Dark Chocolate Brownies
Servings: 9 medium-sized brownies
Calories: 396kcal
This dark chocolate brownie recipe turns 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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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.
Nutrition
Calories: 396kcal | Carbohydrates: 39g | Protein: 4g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 127mg | Sodium: 42mg | Potassium: 103mg | Fiber: 1g | Sugar: 31g | Vitamin A: 735IU | Calcium: 47mg | Iron: 0.5mg