Recipe of Baked Brownies

Ingredients

1-1/4 cups or 175 g all purpose flour
1 teaspoon salt
2 Tablespoons unsweetened dark cocoa powder
2 cups or 310 g quality dark chocolate (60-72% cocoa), chopped coarsely
1 cup or 200 g unsalted butter (2 sticks)
1 tsp instant coffee (Nescafe)
1-1/2 cup or 300 g cups white sugar
1/2 cup or 100 g light brown sugar
5 large eggs, room temperature
2 teaspoons vanilla extract
Cooking Directions

Preheat oven to 180°C /350 °F /Gas mark 4.Butter the sides and bottom of a glass or light colored metal pan 9x13x2 pan.

In a medium bowl, whisk your dry ingredients: flour, salt, and cocoa powder. Set aside.

In the bowl of a large double boiler place the chocolate, butter, and the instant coffee.

Make sure the water is not touching the bowl. Stir occasionally until they are melted and combined.

Turn off the heat, but keep the bowl over the water gradually add the sugars while whisking continuously.

Once the sugars are combined, remove the bowl and let it cool to room temperature.

Add the eggs one by one to the chocolate/butter mixture and whisk until just combined. Stir in the vanilla. Do not over beat the batter at this stage or your brownies will be cakey.

Fold in half the dry ingredients using a silicone spatula or metal spoon. Once mixed, fold in the second half, and mix only until combined. Do not over mix.

Pour the mixture into the pan and smooth the top with your spatula.

Bake for 30 minutes or until a tooth pick inserted to the center of the pan comes out with dew moist crumbs. Don not over bake or the brownies will turn out dry.

Cool the brownies completely before cutting and serving.

Cover with a cling wrap and store in an airtight container