For these ultra-rich, ultra-decadent fudgy brownies, I use a simple and a run-of-the-mill recipe. Brownies are the go-to dessert in my family whenever we need a chocolate fix or we need something to tame our fussy toddler with.
Some prefer to enjoy their brownies with a swig of milk, some like it a tad warmed up topped with vanilla ice-cream and some like it as-is with coffee. Anddd, that’s me. A generous square of a dark brownie with a steaming cup of black coffee is all I need. If the idea that a little dark chocolate every day keeps you happy, these babies could be your therapy at a hand’s reach.
Oh! Brownies were first developed in the USA. So here we go – Its an all American dessert.
Here is how I make them and yes, the better the quality of dark chocolate you use, the better the results.
- Soft butter, for greasing the pan
- Flour, for dusting the buttered pan
- 1 2/3 cups dark chocolate chips. (Try to go for a good brand and aim for the cocoa content to be 60%) – I used ghirardellii.
- ¾ cup all purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 2 large eggs
- ¾ cup brown sugar
- ¾ cup olive oil
- 2 tablespoons water or dark coffee
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips (unmelted)
- Preheat oven to 325 degrees.
- Melt chocolate chips in a saucepan for a minute, stirring after to see if chips have melted.
- In a medium bowl, sift the flour, salt and baking soda until combined.
- In another bowl, mix eggs, sugar and oil until combined.
- Add water and vanilla extract.
- Add to the dry mixture to the wet mixture and melted chocolate chips.
- Stir until combined.
- Stir in 1 cup dark chocolate chips.
- Pour into a greased square pan. Bake for 35 minutes.
- I used brown sugar instead of regular sugar
- I used dark coffee instead of water
- I used dark chocolate chips which are semi-sweet
- I used oil instead of butter
I used a round pan. The pan size does not make any difference really. Square is better because your brownies will be even sized.