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Bakery Style Brownie


Bakery Style Brownie


Bakery Style Brownie – A recipe you don’t want to miss!


156 grams all-purpose flour

1 teaspoon salt

2 teaspoons processed cocoa powder


312 g dark chocolate, coarsely chopped

226 g unsalted butter, cut into 2.5 cm pieces

1 teaspoon instant espresso powder

300 grams granulated sugar

100g packed light brown sugar


5 room temperature eggs

2 teaspoons vanilla


Preheat the oven to 175°C (350°F).

Grease the sides and bottom of a 9×13 inch baking pan with butter. Cover the tray with parchment



Mix flour, salt and cocoa powder in a bowl.Place chocolate, butter, and instant espresso powder in a

large bowl and place over a pot of simmering water, stirring occasionally, until chocolate and butter

are completely melted.

Turn off the stove, leave the pot over the water and add the sugar. Beat until well combined and

remove the bowl from the container. The mixture should be at room temperature.


Add 3 eggs to the chocolate mixture and mix until well combined.Add the remaining eggs and mix

until well combined. Add vanilla and stir until combined. Do not heat the mixture too much at this

point to prevent the brownies from forming lumps.

Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula, fold the flour mixture

into the chocolate until very little of the flour mixture is visible.Pour the mixture into the prepared pan

and smooth the surface. Bake in the center of the oven for 30 minutes, rotating the pan halfway

through the baking time, until a toothpick inserted into the center of the brownies comes out with a

few moist crumbs.

Allow the brownies to cool completely and then remove them from the tin using baking paper. Cut


into squares and serve. Enjoy

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