Dark Chocolate Brownies
Yield: Makes 2 (8-inch) square pans | Total time: 40 min
With pop-in guests, especially during the summer, it's nice to have a quick go-to chocolate something to bake up at a moment’s notice. This is a thicker, chewier, cake-like brownie recipe that I've come up with over many years of experimenting. As with all recipes the better the ingredients the better the final dish; since this calls for such few items, I recommend using the highest quality chocolate and the freshest eggs and butter you can get your hands on.
14 ounces dark or semi-sweet chocolate, chopped
1 1/4 cups (2 ½ sticks) unsalted butter
1 3/4 cups light brown sugar
6 large eggs
1 cup all-purpose flour
1 teaspoon vanilla extract
- Preheat the oven to 350°F. Lightly grease one 9 by 13-inch pan (or two 8-inch square cake pans) and line with parchment paper. For easier removal of the brownie once it's baked, you can cut the paper to hang over the sides of the pan, but it's not necessary.
- Place the butter and half of the chocolate in a small saucepan over low heat and stir or whisk until melted and smooth. Let cool slightly.
- Place the sugar, eggs and flour in a bowl with the chocolate mixture and mix to combine. Stir in the remaining chocolate pieces and vanilla and pour the mixture into the prepared pan. Bake 30 to 35 minutes, or until a tester inserted in the center comes out clean. Cool in the pan before cutting into squares. Serve warm or at room temperature.
Date Published: August 8, 2013
All recipes have been tested by the KimSunée.com Test Kitchens unless otherwise noted.