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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Dark Chocolate Brownies

Makes: 20 to 25 servings Yield: Makes 20 to 25 brownies
Prep 25 mins Bake 350°F 25 mins
Dark Chocolate Brownies
  • 7  ounces  unsweetened chocolate, coarsely chopped
  • 3/4  cup  butter
  • 1/4  cup  water
  • 1  cup  granulated sugar
  • 3/4  cup  packed brown sugar
  • 2  eggs
  • 1  teaspoon  vanilla
  • 1 1/3  cups  all-purpose flour
  • 1/8  teaspoon  salt
  • 1/8  teaspoon  ground cinnamon
  •  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.

From the Test KitchenTo 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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