Dark Brownies

[Powderhorn]

Ingredients Needed

1 cup (120 grams) flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup (22 grams) unsweetened cocoa powder
1/4 cup (22 grams) dark cocoa powder
2 teaspoons espresso powder
1 and 1/2 sticks (170 grams) unsalted butter
3 Tablespoons oil (35 grams) (Canola, Vegetable, or Coconut will work)
1 and 1/2 cups (300 grams) granulated sugar
2 large eggs plus 1 egg yolk
3/4 cup (128 grams) chocolate chips
1 teaspoon vanilla

 

Pre-Bake Steps

Preheat oven to 350 degrees (F) (175 degreed C).

Line an 9x9-inch baking pan with parchment paper.

Spray lightly with non-stick baking spray and set aside.

 

Drys

In a large bowl mix:

• 1 cup (120 grams) flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup (22 grams) unsweetened cocoa powder
• 1/4 cup (22 grams) dark cocoa powder
• 2 teaspoons espresso powder

 

Wets Pt. 1

In a medium saucepan, over medium heat, combine:

• 1 and 1/2 sticks (170 grams) unsalted butter
• 3 Tablespoons oil (35 grams) (Canola, Vegetable, or Coconut will work)
• 1/2 cups (100 grams) granulated sugar

Stir frequently until butter is completely melted and remove from heat.

 

Wets Pt. 2

In a large mixing bowl, combine:

• 2 large eggs plus 1 egg yolk
• 1 teaspoon vanilla
• 1 cup (200 grams) granulated sugar

Whisk until well combined (about 30 seconds)

 

Combination Stage!

Slowly, pour the warm butter mixture (Wets Pt. 1) into the egg mixture (Wets Pt. 2), adding it very gradually (a little bit at a time) and whisking constantly until completely combined.

Add in the dry ingredients (Drys) and chocolate chips (3/4 cup, or more. I'm not your Dad.) and, using a rubber spatula, slowly stir until just combined. Do not over mix! Stop stirring when you see the last trace of dry ingredients. Over mixing will give you cakey brownies. (Unless you're into that sort of thing.)

Pour batter into the pan (Pre-Bake steps) and bake until it's done. Depending on pan-size / shape, this will take more or less time. We start checking around 25 minutes, and sometimes it goes longer. Less time for fudgier brownies, more time for drier ones. Honestly, even fudgey, after a day they set up nicely and taste great.

 

Obligatory Picture

Note, this was for a quadruple batch - the recipe scales up easily. However, you need a turkey pan for this much brownie.

 

 

[TheDude2371]

Oh now I'll have to dig up my Imperial Chocolate Stout Brownie recipe...