I LOVE a good brownie – but the definition of a good brownie for me is very specific: it must be moist, it must be chocolaty (not just sugary) and I prefer chocolate chunks!
This recipe also demonstrates nicely the role of eggs in baking – use 1 egg for fudge-like brownies and simply add 1 more for a more cake-like but still moist brownie. As result this recipe has a simple edit to satisfy the folks who want a more fluffy brownie AND those who prefer the more fudgey brownies
As with all chocolate recipes, I believe that the quality of the chocolate is the absolute main driver for the flavor. A while back I stumbled on Callebaut as a supplier of wonderful rich Belgium chocolate and I highly recommend! I have links to both the cocoa powder and the callets I have used in the ingredient list.
Decadent Dark Dangerous Brownies
Difficulty: Easy12
servings15
minutes20
minutesIngredients
Directions
- Preheat oven to 350 F and grease 8 or 9 inch pan
Note: I just use the same smart balance to grease the pan - In a small bowl melt 1/2 cup smart balance in microwave, add 1/2 cup cocoa and stir well until it is a smooth mixture.
- In a separate bowl sift together dry ingredients: 2/3 cup flour, 1/2 tsp baking powder and 1/4 tsp salt
- In your mixer bowl add 1 cup sugar, 1 egg, 1 tsp vanilla and turn mixer on low (#1 on kitchen aid stand mixer)
Note: As mentioned, for cake-like brownies, add 1 additional egg (2 eggs total) - Add butter-cocoa mixture and turn mixer up to to medium (#2 on kitchen aid stand mixer)
- Add dry ingredients and mix until just incorporated
- Fold in 1/2 cup of chocolate callets by hand spatula
- Pour into an 8 inch or 9 inch pan. Bake for 15-20 minutes. Cool and cut. Enjoy!
Do not over bake. Look for edges slightly pulling away from pan.