Bittersweet Brownies
Indulge in the rich, decadent flavors of Bittersweet Brownies, the ultimate treat for dark chocolate lovers. These fudgy delights feature a luxurious blend of 70% cocoa bittersweet chocolate, unsalted butter, and a touch of unsweetened cocoa powder for an intense chocolate flavor that’s perfectly balanced with just the right amount of sweetness. The addition of light brown sugar enhances their moist, chewy texture, while a hint of pure vanilla extract elevates their depth of flavor. With an optional handful of bittersweet chocolate chips for extra gooey pockets of chocolate, these brownies are baked to perfection in just 25 minutes! Whether enjoyed warm with a scoop of vanilla ice cream or as a standalone indulgence, these bittersweet brownies are ideal for satisfying your deepest chocolate cravings. Perfect for parties, dessert tables, or anytime snacking, this quick and easy recipe guarantees rich, bakery-quality results every time.
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Ingredients
- 120 grams unsalted butter
- 200 grams bittersweet dark chocolate (70% cocoa or higher), chopped
- 150 grams granulated sugar
- 75 grams light brown sugar
- 3 pieces large eggs
- 2 teaspoons pure vanilla extract
- 100 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 1 teaspoon salt
- 100 grams bittersweet chocolate chips (optional)
Directions
Step 1
Preheat your oven to 175°C (350°F). Grease an 8x8-inch (20x20 cm) baking pan and line it with parchment paper, leaving overhangs on two sides for easier brownie removal.
Step 2
In a medium heatproof bowl, melt the unsalted butter and chopped bittersweet dark chocolate together. You can do this over a pot of simmering water (double boiler method) or in the microwave in 20-second intervals, stirring between each interval. Once melted and smooth, set aside to cool slightly.
Step 3
In a large mixing bowl, whisk together the granulated sugar, light brown sugar, and eggs until the mixture is pale and slightly thickened, about 2-3 minutes. Stir in the pure vanilla extract.
Step 4
Gradually pour the melted chocolate mixture into the egg mixture, whisking continuously to combine.
Step 5
Sift the all-purpose flour, unsweetened cocoa powder, and salt into the wet mixture. Gently fold the dry ingredients into the batter using a spatula until just combined. Be careful not to overmix.
Step 6
If using bittersweet chocolate chips, fold them into the batter at this stage.
Step 7
Pour the brownie batter into the prepared baking pan and use a spatula to spread it evenly to the edges.
Step 8
Bake the brownies in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Keep an eye on them towards the end to avoid overbaking.
Step 9
Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, use the parchment overhangs to lift the brownies out of the pan and onto a cutting board.
Step 10
Cut the brownies into 12 squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
| Serving size | 583.7 grams (583.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2654 |
| Total Fat 138.10g | 177% |
| Saturated Fat 79.20g | 396% |
| Cholesterol 266mg | 89% |
| Sodium 39mg | 2% |
| Total Carbohydrate 374.30g | 136% |
| Dietary Fiber 20.20g | 72% |
| Total Sugars 265.90g | |
| Protein 23.90g | 48% |
| Vitamin D 0IU | 0% |
| Calcium 189mg | 15% |
| Iron 16mg | 91% |
| Potassium 1020mg | 22% |
Source of Calories