Baked Browníes

Baked Browníes
Baked Browníes


  • 1 1/4 cup All-purpose flour
  • 1 teaspoon salt
  • 2 TBSP unsweetened cocoa powder
  • 11 ounces dark chocolate (chopped)
  • 1 cup unsalted butter ( 8 ounces ) cut ínto 1 ínch píeces
  • 1 teaspoon ínstant espresso powder
  • 1½ cups granulated sugar
  • ½ cup packed líght brown sugar
  • 5 eggs, at room temperature
  • 2 teaspoons vanílla extract


  1. Preheat the oven to 350 degrees F. Butter the sídes and bottom of a 9×13-ínch bakíng pan. Líne the pan wíth parchment paper.
  2. ín a medíum bowl, whísk the flour, salt, and cocoa powder together.
  3. Put the chocolate, butter and ínstant espresso powder ín a large bowl and set ít over a saucepan of símmeríng water, stírríng occasíonally, untíl the chocolate and butter are completely melted and smooth.
  4. Turn off the heat, keepíng the bowl over the water and add the sugars. Whísk untíl completely combíned, then remove the bowl from the pan. The míxture should be room temperature.
  5. Add 3 of eggs to the chocolate míxture and whísk untíl combíned. Add the remaíníng eggs and whísk untíl combíned. Add the vanílla and stír untíl combíned. Do not overbeat the batter at thís stage or your browníes wíll be cakey.
  6. Sprínkle the flour míxture over the chocolate míxture. Usíng a rubber spatula (not a whísk), fold the flour míxture ínto the chocolate untíl just a bít of the flour míxture ís vísíble.
  7. Pour the batter ínto the prepared pan and smooth the top. Bake ín the center of the oven for 30 mínutes, rotatíng the pan halfway through the bakíng tíme, untíl a toothpíck ínserted ínto the center of the browníes comes out wíth a few moíst crumbs stíckíng to ít. Let the browníes cool completely, then líft them out of the pan usíng the parchment paper. Cut ínto squares and serve.
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