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Ingredients

Directions

  • Preheat oven to 350 degrees. Butter cake pans, line bottoms with parchment paper, and butter parchment. Dust pans and liners with cocoa, and tap out excess.

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  • Sift together flour, baking powder, and salt; set aside. In top of double boiler, combine butter, 1 pound bittersweet chocolate, and unsweetened chocolate; heat, stirring, until melted. Cool to room temperature.

  • In a large bowl, whisk eggs, espresso powder, and sugar until just combined. Add cooled chocolate mixture. Stir in the reserved dry ingredients. Fold in the remaining bittersweet chocolate.

  • To aid in baking the 10- and 12-inch layers of this dense cake, wrap two 1 1/2- inch-diameter round cookie cutters with aluminum foil, creating 3-inch-high tubes, and place in center of pans. Pour batter into pans (see batter amounts and baking times above), and bake. Brownies are done when a few crumbs remain on a cake tester inserted in center and removed. Cool on racks before unmolding.

Cook's Notes

Bake these brownies in 3-inch-high cake pans, one each that is 4, 6, 8, 10, and 12 inches square.

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