More Great Recipes: Course

brownies

By Reed

Member since 2025

Got a question about this recipe?
Use our BakeBot Ai Chat for instant answers.

Photo

No Video

"dessert, cake"

Serves 12 | Prep Time 1 hour PT1H | Cook Time 25 PT1H25M | Dessert

Why I Love This Recipe

yummy yummy delicious brownie

Ingredients You'll Need

Nonstick baking spray

3 sticks (1 1/2 cups) unsalted butter

6 ounces bittersweet chocolate (64-percent cacao), chopped

1/4 cup heavy cream

1 cup all-purpose flour (see Cook's Note)

1 1/4 cups Dutch-process cocoa

1 3/4 cups granulated sugar

1/2 cup packed dark brown sugar

1 3/4 teaspoons kosher salt

1 tablespoon pure vanilla paste or extract

2 teaspoons instant espresso powder

6 large eggs, chilled

Directions

Arrange a rack in the center of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch baking pan, preferably metal, with nonstick baking spray. Line the pan with parchment paper leaving a 2-inch overhang on the longer sides. Lightly coat with nonstick spray.
Melt the butter in a large saucepan over medium heat, swirling occasionally, until the butter is a deep golden color, about 5 minutes; the butter will hiss and spit as the whey evaporates so be careful. As the foam subsides the butter will go from a canary yellow color to golden. When it does, take it off the heat. Add the chocolate and cream to the butter and let it sit, stirring occasionally, until the chocolate is melted.
Sift the flour and cocoa powder through a fine-mesh sieve into a medium bowl. Beat the granulated sugar, brown sugar, salt, vanilla, espresso powder and eggs in the bowl of a stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to high speed until the eggs are pale, very thick and fluffy, about 8 minutes (start your timer when you get to high speed). Do not be tempted to skimp on the mix time; this step is key to getting the signature shiny, crackled brownie top. Reduce the speed to low and slowly pour the warm chocolate into the eggs; beat until completely incorporated. Gradually add the dry ingredients and beat until just combined; do not overmix. Use a rubber spatula to scrape the sides and bottom of the bowl and fold until the batter is completely combined.
Scrape the batter into the prepared pan. Bake until the brownies are glossy and just barely firm, and an instant-read thermometer inserted into the center registers 205 degrees F, 25 to 35 minutes. Don't let the thermometer touch the bottom of the pan or you will get a much higher reading. (The cook time will be at the higher end of the range if using a glass or ceramic baking dish.)
Let the brownies cool completely to allow the crumb to set before slicing, about 3 hours.
Use an offset spatula to loosen the brownies from the sides of the pan. Use the parchment overhang to lift the brownies out of the pan. Remove the parchment and cut into 24 squares.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) 

Pairs Well With

glass of milk

Questions, Comments & Reviews

introducing BakeBot, your ultimate sous chef!

Revolutionize your kitchen experience with AI-powered creativity. From crafting original recipes to tweaking your favorites, BakeBot's got your back. Seamlessly upload and share your culinary genius on BakeSpace. Elevate your cooking game today with BakeBot!

Learn More