Dark Chocolate Brownies
User Reviews
5
Dark Chocolate Brownies
Description
Get the Recipe: Dark Chocolate Brownies use melted butter combined with dark chocolate chips to form a smooth chocolate base. Eggs and sugar are whisked until frothy, then combined with the chocolate mixture. Cocoa powder, vanilla extract, flour, and optional espresso powder are incorporated, followed by extra chocolate chips for added richness. The batter is baked in an 8-inch square pan lined with parchment paper at 350°F until a toothpick inserted comes out mostly clean.
The brownies develop a dense yet tender crumb with a fudgy center and a delicate shiny crust, characteristic of dark chocolate baked goods. The espresso powder, if using, subtly intensifies the chocolate flavor without imparting a coffee taste. Cooling the brownies fully before slicing ensures clean cuts and maintains their texture.
For best results, use good quality dark chocolate chips. The recipe allows flexibility with flour types—regular all-purpose, gluten-free, or even cornstarch—for texture variation. These brownies store well at room temperature for a few days and freeze neatly for longer storage.
Ingredients
- ½ cup butter melted
- 1 cup dark chocolate chips
- 2 egg
- 1 cup granulated sugar
- 2 tbsp dark cocoa powder
- 1 tsp vanilla extract
- ¼ cup flour all purpose or gluten free flour
- pinch espresso powder optional
- ½ cup dark chocolate chips to mix in
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
- Add melted butter and 1 cup dark chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.
- In a mixing bowl, add eggs and sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.
- Add the melted chocolate mixture to the mixing bowl. Stir to combine.
- Then, add in dark cocoa powder, vanilla, flour and espresso powder. Stir to combine.
- Fold in extra chocolate chips if desired.
- Pour batter into the lined pan. Smooth out into one even layer.
- Bake for 25 to 28 minutes or until toothpick inserted comes out mostly clean.
- Finally, remove from oven. Allow brownies to cool before slicing into.
Notes
- Use high quality dark chocolate chips for optimal flavor and texture.
- If the chocolate doesn’t fully melt when mixed with butter, microwave in short 10-15 second increments until smooth.
- Regular cocoa powder can substitute for dark cocoa powder if needed.
- Both all-purpose and gluten-free flours are suitable; cornstarch can also be used as a substitute.
- Avoid overbaking; brownies are done when a toothpick inserted comes out mostly clean, with slight moist crumbs.
- Cool thoroughly before slicing to achieve clean cuts.
- Store brownies at room temperature up to three days or freeze for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16brownies
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 1g | 2% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 36mg | 12% |
| Sodium | 54mg | 2% |
| Potassium | 22mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 207IU | 4% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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