Dark Chocolate Brownies

Lynnda Cloutier


Make sure you use high quality cocoa for this recipe. Dutch process is an excellent choice.Source of pic and recipe unknown

pinch tips: How to Measure Ingredients




14 oz. unsweetened chocolate, coarsely chopped
1 ½ cups butter
½ cup water
2 cups sugar
1 ½ cups packed brown sugar
4 eggs
2 tsp. vanilla
2 2/3 cups flour
¼ tsp. salt
¼ tsp. ground cinnamon
vanilla or coffee ice cream, optional
chocolate flavor syrup, optional

Directions Step-By-Step

Preheat oven to 350. Lightly grease a 13 x 9 inch baking pan; set aside.
In large pan, mix chocolate, butter, and water; cook and stir over low heat til chocolate is melted. Transfer to large mixing bowl.
Add sugar and brown sugar to the chocolate mixture; beat with mixer on low to medium speed til mixed. Add eggs and vanilla; beat on medium speed for 2 minutes. Add flour, salt and cinnamon; beat on low speed til mixed. Spread batter in prepared baking pan.
Bake about 25 minutes or til wooden toothpick inserted near center comes out clean. Cool in pan on wire rack about 30 minutes or til browned hold a cut edge. Cut into bars.
If desired top each brownie with a scoop of ice cream and drizzle with chocolate syrup. Makes 40 brownies.
Store brownies, layered between sheets of waxed paper in an airtight container. Store at room temperature for up to 3 days for freeze for up to 3 months

About this Recipe

Course/Dish: Cakes