Ready in 45 minutes
Possibly, one of the most delicious, chocolaty, wonderful brownies you will ever taste! These dark, dense and rich brownies are made with lots of melted chocolate, butter and sugar, along with eggs, some cocoa powder and other ingredients, and can only be described as pure chocolate fudge brownie decadence!
"First off, I dont have a double broiler, so the chocolate was melted in the microwave, and I did them in a 9 by 9 because I like thick brownies and they baked for 30 minutes. Probably could have gone with a 9 by 13.These brownies are absolutely ammaazzzing! Rich and moist, if there isn't enough chocolate flavor in there for you, your crazy! They taste like a big, soft, wonderfully chocolatey, chocolate bar! WARNING! If you do not like very rich chocolate brownies, these are not for you"- inlovewithfood2012
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Adjust oven rack to center position and heat oven to 350 degrees F. Lightly grease an 8- by 8-inch, 9- by 9-inch, or 9- by 13-inch baking pan. Line bottom and up two sides of pan with parchment paper (or foil), with ends of parchment paper extending over sides of pan to form handles. Grease parchment paper (or mist foil with cooking spray).
Bring water to a boil in bottom of double-boiler. Combine unsweetened chocolates, bittersweet chocolate and butter in top of double-boiler set over steaming water and melt gently while stirring. When mostly melted, remove from heat and continue stirring until mixture is completely melted and smooth. Set aside and let cool to lukewarm.
In a large bowl, or the bowl of a stand mixer, combine eggs and sugar, and beat until mixture is thick and very pale (at least 3-4 minutes if beating by hand or 1-2 minute if using electric beaters or a mixer). Beat in vanilla and set aside. In a small bowl sift together flour, cocoa powder and salt.
Pour warm chocolate into sugar and egg mixture and stir until well blended. Add flour mixture to the chocolate/egg mixture in three additions, gently folding after each addition until just incorporated. Scrape batter into prepared pan and spread evenly.
Bake for about 45 to 50 minutes for an 8- by 8-inch pan, 40 to 45 minutes for a 9- by 9-inch pan, or 35 to 40 minutes for a 9- by 13-inch pan. Check brownies for doneness several minutes before minimum baking time is reached. The surface should be shiny and may be cracking slightly. As soon as a toothpick inserted near the center comes out with a few fudgy crumbs still clinging to it instead of batter, they are done. Do not overbake. (It is better to underbake brownies than to overbake them.)
Remove from oven and let cool in pan set on wire rack. Using parchment paper (or foil) handles, carefully remove whole brownie cake from pan and cut into desired size and shape brownies. Store in tightly covered container at room temperature for gooey brownies, or in the refrigerator for denser brownies. Brownies may be frozen for up to 2 months.
Makes about 16 to 24 servings, depending on size of pan, and size and shape you cut brownies.
Since chocolate brownies have so few ingredients it's important to use only the best chocolate. Experiment with the types and kinds of chocolate you use in your chocolate brownie recipes to determine your favorites.
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Cedric35 1 month agoWhen made in a single 8 by 8 pan brownies were uncooked in the middle. Use a 9 by 13 at least.
ees55 4 months agoYum! I made mini brownies with Oreos and peanut butter. Definitely fudgy and rich but so good. I ran out of unsweetened chocolate so had to use some semisweet as well, but this didn't seem to matter much.
Jhall23 4 months agoAmazing brownies! I'm so glad they were as good as they are since I spent so much on all the chocolate. I didn't use a double broiler or shave the chocolate down. I just dumped the butter and broke up the chocolate into squares in a pot on the stove. Worked great. I also agree unlike box brownies these are the best after completely cooled.
sccavin 8 months agoThese were out of this world! Super rich....but can't even be compared to brownies made from a box! I made them for a dinner party, and everyone loved them!! I found that giving them the chance to cool completely, made for a better texture/taste!!
abeZilla 11 month agoDid these once for one of our poker nights, everyone thoroughly enjoyed them. I added a teaspoon of cinnamon to the flour/cocoa mix. It's a brilliant recipe, easy to follow, and the brownies are delicious
inlovewithfood2012 1 year agoFirst off, I dont have a double broiler, so the chocolate was melted in the microwave, and I did them in a 9 by 9 because I like thick brownies and they baked for 30 minutes. Probably could have gone with a 9 by 13.These brownies are absolutely ammaazzzing! Rich and moist, if there isn't enough chocolate flavor in there for you, your crazy! They taste like a big, soft, wonderfully chocolatey, chocolate bar! WARNING! If you do not like very rich chocolate brownies, these are not for you
Paynetamaz 1 year agoReally really good brownies! I doubled this recipe and used Ghirardelli 100% and bittersweet and skipped the cocoa powder. It made two full 9x13 pans. GREAT recipe!
Erchamp 2 years agoThey were the best brownies I've ever made!
Tillee1 3 years agoThis is a fantastic recipe...some brownies can lack flavor but this is definitely not one of them..give them a try though not to make them each week- quite unhealthy to eat regularly!
TwylaCooks 3 years agoMy family loves chocolate brownies and we absolutely loved this recipe. These brownies were delightfully rich, very chocolaty, and really, really, really good!!! I'll be using this recipe often.
sgrishka 4 years ago[I made edits to this recipe.]
sgrishka 4 years agoSince chocolate brownies have so few ingredients it's important to use only the best chocolate. Experiment with the types and kinds of chocolate you use in your chocolate brownie recipes to determine your favorites. [I posted this recipe.]