Dark Chocolate Brownies
A recipe for Dark Chocolate Brownies with a White Chocolate Drizzle! These decadent brownies are packed with both dark cocoa powder and dark chocolate for a rich and fudgy texture.
Servings 9 Brownies
Ingredients
- 3/4 cup (170 grams) unsalted butter
- 4 ounces (113 grams) dark chocolate chips or chopped
- 1 1/4 cups (250 grams) granulated sugar
- 3 large eggs
- 2 teaspoons (10 milliliters) vanilla extract
- 2/3 cup (85 grams) all-purpose flour
- 1/3 cup (30 grams) unsweetened dark cocoa powder
- 1/4 teaspoon salt
- 3 ounces (85 grams) white chocolate chips or chopped
Instructions
- Preheat oven to 350˚F (180˚C). Grease an 8x8 inch (20x20 cm) baking dish with butter or line with parchment.
- In a small saucepan, melt butter over medium heat. Place the dark chocolate pieces in a heat-safe bowl. Once the butter has melted, remove from heat and pour over the chocolate. Whisk until the chocolate is melted and smooth. Set aside to cool slightly.
- In a large bowl, beat together the sugar and eggs until light. Mix in vanilla extract. Slowly beat in the melted butter chocolate mixture until smooth.
- In a medium bowl, whisk together the flour, cocoa powder, and salt. Gently fold into the wet ingredients until just combined. Transfer to prepared pan in an even layer.
- Bake in the preheated oven until just set in center, 30-40 minutes. Allow to cool in pan to room temperature, about 1 hour.
- Cut the cooled brownies into 9 even squares.
- Melt the white chocolate in microwave in 20 second intervals, stirring in-between, until melted and smooth or in a double boiler. Transfer melted white chocolate to a piping bag or ziploc bag with corner snipped off.
- Drizzle the white chocolate over the brownie squares. Allow to set before serving.