Intensely Deep Dark Chocolate Brownies

"For Chocolate Lovers only. Moist, rich and decadent. Add the walnut only if you desire. So easy to prepare! From Gourmet Magazine."
 
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photo by loof751 photo by loof751
photo by loof751
photo by berylmonkeys photo by berylmonkeys
photo by Chef shapeweaver photo by Chef shapeweaver
photo by pamela t. photo by pamela t.
photo by Bev I Am photo by Bev I Am
Ready In:
45mins
Ingredients:
9
Serves:
32
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ingredients

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directions

  • Preheat oven to 350 degrees F with rack in center position.
  • Butter and flour 13" x 9" pan.
  • In 3 qt heavy saucepan, melt butter and chocolate over low heat, stirring until smooth.
  • Remove from heat and allow to come to room temperature.
  • Whisk in sugar and vanilla into chocolate/butter combination.
  • Whisk in eggs, one at a time until thoroughly combined. Set aside.
  • In separate bowl combine Dutch process chocolate powder, flour and salt.
  • Combine flour mixture with chocolate/butter and whisk thoroughly.
  • Add chopped walnuts if using.
  • Spread brownie batter in pan and bake for 25-35 minutes.
  • Cool completely.

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Reviews

  1. OH, baby. Made these exactly as the recipe stated and they are fabulous. Fudgy and intensely chocolate, and nice and crunchy outside. FYI to those who didn't make the recipe as stated, why get on here and talk about it?
     
  2. These are the best brownies I've ever made and possibly ever have eaten. They are dark and very chocolately without being sweet. The texture is perfect - lush, moist and rich. These are not for someone who likes cake-like brownies but if you like your brownies fudgy without being soggy these are fantastic!
     
  3. Wow, what a terrific brownie recipe Bev. These little gems are the bomb. So rich, decadent and full of flavor. I was in chocolate heaven for at least 15 minutes after I finished my first brownie. Then I had another and another. I'm going to have to hide them so that I don't eat them all myself. The brownies were wonderful, crisp on the outside and fudgy and perfect on the insde. Thanks for sharing a new family favorite.
     
  4. Needed only 25 min in th oven, toothpick came out clean, perfect consistency. I recommend strongly that you use only ONE cup of sugar. To sounded excessive, so I just did one and the chocolate taste was perfect.
     
  5. Wonderful, I used local Costa Rican Chocolate and Cocoa (not Dutch Processed), likely Bri Bri indigenous person processed. Will make these again and again....
     
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I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.
 
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