Triple-Chocolate Espresso Brownies

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(from Bethany’s recipe box)

MAKES 64 ONE-INCH BROWNIES

Either Dutch-processed or natural cocoa works well in this recipe. These brownies are very rich, so we prefer to cut them into small squares for serving.

WHY THIS RECIPE WORKS:
To develop a rich, deep chocolate flavor for our fudgy brownie recipe, we ultimately found it necessary to use three types of chocolate: unsweetened chocolate laid a solid, intense foundation; semisweet chocolate provided a mellow, even, somewhat sweet flavor; and cocoa smoothed out any rough edges introduced by the unsweetened chocolate (which can contribute a sour, acrid flavor) and added complexity to what can be the bland flavor of semisweet chocolate. We focused on flour, butter, and eggs to arrive at the chewy texture we wanted in our brownie recipe. Too little flour meant the batter was goopy; too much made the brownies dry and muted the chocolate flavor.

http://www.americastestkitchenfeed.com/cooking-science/2012/11/we-prove-it-gentle-folding-stops-tough-quick-breads/

Source: Cook's Illustrated Published May 1, 2000

Categories: Desserts

Ingredients

  • 5 ounces semisweet chocolate or bittersweet chocolate, chopped
  • 2 ounces unsweetened chocolate, chopped
  • 8 tablespoons unsalted butter (1 stick), cut into quarters
  • 3 tablespoons cocoa powder
  • 1 1/2 tablespoons instant espresso powder or coffee powder
  • 3 large eggs
  • 1 1/4 cups granulated sugar (8.75 ounces)
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon table salt
  • 1 cup unbleached all-purpose flour (5 ounces)

Directions

  1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Spray 8-inch square baking pan with nonstick vegetable cooking spray. Fold two 12-inch pieces of foil lengthwise so that they measure 7 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies. Following illustration #1 below, fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray.

  2. In medium heatproof bowl set over a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa and espresso until smooth. Set aside to cool slightly.

  3. Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined, about 15 seconds. Whisk warm chocolate mixture into egg mixture; then stir in flour with wooden spoon until just combined. Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of sticky crumbs clinging to it, 35 to 40 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles (see illustration #2, below). Cut into 1-inch squares and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.)

  4. LINING AND LIFTING – 1. Line the baking pan with two sheets of foil placed perpendicular. 2. Use the foil handles to lift the cooked brownies or bar cookies from the pan.

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