Today, I need chocolate. And the only way I’ll satisfy my craving is with a deep, dark, fudgy chocolate brownie. I’ll pair it with chilled milk if I sneak one in the afternoon or with some red wine for dessert tonight.
To be honest, I’ve had issues with brownie recipes. It seems like most recipes take a shortcut to offer their promised fudgy brownie result. But, often the way to get that result is through a vegetable oil-based batter or under-cooking the batter. Neither are pleasant and I feel pretty gross eating it.
Fudgy Texture
I don’t want an oily brownie, I want a fudgy one! And there’s a huge difference between the two. To me, fudgy means chocolate – and only chocolate. This recipe uses melted semi-sweet and 72% dark chocolate to create a true fudgy texture.
“Deep” Flavor
I’m a sucker for dark chocolate, like the really dark kind: 85% or 92%. There are VERY FEW flavors combinations that compare to pairing of bitter chocolate with a fruity Pinot Noir. Therefore, these brownies have a deeper, slightly bitter flavor. What do I mean by deep? I mean, earthy, bitter, acidic, a bit like espresso. To achieve this I add a small amount of instant coffee granules to create depth. The end result is like a dark chocolate truffle in brownie form. I use the same trick in my Chocolate Chip Cookie recipe to add some depth to the flavor.
Dark Chocolate vs Milk Chocolate
If you haven’t caught on yet, I’m not a fan of overly sweet treats. I’m here for the chocolate and nothing else! If you prefer the sweetness of milk chocolate, just replace the cup of chopped dark chocolate with 1 cup of semi-sweet chocolate chips. The texture of the brownies will still remain decadent but slightly sweeter.
Fudgy Dark Chocolate Brownie Recipe
The Best Fudgy Dark Chocolate Brownie recipe! Perfectly crackly top, decadent and super fudgy center that's chewy, gooey and overwhelmingly chocolately!
Ingredients
- 1 stick cold unsalted butter, cut into pieces, plus more, softened for greasing pan
- 3/4 cup unbleached all purpose flour
- 2 tablespoons Cocoa Powder
- 1/2 teaspoon salt
- 5 ounces (about 1 1/4 cups) semi-sweet chocolate chips
- 1 3oz dark chocolate bar, cut into pieces (I use 72%)
- 1 teaspoon granulated espresso (I use Nescafe), optional
- 1 1/4 cups sugar
- 3 eggs, room temperature
- 2 teaspoons vanilla extract (I use Trader Joe's Bourbon Pure Vanilla extract)
Instructions
- Preheat oven to 350. Butter a 9-inch sqaure baking pan and line with parchment. Butter the parchment and set aside.
- In a medium bowl, whisk together flour, cocoa and salt.
- In a medium-large heatproof bowl (I use a metal bowl) set over (but not in) a small pot of simmering water. Combine chocolate chips, chopped dark chocolate, instant espresso and butter; heat, stirring until melted. Remove from heat and immediately mix into sugar. Whisk 10 seconds.
- Add eggs one at a time, then vanilla and whisk about 1 minute, until mixture is glossy and smooth.
- Stir in flour mixture until just combined. Add desired additions like walnuts or additional chocolate chips. Stir to combine and transfer batter to prepared parchment-lined pan.
- Bake until top is shiny and a toothpick comes out clean, about 35 minutes.
- Let cool in pan for about 20 minutes, then remove brownies by holding parchment paper. Let cool completely before cutting into squares.
Notes
For more of a "Milk Chocolate" brownie use 1 additional cup of semi-sweet chocolate chips in lieu of the chopped dark chocolate bar.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 242Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 50mgSodium: 83mgCarbohydrates: 32gFiber: 1gSugar: 25gProtein: 3g
Nutrition information isn't always accurate.
Pairing Suggestions for Fudgy Brownies
A brownie never feels complete without milk, but to level up these are my recommended pairings to make the most of your brownie experience.
- Wine: Ropiteau Pinot Noir, France, about $11.00
- Beer: Double Shot Cold Brew Imperial Stout, Tree House Brewing, about $7.00
- Tea: Coconut Cocoa Herb Tea, The Republic of Tea, about $14.00/box
Check out more of The Food Quest’s Dessert Recipes.