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Rich, fudgy, extra dark brownies!

Extra Dark Chocolate Chip Brownies

Rich, fudgy, dark chocolate brownies with melty chocolate chips!
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Makes: 16 brownies
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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

*If you can't find unsweetened chocolate, use one that's at least 85%. Or, use a regular 70% dark and try this recipe instead.
*These are super dark brownies and they taste that way too. They are sweet enough with 1 cup of sugar, but you could add 1 and 1/4 cup if you like. And if you prefer, simply go with my original brownies.
*With baking powder, these brownies have a little bit of 'lift', but do not become cakey. Without, they taste like actual bits of fudge. Delicious either way!
*Here is an eggless brownie recipe.