Dessert
Dark Chocolate Brownies
Melt the chocolate and butter gently, stir in the remaining ingredients, then bake until the center is set. Let the brownies cool before cutting so they hold together.
- Yield
- 1 pan
- Cuisine
- American-inspired
Bring it to the table
Weigh the beaten eggs
Lightly beat the eggs, then weigh 200 g without shells. This keeps the amount consistent across different egg sizes.
At the table
Cool completely in the pan before cutting into portions of your preferred size.
Before you start
Gather your ingredients.
Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 250 g dark chocolate — about 64% cocoa; chopped
- 250 g unsalted butter — plus a little for the pan
- 200 g granulated sugar
- 200 g whole eggs — lightly beaten and weighed without shells
- 70 g all-purpose flour
- 3 g salt
A few useful notes.
One pan is the base batch; the number of pieces depends on how you cut them.
Use dark eating or baking chocolate around 64% cocoa rather than unsweetened chocolate.
The checking time is not a guarantee that every oven or pan will finish at the same moment.
The cooking plan
How to make Dark Chocolate Brownies.
Heat the oven to 375°F. Butter a 9-inch square metal baking pan and line with parchment, leaving enough overhang to lift the cooled brownies.
Put the chopped chocolate and butter in a heatproof bowl over gently simmering water, keeping the bowl above the water. Stir until melted and smooth, then remove from the heat.
Stir in the sugar and salt. Let the mixture cool until warm rather than hot. Add the beaten egg gradually, stirring well after each addition.
Fold in the flour with a spatula just until the batter is evenly combined and smooth. Spread into the prepared pan.
Place in the oven and immediately lower the setting to 300°F. Start checking at about 30 minutes and continue until the center is fully set and a tester has no wet batter. Actual baking time depends on the pan and oven.
Cool completely in the pan before lifting out and cutting. Wrap once cool; freeze portions if keeping for later.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Dark Chocolate Brownies
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Ingredients
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat the oven to 375°F. Butter a 9-inch square metal baking pan and line with parchment, leaving enough overhang to lift the cooled brownies.
- Put the chopped chocolate and butter in a heatproof bowl over gently simmering water, keeping the bowl above the water. Stir until melted and smooth, then remove from the heat.
- Stir in the sugar and salt. Let the mixture cool until warm rather than hot. Add the beaten egg gradually, stirring well after each addition.
- Fold in the flour with a spatula just until the batter is evenly combined and smooth. Spread into the prepared pan.
- Place in the oven and immediately lower the setting to 300°F. Start checking at about 30 minutes and continue until the center is fully set and a tester has no wet batter. Actual baking time depends on the pan and oven.
- Cool completely in the pan before lifting out and cutting. Wrap once cool; freeze portions if keeping for later.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
Can I use unsweetened chocolate?
It has a different cocoa and sugar balance. Use dark chocolate around 64% cocoa for this formula.
Why let them cool before slicing?
The chocolate-and-butter structure firms as it cools, making the brownies easier to lift and cut.
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