CAKEY BROWNIE RECIPES

Steps:

• Heat oven to 350°F. Coat a 9x13-inch baking dish with cooking spray. Line the pan with 2 criss-crossed pieces of parchment paper, leaving an overhang on all sides; coat the parchment with cooking spray.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
• Using an electric mixer, beat the sugar and butter on medium-high until fluffy, 2 to 3 minutes. Beat in the chocolate and vanilla. Add the eggs, one at a time, followed by the egg white, scraping down sides of the bowl as necessary. Add the milk and beat until combined.
• Reduce mixer speed to low. Gradually add the flour mixture and beat just until combined (do not overmix).
• Spread the batter in the prepared dish and bake until a toothpick inserted in the center comes out clean, 30-34 minutes. Cool completely in the pan.
• Holding both sides of the parchment overhang, lift the brownies out of the pan, transfer to a cutting board, and cut into 16 squares. Store the brownies in an airtight container at room temperature for up to 5 days.

Steps:

• Preheat an oven to 350°F
• Line an 8-inch-square glass baking dish with parchment paper and coat with cooking spray
• Fill a medium saucepan halfway with water
• Place a medium heatproof glass bowl on top of a saucepan to make a double boiler
• Place over medium heat
• Add the butter, chocolate chips and sugar to the glass bowl and melt, stirring occasionally, until smooth
• Remove from heat and let cool
• Once the chocolate mixture is cool to the touch, but still a bit warm, add in the eggs and beat vigorously until mixture comes together and starts to pull away from the sides of the pan
• Whisk together the flour, cocoa powder, baking powder and baking soda, then mix into the chocolate mixture
• Add in the instant espresso powder and salt
• Once smooth, pour into the prepared baking dish
• Bake for 30 minutes
• Remove from the oven and let cool completely before removing the brownies from the pan
• Cut the brownies into 16 squares