I already have a favourite brownie and so many of you love it too! Why create another? Simply because, there’s always room for dark(er) chocolate. I may even give up my own room for it.
Extra dark cocoa, unsweetened chocolate and dark chocolate chips. The result is the fudgiest, richest, chewiest, most chocolatey brownie on the planet. And I don’t think there’s any looking back.
I almost didn’t share this recipe here because I kept thinking the crust wasn’t great, but as the brownies cooled, the crust became more apparent, the flakiness that I’d hoped for was there, and they were just so decadent, I couldn’t not post them. They’re much darker in colour than my regular brownies so you may not notice the crust at first when you bake them!
To compensate for the extra dark cocoa and chocolate, I used more sugar than I normally would. But beating sugar and eggs is what creates the crust so as far as brownies go, the more the better! The chocolate chips create gooey pockets all throughout and the whole thing really is the ultimate chocolate treat.
The batter comes together quickly once your chocolate is melted, but it is pretty thick and requires some heavy stirring. It won’t really smoothen out much while baking, so make sure you even the top very well before sending it into the oven. I had some bumps on the top that I didn’t pay enough attention to! But they’re so perfectly moist and delicious, I’m not complaining (anymore). Make these quick!
Please read the recipe notes before beginning.
Extra Dark Chocolate Chip Brownies
Ingredients
- 6 tbsps butter, cubed, at room temp (85 gms)
- 170 gms unsweetened cooking chocolate, finely chopped (see notes)
- 1/4 cup extra dark cocoa powder (like Hershey's Super Dark)
- 3/4 cup all-purpose flour
- 1/4 tsp baking powder (see notes)
- 1/4 tsp salt if using unsalted butter
- 3/4 cup caster sugar
- 2 eggs
- 1 and 1/2 tsps vanilla extract
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 175 C. Grease an 8" square pan and set aside.
- In a bowl placed over a pot of simmering water, melt the butter, chocolate and cocoa until you have a smooth mixture. Do not overheat the mixture. If there are still a few lumps of chocolate, take the bowl off the heat and stir to melt fully. Let this cool while you get the rest of the batter ready.
- Sift the flour, baking powder and salt, if using, in a bowl and set aside.
- Beat the eggs, sugar and vanilla in a large bowl till pale, about 4 minutes. This is where you're ensuring a crackly crust forms, so beat away! An electric mixer will get the best results.
- Add the cooled chocolate mixture to the egg mixture and beat again till combined.
- Finally add the flour mixture and stir until well combined. Fold in the chocolate chips.
- Pour into the prepared dish, smoothen the top (the batter doesn't spread much) and bake for 15 to 20 minutes till a toothpick poked in the center comes out with only a few moist crumbs. The top will feel a little soft, that's ok, it will firm up as the brownies cool down. Over baking will lead to dry brownies which are never fun!
- Slice into squares once completely cooled. Store at room temperature in an airtight tin for 3 to 4 days, after which transfer to the fridge or freezer, especially in humid environments. Happy baking!
Notes
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15-20 minutes is way off on time. I cooked mine for 25 and they still ended up raw. I didn’t feel like the toothpick test was valid since I had chocolate chips in it. I think 40-45 minutes is close to what was needed.
That’s strange to hear because I’ve never had to bake them that long and in fact they can dry out if baked beyond 20 mins. A little gooeyness inside is actually preferred but if a longer bake time worked for you that’s great ! The toothpick taste can be done a couple of times if you feel it’s only hitting the chocolate chips at first.
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These brownies look so yummy!!!
They really are !
Maybe I will give two of my rooms for these delicious goodies😍
Haha I’m glad you think so!