Somehow our family was fortunate enough to get a brownie recipe that is foolproof. Not only is it foolproof, it is awesome. The brownies are always super moist, super chocolaty and super fudgy. My wife, the master baker, taught me the key to great baking is to slightly under cook the recipes. This recipe for Dark Chocolate Brownies is so good that I do not know if you can miss. There is a large margin for error. I love my brownies frozen. After my wife would make them, I, she would put them in the freezer for me. Once you freeze them, it does not matter if they are under cooked. The reality is even frozen, these brownies manage to be soft. And freezing them makes them even more chocolaty.
Any good baker knows that butter is the key. There is plenty of butter in this recipe. There is also a good amount of eggs. These Dark Chocolate Brownies are a very forgiving recipe. If you are new to baking, definitely copy this recipe. Your guests, friends, will be so impressed. The only question is do they like chocolate. I was not satisfied with the chocolate level of this recipe, so I added more chocolate. To be exact, I added a white chocolate to the top trying to add some contrast of color more than I was trying to add more chocolate. Who cares, the result is more flavor. Can anything have too much chocolate?
The recipe really is simple. Like most baking recipes, the start is beating together eggs and sugar. The dry ingredients are combined and then added to the wet ingredients. It is that easy. The white chocolate is developed my melting white chocolate chips and milk or cream. Once the batter is fully mixed and poured into the baking tray, the white chocolate is added in lines to the top. Take a toothpick a drag it through the white chocolate which creates a neat design. That is it.
The cast of characters.
The wet ingredients and the dry ingredients.
The batter poured into the baking dish.
The white chocolate added and the design formed.
The Dark Chocolate Brownies plated.
- 2 cups flour
- 1 1/3 cup unsweetened cocoa powder
- 1 teaspoon salt
- 8 large eggs
- 4 cups sugar
- 1 lb unsalted butter, melted
- 1 tablespoon plus 2 teaspoons vanilla extract
- 2 cups (12 oz) semisweet chocolate chips
- 8 ounces white chocolate chips
- 3 - 4 tablespoons milk or heavy cream
- Preheat oven to 325 degrees and spray a 17x12x1″ baking pan with non-stick spray.
- Mix flour, cocoa powder and salt in a bowl and set aside.
- In a stand mixer, cream together eggs, sugar, butter and vanilla until well mixed.
- Add flour mixture in batches. Combine but do not overmix.
- Fold in the chocolate chips.
- Spread the batter evenly into your baking dish.
- In a double boiler, melt the chips until smooth.
- Pour in lines over the chocolate batter.
- Take a long side of a fork or spoon and run it through the lines to create the design.
- Bake 35 – 40 minutes. You want brownies firm to the touch on the outside. They will be soft in the middle.
- Cool 30 – 40 minutes before cutting. They will be very gooey.
- Serve and enjoy!