Last night I needed an impressive yet easy brownie recipe to take to a block party. This recipe for Deep Dark Chocolate Brownies had 5-fork reviews on Epicurious and proved to be a winner.
I made the recipe 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.
Update: The picture at the top is more recent, and as you can see the brownies are thinner. For thinner brownies, just use a 10×15 inch pan or halve the recipe and use a 9 inch pan. Baking time should be no more than 25 minutes. For brownies with a crackly top, melt the chocolate with half of the sugar as directed, but beat the rest of the sugar along with the eggs for about 6 minutes or until thick and yellow. Whipping the eggs and sugar will give you a more truffle-like texture. However, both versions are great. I am going through a phase where I really like brownies made with whipped eggs and sugar.
Gourmet Deep Dark Chocolate Brownies
- 2 sticks 8 oz unsalted butter
- 8 oz 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 13x9 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 to room temperature then chill for an hour or more. Lift from pan, place on a cutting board, cut into squares.
- Makes 1 13x9 inch pan (yield depends on how big you cut your brownies, but they are rich, so small is fine.
(adapted from Gourmet)