Deep, Dark Chocolate Brownies

It may or may not be true that I’ve opened up a bag of the Easter chocolate I bought for Frances and Oliver last week and now, well, they’re history. So this past weekend I decided it was time to make something super chocolatey for Sam and I to share when the kids are (finally) in bed and we can settle into our night a bit.

Brownies are not new territory around here – I’ve shared a rye brownie recipe, a gluten-free brownie recipe, a very poorly photographed classic recipe. And I’ve said it before: while technically quite humble and common, I always judge a new bakery on how good their brownie is. It takes some work to make a very good brownie.

This particular brownie journey started when my friend Janet sent me an article on chewy brownies. I was intrigued with the discussion of temperature and shocking the brownies in the fridge after they’re baked (or in a cold water bath).

For these brownies, I tried the trick of putting them in the refrigerator for an hour after they cooled and it definitely made them super simple to cut and I quite like eating them cold. That said, I’m not sure in my case if it upped the chewiness factor. At the end of the day, these turned out to be a fabulous brownie for people who love chocolate: very dense and chocolatey without being oooey gooey. They’re a brownie you can take on the go. We all could use more of that in our lives, no?

As for things beyond brownies, I wanted to leave you a quick little list of what I’ve been reading and watching lately in case your weekend needs a little jumpstart. Hope you’re all well – it’s spring and the vaccine is coming (or, for many of you, has already come). The horizon is bright.

To Read:
Breath – James Nestor: So good. Doesn’t read like a science-heavy book and makes you think twice about our breath and how to deliberately use it to serve us better.

Writers and Lovers, by Lily King – My dad got me this book for Christmas, and I’m blazing through it. Easy read, set in Cambridge, MA and beautiful writing.

Quit Like a Woman by Holly Whittaker – I could write a whole post on this book, so I’m not sure how to recommend it in a few lines, but if you’re curious about cutting back on alcohol or curious about how the industry itself has become so insidious (or are a health nut and want to learn more about its effect on our bodies and brains), I can’t recommend this book enough.

To Watch:
Bridgerton – Finished it last night. NEVER would’ve guessed the identity of Lady Whistledown.

I Care a Lot – You can find this psychological thriller on Netflix. I don’t even know if that’s how you categorize this film, but I typically fall asleep at 9pm while watching anything and stayed up until midnight watching this last night. That’s saying something.

Deep, Dark Chocolate Brownies

Deep, Dark Chocolate Brownies

  • Yield: 12 squares
  • Prep time: 15 mins
  • Cook time: 20 mins
  • Inactive time: 1 hr
  • Total time: 1 hr 35 mins

You don’t have to worry about the type of flour you use for these brownies too terribly much. I love oat flour and it has such a nice, soft texture but you can certainly use all-purpose flour if that’s what you have on hand. I didn’t use nuts in these, but you certainly could. I’d start with 3/4 cup and see how you feel about the ratio, adding a few more if you’d like.

Ingredients

6 tablespoons unsalted butter
5 ounces unsweetened chocolate
1 1/4 cups (250g) granulated sugar
1/4 cup (60g) unsweetened cocoa
1 teaspoon espresso powder (optional)
1 teaspoon kosher salt
2 large eggs, 1 yolk
2 teaspoons vanilla extract
3/4 cup (90g) Bob's Red Mill oat flour

Instructions

Preheat oven to 400 degrees F. Line an 8-inch-square baking pan with parchment paper (or spray the pan well with nonstick cooking spray).

In the top of a double boiler set over barely simmering water, melt the butter and chocolate together. Stir often, and remove from heat when it’s smooth.

In a larger bowl, whisk together sugar, cocoa, espresso powder and salt.  Pour in the melted chocolate mixture and stir well. Whisk in eggs one at a time, followed by the egg yolk and vanilla. You want to stir the batter pretty vigorously here to make sure everything’s incorporated.

Carefully fold in the flour and stir until no dry bits remain.

Scrape batter into prepared pan and bake 20 minutes, or until the center seems set (doesn’t jiggle; be careful not to overbake – they firm up as they cool).

Allow brownies to cool completely in pan, then refrigerate until bottom of pan is very cold, at least one hour. Slice and enjoy!

Comments

  1. Barbara Bennett

    Omg, Megan, I Just started reading Quit Like a Woman, and you are So On about this book! The writing and honesty and raw emotion is So excellent!! Thank you for the recommendation.❤️

  2. Kathy Matice

    Meg, as you may have notice, I always try the dessert recipes. These brownies are no different. They are outstanding! Cooling them in the refrigerator is key. We loved the density. Perfect in this COVID world. Be well. Love,
    kathy

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