How to Elevate a Brownie (with help from Anna Bondoc)

This summer, I'm working as an intern for Anna Bondoc, a really swell artist (and my 6th grade English teacher) based in Los Angeles.  Yesterday I made some brownies, and Anna decorated the using a hand-cut paper stencil.  For a tutorial on how to make your own, check out her blog.

Normally you wouldn't serve brownies at a fancy event, but when they're this darling, who could object?

This will work with any favorite brownie recipe, but I used the opportunity as an excuse to try out a recipe I've been reading about: The Baked Brownie.  I already have a go-to brownie recipe, but when I read about this brownie on Brown Eyed Baker, it sounded irresistable.  Having made them, I can say that they ARE pretty special--thick and soft and fudge-y--but I dunno if they'll replace my old stand-by.

I'll let you be the judge: here's the recipe.

1¼ cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate, coarsely chopped
1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder
1½ cups granulated sugar
½ cup packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract

Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13-inch glass or light-colored baking pan. Line the pan with parchment paper.

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

Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.

Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.

Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.

Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.

Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.