No one ever gets mad at you for making brownies. Some “healthy” desserts that I’ve made don’t go over so well with in house. I often cut out processed sugar and sometimes reduce the butter or use a different flour. Some people don’t like this and proceed to describe the taste as something that “starts off good, but ends bad.” So, no, not everyone is into health around here.
But that’s where these brownies come in. Butter, Chocolate and all the goodness. The perfect mix of melt and form. A taste that other desserts fail to capture. They are a chocolate lovers heaven, aside from flourless cake that is.
I’ve found that in brownies, especially super chocolate ones, that semi-sweet chips work a little better than dark. Though you pretty much have to pry the dark chocolate chip bag from my hands, they don’t melt as well and the overall flavor is a little lost.
I also want to mention that in this recipe I used dark chocolate cocoa powder, which made them extra dark. Obviously, regular works just as well.
3/4 cup plus 2 tablespoons (65 g) unsweetened cocoa powder (I used dark)
1/4 rounded teaspoon salt
1 teaspoon vanilla extract
2 large eggs, cold
1/2 cup (70 g) all-purpose flour
2 cups of semi-sweet chocolate chips
Position an oven rack in the lower third of the oven and heat to 325 degrees F (163 C). Line the bottom and sides of an 8-inch (20cm) square baking pan with parchment paper or aluminum foil, leaving an overhang on two opposite sides. (This helps when removing the baked brownies from the pan, once cooled).
Add enough water to a medium saucepan so that it is 1 to 2 inches deep. Heat water until barely simmering. Combine butter, sugar, cocoa powder and the salt in a medium heat-safe bowl. Rest bowl over simmering water (if the bottom of the bowl touches the water, remove a little water).
Stir mixture occasionally until the butter has melted and mixture is quite warm. Don’t worry if it looks granular, it will become smooth once you add the eggs and flour.
Remove the bowl from heat and set aside for 3 to 5 minutes until it is only warm, not hot.
Stir in vanilla extract, then eggs, one at a time.
Add in flour and mix until combined. Bake 20-25 minutes (and under bake a little for more fudge-like Brownies.)