These Classic Dark Chocolate Brownies are deeply chocolatey, fudgy in the middle and delicately crisp on top — the kind of bake that disappears before it has fully cooled. Made with real dark chocolate and plenty of butter, they are simple enough for a weeknight treat yet special enough for guests. Serve them warm with a scoop of vanilla ice cream, or enjoy a square with your afternoon coffee.
Ingredients
- 300 g (10.5 oz) dark chocolate
- 200 g (14 tbsp) butter (82.5%)
- 6 eggs
- 200 g (1 cup) sugar
- 200 g (1 2/3 cups) flour
- 1 tsp baking powder
Instructions
- Melt the chocolate with the butter (water bath or short microwave bursts).
- Beat the eggs with the sugar until fluffy; stir in the chocolate-butter mixture, then the flour and baking powder; fold with a spatula.
- Pour into the pan (a granite pan needs no greasing) and bake at 170°C (340°F), top-bottom heat without convection, for 45-50 minutes. A skewer should come out dry.
Tips
- Do not overbake: the centre should stay slightly fudgy, as the brownies firm up while cooling. If you love a gooier texture, try the Skillet Chocolate Brownie with Cocoa Glaze next time.
- For clean slices, let the brownies cool completely, then cut with a hot, dry knife. For another chocolate bake, see the Chocolate-Glazed Cottage Cheese Bars.
- For more chocolate baking inspiration, browse Allrecipes and Serious Eats.
Nutrition: per 100 g: 180 kcal, protein 6 g, fat 9 g, carbs 18 g