The Best Dark Chocolate Brownies

Jenni K


Don't let the title fool you! I am usually not a dark chocolate fan, but these are the best chocolate brownies I've ever made!


★★★★★ 1 vote

9x13 pan
20 Min
35 Min


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1 1/4 c
2 Tbsp
hershey's special dark cocoa powder
1 tsp
2 stick
cold butter, cut into pieces
6 oz
dark chocolate chips
5 oz
semi-sweet chocolate chips
1 tsp
instant coffee crystals
1 1/2 c
1/2 c
packed light brown sugar
eggs, room temperature
2 tsp
vanilla extract

How to Make The Best Dark Chocolate Brownies


  • 1Preheat oven to 350. Butter the sides and bottom of a 9x13 pan and line with parchment paper.
  • 2In a medium bowl, whisk together the flour, cocoa powder, and salt. Set aside.
  • 3Put butter, chocolate chips, and INSTANT coffee crystals into a bowl and set it over a pot of simmering water. (Obviously not a plastic bowl). Whisk occasionally while it melts, until it is smooth.
  • 4Turn the heat off the water, but keep the bowl over the pot. Whisk in both sugars until smooth. Remove from heat and let set to cool a bit before adding eggs. (You don't want them to scramble!)
  • 5Whisk in 3 of the eggs until combined, then whisk in the additional 2 eggs. Whisk in the vanilla extract.
  • 6Sprinkle flour mixture over the top of the chocolate mixture. Fold it in (with a spatula - do not whisk!) until just a bit of the flour is visible. Pour batter into the prepared pan.
  • 7Bake at 350 for 30-35 minutes, rotating the pan halfway through. Brownies are done when a toothpick inserted in the center comes out with a few moist crumbs.
  • 8Cool completely before removing from the pan and cutting into squares. Store wrapped in plastic for up to 3 days.

Printable Recipe Card

About The Best Dark Chocolate Brownies

Course/Dish: Chocolate, Other Desserts
Main Ingredient: Sugar
Regional Style: American
Dietary Needs: Vegetarian
Hashtags: #rich, #chocolate

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