Description
These over the top, no frosting necessary, decadent dark chocolate fudgy brownies are the perfect dessert. Unless of course you don’t like dense dark chocolate morphed into fudgy brownies.
Ingredients
Scale
- 1 1/4 c unbleached all purpose flour
- 1 t salt
- 2 T unsweetened cocoa powder (I prefer natural, but Dutch will work.)
- 11 oz dark chocolate, coarsely chopped
- 1 c unsalted butter, cut into 1” cubes
- 1 t instant espresso powder (optional, but it does bring out the chocolate flavor)
- 1 1/2 c sugar
- 1/2 c packed brown sugar
- 5 eggs, room temperature
- 2 t vanilla extract
Instructions
- Preheat oven to 350. Butter the sides and bottom of a 13 x 9 light colored pan. Line with parchment.
- In a large microwave bowl, place the chocolate and butter. Heat for 1 minute at power 7, and then stir. Do this 1 minute at a time until chocolate and butter are melted and smooth.
- Add the espresso powder and both sugars. Combine well. Add three eggs to the room temperature chocolate. (You don’t want to cook your eggs!) Whisk until combined. Do not overbeat or you will end up with the feared cakey brownies! Add the other two eggs and whisk again. Stir in vanilla.
- In a large mixing cup, combine flour, salt and cocoa. Using a rubber spatula, fold flour mixture into the chocolate. No need to overfold.
- Pour batter into the prepared pan and smooth the top. Bake, rotating the pan halfway through baking, until a toothpick inserted into the middle, comes out with just a few moist crumbs attached-about 30 minutes.
- Let brownies cool and then lift out of pan using the parchment paper. Cut into squares and serve with ice cream or not! These may be stored at room temperature in an airtight container or wrap with plastic wrap. They are also good chilled!
Notes
From: Baked
