Sometimes I turn chocolate into cookies.
Sometimes I turn chocolate into cake.
Once I turned chocolate into sorbet.
I usually sleep with a chocolate bar on my nightstand. You probably think I’m kidding. I’m not. It’s strangely comforting.
Chocolate bread? Ok… that seems like a good call.
Chocolate for breakfast? Duh.
But my all time favorite way to work some chocolate into my system is with a simple brownie. Dense. Fudgy. Unadulterated chocolate magic.
Things aren’t that complicated today. I made brownies. Dark chocolate brownies. They were dense but moist, and just fudgy enough to make you reach for a glass of milk. They were delicious. I shared them with people. They made me more popular. I’m one of the cool kids now. It was just that easy.
Dark Chocolate Brownies
adapted from Bon Appetit, August 1999
makes 24 brownies
8 ounces unsweetened chocolate, coarsely chopped
12 Tablespoons (1 1/2 sticks) unsalted butter
1 1/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
1 teaspoon instant espresso powder (optional)
Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Butter a 9×13-inch baking pan. Line the pan with foil and butter the foil. This will make brownie removal much easier.
Whisk together flour, baking powder and salt and set aside.
Place butter and chopped chocolate in a medium sized heat proof bowl. Place the bowl over a pot of barely simmering water, being sure that the bottom of the bowl does not touch the boiling water. Stir until chocolate and butter are completely melted. Use pot holders to remove the bowl from over the boiling water. Lets mixture sit for a few minutes.
Meanwhile, in a medium sized bowl, whisk together sugar, eggs, vanilla extract and espresso powder. Whisk until pale and thick. Pour the chocolate mixture into the egg mixture. Whisk until completely incorporated. Add the flour mixture all at once and whisk to incorporate. Pour into the prepared pan and bake for 30 minutes, or until a skewer inserted in the center comes out clean.
Safa
Tried it and LOVED it!
Bhiravi
I made these today, and they turned out awesomely! I’ll be mailing mine to a friend whose birthday I recently forgot (terrible, but I hope these brownies will make up for it). I individually wrapped them and am shipping them off this afternoon. I love how the top turns out smooth and shiny, and the inside is the perfect mix of fudginess and cakeiness. Thank you for the recipe!
SRV
Does this recipe call for a glass or metal baking pan?
joythebaker
I prefer the metal pans!
Faye Ramjee
Hi Joy, I am new to your blog (found you on Averie’s comments :) I am simply, utterly mesmerized by your lovely photos and recipes! Thank you in advance for what you give your readers. I am looking to make some brownies for V-Day, and do heart-shaped cut outs with them (for dessert, eat alone or make your own brownie sundaes :)) I would really appreciate it if you could guide me to which brownie recipe of yours would suit my purpose the best. Looking forward to baking up more of your creations in my home :)
Hilari
So, I know this post is from way back, but I made these for the first time tonight. I came here looking for a pure chocolate brownie recipe, and I knew you wouldn’t disappoint. These were seriously awesome. They baked up so perfectly with that super thin layer of crust on top, and they tasted amazing!