Another wonderful brownie recipe with a very deep chocolate flavor thanks to the combination of cocoa powder and melted chocolate. They are fudgy, easy to make, and can be frozen, making them a great last-minute dessert with a scoop of ice cream.
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I strongly believe one can never have too many brownie recipes.
And it's my job to test them and share the best ones, lol. I love my job.
As with most brownie recipes, the ingredients are similar, but the results differ.
This recipe is decadent and gorgeous, especially if you pour chocolate sauce and dulce de leche on top before serving them!
Why this recipe works
- Easy: even though this recipe is not one bowl like the Fudgy Brownies, these bars are easy to make with a hand whisk, no special appliance is needed.
- Deep flavor: using melted semisweet chocolate and cocoa powder guarantees a better chocolate flavor than using only one. A perfect synergy.
- Make ahead: they keep well at room temperature for a few days, several days in the refrigerator and can be frozen. How's that for convenience?
Ingredient list
- Chocolate: use your favorite dark semisweet chocolate for this recipe. I like Callebaut 54% chocolate wafers or Ghirardelli Premium baking bar.
- Cocoa powder: always use unsweetened. I like Hershey's unsweetened cocoa powder, Ghirardelli Premium baking cocoa, and Scharffen Berger natural cocoa powder. And, in my experience, the dark ones are the best (this does not apply to the super dark used for making homemade Oreo cookies known as dark cocoa powder).
- All-purpose flour.
- Eggs: fresh, large.
- Unsalted butter.
- White granulated sugar.
- Brown sugar: light or dark.
- Salt: I like to use kosher salt when baking. But regular table salt works just fine.
- Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper.
- Almond extract: optional but recommended. There are several good ones. I use Simply Organic pure almond extract, and Nielsen Massey pure almond extract. Mc Cormick pure almond extract is a popular one.
See the recipe card towards the end of this post for quantities.
Lining the pan
These are delicious and simple to make.
A couple of bowls, a whisk and a brownie pan get you fantastic results. The batter comes together in no time.
Lining the pan: I like to butter or spray the pan and then take a piece of parchment paper that is wide as the pan and long enough to go up the sides, and line the bottom and two of the sides. The other ones are left greased but not lined. The paper will help when lifting the whole block of cooled brownies.
Watch our step-by-step videos
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier!
- Baking time: keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Sauces: I use chocolate and dulce de leche. If you haven't tried these two flavors together, you're in for a treat of the best kind.
- Resting: I find that most chocolate recipes are better the next day. So, if you can, let these rest in the fridge or at room temperature for 24hs.
- Flavorings: besides the vanilla and almond that are used in the recipe, you can add some orange zest, a tablespoon of orange liquor or whisky, a pinch of ground cinnamon, or coffee powder or extract.
Serving brownies
- Plain: like most chocolate recipes that are fudgy and intense, a small piece goes a long way. I like them cold enough but not straight from the refrigerator because I think the cold somewhat numbs the flavor.
- Plated dessert: put a square on a plate and top it with a scoop of ice cream (vanilla, dulce de leche, chocolate, even raspberry) or some whipped cream, and then pour some chocolate sauce if you're going all the way. This is great when you have one batch of brownies and many mouths to feed.
- Over-the-top brownies: do like I did in these images and add chocolate ganache first, then dulce de leche and finally some chopped walnuts. They will be messy to eat with your hand, but then you have the bonus of licking them.
Related recipes you might like:
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Simple Homemade Brownies
Another wonderful brownie recipe, with a very deep chocolate flavor thanks to the combination of cocoa powder and melted chocolate. They are fudgy, easy to make, and can be frozen.
- Total Time: 45 minutes
- Yield: 9 squares
Ingredients
Units
- ¾ cup (175g) unsalted butter
- 3.5 ounces (100g) semisweet chocolate, in small pieces
- 1 cup (200g) white granulated sugar
- 2 tablespoons (30g) brown sugar
- 3 eggs, at room temperature
- ½ cup (65g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract or paste
- ¼ teaspoon pure almond extract (optional but recommeded)
Toppings (optional):
- Chocolate ganache, the same one I use for the Chocolate Bundt Cake, or your favorite store-bought chocolate sauce
- Dulce de leche, homemade or you can buy it online (see Notes, below)
- Chopped walnuts
Instructions
- Turn the oven to 350°F/180°C.
- Grease or spray an 8-inch (20cm) square pan. Line with a strip of parchment paper wide as the pan, covering the bottom and two sides. This makes it easier to remove from the pan after it’s baked.
- Melt butter in a bowl with the chocolate pieces. You can microwave it in 10 second spurts, mixing well between each one. Or do it in a double boiler making sure the bottom of the bowl is not touching the water.
- Put both sugars in a bowl, add the eggs and mix well with a whisk until it’s frothy, about 1 minute.
- Add the melted chocolate and mix.
- Add vanilla, almond extract and then the sifted dry ingredients (flour, salt, and cocoa powder) in 2 parts. I have them measured and sift them directly over the chocolate mixture, but you can sift them in a different bowl first and then add them.
- Mix well until you have a silky, smooth mixture.
- Pour into the prepared pan and bake for about 20 minutes, until the edges are firm but the center still jiggles. It might take a few more minutes. But don’t bake them until the whole surface is firm because they won’t be fudgy.
- Let cool on a wire rack. I recommend eating them the next day, but that’s hard, I know. So pop them in the fridge for an hour.
- Eat them plain or top with chocolate ganache, dulce de leche and chopped walnuts before eating.
Notes
- Organization: read the recipe carefully and make sure the ingredients are at the temperature needed, the oven is pre-heated, you have the right size of pan, and any other details that will ensure the best results possible.
- Baking time: keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Chocolate: use your favorite dark semisweet chocolate for this recipe. I like Callebaut 54% chocolate wafers or Ghirardelli Premium baking bar.
- Cocoa powder: always use unsweetened. I like Hershey's unsweetened cocoa powder, Ghirardelli Premium baking cocoa, and Scharffen Berger natural cocoa powder. And, in my experience, the dark ones are the best (this does not apply to the super dark used for making homemade oreo cookies known as dark cocoa powder).
- Sauces: I use chocolate and dulce de leche. If you haven't tried these two flavors together, you're in for a treat of the best kind.
- Resting: I find that most chocolate recipes are better the next day. So, if you can, let these rest in the fridge or at room temperature for 24hs.
- Flavorings: besides the vanilla and almond that are used in the recipe, you can add some orange zest, a tablespoon of orange liquor or whisky, a pinch of ground cinnamon, or coffee powder or extract.
- Dulce de leche: you can make homemade dulce de leche following my tips. It's not hard at all and uses few ingredients. You can easily buy it online. I use dulce de leche Chimbote, dulce de leche Cachafaz, and San Ignacio milk caramel spread.
- Sugar: I use mostly white combined with a little brown. Use only granulated if that's all you have.
- Plain: like most chocolate recipes that are fudgy and intense, a small piece goes a long way. I like them just cold enough but not straight from the refrigerator because I think the cold numbs the flavor a little.
- Plated dessert: put a square on a plate and top with a scoop of ice cream (vanilla, dulce de leche, chocolate, even raspberry) or some whipped cream, and then pour some chocolate sauce if you're going all the way. This is great when you have one batch of brownies and many mouths to feed.
- Prep Time: 15 minutes
- Resting time:
- Cook Time: 30 minutes
- Category: Bars & Brownies
- Method: Baking
- Cuisine: American
Keywords: homemade brownies
angiesrecipes says
So chocolatey, rich and absolutely irresistible!