My Go-To Brownie Recipe {Deep, Dark Chocolate Brownies}
User Reviews
4.7
My Go-To Brownie Recipe {Deep, Dark Chocolate Brownies}
Description
My Go-To Brownie Recipe produces deep, dark chocolate brownies by melting salted butter and semisweet chocolate together, then incorporating sugars, vanilla, eggs, cocoa powder, salt, and flour. Melting the chocolate with the butter creates a smooth, rich base that helps develop a fudgy texture while the careful addition of ingredients builds a glossy batter.
Choosing between natural and Dutch-process cocoa powder allows subtle variations: Dutch-process yields a richer, slightly sweeter chocolate flavor, whereas natural cocoa gives a more traditional brownie taste. The recipe favors quality baking chocolate bars for melting but allows good melting chocolate chips if necessary.
Baking in a foil-lined 9x13-inch pan makes cleanup easier. The final brownies have edges that set firmly while the inside stays moist and dense, ideal for cutting into classic squares suitable for serving alone or alongside milk or coffee.
Following the mixing sequence carefully and avoiding overmixing after adding flour preserves the desired fudgy texture while ensuring even baking.
Ingredients
- 1 cup butter salted
- 8 ounces semisweet chocolate see note
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 5 egg large
- ⅓ cup unsweetened natural cocoa powder or Dutch-process cocoa powder
- ½ tsp salt
- ⅔ cup all-purpose flour
Instructions
- Preheat the oven to 350 degrees F. Line a 9X13-inch metal pan with foil and spray foil with cooking spray (if using glass, decrease oven temperature by 25 degrees). Alternatively, you may use parchment. The brownie batter is pretty sticky, so I like lining the pan for easy cleanup.
- In a microwave-safe bowl (or in a saucepan on the stove), melt the butter and chocolate in 1-minute increments (or over low heat on the stove), stirring in between until melted and smooth (don't overheat!).
- Add 1 cup of the sugar to the warm chocolate mixture. Let the mixture cool until lukewarm, 4-5 minutes.
- Whisk in the remaining 1 cup sugar and vanilla.
- Add the eggs one at a time, mixing well after each addition, until mixture is glossy and smooth.
- Whisk in the salt and cocoa powder, then add the flour and stir with a rubber spatula or spoon until it just disappears (don't overmix).
- Spread the batter evenly in the prepared pan, and bake until the edges are set and a toothpick inserted in the center comes out with sticky/moist crumbs, 25 to 35 minutes.
- Cool to room temperature before cutting. It helps even more to chill the brownies for 1-2 hours before cutting. Lift from the pan, place on a cutting board, and cut into squares.
Notes
- Use high-quality baking chocolate or good melting chocolate bars for best texture and flavor.
- Both natural and Dutch-process cocoa powders work well; Dutch-process offers a richer sweetness while natural provides a classic brownie taste.
- Lining the pan with foil or parchment makes cleanup easier due to the sticky batter.
- Do not overmix after adding flour to keep brownies fudgy and tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Brownies (9X13-inch pan)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Brownie | |
| Calories | 216kcal | 11% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 55mg | 18% |
| Sodium | 130mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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