Here’s my latest, greatest, fudge brownie recipe. It calls for beating the eggs thoroughly so you get brownies that are dense yet seemingly light at the same time and have a shiny top.
I’ve named these “Trader Joe’s Dark Chocolate Brownies” in honor of the fact the recipe makes good use of a pound plus bar of Trader Joe’s 72% Belgium Dark chocolate, but you can use any type of 72% chocolate and call them whatever. I wouldn’t use a chocolate less than 72% because the brownies might be too sweet.
Also, these brownies were baked in a glass pan. I usually use metal, but every so often I like a crusty brownie and go with glass.
Update: I just tested this recipe with Pillsbury Gluten-Free All Purpose Blend. It worked perfectly! Just remember, this recipe is best with chocolate that is at least 72% cacao. Sweeter chocolate will give you sweeter brownies.
- 1/2 cup (114 grams) unsalted butter, cut into chunks
- 1/2 tablespoon coconut oil or vegetable oil
- 4 ounces 72% dark chocolate, chopped (Trader Joe's)
- 1 1/2 tablespoon unsweetened cocoa powder
- 1/2 cup dark brown sugar (98 grams)
- 2 jumbo eggs or 2 ½ large eggs (125 grams total)**
- 3/4 cup granulated sugar (150 grams)
- 1/2 tablespoon vanilla
- 3/8 teaspoon salt
- 3/4 cup all-purpose flour (95 grams)
- ½ cup chopped walnuts
- Handful dark chocolate chips
- Preheat the oven to 350 degrees F. Grease an 8 inch square glass pan and line bottom with a strip of parchment paper that covers the bottom and comes up over two opposite sides. Remaining two sides don’t need to be covered, just greased.
- In a medium saucepan, melt the butter over medium low heat. Add coconut oil and chopped chocolate and reduce heat to low. Stir until chocolate is melted and smooth, adding in the cocoa powder as you stir. When smooth, add the dark brown sugar and stir until it dissolves slightly, then remove from heat.
- In a mixing bowl, using a hand-held electric mixer, beat the eggs for about 1 minute or until frothy. Gradually add the granulated sugar and continue beating for 5 minutes or until thick and frothy. Beat in the vanilla and the salt.
- Fold the melted chocolate mixture into the egg mixture, then fold in the flour.
- Pour the batter into the prepared pan, sprinkle walnuts over the top, and bake in the center of the oven until set and starting to crack, about 30- 35 minutes.
- Pull from oven and sprinkle chocolate chips over hot brownies so that they melt just enough to adhere.
- Let cool completely at room temperature (or plunge into an ice bath if you prefer), then chill thoroughly. To remove from pan, loosen sides without parchment gently with a knife, then pull up on parchment and take brownies out of the pan. Cut into squares.
This recipe is adapted from one my friend Linda gave me. Instead of using 1/2 tablespoon of oil and 1 1/2 tablespoons of cocoa powder, she used 1/2 ounce of unsweetened chocolate.