Baked Bakery Brownies

I have been working my way through the new cookbooks that I got for Christmas so I decided to make these 'famous' brownies for Baked: New Frontiers in Baking.  They had a deep chocolate flavour and were nice a fudgy in the middle, just the way I like my brownies!

The Baked Bakery Brownies

1 1/4 cup all purpose flour
1 tsp salt
2 Tbsp unsweetened cocoa powder
11 oz dark chocolate
1 cup of butter
1 tsp instant espresso powder
1 1/2 cups granulated sugar
1/2 cup light brown sugar, firmly packed
5 eggs
2 tsp vanilla extract

Preheat oven to 350 degrees, grease a 9 X 13 inch pan. 

In a medium bowl combine the flour, salt and cocoa powder. 

Place the chocolate, butter and espresso powder in a double boiler. If you do not have a double boiler use a saucepan of water simmering and put a heat safe large bowl over the water. Stir until the chocolate has melted fully. Turn off the heat but keep the bowl on top of the water and whisk in the sugars. Stir until combined. 

Once the mixture is at room temperature add in three eggs and whisk until incorporated. Add in the final 2 eggs and whisk. Stir in the vanilla. Using a spatula fold in the flour mixture just until combined. Pour the batter into the prepared pan and place in the oven for about 30 minutes until when a toothpick inserted comes out clean with a few crumbs on it. (If halving the recipe mine baked for about 22 minutes.) Let the brownies cool fully before cutting.