Perfect Brownies

  Fudgy, cakey everyone has their own idea of what a brownie should be.  My idea of a perfect brownie is a little of both.  The perfect brownie must be rich with chocolate, this recipe uses unsweetened and bittersweet chocolates as well as cocoa, after all, it really needs to pack a chocolate punch.  Butter and eggs to give it a moistness, not quite fudge like but not cake like either and espresso powder to add a little sophistication.  What you end up with is fudgy cakey perfection!

We've had a bit of a set back in the weather pattern in Maine these last couple days.  Cold, rainy and gray. 

 I didn't think I'd be lighting the fire in June but here I go again.  

 I was going to do another rhubarb recipe today but because of the sudden cold change in the weather, I've decided chocolate was in order.  This Perfect Brownie recipe will have me feeling warm and right again, before the sun finally makes it's appearance.

Ingredients

From Standard Baking Co. Pastries

1 1/2 cups all purpose flour

1/3 cup plus 2 tablespoons dutch processed cocoa

3/4 teaspoon baking powder

2 1/2 teaspoons instant espresso powder

3/4 teaspoon sea salt

1 1/3 cups (2 2/3 sticks) butter

7 squares (7 ounces) of unsweetened chocolate

1/3 cup bittersweet (dark, not semi-sweet) chocolate chips

5 large eggs, room temperature

3 cups granulated sugar

2 1/2 teaspoons pure vanilla extract

Preheat oven to 350° F  grease a 9X13 pan with butter

Makes 15 squares

1.  In a medium bowl sift flour, cocoa, baking powder, espresso powder and sea salt.

2.  In a medium, heavy bottomed saucepan, on low heat, melt the unsweetened chocolate, bittersweet chocolate and the butter, stir to combine set aside.

3.  In a large bowl, whisk together the eggs.  Add the sugar and vanilla stirring with a whisk just to combine.  Do not over mix.

4.  Stir the warm chocolate mixture into the egg mixture and combine with a spatula, now add the flour mixture and fold the dry ingredients into the wet ingredients just until combined, again, do not over mix.

5.  Pour the mixture into the prepared pan, spread with a spatula and place in the middle of the preheated oven to bake for 35-40 minutes.  After 20 minutes, rotate pan and bake until brownies are set.  When tested, toothpick will have moist crumbs.

6.  Remove from the oven and place on a wire cooling rack to cool completely, before cutting.  Enjoy!