Sultry and mysterious, dark chocolate seems like milk chocolate’s sexy cousin, and these dark chocolate brownies are the dark and sensuous cousin of your regular old brownies. A bit darker than the classics, they deliver a lasting chocolate taste, just perfect for those who revel in the darker-the-better bliss.
With Valentine’s Day just around the corner, consider baking up a batch of brownies for your valentines. Sure, you can have more than one valentine. Why not? I personally have 5 of them, and while I’m adding them in, I may as well include a few of my friends to spread the love a little further.
Dark Chocolate Brownies
adapted from King Arthur Flour
1/2 cup unsalted butter
1 cup + 2 tablespoons sugar
2 large eggs
3/4 cups dark cocoa (Hershey’s Special Dark, Double Dutch KA, Black Onyx, etc.
1/2 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons vanilla extract
3/4 cups all-purpose flour
1 cup dark chocolate chips (60-70% or darker if you like)
Preheat oven to 350° F. Lightly grease a 8″ square pan or line with parchment. (I’m all about the parchment.)
In a medium melt butter over medium heat. Remove from heat. Stir in sugar and then return to heat briefly just until the mixture is warm and shiny, but not bubbling. In a separate bowl, crack eggs and sift in cocoa, salt, baking powder, vanilla and flour. Mix until smooth. Add in the butter and sugar mixture and combine thoroughly. Allow to cool partially before folding in chocolate chips.
Spread batter evenly in prepared pan. Bake at 350° F for 30 minutes until brownies are set. Cool, cut and eat.
Makes 16 2″-square brownies.