Heritage Dark Chocolate Brownies by Ellen King
These brownies are so rich and chocolaty you literally cannot eat more than one. It might sound strange to add whole-wheat flour to a brownie recipe, but the Rouge de Bordeaux is a delicate variety that adds earthy flavor rather than density, especially when paired with the jolt of espresso. I use European-style or Dutch-processed cocoa powder because the Dutch processing removes acidity from the cocoa for a smoother flavor.
MAKES 26 BROWNIES
450 g (2 cups) unsalted butter
285 g (2 cups) Dutch-processed cocoa powder
450 g (9 large) eggs
800 g (33/4 cups) sugar
4 g (1 tsp) pure vanilla extract
290 g (2 cups) sifted heritage flour (HRW/HRS), such as Rouge de Bordeaux
4 g (11/2 Tbsp) finely ground espresso beans
3 g (1/2 tsp) fine sea salt
Preheat the oven to 350°F [175°C]. Line a 9-by-13-in [23-by-33-cm] baking pan with parchment paper and coat the parchment with cooking spray.
Combine the butter and cocoa powder in a double boiler or a metal heatproof bowl set over a saucepan filled with 1 in [2.5 cm] of simmering water, making sure that the water does not touch the bottom of the bowl. Cook, stirring, until all the butter is melted and the cocoa powder and butter become a liquid; it will become very thick and heavy, so be sure to stir from the bottom to incorporate the butter and cocoa.
In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer and a large bowl, beat the eggs and sugar on low speed until combined. With the mixer running on low speed, slowly pour in the cocoa mixture and vanilla. Add the flour, espresso powder, and salt to the batter and mix until combined.
Pour the batter into the prepared pan, smooth the top, and bake for 30 minutes. Rotate the pan and bake for 10 minutes more, or until the top is dry and a metal skewer or toothpick inserted into the center comes out with moist crumbs. Be careful not to overbake.
Let the brownies cool completely in the pan before cutting into squares. Serve or store in an airtight container at room temperature for 4 days or freeze brownie squares in a resealable plastic bag for up to 2 months.
To thaw, let sit on the counter at room temperature for 2 hours or warm in a 325°F [160°C] oven for 10 minutes.
Reprinted from Heritage Baking by Ellen King with permission by Chronicle Books, 2018