Dark Chocolate Brownie Recipe

Ingredients

• 200 grams dark chocolate (70% cocoa)
• 150 grams unsalted butter
• 200 grams granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 100 grams all-purpose flour
• 30 grams cocoa powder
• 1/2 teaspoon salt
• 100 grams dark chocolate chips (optional)
• 50 grams chopped nuts (optional)

Tools

• Heatproof bowl
• Medium saucepan or microwave
• Large mixing bowl
• Whisk
• Spatula
• Sifter
• 8x8 inch baking pan
• Parchment paper
• Oven
• Wire rack
• Toothpick

Recipe Overview

This dark chocolate brownie recipe is a delightful and simple treat that can be baked by anyone, from home bakers to seasoned experts. With minimal ingredients and tools required, it offers rich, fudgy goodness with a crisp top and a gooey center. Whether you''re baking for a special occasion or just satisfying a chocolate craving, these brownies are the perfect go-to recipe.

Recipe Detail

• Preheat your oven to 175°C (350°F). Grease and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
• In a heatproof bowl, melt the dark chocolate and unsalted butter together over a pot of simmering water (double boiler method) or in the microwave in short bursts, stirring frequently until smooth. Allow it to cool slightly.
• In a large mixing bowl, whisk together the granulated sugar and eggs until well combined and slightly frothy. Add the vanilla extract and mix well.
• Gradually pour the melted chocolate and butter mixture into the sugar and egg mixture, whisking continuously until smooth and fully incorporated.
• Sift together the all-purpose flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Be careful not to overmix.
• Fold in the dark chocolate chips and chopped nuts if using, ensuring they are evenly distributed throughout the batter.
• Pour the brownie batter into the prepared baking pan. Use a spatula to spread the batter evenly, reaching all corners of the pan.
• Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter. The top should be set and slightly cracked.
• Allow the brownies to cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Cut into squares and enjoy.
• Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Brownies can also be frozen for longer storage.