Side Pannel
Deep Dark Chocolate Brownies
Deep Dark Chocolate Brownies
- Recipe Submitted by maryjosh on 05/15/2018
Ingredients List
- 1 cup butter (2 sticks)
- 8 ounces semisweet chocolate (see note)
- 2 cups (15 ounces) granulated sugar
- 1 teaspoon vanilla extract
- 5 large eggs
- 1/3 cup (1.5 ounces) unsweetened natural cocoa powder or Dutch-process cocoa powder
- 1/2 tsp salt
- 2/3 cup (3.5 ounces) all-purpose flour
Directions
Preheat the oven to 350 degrees F. Line a 9X13-inch metal pan with foil and spray foil with cooking spray (if using glass, decrease oven temperature by 25 degrees). Alternatively, you may use parchment. The brownie batter is pretty sticky, so I like lining the pan for easy cleanup.
In a microwave-safe bowl (or in a saucepan on the stove), melt the butter and chocolate in 1-minute increments (or over low heat on the stove), stirring in between until melted and smooth (don’t overheat!).
Add 1 cup of the sugar to the warm chocolate mixture. Let the mixture cool until lukewarm, 4-5 minutes.
Whisk in the remaining 1 cup sugar and vanilla.
Add the eggs one at a time, mixing well after each addition, until mixture is glossy and smooth.
Whisk in the salt and cocoa powder, then add the flour and stir with a rubber spatula or spoon until it just disappears (don’t overmix).
Spread the batter evenly in the prepared pan, and bake until the edges are set and a toothpick inserted in the center comes out with sticky/moist crumbs, 25 to 35 minutes.
Cool to room temperature before cutting. It helps even more to chill the brownies for 1-2 hours before cutting. Lift from the pan, place on a cutting board, and cut into squares.
In a microwave-safe bowl (or in a saucepan on the stove), melt the butter and chocolate in 1-minute increments (or over low heat on the stove), stirring in between until melted and smooth (don’t overheat!).
Add 1 cup of the sugar to the warm chocolate mixture. Let the mixture cool until lukewarm, 4-5 minutes.
Whisk in the remaining 1 cup sugar and vanilla.
Add the eggs one at a time, mixing well after each addition, until mixture is glossy and smooth.
Whisk in the salt and cocoa powder, then add the flour and stir with a rubber spatula or spoon until it just disappears (don’t overmix).
Spread the batter evenly in the prepared pan, and bake until the edges are set and a toothpick inserted in the center comes out with sticky/moist crumbs, 25 to 35 minutes.
Cool to room temperature before cutting. It helps even more to chill the brownies for 1-2 hours before cutting. Lift from the pan, place on a cutting board, and cut into squares.
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