Jane’s Sweets & Baking Journal -- http://janessweets.blogspot.com -- October 2010
Dark Chocolate Brownies
(This recipe has been adapted from the recipe for “Sono Brownies,” on page 86-87 of The SoNo Baking Company Cookbook, by John Barricelli; Clarkson Potter Publishers; NY, 2010.)
Preheat oven to 350 degrees. Brush with softened butter, or spray with baking spray, one 9" x 13" pan, or use two smaller pans (I used one 9" round cake pan, and one 8" square pan).
1 cup All Purpose flour (I used unbleached)
1 cup cocoa powder (I used 2/3 cup Hershey's Special Dark, and 1/3 cup natural cocoa powder)
1 tsp. kosher salt
1/2 tsp. baking powder
2 pinches baking soda
1 cup (2 sticks) unsalted butter
2 cups granulated sugar
2 Tbsp. light corn syrup
4 large eggs, at room temperature
2 Tbsp. vanilla extract
3/4 tsp. instant coffee, or 1/2 tsp. (or less) espresso powder (if you don’t like coffee, just leave this out!)
1 cup semisweet chocolate chips (optional; I put these in half of the batter, into one pan)
2/3 cup chopped toasted walnuts (optional; I put these in the other half of the batter, into the other pan)
In a medium bowl, whisk together the flour, cocoa powders, salt, baking powder, and baking soda.
In a large saucepan, melt the butter. Remove the pan from the heat, and whisk in the sugar and corn syrup. Add in the eggs one at a time, whisking until well combined combine. In a very small bowl, stir together the vanilla extract and the coffee/espresso powder until it dissolves. Add this to the liquid mixture. Add the dry ingredients into the pan, and fold with a spatula until the flour has been incorporated.
If you're making the brownies "two ways," now is the time to divide the batter equally into two parts, pouring one half into the bowl you used for the dry ingredients. Into one half of the batter, stir in the chocolate chips. Into the other half of the batter stir the walnut pieces.
Pour the batter into the pans, smooth the tops with your spatula, and bake them on the middle rack of your oven for about 30 minutes, until a toothpick inserted in the center comes out pretty clean. Let the brownies cool on a rack before cutting them.