The Perfect Brownie - Step By Step Food Porn

At long last, the perfect brownie. None of this chocolate cake nonsense. Gooey, rich, delicious - it doesn't get much better than this. Pure. With ice cream. With Fruit. Make it, thank me later. All it takes is 14 ounces of amazing Valrhona chocolate and 5 eggs. Worth it.

INGREDIENTS:

1¼ cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate, coarsely chopped
1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder
1½ cups granulated sugar
½ cup packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract

DIRECTIONS:
1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9x13-inch glass or light-colored baking pan. Line the pan with parchment paper.

2. In a medium bowl, whisk the flour, salt, and cocoa powder together.

3. Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan.

4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined.

5. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.

6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes.

Recipe adapted from the awesome peoples at The BrownEyedBaker

Video: Thunderbeast
Intro: "Hiding From Work" - Jesus & The Night Invaders
Music: "Disco High" - UltraCat (freemusicarchive.org)

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