Hassan and Manya

Similar to the Tiramisu recipe, the search and perfection of this recipe was born out of too many subpar, non-fudgy, dry, and sugary brownies. Finally found a recipe that fulfills my brownie craving.

Ingredients:

Butter and Chocolate Mixture:

• 2½ sticks (1¼ cups) unsalted butter, plus extra for greasing
• 8 oz (225g) semisweet or bittersweet chocolate (60-70% cacao), roughly chopped
• ¼ cup (30g) Dutch-process cocoa powder
• 1 tablespoon espresso powder

Sugar and Egg Mixture:

• 2 cups (400g) granulated sugar
• ½ cup (110g) packed dark brown sugar
• 2 teaspoons vanilla extract
• 2 teaspoons kosher salt
• 6 large eggs

Dry Ingredients:

• 1 cup (125g) all-purpose flour
• ½ cup (60g) Dutch-process cocoa powder

Finishing Touch:

• Flaky sea salt for sprinkling

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Instructions:

1. Prepare the Baking Pan:

• Preheat the oven to 350°F and position a rack in the middle of the oven.
• Grease a 9×13-inch (23×33 cm) dark metal baking pan with softened butter.
• Line the pan with parchment paper, ensuring it hangs over the sides for easy removal.
• Grease the parchment paper with more softened butter to prevent sticking.

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2. Make the Butter and Chocolate Mixture:

• In a heatproof bowl, combine:
  • 8 oz (225g) chopped semisweet or bittersweet chocolate
  • ¼ cup (30g) Dutch-process cocoa powder
  • 1 tablespoon espresso powder
• In a small saucepan, melt 2½ sticks (1¼ cups) unsalted butter over medium heat until it reaches a vigorous simmer, about 5 minutes. Swirl the pan occasionally to prevent burning.
• Immediately pour the hot butter over the chocolate mixture. Let it sit for 2 minutes, then whisk until completely smooth and melted. Set aside to cool slightly.

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3. Prepare the Sugar and Egg Mixture:

• In a large bowl, combine:
  • 2 cups (400g) granulated sugar
  • ½ cup (110g) packed dark brown sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons kosher salt
  • 6 large eggs
• Using an electric hand mixer, beat the mixture on high speed for 10 minutes until light and fluffy. The texture should resemble thick pancake batter.

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4. Combine the Mixtures:

• With the mixer on low speed, slowly pour the slightly cooled chocolate and butter mixture into the egg and sugar mixture. Beat until fully incorporated and smooth.

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5. Add the Dry Ingredients:

• Sift and gradually add the dry ingredients to the wet mixture, folding gently with a spatula until no streaks remain. Be careful not to overmix.
  • 1 cup (125g) all-purpose flour
  • ½ cup (60g) Dutch-process cocoa powder

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6. Bake the Brownies:

• Pour the batter into the prepared baking pan and smooth the top with a spatula.
• Bake for 20 minutes, until lightly puffed on top.
• Remove the pan from the oven and gently drop it onto a flat surface 1-2 times to release air bubbles and ensure an even texture.
• Sprinkle the top with flaky sea salt.
• Return the pan to the oven and continue baking for an additional 20 minutes, or until a wooden skewer inserted into the center comes out with fudgy crumbs. The edges should look cooked through, but the center may appear slightly under-baked; it will set as it cools.

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Tips:

• For clean slices, chill the brownies in the fridge for 30 minutes before cutting.
• Using high-quality chocolate makes a noticeable difference in flavor.
• These brownies taste even better the next day, as the flavors intensify overnight.

Credit to Susan Vu, Claire King & Vaughn Vreeland for their recipe on Tasty where this recipe is based off