Last night I needed an impressive yet easy brownie recipe to take to a block party. This recipe, which had 5-fork reviews on Epicurious, was a winner. I made it all in one sauce pan, quick cooled the brownies in a roasting pan with ice water, chilled, then cut. Chilling was important, as the brownies were a bit sticky straight from the oven, but they firmed up nicely and I was able to cut them into small squares.
One last thing, it’s important to pay attention to the % cacao on the chocolate package because some brands might be too intense. I used Ghirardelli 52% semi-sweet and that worked well. I think 72% or above might be too chocolaty…if there is such a thing.
Deep Dark Chocolate Brownies (adapted from Gourmet)
2 sticks (8 oz) unsalted butter
8 oz fine-quality bittersweet chocolate (no more than 60% cacao if marked)
2 cups sugar
1 tsp pure vanilla extract
5 large eggs
1/3 cup unsweetened Dutch-process cocoa powder
1/2 tsp salt
2/3 cup all-purpose flour
Preheat oven to 350 degrees F. Line a 13×9 inch metal pan with foil and spray foil with cooking spray. Alternatively, you may use parchment. These are pretty sticky at first!
Melt butter and chocolate in a 3-qt heavy saucepan over low heat, stirring, until smooth. Add 1 cup of the sugar to the hot chocolate mixture. Remove from heat and let cool to lukewarm.
Whisk in remaining 1 cup sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth. Whisk in salt and cocoa powder, then add flour and stir until it disappears (do not overbeat).
Spread in pan and bake until a pick inserted in center comes out with crumbs, 25 to 35 minutes. Cool too room temperature then chill for an hour or more. Lift from pan, place on a cutting board, cut into squares.
Makes 1 13×9 inch pan (yield depends on how big you cut your brownies, but they are rich, so small is fine.
{ 17 comments… read them below or add one }
These look so dense and rich that I was surprised to see flour in the recipe! I will have to bookmark this for my next brownie adventure.
Wow those look like FUDGE!
What a great looking picture. I’m totally going to steal it and give myself credit for taking it.
Those brownies certainly do look impressive!! Yum!!
Now that’s what I’m talkin’ about! YUMMY Anna, thank you for posting these. Your recipes are excellent, I must say.
I love brownies! These look fantastic!!
They look great, I think the combination of cocoa and semisweet or bittersweet chocolate makes the best brownies.
yummy brownies
))
these look really nice they re perfectly baked neither too fudgy nor too cakey
They look like pieces of fudge! I was gonna steal the picture too, but Todd beated me to it!
This is my type of recipe–I am definitely bookmarking it, but I may dare to try it with the really dark stuff.
Mmmmm I can taste the gooey rich centres through the photo Yumm^^!
I’ve always been tempted to try those brownies. Too many brownie recipes, so little time!
My husband loves the King Arthur brownies, and my kids love an old recipe that you see versions of everywhere, with marshmallows and chocolate chips. I think the Cook’s Illustrated brownies went over well here too.
Those brownies look so good!
I already have way too many brownie recipes to try, but I think I’ll need to add these, also! Who doesn’t love a thick, fudgey brownie?
Great photo, too!
I made these a few weeks ago and LOVE THEM! They are the most perfect brownies I’ve ever tried. And I agree with your cocoa note. I used 60% and wouldn’t want to go any higher.
MMMMM!!!! These look like Tiff’s Treats brownies!!!!! Nerd requested these for Christmas! Can’t wait to make them!
Anna,
These brownies are great!
Thanks and Happy New Year!