Brownie Points – The Baked Brownie

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I have a friend that used to work retail in the mall, and every once in a while she would tell me how people would come into the store requesting for the same product. She wondered how so many people could want something that she had never even heard of before. Most of the time she would find out that the specific product was mentioned on Oprah and would laugh. The belief was: well, if it is good enough for Oprah, then it must be really good. I bet you are wondering how this story has anything to do with food, let alone brownies. Well, the Baked Brownie was one of Oprah’s favorite things. Matter of fact, if you go on her website under gifts, you’ll be able to order these brownies- without having to make them. That of course, takes out all the fun in baking and trying recipes yourself! Now, while Oprah may have been wrong about the wonders of some things, she was not wrong about this brownie.

If you enjoy a super cakey brownie, this is not the brownie for you. The Baked Brownie is really thick, super chocolaty, and just plain rich, fudgy goodness.  The better the quality of the chocolate you use, the closer you will approach the flavor of the Baked Brownie. I used Hershey’s Bittersweet Chocolate Bars and Hershey’s Processed Cocoa Powder. The better chocolate you use will result in a tastier brownie. Even my boyfriend, who doesn’t like chocolate or sweet things that much, said these were really good and he ate a bunch of them. I took that as quite the compliment. If you have not made the Baked Brownie yet, jump on the bandwagon and give them a try. You won’t regret it…well maybe you will after you eat them all yourself!

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The Baked Brownie:

Yield: 24 brownies

  • 1 1/4 cups all-purpose flour
  • 1 tsp salt
  • 2 Tbsp dark unsweetened cocoa powder
  • 11 oz dark chocolate (60-72% cacao), coarsely chopped
  • 1 cup (2 sticks) unsalted butter, cut into 1 inch pieces
  • 1 tsp instant espresso powder (I used Williams-Sonoma Brand)
  • 1 1/2 cups granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 5 large eggs, room temperature
  • 2 tsp vanilla extract
  1. Preheat oven to 350°F. Butter the sides and bottom of a 9 x 13 glass or light colored pan. I lined mine with aluminum foil as well, with an overhang for easy removal and cutting.
  2. In a medium bowl, whisk the dry ingredients (flour, salt, cocoa powder). Create a double boiler by placing a large bowl over a saucepan of simmering water- take care not to get any water in the bowl.
  3. Put chocolate, butter, and espresso powder in the bowl, stirring occasionally, until they are all melted and smooth. Turn off the heat, but keep the bowl over the water while you add the sugars.
  4. Whisk until combined, and remove the bowl from the pan.
  5. Set aside and allow the chocolate mixture to come to room temperature.
  6. Add 3 eggs to the chocolate mixture and whisk until combined.
  7. Add the remaining eggs and whisk until combined.
  8. Add the vanilla and stir until combined. Do not overbeat here, or your brownie will be cakey.
  9. Sprinkle the flour mixture over the chocolate and fold it in gently with a spatula until just a bit of the flour is visible.
  10. Pour the batter into the prepared pan and smooth the top.
  11. Bake in the center of the oven for 30 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Let them cool and cut into squares.

Oprah’s Gift Link Baked Brownies- Buy Now

Source: Baked: New Frontiers in Baking

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