Rich, deeply chocolatey brownies made with dark chocolate, cocoa powder, butter, vanilla, and just enough flour to give them that classic tender bite. These are simple, elegant brownies — the kind worth keeping in your treasured recipe box.
Why I Love This Recipe
The texture and taste of these brownies has me having to hold myself back from grabbing square after square. The richness of the dark chocolate and the Callebaut cocoa elevate this brownie to another level.
Recipe Details
Prep Time: 20 minutes or less
Bake Time: 30 minutes
Total Time: 58 minutes
Yield: 16 brownies
Skill Level: Easy
Ingredients
3–4 oz dark chocolate, about 70%, preferably Guittard bittersweet wafers
½ stick butter plus one TBSP (9 ounces)
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
¾ cup all-purpose flour
3 tablespoons cocoa powder (use Callebaut or Valrhona for best results)
Instructions
Preheat oven to 350°F.
Line an 8 x 8-inch baking pan with parchment paper, leaving a little overhang on the sides if possible. Lightly butter or oil the parchment and sides of the pan.
Melt the dark chocolate and butter together gently, either in a heatproof bowl over simmering water or in the microwave in short intervals, stirring until smooth.
Pour the melted chocolate mixture into a mixing bowl. Add the sugar and mix well.
Add the eggs and vanilla. Mix again until smooth and creamy texture.
Add the cocoa powder and stir until fully incorporated.
Add the flour and salt. Mix just until combined. Do not overmix.
Spread the batter evenly into the prepared pan.
Bake for approximately 30 minutes, or until the edges are set and the center is just slightly soft. A toothpick inserted near the center should come out with moist crumbs, not wet batter.
Let cool before slicing for the cleanest squares.
BEVERLY'S NOTES:
For the best flavor, use a high-quality dark chocolate around 60-70%. Guittard wafers melt beautifully and give these brownies a richer, more grown-up chocolate flavor than standard baking chips. If you can find Callebaut or Valrhona cocoa, trust me, it will make a huge difference in the flavor.
For fudgier brownies, melt the butter and chocolate before mixing with the egg and vanilla (be sure to cool the mixture before adding). It produces a denser more fudgey tasting brownie. You can also remove them from the oven when the center still looks slightly underdone. They will continue to set as they cool.
