Dark Chocolate Brownies

While looking for baking inspiration this weekend I came to the realization that I had never made brownies for my blog.

I did some searching and found this dark chocolate brownie recipe. It has almost 4 dark chocolate bars melted down into the batter…I figured with those ingredients I couldn’t go wrong!

These are a bit time consuming for a brownie, especially considering most brownies come in a box and all you have to do is add some eggs, oil and water…but I promise these are worth the extra work!






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Recipe: Dark Chocolate Brownies


1 1/4 Cups All Purpose Flour

2 Tablespoons Dark Unsweetened Cocoa Powder (does not have to be dark)

1 Teaspoon Salt

11 Ounces Dark Chocolate, Chopped

1 Cup Unsalted Butter, Cut Into Pieces

1 Teaspoon Instant Espresso Powder

1 1/2 Cups Granulated Sugar

1/2 Cups Packed Brown Sugar

5 Eggs, Room Temperature

2 Teaspoons Vanilla Extract


Preheat oven to 350 degrees and grease a 9×13 pan. Then cut a piece of parchment paper to size, leaving two sides long enough so you can lift baked brownies by paper out of pan.

In a medium bowl, whisk together flour, cocoa powder and salt, set aside.

Place chocolate, butter and espresso powder in a glass bowl and set over a pot of boiling water. Let chocolate mixture melt down, stirring with a spatula until smooth. Once melted, turn off heat immediately (or before chocolate is totally melted and stir until smooth). Keep bowl over water and add sugars, whisking gently until completely melted into smooth sauce.

Remove from water and once cooled/nearly room temperature, add 3 eggs and whisk together until blended. Then add the last two eggs, whisking until smooth. Add vanilla and stir gently, do not over mix dough.

Then using a spatula, gently fold flour mixture into chocolate, barely mixing and leaving some chunks of flour in dough (as you can see in my last batter picture).

Pour into prepared pan and bake for about 30-40 minutes, or until center is no longer jiggly/a toothpick inserted into middle comes out somewhat clean/not covered in gooey batter. (some of brownie dough will stick, just because they are such dense, moist brownies).

Let brownies cool in pan completely before lifting parchment sides and removing from pan. If you don’t let them cool they will crack and break apart.

Once cool, slice into squares, wiping knife after each slice.

Warm in microwave and top with ice cream or eat plain with a glass of milk!

These brownies are very very rich and I suggest you cut them into small squares! I found this recipe via Pinterest from the brown eyed baker blog.


4 thoughts on “Dark Chocolate Brownies

  1. Pingback: Ooey Gooey Speckled Egg Brownies to kick-start the week! | Pink Poppadom

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