This recipe sometimes gets lost in the shuffle, but the Deep Dark Chocolate Brownies (originally from Gourmet & Ruth Cousineua) are really fantastic. I’ve made them often over the years, experimenting with different pan sizes and playing around with technique.
The original version is pretty straightforward since everything is just stirred together in the saucepan. The brownies come out very smooth and fudgy. For lighter textured and more truffle-like dark chocolate brownies, you can use the technique mentioned in the notes of whipping half the sugar with the eggs until thick and ribbon-like.
You can also halve this recipe if you don’t need a full 13×9 inch pan. Since the full version calls for 5 eggs, you just use 2 eggs plus 2 tablespoons of lightly beaten egg, which equals 2 1/2 eggs. Also, for the half batch you’ll want to use an 8 inch square pan. A 9 inch square pan may also be used, but the brownies will be very thin.
The brownies are fairly sweet so I wouldn’t recommend using any chocolate less that 60% cocoa. Dark chocolate brownies also taste way better on the second day — almost to the point where you think you might be eating a whole different brownie.
Gourmet Deep Dark Chocolate Brownies
- 2 sticks unsalted butter (230 grams)
- 8 oz bittersweet chocolate no more than 60% cacao if marked
- 2 cups sugar (380 grams)
- 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 to 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.
(adapted from Gourmet)