Categories: cookie bars-bownies
Ingredients
- 1 1/4 cups all-purpose flour
- 2 Tbsp. unsweetened cocoa powder
- 1 tsp. kosher salt
- 11 oz. quality dark chocolate (60-72% cacao),
- coarsely chopped
- 1 cup unsalted butter, cut into 1 inch cubes
- 1 tsp. instant espresso coffee powder
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 5 eggs, room temperature
- 2 tsp. vanilla
- 1 recipe Chocolate Ganache (optional)
Directions
- Preheat oven to 350 degrees. Butter sides and bottom of a 3-quart baking dish or 13×9×2 inch baking pan; set aside.
- In a medium bowl whisk together flour , cocoa powder, and salt; set aside.
- Place chocolate, butter and espresso powder in a large heatproof bowl. Set over a pan of barely simmering water ( bottom of bowl should not touch water). Heat and stir until chocolate and butter are melted and combined.
- Remove from heat, keeping bowl over water. Add sugars; whisk until completely combined. Remove bowl from water. Let cool to room temperature.
- Sprinkle flour mixture over chocolate mixture. Using a spatula (not a whisk), fold until just a trace amount of flour mixture is visible.
- Pour into prepared dish; smooth top with spatula. Bake 25 to 30 minutes or until a toothpick inserted near the center comes out with a few moist crumbs, rotating pan halfway through. Cool on wire rake. Top with Chocolate Ganache, if desired.
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makes 24 brownies
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Chocolate Ganache: Place 6 oz. coarsely chopped dark chocolate in a heatproof bowl. heat 1/2 cup heavy cream in a saucepan over medium heat just until bubbles form around edge; pour over chocolate. Let sit 1 minute. Whisk until smooth. Pour over cooled brownies. Spread into an even layer. Let sit 10 minutes. Refrigerate 15 minutes to set.