As most of y'all know, this Mother's Day was different than others. Due to Covid-19, there was no brunch or family gatherings. Instead, we slept in and showered my mother with gifts. Earlier in the week, I asked my mom what she wanted me to bake for her. She told me she wanted brownies, and then I was off researching and browsing. I put ingredients together to create the perfect brownie recipe. These brownies ended up on the "cakier" side opposed to the "fudgier" side. I hope y'all enjoy this recipe, making them and eating them!
Mother's Day Brownies
Total Time:60 minutes / Bake Time: 27 minutes / Makes 20 brownies
Ingredients:
- 3 oz. semisweet chocolate
- 7 oz. milk chocolate
- 3/4c. dutch process cocoa powder, divided to 1/4 c. and 1/2 c.
- 1 TBSP espresso powder, freshly ground
- 1 1/4c.(2 1/2) sticks of salted butter
- 1 1/2 c. granulated sugar
- 1/2 c. medium brown sugar tightly packed
- 1 1/2 TBSP pure vanilla extract
- 6 large whole eggs
- 2 large egg yolks
- 1c. AP flour
Directions:
1. Preheat oven to 340°F convection bake. Grease pan with butter wrappers or non stick cooking spray. Don't over grease with the spray.
2. Chop and weigh all the chocolate (if using chocolate chips, don't chop). Make sure you have no more than 10 ounces. Put in a heat safe bowl along with 1/4 c. cocoa powder and 1 TBSP espresso powder. Mix until chocolate is coated with cocoa powder and espresso.
(TIP: Use a bowl with a spout. This will make pouring later easier.)
3. Cut salted butter into tablespoon cubes and melt on medium heat in small saucepan. Bring to a low boil. Pour over chocolate, cocoa mix. Let set while preparing sugar mixture.
4. In the mixing bowl (I used a stand mixer, but you can use a hand mixer or whisk!) mix granulated sugar, medium brown sugar, and pure vanilla extract.
5. Go back to the butter/chocolate mixture and whisk until smooth, don't add yet. (See picture of the shiny chocolate)
6. On low speed, whisk sugars and vanilla together in mixer. Add eggs/yolks one at a time until fully combined. Turn mixer to high (I used level 8) and keep mixing for 7 minutes. Adding the eggs will probably take 1-2 minutes. The vigorous mixer will make the batter fluffy, pale, and have grown in size. You should only feel a few grains of sugar between your fingers
7. When done whisking up eggs, vanilla, and sugar, slowly pour chocolate/butter mixture into fluffy egg mixture on medium speed (I used speed 5). When fully combined, stop whisking. (see picture of white and chocolate mixing)
8. Sift in AP flour and the rest of the dutch process cocoa powder (1/2 c.). Fold in gently. Stop when just combined.
(TIP: If adding any additional ingredients, do so when a little flour remains on the sides. I suggest 1/2 c. chopped walnuts!)
9. A picture of the pan I used is down below. Each square is 2 1/2 inches by 2 1/2 inches. Fill each square 1/2-3/4 of the way full.
10. Bake 12 minutes on middle rack. Take them out and slam them 3 times on a steady surface. This creates a crust on the top. Place back in oven for 15 minutes. Cool in pan for 20 minutes to keep baking the edges to a yummy crispy texture. Then place on cooling rack. ENJOY!!! (TIP: Heat in microwave for 14 seconds and serve with a big glass of milk!)
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