The Pioneer Woman Tasty Kitchen
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Dark Chocolate Brownies

4.60 Mitt(s) 5 Rating(s)5 votes, average: 4.60 out of 55 votes, average: 4.60 out of 55 votes, average: 4.60 out of 55 votes, average: 4.60 out of 55 votes, average: 4.60 out of 5

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Level: Easy

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Description

So rich and chocolatey, you’ll need a swig of milk after each bite. This is a chocoholic’s paradise!

Ingredients

  • 1 cup Butter
  • 5 ounces, weight Unsweetened Chocolate
  • ¼ cups Unsweetened Cocoa Powder
  • 2 cups Sugar
  • 1 Tablespoon Vanilla
  • 3 whole Large Eggs
  • 1-¼ cup Flour
  • ¾ cups Semi-Sweet Chocolate Chips
  • Powdered Sugar, For Sifting

Preparation

Preheat oven to 350 degrees.

In a medium-large saucepan, melt the butter with the unsweetened chocolate over low heat, whisking occasionally until smooth and melted. Sprinkle in cocoa powder and whisk to combine. Remove the pan from heat and allow to cool for about 5 minutes.

Stir in sugar and vanilla until just combined.

One at a time, stir in the eggs.

Gently stir in the flour until halfway incorporated. Add the chocolate chips and stir just until combined.

Pour batter (it will be very thick!) into a greased 8 x 8 or 9 x 13 baking pan. (Square pan will result in thicker brownies.) Spread to even out the top and place in the oven.

Bake for 40 minutes, then check the brownies with a toothpick. If it is overly gooey/messy, return to the oven for 5 to 10 more minutes. (Just be careful not to burn the edges.)

Allow to cool completely (important!), then sprinkle with powdered sugar and cut into small squares. The brownies are very rich!

*Note: When warm the brownies will seem overly gooey/soft. As they cool, they will firm up. (Brownies are best several hours after baking, or even the next day!)

4 Comments

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Gail Soberski on 4.1.2014

I don’t like real sweet desserts. Would this work with only 1 cup of sugar?

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In Good Flavor on 2.15.2014

Goodness! How divine looking are these?!

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Ree | The Pioneer Woman on 1.29.2014

Renee, I used unsweetened chocolate in the brownies, which is 100% cocoa.

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Renee on 1.29.2014

How dark is the chocolate you are using? And is it bitter?

5 Reviews

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fawngonzalez on 4.19.2014

Perfect texture and such rich flavor! I used milk chocolate chips, but these still had a dark chocolate flavor. So easy to make and yummy too!

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jenkey on 2.4.2014

Scratch brownies have always fought me. For some reason they always turned out like really wimpy and sad chocolate cake. This is “the” brownie recipe, the one I have been searching for. I will use it always. Thanks!

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kmac on 2.2.2014

Not a huge fan, perhaps I will substitute nuts for chocolate chips if I make again.

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MissyDew on 2.2.2014

I made these yesterday for Superbowl Sunday (go Hawks!!) and WOW, they are soooooo good! I’m actually more of a milk chocolate fan and when I make chocolate chip cookies I use a mix of semi and milk chocolate chips. But these brownies? They are dense and fudgy with a depth of flavor that is so satisfying. The level of sweetness is perfect. I think I’ve found my favorite brownie recipe!

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luvmychaos on 1.29.2014

Wow!! Sooo good!! They taste just like the boxed Godiva brownie mix at Costco! But waaay better and from scratch!

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