Want the richest brownie recipe ever? This is it. Hands down, this is it.
Since testing this recipe for the first time, I’ve made it with regular cocoa as well for more of a semi-sweet chocolate taste, but there’s just something so…special…about using dark chocolate cocoa. If your local grocery store doesn’t have dark chocolate cocoa, try heading to Whole Foods (or Trader Joe’s or Wegmans). They tend to have the harder-to-find ingredients.
Plus, Whole Foods is like an amusement park for foodies. I always walk out of there with the most random collection of ingredients. Seriously, I think last time we left with organic apricots, chocolate covered espresso beans, sweet potato rice puff straws, a wedge of cheese whose name I don’t know how to pronounce, and white cheddar applewood smoked popcorn. We were probably in there for an hour just browsing. *happy sigh*
Anyway, these brownies are really rich and sweet, so I recommend cutting them into smaller pieces than you normally wold and serving with tall glasses of milk or homemade whipped cream. Vanilla ice cream works well too! 🙂
Hat tip to Baking a Moment for the original recipe, which I modified after finding on Pinterest!
Ingredients
- 1 1/4 cups unsalted butter
- 2 1/2 cups sugar
- 1 3/4 cups dark cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 4 eggs
- 1 cup all purpose flour
Instructions
- Line a 9x13 pan with parchment paper.
- Place butter, sugar, cocoa, and salt in a saucepan and melt over medium high heat, stirring constantly.
- Once ingredients are melted and combined, remove from heat and allow to cool slightly. Add vanilla.
- Temper the eggs with a few spoonfuls of the chocolate mixture then add to entire batch, whisking quickly to combine.
- Stir in flour and pour into prepared pan.
- Bake at 325 degrees for 45 minutes, or until a toothpick inserted combines out with moist crumbs.
- Remove from pan immediately to allow to cool.
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