Brownies from "Baked"

This is the perfect brownie recipe for when you need a dessert to bring to an event or party. The brownie is delicious and looks beautiful. The recipe is yields a very rich, fudge-like brownie that is easy to cut into perfect squares. I think the brownies taste especially good chilled in the fridge!

I found this recipe posted in The San Francisco Chronicle. The recipe is from the Baked: New Frontiers in Baking," by Matt Lewis and Renato Poliafit. Their bakery is located in Brooklyn, NYC and I am dying to go!

Ingredients
Makes 24 brownies
1 1/4 cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate (60 to 72% cocoa), 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

Instructions
Preheat the oven to 350°. Butter the sides and bottom of a 9-by-13-inch glass or light-colored metal baking pan. In a medium bowl, whisk the flour, salt and cocoa powder 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 into squares and serve. Tightly covered with plastic wrap, the brownies keep at room temperature for up to 3 days.

Nutrition
Per serving - 235 calories, 3 g protein, 31 g carbohydrate, 12 g fat (7 g saturated), 65 mg cholesterol, 117 mg sodium, 0 fiber