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Preheat the oven to 300*F. Line a 9x13-inch pan with overhanging parchment paper.
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In a medium saucepan, melt the butter over medium heat with the sugars.
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Use a heat-resistant spatula or a wire whisk to mix.
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At first, the liquefied butter will settle over the sugar Keep stirring until the sugar and butter have completely combined.
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The sugar will still be somewhat granular, but it will have incorporated the butter into a single, smooth mass.
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Remove from the heat and cool for 10 minutes.
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Add both chocolates.
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Whisk until smooth.
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Add the eggs and whisk until the mixture is thick and shiny.
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Add the vanilla, salt and optional dissolved coffee granules.
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Mix to blend.
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Add the flour and whisk only until smooth.
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Pour into the prepared pan.
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Bake for 30-35 minutes only.
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The center will puff and the edges will appear glossy and firm.
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The center may appear soft underneath the surface, which is fine.
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Remove from the oven and let cool to room temperature.
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Refrigerate until firm.
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Place a cutting board over the pan and turn upside down.
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Remove the parchment paper If you are glazing the brownies, do so bottom side up for an entirely smooth surface.
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If you are eating them as is, invert them onto another board and slice into cubes, rectangles or triangles.
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Store in the fridge wrapped in plastic for up to 2-3 weeks.
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Freeze wrapped in plastic and foil for up to 6 months.
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*Instant flour is found in the baking section of grocery stores as Wondra..
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FREEZE AHEAD:.
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The recipe makes almost 6 cups (1.5 L) of batter.
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Because many of my recipes call for this batter as an ingredient, you can make a smaller batch of brownies and freeze the rest of the batter.
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Pour the brownies into a parchment-lined 8x8-inch (20x20-cm) baking pan, 3/4 of the way up the sides, and bake as instructed.
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Place the remaining batter in a freezer bag and refrigerate for up to 3 months or freeze indefinitely.
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Defrost before using.
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Makes 6 cups batter, or 24 bars in a 9x13-inch pan.
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VARIATIONS:.
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GLUTEN FREE CLASSIC BROWNIES:.
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It seems that everyone is on some form of diet these days, depriving themselves of anything from fat to wheat, carbs or cholesterol.
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I have experimented with a lot of ingredients to replace some of what makes brownies nutritionally naughty and have had good success in many cases.
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This variation of Classic Brownies is a case in point.
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Substituting brown rice flour for wheat flour makes these entirely gluten-free, but they continue to provide a wallop of fudgy goodness.
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And, if its only a few people who are wheat sensitive, you can easily adjust the recipe so that you prepare some Classic Brownies and some Gluten-free Classic Brownies with a minimum of additional effort.
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Prepare the batter up to the addition of flour.
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Replace the wheat flour with 1 cup of brown rice flour.
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Fill an 8x8-inch pan 3/4 full with batter and bake as directed.
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Cool and chill completely before slicing.
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These are stickier than regular brownies and not quite as thick, but theyre just as good!
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BROWNIE TORTE:.
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Turn a brownie into something elegant and easy --
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Bake the brownies in a 9-x13-inch baking pan.
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When cool, slice lengthwise so you have two strips 4 1/2 wide by 13 inches long.
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Flavor 1 cup of Ganache with 1 Tbsp strong coffee.
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Keep the glaze slightly warmer than room temperature, 80-85*F.
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Toast 1 cup pecan halves and cool.
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Chop fine in a food processor.
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Place the nut crumbs on a baking sheet.
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Place one brownie strip, bottom side up, on a foil-wrapped piece of cardboard 4 1/2 by 13-inches in the center of the platter.
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Set on a baking rack over a piece of parchment paper.
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Pour 1/2 cup of glaze in the center of the cake.
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Using a spatula, gently coax the glaze to the edges.
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Let it sit and cool for 5-10 minutes.
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Place the second brownie strip over the first, bottom side up.
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Pour the remaining glaze over the top and spread evenly to the sides, pushing it gently over the edges and down the sides.
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Quickly spread the glaze on all four sides.
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Lift the torte over the tray with the chopped nuts.
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Scoop up the nuts and gently pat them onto the sides of the cake from the bottom up, to create an even band of nuts around the cake.
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Work quickly because, as the glaze sets, it wont hold the crumbs.
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Let the cake set for about 15 minutes before serving.
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Or, store in the fridge up to 3 days.
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Serve slices on a pool of Creme Anglaise and garnish with fresh raspberries.
