Trader Joe’s Dark Chocolate Brownies get their name from the type of chocolate I used the first time I made them — a big block of Trader Joe’s 72%. I classify these as “whipped brownies” because the recipe calls for beating the eggs and sugar until pale and light, which gives the brownies a light yet fudgy texture.
Overbaking Brownies
The only caveat is that with whipped egg & sugar brownies, you need to get the timing just right or else they’ll be borderline cakey. My brownies are usually done in 30 minutes, but it could take slightly less time if you use convection or if your oven runs hot. For best results, use a probe thermometer. The temperature should top at out no more than 205 degrees.
Gluten-Free Trader Joe’s Dark Chocolate Brownies
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.
Recipe
Trader Joe’s Dark Chocolate Brownies
Ingredients
- 1/2 cup unsalted butter, cut into chunks (114 grams)
- 1/2 tablespoon coconut oil or vegetable oil
- 4 ounces 72% dark chocolate, chopped (114 grams)
- 1 1/2 tablespoon unsweetened cocoa powder
- 1/2 cup dark brown sugar (100 grams)
- 2 extra-large 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
Instructions
- Preheat the oven to 350 degrees F. Line the bottom only of an 8 inch pan with a piece of parchment paper. Grease parchment paper only. Do not grease sides of the pan.
- 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 minutes (may take longer, but probably not). Internal temperature should be between 200 and 205.
- 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.
Anna
Hi Carol,
Glad you liked them! Thanks for the comment.
Carol
Anna-I tried these last night when my sister and her family were passing through town. I doubled the recipe and everyone loved them! I did have good vanilla ice cream and a honey, chocolate sauce to go with it but most everyone just chose the brownie by itself.
Anna
Their chocolate is pretty good and definitely a bargain. I tend to jump around and try different chocolate at all price levels, and TJ’s is a solid pick for the money. Plus I like going to that store ;). I need to make Oreo ice cream. Thanks for the idea.
sonya
I hope that Trader Joe’s feels honored that you named this recipe after them, Anna 🙂 My personal favorite brownie recipe is the KAF Whole Grain Baking one, and my husband’s is Cook’s Illustrated’s Chewy Brownies. That taste test gives me a tummy ache just thinking about it, so I’ll probably stick to those two forever 🙂 Er, no, I think that the tummy ache is from the taste test I did for Oreo Ice Creams (trying different vanilla bases) – yep, that’s it! I do want to check out Trader Joe’s chocolate – I’ve heard that it’s really good, but haven’t tried it yet! I love that they carry Valrhona bars afford-ably, although I think that I WANT to like them more than I do – they’re a little too bitter for me – hehe.
Happy Baking!