This recipe used to be my go-to brownie recipe. It’s a scaled-down and fiddled-with recipe from Barefoot Contessa, who based her recipe on one from an old restaurant called the Soho Charcuterie. In this version, broken Oreo cookies stand in for the walnuts and instant espresso powder replaces the instant coffee crystals.
What’s great about these brownies is, if you make them properly (and I’ve had days where I didn’t), they have an almost flakey texture. That is, they hold together and appear to be borderline cakey, but when you bite into them, they are almost truffle-like.
- 8 ounces unsalted butter (230 grams)
- 8 ounces plus 4 ounces semisweet chocolate chips (12 oz total) (336 grams)
- 3 ounces unsweetened chocolate (84 grams)
- 3 large eggs
- 1 tablespoon pure vanilla extract (15 ml)
- 1 cup plus 2 tablespoons granulated sugar (220 grams)
- 1/2 cup plus 2 tablespoon all-purpose flour (80 grams)
- 1 1/2 teaspoons baking powder (7 ml)
- 1/2 teaspoon salt (2.ml)
- 2 teaspoons instant espresso powder (10 ml)
- 8 Oreo cookies, broken up
- Preheat the oven to 350º F (180 C). Line a 13×9 inch metal pan with foil and spray foil with cooking spray.
- Melt the butter, 8 ounces (1 1/3 cup) semi-sweet chocolate chips and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. You may also do this in the microwave.
- Stir (do not beat) eggs, vanilla, and sugar together in a large mixing bowl. Stir the warm chocolate mixture into the egg mixture and cool to room temperature.
- Stir the flour, baking powder, salt and espresso powder together in another bowl then add to the cooled chocolate mixture. Stir in the Oreos and remaining chocolate chips.
- Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 minutes more, or until a toothpick comes out clean. Do not overbake! Allow to cool, then chill brownies. Lift from pan and cut into squares.