Deep, Dark Chocolate Brownies

Deep, Dark Chocolate Brownies

One can never have too many brownie recipes in their arsenal, or so I like to say. I have a few favorite brownie recipes but I also love trying new recipes to change up my old style of doing things.

I was not disappointed with the results of these deep, dark chocolate brownies. I loved them so much, in fact, that they have since skyrocketed to my most-oft-made brownie and definitely belong in the “best of” category (I’ve been making them for a couple of years now).

The brownies are intense chocolate with a fudgey texture and pure deliciousness. I love that the recipe is made for a 9X13-pan. Too many brownie recipes are written for 8X8 or 9X9 pans which just doesn’t give enough yield to please my brownie-loving hips.

These brownies are delicious on their own or as a base for other brownie variations (read: topped with frosting or something equally divine).

Deep, Dark Chocolate Brownies

Deep, Dark Chocolate Brownies

Yield: Makes 1 13×9 inch pan (yield depends on how big you cut your brownies, but they are rich, so small is fine.

Deep, Dark Chocolate Brownies

Ingredients

  • 1 cup butter (2 sticks)
  • 8 oz good-quality semisweet chocolate
  • 2 cups sugar
  • 1 teaspoon pure vanilla extract
  • 5 large eggs
  • 1/3 cup unsweetened Dutch-process cocoa powder
  • 1/2 tsp salt
  • 2/3 cup all-purpose flour

Directions

  1. Preheat oven to 350 degrees F. Line a 13×9 inch metal pan with foil and spray foil with cooking spray. Alternatively, you may use parchment. These are pretty sticky at first!
  2. Melt butter and chocolate in a 3-qt heavy saucepan over low heat, stirring, until smooth. Add 1 cup of the sugar to the hot chocolate mixture. Remove from heat and let cool to lukewarm.
  3. Whisk in remaining 1 cup sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth. Whisk in salt and cocoa powder, then add flour and stir until it disappears (do not overbeat).
  4. Spread in pan and bake until a pick inserted in center comes out with crumbs, 25 to 35 minutes. Cool to room temperature then chill for an hour or more. Lift from pan, place on a cutting board, cut into squares.
https://www.melskitchencafe.com/deep-dark-chocolate-brownies/

Recipe Source: adapted from Cookie Madness