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Reprinted with permission from BAKED: New Frontiers in Baking by Matt Lewis & Renato Poliafito, published by Stewart, Tabori & Chang. Photography by Roo Way. Shot on location at BAKED
- ¾ cup all purpose flour
- 1/4 teaspoon freshly grated ginger
- 1 Tablespoon ancho chili powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 tablespoon plus 1 teaspoon cocoa powder (like Valrhona)
- 1 teaspoon instant espresso powder
- 5 ounces of dark chocolate (chopped coarsely, 60%)
- 4 ounces/8 Tablespoons unsalted butter
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
Preheat oven to 350 degrees.
Step 1: Butter the sides and bottom of a glass or light colored metal pan 8x8x2 pan.
Step 2: In a medium bowl, whisk together the flour, the ginger, the ancho chili powder, the cinnamon, the salt, and the cocoa powder.
Step 3: Configure a large sized double boiler. Place the chocolate, the butter, and the instant espresso powder in the bowl of the double boiler and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler and add both sugars. Whisk the sugars until completely combined and remove the bowl from the pan. Mixture should be room temperature.
Step 4: Add three eggs to the chocolate/butter mixture and whisk until just combined. Add the remaining eggs and whisk until just combined. Add the vanilla and stir until combined. Do not over beat the batter at this stage or your brownies will be cakey.
Step 5: Sprinkle the flour/cocoa/salt mix over the chocolate. Using a spatula (DO NOT USE A WHISK) fold the dry into the wet until there is just a trace amount of the flour/cocoa mix visible.
Step 6: Pour the mixture into the pan and smooth the top with your spatula. Bake the brownies for 30 minutes (rotate the pan half-way through baking) and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan. The brownies are done when the toothpick comes out with a few moist crumbs.
Cool the brownies completely before cutting and serving.