These rich dark chocolate brownies are made with dark (bittersweet) chocolate
Brownies were never really my thing as they always seemed a little lacking in taste and too dry for my liking. However, that all changed when I came up with a version that includes melted dark chocolate in the batter, taking these beauties into a whole new realm – they are rich and have the most amazing silky texture!
Yes, there’s tons of sugar. And yes lots of butter, but I don’t make these every day of the week (or even every week). No, they are most definitely a special occasion treat, so next time you go to a friend’s house for tea or have guests, make one – neither you (nor them) will be disappointed. Promise!
I love how versatile these brownies are, too. You can leave them plain (believe me – they stand up on their own pretty nicely) or adorn them with whatever you feel like (or have in the cupboard).
I used a chocolate drizzle, a touch of caramel sauce and sprinkled some leftover Christmas chocolate (ginger flavoured – yum) that I needed to use up. Or you could even try my dark chocolate brownies with a marshmallow topping.
- 200g (1½ cups) dark (bittersweet) chocolate
- 200g (3/4 cup + 1 tablespoon) butter
- 50ml (1/4 cup) boiling water
- 1 tablespoon instant coffee powder
- 250g (1 + 3/4 cups) brown sugar
- 3 eggs
- 1 teaspoon vanilla sugar
- 80g (2/3 cup) all-purpose (plain) flour
- 25g (2 tablespoons) cocoa
- 20g (1/5 cup) dark chocolate
- caramel sauce
- Around 6 caramel chocolates chopped (optional)
Pre-heat the oven to 170°C (325ºF) and prepare a square/rectangle baking tin (mine was 10 x 7 inches) by lining it with grease-proof paper or by greasing.
Slowly heat the chocolate and butter in a pan until just melted. Dissolve the coffee in the hot water and add to the chocolate/butter. Leave to cool for about 10 minutes.
In a large bowl, whisk the sugar with the eggs, then add in the cooled chocolate mixture.
Sift the vanilla sugar, flour and cocoa and stir into the wet ingredients until well combined.
Pour into the tin and bake for around 30 minutes (until an inserted skewer comes out clean). Remove from the oven and allow to cool for a short while and then sprinkle with the chopped chocolates (if using). You don't want the brownie to be so hot that the chocolate instantly melts, but it is nice when it starts loosen up enough to stick to the brownie.
Allow the brownie to cool completely and then drizzle with melted chocolate and caramel. Leave the brownie to set completely - if you have the time, leave it in the fridge overnight (it makes it so much easier to cut and I believe enhances the flavours). If you do refrigerate overnight, just take out of the fridge an hour before serving and cut into small squares.
Now then, which would be your favourite ice-cream to serve with this?! Mmm....Enjoy!