Dark Chocolate Brownies


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In honor of my friend Jennifer’s birthday potluck celebration today, I made a new version of fudge brownies (by adding some dark chocolate to my go-to brownie recipe and fudging with ingredient quantities).

This is some of the feedback I got: the birthday girl (who ate one before the potluck began) told me they were so good she didn’t want to share them with anyone (I told her it was her birthday and she didn’t have to!) and I’m not sure I can say the technical term on this blog, so I’ll think of another way to say it. A friend told me they were so good … well … let’s just say they were so good they physically turned him on. I am not making this up!

This brownie has a different texture in the center (fudgy and moist) versus the edge (cakey and moist).

ingredients.

  • 1 c. unsalted butter
  • 3 T. corn syrup
  • 100 g. dark chocolate, chopped
  • 1/2 c. good quality  unsweetened cocoa powder
  • 1/2 tsp. salt
  • 2 tsp. pure vanilla extract
  • 1/2 c. dark brown sugar, packed
  • 1 c. sugar
  • 1 large egg yolk
  • 2 large eggs
  • 1 c. flour
  • 1 tsp. baking powder
  • 1/2 c. semi-sweet chocolate chips, milk chocolate chips, white chocolate chips, mini m&ms, etc. (optional)

directions.

  1. Arrange a shelf in the center of oven and preheat to 350 degrees.
  2. Line an 8x8x2 inch pan with heavy-duty tinfoil or parchment paper. Spray tinfoil with cooking spray, if using tinfoil.
  3. In a heavy-bottom medium saucepan melt butter and chocolate over medium heat. Heat until bubbles come up around the edge of the pan. Stir in corn syrup. Remove from heat. Stir in cocoa. Stir in salt, vanilla and sugar. Stir in eggs and egg yolk until well blended. Stir in flour and baking powder blend well. Stir in any chocolate chips or other additions you feel like using. (I sprinkled mini-m&ms over the top.)
  4. Pour batter into prepared pan. Place on shelf and bake until brownies are puffed up and a toothpick inserted in the center comes out no longer runny, about 30 to 35 minutes. Err on the side of undercooking rather than overcooking as the brownies will set as they cool.
  5. Cool in the pan on a cooling rack. When completely cool, invert onto a flat baking sheet, peel off the foil and re-invert onto a cutting board. Cut into two-inch squares. Makes 16.

Recipe rating: 

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