recipe

October 28, 2016

Replicating the Surdyk’s Brownie

Surdyk's Brownie
In honor of #NationalChocolateDay, I attempted to replicate the famous Surdyk’s brownie. This brownie is amazing, dense and not-too-sweet, with the perfect crumb. For inspiration, I turned to the one and only Ina Garten who has in my world perfected the brownie recipe and has come as close to the Surdyk’s Brownie as I think I can get.

See what you think.

Surdyk's Brownie

Surdyk's Brownie

Adapted from Ina Garten's brownie recipe.

Ingredients

  • 1 lb unsalted butter
  • 1 lb plus 12 ounces semisweet chocolate chips
  • 6 oz unsweetened chocolate
  • 6 extra-large eggs
  • 4 tbsp instant coffee granules
  • 2 1/2 tbsp pure vanilla extract
  • 2 1/2 c sugar
  • 1 1/3 c all-purpose flour
  • 1 tbsp baking powder
  • 1 1/2 tsp salt

Instructions

  1. Preheat oven to 350 degrees F.
  2. Butter and flour a 8.5 x 14-inch baking pan or Pyrex pan.
  3. Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over in the microwave. Start slow, 1 minute at a time, and stir after each minute. Allow to cool slightly for about 15 minutes.
  4. In a large bowl, gently stir together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
  5. In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the chocolate chips in a medium bowl with 1/3 cup of flour, then add them to the chocolate batter.
  6. Pour into the baking pan. Bake for 20 minutes, then rotate the pan and bake for about 20 more minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 16 large squares.

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