Fudgy Dark Chocolate Brownies
Delicious and rich with a soft center and crispy top, these Fudgy Dark Chocolate Brownies will be your new favorite!
Servings: 9 servings
Calories: 558kcal
Equipment
- 1 kitchen scale
- 1 Sharp knife
- 1 measuring spoons
- 1 8" square cake pan
- 1 sifter
Ingredients
- 175 g unsalted butter
- 120 g dark chocolate (60-70% cacao)
- 400 g granulated sugar
- 3 large eggs (at room temperature)
- 1 teaspoon vanilla paste
- 80 g cacao powder
- 125 g all purpose flour
- 1 teaspoon salt
- 100 g crushed walnuts
Instructions
- Preheat the oven to 180°C / 350°F and grease or line a 21 cm×21 cm (8” x 8” ) pan with parchment paper and set aside.
- Melt the butter and chocolate in a glass heat resistance bowl with the bain-marie method (place the bowl in a saucepan ⅓ filled with simmering water, without touching the bowl to the water). Once melted, take the bowl from the saucepan and whisk the mixture until combined well.
- Add the sugar to the mixture and whisk the mixture until combined well. Then whisk in the eggs and vanilla for 5 minutes.
- In a separate bowl, mix the cocoa powder, flour, salt, and walnuts.
- Gently fold the dry ingredients into the wet mixture. Do not over-mix at this stage. The dry mixture does not have to mix completely (read above the tips and tricks for making the perfect brownies).
- Spread the batter into the pan. The batter will be very thick.
- Bake the brownies for 22-23 minutes. It is key to not overcook the brownies. To understand if the brownies are ready, insert a toothpick into the center of the pan. If it's covered with wet batter, the brownies are not cooked. If there are only a few moist crumbs, the brownies are ready. Make sure you keep checking the brownies every 2 minutes until you have moist crumbs.
- Remove the brownies from the oven and let them cool down for at least an hour before slicing them into squares.
- After the brownies are completely cooled down, slice them into squares. Store them covered to avoid them getting dry. Brownies can be stored for up to 1 week if stored in a well-covered container at room temperature.
Notes
- Make sure you use good quality chocolate and cacao powder as these will give the chocolatey flavor to a brownie.
- Adding 1 teaspoon of salt helps to enhance the chocolate flavor of the brownies.
- Making sure your eggs are at room temperature will allow the brownies to naturally rise. Whereas, using cold eggs may result in a denser texture.
- Lightly toast the walnuts for a more intense flavor before adding them to your baked goods.
- Rather than whisking, gently fold the flour into the wet mixture until there are some streaks of flour left in the brownie batter.
- It is a good idea to use a kitchen timer, or the timer on your phone as soon as the brownies are in the oven.
- Make sure you wait for at least an hour before slicing them up.
- Brownies can be stored for up to 1 week if stored in a well-covered container at room temperature.
Nutrition
Calories: 558kcal | Carbohydrates: 68g | Protein: 8g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 287mg | Potassium: 321mg | Fiber: 6g | Sugar: 48g | Vitamin A: 573IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 4mg