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7
ounces unsweetened chocolate, coarsely chopped
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3/4
cup butter
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1/4
cup water
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1
cup granulated sugar
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3/4
cup packed brown sugar
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2
eggs
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1
teaspoon vanilla
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1 1/3
cups all-purpose flour
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1/8
teaspoon salt
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1/8
teaspoon ground cinnamon
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Unsweetened cocoa powder and/or powdered sugar
1. Preheat oven to 350 degrees F. Lightly grease a 9-inch square by 2-inch deep baking pan; set aside. In a medium saucepan, combine chocolate, butter, and the water; cook and stir over low heat until chocolate is melted. Transfer to a large bowl.
2. Add granulated sugar and brown sugar to chocolate mixture; beat with an electric mixer on low to medium speed until combined. Add eggs and vanilla; beat on medium speed for 2 minutes. Add flour, salt, and cinnamon. Beat on low speed until combined. Spread batter in prepared pan.
3. Bake for 25 to 30 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack. Cut into bars. Sprinkle with cocoa powder and/or powdered sugar. Makes 20 to 25 brownies.
- Make Ahead Tip To Bake Ahead:Prepare brownies as directed; do not cut into bars. Cover pan. Store at room temperature for up to 3 days. For longer storage, cut brownies into bars and layer between waxed paper in an airtight container; cover. Freeze for up to 3 months. Thaw brownies; sprinkle with cocoa powder and/or powdered sugar.
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Hi Lindsey, assuming that all other ingredients were exactly the same, the 70% cocoa bar you used was different brand? Perhaps the one of them was Dutch/alkali processed cocoa? It has different wetting properties than regular cocoa. Hope that helps. Pow
9/12/2011 07:05:05 PM Report AbuseI don't know why I'm having problems with this recipe. The first time I made it, they were awesome. I used a 70% cocoa content bar. The second and third times I made them, I used a similar cocoa content bar, but they came out so moist they were almost gummy, even after I baked them for an additional 10 minutes the second time. Any ideas?
3/24/2011 09:22:24 AM Report Abuse