Recipes, Desserts

Homemade Dark Chocolate Brownies

These dark chocolate brownies are my favorite brownies; they are so fudgy and delicious. 

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After baking, the crust has a beautiful shine. 

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I have received excellent feedback on this recipe from my friends and I hope you will love it too!

This dark chocolate brownie is delicious to enjoy together with some vanilla ice cream... just saying!

Love, Manuela

Fudge Brownies

theinspiredhome.com
INGREDIENTS
  • 9 ounces (250 g) dark chocolate (53-60% cocoa)
  • ½ cup + 1 tablespoon (120 g) unsalted butter, cut into pieces
  • 4 large eggs, room temperature
  • 1½ cup (350 g) sugar
  • ½ cup (60 g) all-purpose flour, sifted
  • 3 tablespoons unsweetened cocoa powder, sifted
  • 1 teaspoon salt
  • 2 teaspoons vanilla bean paste or vanilla extract
DIRECTIONS
  1. Line a jelly roll pan, with parchment paper, leaving a slight overhang on all sides.
  2. Place the chocolate and butter in a medium heatproof bowl, set over simmering water. Stir until smooth. Remove from heat, let cool a few minutes.
  3. In a medium bowl, whisk together the flour, unsweetened cocoa powder, and salt.
  4. In another medium bowl, add the sugar, eggs and vanilla bean paste. Whisk to combine, about 30 seconds.
  5. Add the melted chocolate and whisk until combined, about 30 seconds. Do not overbeat the batter at this stage, or your brownies will be cakey.
  6. Sift the flour mixture over the chocolate mixture. Fold in the flour mixture until there is just a trace amount of the flour mixture, visible.
  7. Pour batter into prepared pan. Bake for 25-30 minutes at 350 F (180 C). Let cool in the pan, for at least one hour.
  8. Cover the brownies with plastic wrap, and place in the freezer for one hour before serving. This step allows for beautifully cut brownies squares.
  9. Lift brownies from pan, using the parchment paper overhang as handles. Cut into squares, enjoy, and remember to share!

Note: 

These brownies can be stored, tightly wrapped at room temperature for up to 4 days. Or you can freeze them, covered, in a double plastic wrap for one month. 

When ready to enjoy, take the brownies out of the freezer and place them in the refrigerator for at least 6 hours. Let sit at room temperature for 1 hour, unwrap and enjoy!

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