Dark Chocolate brownies


This is one of my favorite go-to recipes for bake-sales. I know that many people have different ideas of the perfect brownie. Chewy, fudgy, cakey. I have a tall order for the perfect brownie. For me, the ideal brownie has a crisp top, a deep chocolate flavor, is dense, but not fudgy. This recipe from JoytheBaker is everything I'm looking for and more. I cut out hearts from parchment paper before sprinkling powdered sugar to add a heart to each brownie. 

The espresso powder is optional, but I encourage you to add it for complexity in flavor. 

Dark Chocolate Brownie
Adapted from BonAppetit via JoytheBaker
Yields 24 brownies
1 and 1/3 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
12 Tb unsalted butter
3 oz coarsely chopped unsweetened chocolate
2 cups sugar
4 eggs
2 tsp vanilla
1 tsp espresso powder
1.) Preheat oven to 350 F.
2.) Butter and line a 9x13 inch baking pan with aluminum foil. Butter the foil to facilitate removal of brownies.
3.) Whisk flour, baking powder and salt in medium-sized bowl.
4.) Bring a small pot of water to a boil. Set a heatproof bowl over the boiling water (make sure the bottom does not touch the water).
5.) Add butter and chopped chocolate to heatproof bowl. Stir butter and chocolate until melted
6.) Remove bowl from hit and let cool for few minutes.
7.) In separate medium bowl, whisk sugar, eggs, vanilla and espresso powder together until pale and thick.
8.) Pour chocolate and butter mixture into egg mixture.
9.) Whisk until ingredients come together.
10.) Add flour mixture and whisk to incoporate.
11.) Bake in 9x13 pan for 30 minutes (or you can test with a toothpick, it'll come out clean when done).

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