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Baked Spicy Brownies

January 7, 2010

Although my New Year’s Eve meal wasn’t particularly decadent (since I’m too cheap to shell out for the lobster), I did

baked brownies

make some ridiculously rich brownies.  They achieve that unbaked but they’re really are baked taste.  But I can’t describe them as fudgey, because they don’t  have that almost-so-sticky-they-will- pull-your-teeth-out consistency either.  I’d say it’s more like an ultra-rich but not too dense, really moist but not under baked, super chocolatey but not too fudgey consistency.  Make sense?  I’m confused too.  But all I have to say is that you should try this brownie recipe from Baked, which has been circulating around the Internets for a while.  The one you see here is the spicy version via Smitten Kitchen.  One thing to note, when I got home I realized I only had one stick of butter, so I halved the recipe and it worked well.  You can do that by cutting all the ingredients in half (substituting 2 eggs and 1 yolk for the 5 eggs), and baking it in an 8″ x 8″ pan.  Below is the full recipe, which makes 24 brownies, but they’re so rich I would even say make them smaller, and you know I never say that. And these do have quite a kick, so cut down on the chipotle if you’d like, or skip all the spices for plain ole’ durn good brownies.

Ingredients:

1 1/4 c all-purpose flour

1 t salt

2 T dark unsweetened cocoa powder

1 – 1 1/2 t ground chipotle pepper

3/4 t cinnamon

1/4 t cardamom

11 ounces dark chocolate (60 to 72% cacao), coarsely chopped (I cheat and use Ghiradelli chips- so easy!)

1 c (2 sticks) unsalted butter, cut into 1-inch pieces

1 t instant espresso powder

1 1/2 c granulated sugar

1/2 c firmly packed light brown sugar

5 large eggs, at room temperature

2 t pure vanilla extract

Directions:

Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9 x 13 glass or light-colored metal baking pan.

In a medium bowl, whisk the flour, salt, cocoa powder and spices (chipotle, cinnamon and cardamom)  together.

Put the chocolate, butter, and instant espresso powder in a a double-boiler (or a large bowl and set it over a saucepan of simmering water), stirring occasionally, until the chocolate and butter are melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until combined, then remove the bowl from the pan.  Let cool to room temperature.

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. Don’t over-beat the batter at this stage or your brownies will be cakey.  Sprinkle the flour mixture over the chocolate mixture. Using a spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.

Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then have at ’em.

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