The King of Brownies

Haven't been here for a whole week...sorry sorry. I may or may not have been trapped in a pile of leaves, unable to reach my computer. I'll let you decide for yourself. 

 

 

 

Let me introduce you to my good friend, Parchment Paper

Let's talk brownies. When's the last time you just had a really killer brownie? No pumpkin, no cheesecake-y swirl, no peanut butter, just a brownie. It's been a while for me. It's easy for the simple things to seem...boring. But they're not! Boring and reliable are two totally different things.

Mgp]asuhgd. Ah. Best brownies of my life, not even kidding. The Baked Brownie has been circulating around the internet for I don't know how long. They're good. Really good. Good enough to have a centerfold spread in Oprah's magazine, apparently. If you're more into the cake-y brownie, you should probably look somewhere else. But c'mon...who likes cake-y brownies more than fudgeish ones? No one, that's who. Just joking. I'm just going to leave you to make these now, it's more important for you to eat brownies than listen to me blather on my blog :) 

The Baked Brownie

from Baked

1¼ cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate, coarsely chopped
1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
1½ cups granulated sugar
½ cup packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract

1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13-inch glass or light-colored baking pan. Line the pan with parchment paper.

2. In a medium bowl, whisk the flour, salt, and cocoa powder together.

3. Put the chocolate and butter in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.

4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.

5. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.

6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.

7. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.