Deep Dark Brownies

This recipe is a good one for those who find joy in chocolate:  Deep Dark Brownies

A combination of espresso powder, cocoa powder & melted chocolate within the brownie, plus extra chocolate chips thrown in too just before baking make them extra decadent and worthy of consumption for the above-average chocolate fanatic.

Deep Dark Brownies

I prefer to bake brownies in a pan lined with parchment paper so that I can literally lift the whole thing out after cooling and remove it to a cutting board.  I’m a sucker for making sure I get clean cuts.  And as much as people might like the edges, I cut all of those off first.  I like the way the brownies look when they have nice, clean sides all the way around.  The recipe for these brownies comes from the guys at Baked.

Deep Dark Brownies

These are extremely moist- not cakey at all, and I have to say that they’d be terrific with a big scoop of vanilla ice cream.
Yield: 15 brownies

Prep Time:25 minutes

Cook Time:30 minutes

Ingredients:
  • 3/4 cup all-purpose flour
  • 1 tablespoon cocoa powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, plus more for pan
  • 3/4 teaspoon instant espresso powder
  • 5 ounces semisweet chocolate bar, finely chopped
  • 3/4 cup granulated white sugar
  • 1/4 cup light brown sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup semisweet chocolate chips
Directions:
  1. Preheat oven to 350 degrees F. Butter an 8x8-inch pan. Line with parchment paper and let it hang over two sides. Butter the parchment.
  2. In a medium bowl, sift together flour, cocoa powder, and salt; set aside.
  3. In a large saucepan, combine butter and espresso powder. Heat on low and stir until butter has melted. Add chocolate, and stir constantly until mixture is smooth. Remove from heat and stir in both sugars until combined. Let cool slightly.
  4. Whisk eggs and vanilla into the chocolate mixture and keep moving the batter around until combined and no longer grainy-looking. Add flour mixture to batter and stir just until combined. Stir in chocolate chips.
  5. Pour batter into prepared pan; smooth top with a greased spatula. Bake until a toothpick inserted in the center comes out with a just a few moist crumbs attached (28 to 30 minutes). Don't over bake! Let cool completely. Cut into pieces and serve or store.
SOURCE: RecipeGirl.com (Adapted from Baked)

More brownie recipes you might enjoy:

You Might Also Like...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Leave a Comment

Your email address will not be published. Required fields are marked *

Comments

  • AD wrote:

    I know this is a very old post but I have been making these brownies for years! Everyone loves them!! I thought I would finally drop a note to say how much I enjoy this quick, easy, DELICIOUS recipe! Thank you for sharing! 

    • Lori Lange wrote:

      Thank you!

  • Ana wrote:

    Delicious brownies! The espresso really enhances the chocolate flavor. Thanks for the recipe!

  • Cindie wrote:

    I have to say these were disappointing. They have a strong, bitter aftertaste.

    • Lori Lange wrote:

      I wonder why? Strange. I’m sorry you did not care for them.

  • Natara wrote:

    Can I increase the amount of semi sweet chocolate if i dont have chocolate chips?

    • Lori Lange wrote:

      That’s probably not a good idea since the chocolate bar is melted into the recipe… and the chocolate chips are just mixed in at the end.

  • josie wrote:

    have to say these are really sweet and not very chocolatey.

  • Emma wrote:

    These brownies were a big hit in my family. I didn’t change anything and they turned up perfect. Thanks for posting.

  • Marie wrote:

    I made this recipe and I could not get it to cook in the middle. It must have been in the oven for nearly an hour. what I could salvage was amazing, but having to keep it in the oven so long made the outer part very dry and hard. Can this recipe be baked in a larger pan rather than the 8×8? I don’t know what else it could be. I baked Ina’s outrageous brownies today and they baked perfectly but they were in a 9×13.

    Thanks!

    • Lori Lange wrote:

      Hi Marie,
      Gosh it has been a long time since I’ve made these, so I’m not sure…but if you read the other comments, it looks like everyone else had success with them. Sorry – I wish I could pinpoint the problem!

  • Meg wrote:

    Hi! I made these at Christmas and they were a HUGE success, everyone loved them! Can I made these in advance and freeze them?

    • Lori Lange wrote:

      Probably.

  • John wrote:

    Could I bake these brownies using a convection oven?

    • Lori Lange wrote:

      I’m afraid I’m not familiar w/ convection ovens, so I’m not sure!

  • Rebecca wrote:

    what is the flavor effect of adding the light brown sugar? would it taste the same omitted? some recipes have just light brown sugar… I’m wondering what you recommend?

    I also saw a recipe that separated the eggs, mixing in the yolks first and then lightly folding in the whipped egg whites, have you tried brownies made in this way?

    • Lori Lange wrote:

      You definitely cannot omit it- it’s the sweetness in the recipe. But this isn’t my original recipe, so I really can’t comment. I’ve not made brownies the way you’ve described.

  • Mimi wrote:

    Great recipe! Definitely gonna make this tonight at home:)

    I have a small question, though, I only have a 8 by 9 baking dish, so how would I adjust the temperature and baking time for it to turn out right?

    • Lori Lange wrote:

      Hard to say… you’ll just have to watch it closely and pull it out when it appears to be done!