I am always in search of a good brownie recipe. I have been pretty happy with the Dorie Greenspan Brownie recipe I have posted eons back (excuse the photography in that post), and generally that’s the recipe I make when I crave for brownies. But when I come across a new brownie recipe, I have to pin or bookmark it, just so that I can compare it with the one I already use. Or maybe because I get an excuse to bake a brownie. Maybe.
I have tried a few recipes along the way- some were really good like An Edible Mosaic’s brownie recipe– fudgy and chewy, while some were super duper fudgey – still delicious but they leaned more towards a fudge than a brownie. Some I had yet to try and were lying in my boomkark folders or as pins on pinterest, waiting to be compared.
One of the brownie recipes I have had bookmarked for a while was Nick Malgieri’s Supernatural Brownies and the other day while I was trying out something else that needed a brownie in it, I decided to give the supernatural brownie recipe a go.
Four years back my mom had some brownies and every brownie that anybody ever bakes and she gets to eat, is for sure compared to those brownies she had four years back. And none have ever reached to that level of greatness. When I asked her how did this fare against those, she said these were as good if not better. Score!
Since she is my taste expert these days and getting a thumbs up from her (believe me she can be very critical of my baking and cooking), meant that this recipe had to be shared with you all today.
Since brownies require very few ingredients, its important you use the best quality ingredients you can find. Especially the chocolate. The better the chocolate the better the brownie will be. I speak from experience.
Also, I always add a little espresso or instant coffee powder to my chocolate based baked goods. You don’t taste the coffee that much, but that little amount of coffee heightens the flavor of chocolate in your baked good. Try it. It works.
I also like my chocolate brownies chocolatey, so I adapted the recipe to include cocoa powder, and I had no regrets, and I hope when you try it, you don’t either!
- 226 grams unsalted butter
- 226 grams bittersweet chocolate
- 4 eggs
- 1 cup sugar
- 1 cup firmly packed dark brown sugar
- 1 tsp vanilla extract
- 1 tsp instant coffee powder
- ½ tsp fine sea salt
- 1 cup minus 2 tbsp flour
- 2 tbsp cocoa powder
- Preheat oven to 350 F.
- Grease and line a 13 by 9 inch pan with parchment paper. Grease parchment paper.
- Melt the chocolate and butter over a double boiler. Once melted add the coffee powder and mix. Set aside to cool.
- Whisk the flour, salt and cocoa powder together
- Whisk the eggs, and add in the sugars, vanilla. Stir in chocolate mixture.
- Fold in the flour mixture into the chocolate mixture.
- Pour batter into prepared pan, spread evenly.
- Pour the batter into the prepared dish and bake until a toothpick inserted inside comes out moist with a couple crumbs, about 30-35 minutes.
- Let cool. Slice and serve.