Thursday, April 4, 2013

Dark Chocolate Brownies

So tender, so decadent and so chocolate perfection, these brownies are in the oven in minutes. A la mode or plain, they are pretty fantastic. Ditch the box and keep it real!
Dark Chocolate Brownies
Dark Chocolate Brownies
Makes 1 dozen.

233 grams dark chocolate 70% (I used Lindt)
166 grams butter, cubed
2 eggs
166 grams light brown sugar
56 grams all-purpose flour
1/8 teaspoon baking powder
1/8 teaspoon sea salt

Preheat oven to 325°F (160°c). Lightly grease a 9-in. (24 cm) square baking pan and line the bottom with parchment paper.

   Break the chocolate into a large saucepan; add the butter. Heat over very low heat just until melted, stirring frequently. Remove from heat.

   In a large bowl, whisk the eggs until blended. Gradually whisk in the sugar and beat until thick. Add chocolate mixture and stir until blended. Combine the flour, baking powder and salt; stir into batter. Pour into prepared pan and spread evenly.

   Bake for about 20 minutes or until top is shiny and firm to the touch. Cool completely on a wire rack.
Brownie with wild berry frozen yogurt.


  1. OMBG! Oh my baking goodness. I need to figure ww points on this and make them. YUM!

  2. I hope you give them a try - the good news is that they are very rich and deep with the dark chocolate, so a little piece goes a long way!

  3. I'd make them in a New York minute if I could figure in 'grams'.

  4. Well gram, it looks like you're due for a kitchen scale! ; )