i wouldn’t say i’m obsessed with nyc, but i certainly love all things new york city. i spent several days there during christmas and have this crazy fantasy of living in a ridiculously small apartment in nyc while working at a cafe and writing a book. not quite an original idea, but can’t you see the romanticism behind it?
“baked” opened in 2005 in a little borough called brooklyn and is known for their amazing baked goods. this brownie recipe is adapted from their own brownie recipe. i don’t know of any better.
3/4 cup all-purpose flour
1/4 t salt
1 T plus 1 t Dutch cocoa powder
1 T ancho chili powder
1/2 t cinnamon
5 ounces coarsely chopped dark chocolate
1 stick butter, plus more for pan
1/2 cup granulated sugar
1/4 cup packed light brown sugar
3 large eggs
1 t pure vanilla extract
1/4 t freshly grated ginger
(feel free to add espresso powder or cardamom for a little extra zing.)
Preheat oven to 350°. Butter sides and bottom of a glass or light-colored metal 8″ x 8″ pan.
In a medium bowl, whisk together flour, salt, cocoa powder, chili powder, and cinnamon.
Place chocolate and butter in bowl over low heat and stir occasionally until both are completely melted and combined, about 6 minutes. add both sugars. Whisk until completely combined and remove bowl from pan. Let stand until room temperature, about 20 minutes.
Add eggs to chocolate-butter mixture and whisk until just combined. Add vanilla and ginger; whisk to combine. Do not overbeat the batter at this stage or the brownies will be cakey.
Sprinkle flour-cocoa mixture over chocolate mixture. Using a spatula (do not use a whisk!), fold the dry ingredients into the wet until there is just a trace amount of the flour-cocoa mix visible.
Pour batter into the greased pan and smooth the top with the spatula. Bake brownies for 27 to 30 minutes. (i prefer to take them out at the 25 minute mark for a little extra gooeyness)