Deep Dark Chocolate Brownies

Good-quality chocolate and cocoa powder make these brownies extra rich and decadent.

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4.5 by 6 people

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  • Makes: 24 servings
  • Prep: 45 mins
  • Bake: 25 mins to 30 mins 350°F

Deep Dark Chocolate Brownies

Directions

  1. Preheat oven to 350 degrees F. Butter the sides and bottom of a 3-quart rectangular baking dish or a 13x9x2-inch baking pan; set aside.
  2. In a medium bowl whisk together the flour, cocoa powder, and salt; set aside.
  3. Place the chocolate, butter, and coffee powder in the top of a double boiler or a large heat-proof bowl. Set over a pan of barely simmering water (the bottom of the pan should not touch the water). Heat and stir occasionally until the chocolate and butter are completely melted and combined. Remove from heat, keeping pan or bowl over water. Add both sugars; whisk until completely combined. Remove from water. Mixture should be at room temperature.
  4. Add three eggs to the chocolate mixture and whisk until just combined. Add the remaining eggs and whisk until just combined. Add the vanilla and stir until combined. Do not overbeat the batter or your brownies will be cakey.
  5. Sprinkle the flour mixture over the chocolate mixture. Using a spatula (not a whisk), fold until there is just a trace amount of flour mixture visible.
  6. Pour the mixture into the prepared dish or pan and smooth the top with your spatula. Bake the brownies for 25 to 30 minutes or until a toothpick inserted near the center comes out with a few moist crumbs, rotating the pan halfway through baking. Cool completely on a wire rack.

From the Test Kitchen

Ganache Frosting:

If desired, to make ganache, place 6 ounces quality chocolate (60-72%) in a medium heatproof bowl. Place 1/2 cup whipping cream in a small saucepan over medium heat and heat just until bubbles form around the edge of the pan. Pour the hot cream over the chopped chocolate and let sit for 1 minute. Whisk until smooth. Pour the warm ganache over the cooled brownies in the pan and use an offset spatula to spread it into an even layer. Allow the ganache to sit for 10 minutes, then refrigerate for another 15 minutes to set completely. Freeze for 30 minutes, if necessary, for easier cutting. Run a chef's knife under hot water, wipe dry, and cut into bars.

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Nutrition Facts (Deep Dark Chocolate Brownies)

  • Per serving:
  • 240 kcal ,
  • 14 g fat
  • (8 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 59 mg chol. ,
  • 100 mg sodium ,
  • 30 g carb. ,
  • 1 g fiber ,
  • 22 g sugar ,
  • 3 g pro.
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Reviews (2)

6 Ratings
1307 Days Ago
I used 70% Lindt Dark Chocolate. The recipe is delicious, BUT that 25 mins prep and 25 mins cooking is complete bunko! This recipe took me approximately 3-1/2 hours to complete. There is much down time. Took 1/2 hour to do the chocolate, butter, expresso powder melt, then add in sugar. Took another 45 minutes for mixture to cool enough to add the eggs (if you don't let it cool completely the eggs will scramble and ruin about $14 worth of chocolate mix. Also BHG does not bother to mention that for novice bakers!). Then bake for 30 minutes. Then wait for brownies to cool and remove from pan. More time to make ganache, then frost, then wait 10 mins, then 15 mins in fridge. Not to mention that you will spend about $20 on good quality chocolate for this recipe. If you are not experienced working with chocolate, I would not recommend tackling this or any of the other brownie recipes, they will all involve the same kind of down time as this recipe.
1327 Days Ago
This recipe calls for 11 ounces of quality dark chocolate in the brownie batter and also in the ganache frosting but fails to specify if the chocolate is sweet, semi-sweet, bitter or unsweetened. This renders the recipe useless. Please specify.

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