a medium heatproof bowl. Set the bowl over a pan of simmering water and, stirring occasionally, melt until everything is smooth. Whisk in the cocoa powder and espresso until incorporated. Set the bowl aside so the mixture can cool slightly.
In a medium bowl, whisk together the eggs, sugar, vanilla and salt until combined, about 15 seconds. Add the warm chocolate mixture to the egg mixture and whisk to combine. Finally, stir in the flour with a rubber spatula or wooden spoon just until incorporated.
Pour the batter into the prepared baking ban, spreading evenly with a rubber spatula to cover the bottom of the pan. Bake the brownies for about 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. (Do not over bake, or the brownies will dry out.) Transfer the pan to a wire rack and allow the brownies to cool completely in the pan. Use the foil to lift the brownies out of the pan and slice before serving.
