• Kelly Carper Detterman

Dark Chocolate Brownies

I LOVE chocolate, all sorts all forms (except white chocolate…controversial, I know, but I hate it)…milk chocolate, dark chocolate, brownies, cookies, ice cream, hot chocolate. I could go on an on about the ways I love chocolate, but that may not be the best way to grab your attention. My absolute favorite way to have chocolate is in BROWNIES!!!! I love it pre-baked (I know…don’t eat uncooked eggs), half baked, baked to perfection and I am even willing to eat them overbaked if I am having a really stressed out kind of day, but not my preference. Desperate times call for BROWNIES!!!


This recipe is a basic dark chocolate brown, but there is nothing basic about the taste of this brownie. Try it out and then try out my add-in/on recommendations.


Ingredients

  • 4 oz unsweetened chocolate

  • 2 cups sugar

  • 2/3 cup oil (I use extra light olive oil for everything baking. I understand people are concerned about olive oil flavor for baking but I have never had any complaints)

  • 2 teaspoons vanilla

  • 4 eggs

  • 1 1/3 cup flour

  • 1 teaspoon baking powder

  • ½ t salt

  • Butter for your baking dish

Directions


Preheat oven to 350º and grease 9 X 13 baking dish with butter.

Place unsweetened chocolate squares in a glass mixing bowl microwave 30 seconds at a time stirring at the end of each 30 seconds until fully melted. NOTE: I chop/shave my chocolate before this step for easier melting but that isn’t required. Once melted add sugar, oil and vanilla. Stir to combine. Add eggs stir to combine.

In a separate bowl whisk together flour, baking powder and salt.

Add dry ingredients to wet and stir to combine.

Pour into buttered baking dish and bake for 25 to 30 minutes.


Check out my other blog posts for optional upgrades including the following:

 Chocolate Buttercream

 Rocky Road Style Brownies

Bourbon Butter Cream





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