These dark chocolate brownies turn out so much better than anything you could ever get from a box, and they're incredibly easy to make. Adding melted chocolate chips to the batter gives them a shiny, crackly top.
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A brownie is one of the easiest homemade treats you can bake, and there are endless variations. Start with these dark chocolate brownies as a base for your adventures.
This is my adaptation of Fat Witch Bakery's recipe. If you happen to be strolling past their storefront in Chelsea Market in NYC you'd better get your butt in there and try something.
Of course I love their version, but I wanted something a little more fudgy with a gooey center. So I added more butter—because isn't that always better? These brownies get their shiny, crackled top from melting chocolate chips and butter together. It's a science that I don't quite understand, but it works.
You don't need any special tools to make these. Just the usual suspects hanging around your kitchen and some love. The only hard part is waiting long enough for them to cool so you can get them out of the pan.
Jump to:
Ingredients
- Dark chocolate chips: These are the secret! You must use bittersweet chocolate, and you must use chocolate chips, not baking chocolate. All of the chocolate flavor in these brownies comes from the chocolate chips, there is no cocoa powder. And you must use chocolate chips because something about their fat content ensures you'll get that shiny, crackly top when they're finished.
- Butter: We are using two whole sticks of butter! This is where the fudgy, gooeyness of it all comes in.
- Flour: Only ½ cup of flour in these. Another reason they are so chocolaty and gooey.
- Sugar: It might seem like a lot of sugar, but remember we are using bittersweet dark chocolate, so you need more sugar to balance that out.
- Eggs, vanilla, and salt: That's all you need to round out the batter.
Instructions
Adapted from Fat Witch Brownies
Preheat oven to 350 degrees.
Grease a 9 x 9 inch baking pan with butter. Dust with cocoa powder to coat and tap out the excess.
Melt butter and chocolate chips in a small saucepan over low heat, stirring frequently. Set aside to cool.
Cream sugar, eggs and vanilla together.
Add cooled chocolate mixture and combine until well blended.
Measure the flour and salt and sift together into the chocolate mixture. Mix gently until combined and no bits of flour remain.
Pour batter into pan and spread evenly. Bake 30-33 minutes on the center rack until a toothpick inserted in the center comes out clean or with only crumbs, not wet batter.
Cool in the pan on a rack for 1 hour. Cut just before serving.
Tips
- You must use chocolate chips for this recipe! NOT baking chocolate. The fat/sugar content in chocolate chips forms some kind of magical chemistry when the brownies are baking, and this is what gives you that shine.
- Store these dark chocolate brownies in an airtight container at room temperature for 1-2 days. They can be stored in the freezer for up to 3 months.
FAQ
You do not need to let this brownie batter rest. Since there is so little flour, the flavors come together quickly.
No. You must use butter in this recipe. The melted butter combines with the melted chocolate to form the ganache that is the key to the fudgy center and shiny top.
Bake on the center rack to ensure even cooking. You'll get crispy edges and a gooey center.
Related Recipes
- Gluten-Free Double Chocolate Hazelnut Cookies also have shiny tops and a meringue-like texture.
- Chocolate Mousse seems really fancy, but it is really easy to make at home.
Recipe
Dark Chocolate Brownies
Ingredients
- 16 tablespoon unsalted butter 2 sticks
- ½ cup plus 2 tablespoon bittersweet chocolate chips 60% cocoa or more
- 1 ¼ cups granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup plus 2 tablespoon unbleached flour sifted
- pinch salt
Instructions
- Preheat oven to 350 degrees.
- Grease a 9 x 9 inch baking pan with butter, dust with cocoa powder to coat and tap out the excess.
- Melt butter and chocolate chips together in a pan over low heat, stirring frequently. Set aside to cool.
- Cream eggs, sugar and vanilla together. Then add chocolate mixture and combine until well blended.
- Measure the flour and salt and sift together into the chocolate mixture. Mix gently until combined and no bits of flour remain.
- Pour batter into pan and spread evenly. Bake 30-33 minutes until a toothpick inserted in the center comes out clean or with only crumbs, not wet batter.
- Remove from oven and allow to cool on a rack for one hour. Cut just before serving.
Notes
- You must use chocolate chips for this recipe! NOT baking chocolate. The fat/sugar content in chocolate chips forms some kind of magical chemistry when the brownies are baking, and this is what gives you that shine.
- Store these dark chocolate brownies in an airtight container at room temperature for 1-2 days. They can be stored in the freezer for up to 3 months.
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