Deep Dark Chocolate Brownies (from Gourmet)

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.

brownies

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.

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Comments

  1. says

    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.

  2. Ellen says

    Now that’s what I’m talkin’ about! YUMMY Anna, thank you for posting these. Your recipes are excellent, I must say. :-)

  3. Karen says

    They look great, I think the combination of cocoa and semisweet or bittersweet chocolate makes the best brownies.

  4. HeartofGlass says

    This is my type of recipe–I am definitely bookmarking it, but I may dare to try it with the really dark stuff.

  5. Sue says

    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.

  6. says

    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!

  7. says

    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.

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