How To Make Dark Fudgy Brownies
Treat yourself with a brownies recipe that’ll make desserts ten times better! It’s rich, chocolatey, and perfect for anyone with a sweet tooth.
Serves:
Ingredients
- 10 tbspunsalted buttercut into ½-inch slices
- 1¼cupscane sugar
- ¾cupnatural unsweetened cocoa powder
- ½tspfine sea salt
- ¼tspbaking powder
- ½tspespresso powderor very finely ground coffee, optional
- 2large eggscold
- 1½tspvanilla extract
- ⅔cupwhite whole wheat flouror flour of choice
- 2⅓ozdark chocolateor semi-sweet chocolate, roughly chopped, or ⅓ cup chocolate chips
Instructions
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Preheat the oven to 325 degrees F with a rack in the lower third of the oven.
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Line an 8-inch square baking pan with two criss-crossed pieces of parchment paper, with the paper long enough to go up the sides a couple of inches.
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Grease the parchment paper.
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Melt the butter in a medium-sized saucepan over medium heat.
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Continue to cook the butter, while whisking constantly, until it’s a pale golden brown, for 10 minutes.
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Remove the pan from heat and stir in the sugar.
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Add the cocoa powder, sea salt, baking powder and espresso powder.
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Stir until the ingredients are thoroughly incorporated, then let the mixture cool for 5 minutes.
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Add the eggs one at a time, beating vigorously with a wooden spoon or silicone spatula after each one.
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When the mixture looks thick and well blended, add the vanilla extract and the flour.
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Stir until there are no streaks of flour left.
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Beat vigorously for 50 strokes with the wooden spoon or spatula.
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The mixture should be slightly warm.
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Fold in the chocolate chunks or chips.
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Spread the batter in the lined pan, then use a knife to make light swirls in the top of the batter.
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Bake on the lower rack for about 25 minutes or until a toothpick inserted in the center comes out mostly clean.
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Cool the brownies in the pan on a baking rack.
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Once the brownies cooled, lift the edges of the parchment paper and transfer the brownies to a cutting board.
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Use a sharp chef’s knife to cut the brownies into 16 or 25 squares.
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Serve, and enjoy!
Nutrition
- Calories: 223.32kcal
- Fat: 14.55g
- Saturated Fat: 8.85g
- Trans Fat: 0.47g
- Monounsaturated Fat: 3.94g
- Polyunsaturated Fat: 0.68g
- Carbohydrates: 23.58g
- Fiber: 2.48g
- Sugar: 16.76g
- Protein: 2.68g
- Cholesterol: 53.90mg
- Sodium: 90.77mg
- Calcium: 22.33mg
- Potassium: 122.27mg
- Iron: 1.36mg
- Vitamin A: 107.21µg
- Vitamin C: 0.00mg
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