Dark Chocolate Fudge Brownies


It's Halloween weekend, which is way cooler than any other regular weekend. I'm planning to drink swanky wine, dance my pants off, eat a lot of spooky desserts, and I'm going to do this all dressed as a ninja. Mr. H is going as a steam punk pirate. Together we are going as ninja vs pirate. He's got a gun and I've got stealth. I'm not sure who will win... it's going to be close. There's a lot to be excited about. I get to be a ninja for the weekend, my left hip has heeled and I can now get back to rock climbing, my best friend has moved to Seattle. I am going home next week to visit baby Jaxon and my family. Christmas is right around the corner. I have my health. I have love, and I have brownies. Oh so chocolaty chewy brownies. I also have strawberries cut into tiny hearts, and that's pretty darn cute.


You should try cutting strawberries into hearts. It will make you happy - instantly. You should also make brownies, because I'm sure this will also make you happy. Brownies are magical because they are gooey, fudgy, chocolaty, moist, dense, melt in your mouth awesomeness, did I mention chocolaty?


You want to know what else is awesome?

Melting chocolate on top of brownies and then watching it slide around,
this gamethis moviethis scenethis songthis rabbitthis whaleand this luckdragon.

Have a great weekend!



DARK CHOCOLATE FUDGE BROWNIE RECIPE (print)
makes one 9x13"pan
recipe adapted from King Arthur Flour Fudge Brownie Recipe

INGREDIENTS
1 cup (2 sticks) butter, unsalted
2 1/4 cups white granulated sugar
4 large eggs
1 1/4 cups Dutch cocoa powder
1 tsp salt
1 tsp baking powder
1 tsp vanilla extract
1 1/2 cups white unbleached flour
2 cups 60% bittersweet chocolate chips

Preheat the oven to 350 F.

Line a 9x13" baking pan with tin foil. Fold the tin foil over the edges of the pan, so it will be easier to remove the brownies.

In a medium saucepan on low-medium heat, melt the butter and sugar until the sugar has melted and the mixture has become translucent. Continue to stir ensuring the sugar does not burn to the bottom of the pan.

In a large bowl, beat the eggs, cocoa powder, salt, baking powder, and vanilla with a hand mixer. Don't worry if the mixture becomes hard and pasty, this is normal. Add in the butter/sugar mixture and continue to beat for 2 -3 minutes until there are no lumps of cocoa powder and the mixture resembles a soupy liquid.

Add the flour and stir the mixture with a spatula until the flour has combined and there are no more white lumps. Add 1 cup of chocolate chips and stir.

Pour the batter into the baking pan and place in the oven on the middle rack. Bake for 30 minutes. If you prefer your brownies more dense and less gooey, bake for 35 - 40 minutes.

Remove the brownies from the oven and pour the remaining 1 cup of chocolate chips on top of the brownies. Let the chips melt and then spread them around with a knife. Let the brownies cool for 30 minutes and then serve warm with a glass of soy or regular milk.


15 comments:

  1. first of all... Those strawberries looks amazing! Second the brownies arrejust perfect!

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  2. heather, your brownies look delectable.
    and have fun being a ninja on halloween!

    greetings from germany!

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  3. Love the strawberries,love the brownies:)

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  4. These are ridiculously delicious. Super rich and decadent. I used a combo of white choc and dark choc which made for pretty swirls when it melted on the top. Thanks for the recipe!

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  5. This made great brownies! They were too sugary though. God Bless and Thanks :D

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  6. absolutely amazing!!! paired perfectly with a big glass of red wine.

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    1. Why thank you. I like your style.

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  7. oh yum... I'm planning on making these soon! I don't have Dutch cocoa though (I have Ghirardelli Natural Unsweetened Cocoa). Is there a difference? Do you think I need the Dutch Cocoa?

    p.s. Your recipes are amazing - 3 out of 3 have been winners at my house! So glad I found you on FB. :-)

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    1. Thank you, I am so glad that you are enjoying my recipes. Dutch cocoa powder has been treated with an alkalizing agent to make it neutral. This process gives it a smooth milder flavor and a more intense darker chocolate color. Natural cocoa powder is lighter in color and a bit more bitter, because it is acidic. Because this recipe uses baking powder, you are fine using natural cocoa powder. The only time you want to be careful, is when you are using baking soda as the leavening agent, and you need the acidity from the natural cocoa powder to activate it. Then you can not use them interchangeably. I prefer to use Dutch cocoa powder because I enjoy the taste, but I am sure the natural stuff will also taste delicious. I mean, they're both chocolate, right?

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  8. This recipe looks amazing so I had to try it! I ended up making it great until I realized I didn't have any cocoa powder. So I added some more flour about 1/2-3/4 cups and a few tsp of cinnamon and pumpkin pie spice and now I am making blondies with this base! I hope they turn out, about 10 minutes left. They look and smell amazing though, I even was tempted enough to eat some of the batter (not a fan of raw eggs) but it was SOOO GOOOD! Anyways, I don't have any doubts and rate this a 10 out of 10! Thanks lovely! <3

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