Dark Chocolate Brownies

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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 20

If to you, baking brownies has meant using the recipe on the back of a brownie-mix box or can of cocoa powder, you are in for a treat. These thick, chewy, deeply chocolate brownies are dark, rich and irresistible. You’ll end up with a big pan of them, which means you will have plenty to share with your friends and neighbors.


  • 1 cup all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. fine sea salt
  • 3/4 cup unsalted butter
  • 6 oz. unsweetened chocolate, finely chopped
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 4 large eggs, at room temperature
  • 1/4 cup light corn syrup, honey or maple syrup
  • 2 tsp. pure vanilla extract
  • 1 cup semisweet or bittersweet chocolate chips


Preheat an oven to 350°F. Butter a 9-by-13-inch baking pan. Press a 20-inch length of parchment paper into the bottom and up the sides of the pan, folding the parchment as needed to fit and allowing the excess to hang over the sides. Lightly butter the parchment and dust with flour, tapping out the excess.

In a bowl, sift together the flour, baking soda and salt. In a saucepan, melt the butter over medium heat. Remove from the heat and add the unsweetened chocolate. Let stand for 3 minutes, then whisk until smooth. Whisk in the granulated and brown sugars until well blended. Whisk in the eggs, one at a time, then whisk in the corn syrup and vanilla until blended. Add the flour mixture and stir with a wooden spoon until combined. Stir in the chocolate chips, distributing them evenly. Spread the batter in the prepared pan and smooth the top.

Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, about 25 minutes. Let cool completely in the pan on a wire rack. Run a knife around the inside of the pan to release the sides of the brownie. Lift up the whole brownie by the parchment “handles” and remove it from the pan.

Cut the brownie into 20 squares and serve. Leftovers can be stored in an airtight container at room temperature for up to 3 days. Makes 20 brownies.

Variation: If you think that brownies must have nuts, add 1 cup coarsely chopped toasted walnuts to the batter instead of the chocolate chips. For an outrageous brownie sundae, top a brownie with a big scoop of your favorite ice cream, drizzle with warm fudge sauce, and crown with a big dollop of whipped cream.

Adapted from Williams-Sonoma Comfort Food, by Rick Rodgers (Oxmoor House, 2009).

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