This recipe sometimes gets lost in the shuffle, but the Deep Dark Chocolate Brownies (originally from Gourmet) are fantastic. I've made them often over the years, experimenting with different pan sizes and playing around with technique. They kind of remind me of the brownies from Tiff's Treats, a chain cookie delivery chain.
An Easy Stir Together Brownie Recipe
This is a very easy recipe for smooth and fudgy brownies. 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.
8-Inch Pan Version
You can also halve this recipe if you don't need a full 13x9 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 ½ eggs. Also, for the half batch you'll want to use an 8-inch square pan. Use a 9-inch square pan if you want very thin brownies.
The brownies are fairly sweet so I wouldn't recommend using any chocolate less that 60% cacao. 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.
How to Get Crackly Top Brownies
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 also give you a lighter, truffle-like texture.
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
- ⅓ cup unsweetened Dutch-process cocoa powder
- ½ tsp salt
- ⅔ 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)