Fall Baking & The Perfect Brownie

By the time mid-August hits, I’m officially in fall mode. I love summer, but there’s something about fall that just inspires me. The fashion, the new candle scents from Bath & Body Works, the planning of our annual apple-picking trip, and last but not least, the baking.

The fall-time baking itch hit pretty hard the last few weeks, so I dove into my cookbooks, Food Network magazines and favorite baking blogs in search of the perfect dessert to kick off my favorite season. It wasn’t long before I found a recipe from Ina (in the latest FN magazine) for brownies! It originally called for a caramel drizzle and a sprinkle of sea salt, but I decided to skip the toppings in honor of my chocolate obsession.

Chocolate isn’t as typical for fall as apples and pumpkins, but I see this as a beginning. An intro to months filled with baking. Months of experimenting with new recipes and perfecting the tried and true ones.

If you’re still searching for a great fall-kick-off recipe, try this one! These brownies are incredibly moist and delicious. The simplicity of the ingredients brings out every flavor and texture you’d want in a perfect brownie.

What’s the first thing you’ll bake to welcome the new season?

The Perfect Brownie
Adapted from Ina Garten in Food Network Magazine October 2012
Makes about 16 (about 333 calories per brownie)

2 sticks unsalted butter
8 ounces semi-sweet chocolate chips
6 ounces milk chocolate chips
3 ounces unsweetened chocolate
3 large eggs
1 1/2 tbsp instant coffee granules
1 tbsp pure vanilla extract
1 cup plus 2 tbsp sugar
1/2 cup plus 2 tbsp all-purpose flour (divided)
1 1/2 tsp baking powder
1/2 tsp kosher salt

Preheat oven to 350 and butter & flour a 9×12-inch baking pan

Melt the butter, 8 ounces of semi-sweet chocolate chips and the unsweetened chocolate in a medium bowl over simmering water. Allow it to cool for 15 minutes.

In a large bowl, stir (don’t beat!) together the eggs, coffee, vanilla and sugar. Stir the chocolate mixture into the egg mixture and allow it to cool to room temperature. The batter must be room temperature before adding the rest of the chocolate chips, or the chips will melt and ruin the brownies.

In a medium bowl, sift together 1/2 cup of the flour, the baking powder and salt and add to the chocolate mixture. Toss the remaining 6 ounces of milk chocolate chips and the remaining 2 tbsp of flour in a medium bowl and add them to the chocolate mixture. Spread evenly into the prepared pan.

Bake for 35 minutes, until a toothpick comes out clean. Allow them to cool completely, and cut into bars.

Enjoy!

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Comments

  1. Vicky says:

    Why don’t you make some for me and send them here? Dave should not get to eat all the brownies.

  2. Rebecca says:

    I made these brownies on Monday afternoon so I could serve them at a meeting that I was hosting that evening with some of the co-workers from one of my jobs. I served French Dark Roast coffee, Chai tea, homemade Ginger Almond Spice Wafers, and your brownies with some powdered sugar on the side. EVERYONE WAS FREAKING OUT! They loved EVERYTHING, and ESPECIALLY those brownies!! Quite a few people even said that they were “the perfect brownie”!!!! :D Paul (my husband) also loves them!! YAY!! Thank you so much for doing the world the incredible service of posting this recipe! LONG LIVE OFFBEAT AND INSPIRED!!

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  1. [...] BraveTart if you’re feeling ambitious!), and other times I want something familiar like brownies or oatmeal chocolate chip cookies. These mini chocolate cakes happened when my baking moods [...]

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