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


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


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.

About this Recipe

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