Everyone here at Kamo love delicious home baked goodies, so we are always looking through recipes and baking techniques. After weeks of searching, we believe we have found "The Most Amazing Chocolate Brownie" recipe and we've added a few of our own twist to it! This Brownie is dense, chocolatey, and slightly fudgy. It is a thing of beauty, and comes highly recommended 😍😍
- 1.5 cups all-purpose flour (187.5g)
- 1 teaspoon salt (5.7g)
- 2 tablespoons dark unsweetened cocoa powder (15g)
- 11 ounces dark chocolate (60-72% cacao) (312g)
- 2 sticks unsalted butter (226g)
- 1 teaspoon instant espresso powder (3.5g)
- 0.5 cups granulated sugar (115g)
- 1 cup firmly packed brown sugar (200g)
- 6 large eggs @ room temperature
- 2 teaspoons pure vanilla extract (8.5g)
- Preheat the oven to 350F (177C). Butter the sides and bottom of a 9x13 inch baking pan.
- Whisk the flour, salt, and cocoa powder together in a medium bowl.
- Place a large bowl over a saucepan of simmering water.
- Put the chocolate, butter (cut into cubes), and espresso powder into the large bowl and stir until they are completely melted. (if you find using a saucepan too much of a hassle, microwave the chocolate and butter on high in 30 second bursts, stirring between each burst, until the mixture is melted).
- Turn off the heat, but keep the bowl over the water and add the sugars, whisk until all the clumps are dissolved, then remove the bowl from the pan and let it sit for ~15 minutes to reach the room temperature.
- Add 2 eggs & 1 egg yolk to the chocolate mixture and whisk until combined. Add 2 more eggs & 1 egg yolk and whisk until combined. Add the vanilla extract and stir until combined. DO NOT overbeat the batter or your brownies will be cakey. Make sure your eggs are at room temperature.
- Sprinkle the flour mixture over the chocolate mixture. Using a spatula, fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
- Pour the batter into the pan and smooth the top. Bake for ~30 minutes, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it.
- The egg whites were taken out in 2 of the 6 eggs because we know the egg yolks add richness while the egg whites tend to produce a more cake-like texture. Your welcome to add an additional egg yolk to the recipe to make the brownies more dense, moist, and chewy!
- Brown sugar adds a depth of sweet flavor and moisture to the brownies. You will notice we are using more brown sugar than the granulated sugar because we are trying to make these brownies soft, rich and ultra moist!