Flour Bakery’s Intense Chocolate Brownies
Our kids had room changes this past week. While this wasn’t the first room change that the kids experienced, my little one Liam only experienced one room change when he was five months old, and he barely knew what was going on at that time. He had been with the same caregivers for almost a year. I dreaded last week and I kept on worrying it about it over the weekends. Sure enough, the first two days were a little rough. They had to literally peel his little hands off my shoulders at drop off, and he screamed bloody murder. I had to run off and not looked back. He really bonded with his previous teachers, and understandably, the change was a little traumatic. The next two were a little less painful, he gave us very dirty look but no tears. Finally, on Friday, he smirked a little smile, and wanted a little snuggle before I left. I knew that I was always to be a working mother, but I have to say that no matter how long I have been a mother, the drop off continues to suck. It is a little easier with my older daughter, since I know that she enjoys interacting with her friends, but the little one is always tough. Liam still likes spending time with us. Then, of course with the room changes, we had the naps change. Yes, apparently my daughter doesn’t get a nap time anymore in her new room, just a “rest-time”. So while she tells everyone that she doesn’t like nap, she still needs a nap. With my little one, he now had to transition to one nap. I figured that with my older daughter not getting any rest at school, she would be tired more and fall asleep easier. Well, she was a little grouchy. I was just glad that this last week was over with. I’m ready now to start with a shorter week next week. I made this brownies for a little celebration treat with the week ended. While I love the intense chocolate flavor of this brownie, I really categorized this brownie in the “cakey” category. So this was a very intense chocolate cake. After this recipe though, I think I have officially declared myself as a “fudgey” brownie person. Have a great Sunday everyone!
Flour Bakery's Intense Chocolate Brownies
Yield: (1) 9x13 pan
5.5 oz (155 grams) unsweetened chocolate, chopped
2.5 oz (70 grams) bittersweet chocolate (62-70% cacao), chopped
3/4 cup plus 2 Tbsp (1 & 3/4 sticks/200 grams) unsalted butter, melted
2 cups (400 grams) sugar
1-1/4 cups (175 grams) unbleached all-purpose flour
1/2 tsp baking powder
1/2 tsp kosher salt
Position the oven rack to the middle and preheat to 325°F. Butter and flour a 9 x 13 inch baking pan. (I lined it with aluminum foil with overhang first, so I could easily remove them from the pan and cut them.)
Place the unsweetened chocolate and bittersweet chocolate in a medium heatproof bowl. Place over (not touching) barely simmering water in a saucepan and heat, stirring continuously, until completely melted and smooth. Remove from the heat, whisk in the melted butter until well combined and set aside to cool slightly.
Place the eggs in a mixer bowl and fit mixer with the whisk attachment. On low, slowly beat in the sugar for 1 minute, or until frothy and somewhat thick. Using a rubber spatula, fold in the chocolate mixture.
In a medium bowl, sift together the flour, baking powder and salt. Using the spatula, gently fold in the flour mixture into the egg-chocolate mixture until thoroughly combined. Do not over mix. Scrape the batter into the prepared pan and spread in an even layer with the spatula. (Batter will be thick)
Bake for 30 to 35 minutes- but start checking at about 20 minutes. They are done when a knife or toothpick inserted into the center comes out with a few wet crumbs on it. If there is still liquid batter on the tester, they need more time. If the tester comes out clean, they are cooked through and will be just cakey (not fudgy too). Let them cool for 2 hours. They are so moist, they need this time to firm up enough to cut.