Karl found this recipe on the Smitten Kitchen blog and wanted to try and make these brownies. Mom helped him a little bit and the were delicious! They are very rich!
The Baked Brownie, Spiced Up
Recipe By: Baked: New Frontiers in Baking from the Baked Bakery in Red Hook, Brooklyn
Yield: 24 brownies
1 1/4 cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
1 1/2 teaspoons chipotle powder (I didn’t have this and used smoky spicy paprika, with a very similiar flavor profile, instead) (for the spicy version)
3/4 teaspoon cinnamon (for the spicy version)
1/4 teaspoon cardamom (for the spicy version)
11 ounces dark chocolate (60 to 72% cacao), coarsely chopped
1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder
1 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
5 large eggs, at room temperature
2 teaspoons pure vanilla extract
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), if you’re using them, together.
Put the chocolate, butter, and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be 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. Do not overbeat 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 cut them int osquares and serve.
Tightly covered with plastic wrap, the brownies keep at room temperature for up to 3 days.