Monday, February 27, 2012

Dark Chocolate Brownies

I like to say I haven’t had any weird pregnancy cravings, and for the most part that’s true.  However, there was one night we were on the couch watching tv, and I instantly needed a brownie.  I think someone on Twitter or Instagram mentioned brownies, and it was just like BAM!  I MUST HAVE A BROWNIE TOO!  I did a quick search of my bookmarked recipes, and zeroed in on one pretty fast.  These brownies really didn’t take much time to whip together either.  The hardest part was waiting for them to bake, and then waiting for them to cool.  It was torturous!

The wait was well worth it.  These brownies truly were rich & flavorful, with the perfect balance between fudgey & cakey.  As stated by The Craving Chronicles, these are the perfect brownies for an adult palate, as they aren’t overly sweet.  I’ve made these with both Hershey’s Special Dark Cocoa Powder, and also with my Scharffen Berger cocoa powder, and could taste the difference when I used the Scharffen Berger.  So if you’ve got some good cocoa powder on hand, use it!  Another thing that stepped these brownies up into extra amazingness is the sprinkling of fleur de sel I added.  Fine sea salt has really become a pantry staple I keep on hand for desserts.  It brings out flavors exquisitely.


Dark Chocolate Brownies

Yield: 9-12 brownies in an 8×8 pan

Prep Time: 12 min

Cook Time: 20 min

Total Time: 32 min + cooling time


½ cup (1 stick) unsalted butter
1 heaping (a little more than) cup sugar
2 large eggs
scant (a little less than) 3/4 cups 100% dark cocoa (I used Hershey’s Special Dark)
½ teaspoon salt
½ teaspoon baking powder
½ tablespoon vanilla extract
¾ cup all-purpose flour
1½-2 ounces of dark (60-70%) chocolate, chopped (or about 1 cup dark chocolate chips)
pinch of fleur de sel (or finest sea salt you have)


Preheat the oven to 350°F. Lightly grease a 8″ x 8″ pan, or line with parchment paper.

Melt the butter in a saucepan over low heat (or in the microwave) then remove from heat. Add the sugar and stir to combine. Return the butter mixture to the heat (or microwave) briefly, just until it’s hot, but not bubbling. It will get shiney as you stir it. (According to King Arthur’s Flour, this step will dissolve more of the sugar, creating the crackly shiny crust on top of your brownies.)

In a smaller bowl, crack 2 eggs and beat them with the cocoa, salt, baking powder, and vanilla till smooth.

Stir the hot butter mixture into the egg mixture until smooth.

Stir in the flour and chocolate chunks (or chips) until just combined. (Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.)

Pour the batter into a lightly greased 8″ x 8″ pan, sprinkle with fleur de sel, and bake at 350°F for 20-25 minutes, or until a toothpick comes out mostly clean, with some moist crumbs but no loose batter. Cool on a rack before serving.

slightly adapted from Craving Chronicles, who originally adapted from King Arthur's Flour

  Pin It

18 Responses to “Dark Chocolate Brownies”

  1. 1
    Blog is the New Black — February 28, 2012 @ 4:50 am

    Yes, yes, and yesssssss.

  2. 2
    Lesley Eats — February 28, 2012 @ 9:05 am

    I love the picture–you can really tell that they’ve got that perfect brownie texture. Yum!

  3. 3
    Cassie — February 28, 2012 @ 9:50 am

    Dark chocolate brownies with fleur de sel? I’m in love!

  4. 4
    Erin — February 28, 2012 @ 1:56 pm

    Ooo I hate waiting for brownies to cool, which is the reason why I have burned so many taste buds.

  5. 5

    oh yummy…

  6. 6
    Living The Sweet Life — February 28, 2012 @ 2:20 pm

    Your brownies look so rich!! You know that feeling of tingles you get when you put something extra delicious in your mouth – – that’s what these remind me of 🙂

  7. 7
    Courtney — February 28, 2012 @ 3:41 pm

    Yum. I love a good dark chocolate brownie!

  8. 8
    chelsea lyn — February 28, 2012 @ 7:46 pm

    dark chocolate heaven!

  9. 9
    Jesica @ Pencil Kitchen — February 28, 2012 @ 7:57 pm

    Definitely brings me up a notch regarding fleur de sel! I often forget to even add the usual salt in dessert recipes.

  10. 10
    Theresa — February 29, 2012 @ 8:39 am

    I love that you added salt to these! I love salt with chocolate. I will definitely have to try them that way sometime. And now I want a brownie 🙂

  11. 11
    elizabeth — February 29, 2012 @ 10:21 am

    yumm these look so dense and delicious!

  12. 12
    Kelsey — March 2, 2012 @ 2:39 pm

    And now I want to devour my screen…

  13. 13
    Tina — March 5, 2012 @ 3:02 pm

    These look rich… fudgey… and PERFECT! I want one with a big ol’ glass of milk!!! 🙂

  14. 14
    Jen @ — March 10, 2012 @ 12:42 pm

    I love adding a sprinkle of sea salt to desserts. I get random cravings for brownies and I am not even pregnant! My favorite brownie recipe is also from KAF. They really know what they’re doing over there.

  15. 15
    June — March 13, 2012 @ 1:49 pm

    These brownies look so rich! I’ll have to try it!!
    My brownie recipe is simular except I use 1 cup cocoa, 1 cup butter, 1/2 cup flour, 1 tsp vanilla. It’s also very rich.

    Also, to make it easier to remove the brownies from the pan, use foil to line the pan and grease it inside. After baking, much easier to lift the whole thing after 10 minutes of cooling and then let it cool more on the rack before placing on flat surface to cut them. Also, I use a pizza wheel cutter to cut them, much easier.

  16. 16
    Kait's Inside Dish — March 25, 2012 @ 7:22 am

    Wow these look great, I might have to make them substituting by using vegan ingredients, but I am such a dark chocolate addict, they look fudgey! I bet a little peanut butter on top of these warm brownies would be i am basically drooling!

  17. 17
    Beth — October 21, 2012 @ 4:18 pm

    I felt like baking today, and as soon as I saw the picture, I knew what I was making. These are SO good. I may eat the entire pan now…

  18. Pingback: Must. Have. Chocolate. Now. « Beth's Blue Plate Special

Leave a Comment