Dark Chocolate Brownies

4.0
(35)

A touch of cinnamon enhances the rick dark chocolate goodness in these easy-to-make brownies.

Dark Chocolate Brownies
Photo: Scott Little
Prep Time:
25 mins
Bake Time:
25 mins
Total Time:
50 mins
Servings:
20
Yield:
20 to 25 brownies

Ingredients

  • 7 ounce unsweetened chocolate, coarsely chopped

  • ¾ cup butter

  • ¼ cup water

  • 1 cup granulated sugar

  • ¾ cup packed brown sugar

  • 2 eggs

  • 1 teaspoon vanilla

  • 1 ⅓ cup all-purpose flour

  • teaspoon salt

  • teaspoon ground cinnamon

  • Unsweetened cocoa powder and/or powdered sugar

Directions

  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.

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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