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.
- 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
- Preheat oven to 350 degrees F.
- Butter and flour a 8.5 x 14-inch baking pan or Pyrex pan.
- 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.
- 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.
- 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.
- 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.
Check out all my dessert recipes here.