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20 January, 2016

Intense Chocolate Brownie

Posted in : All, Desserts on by : hdcook


This Intense chocolate brownie has got to be my all time favorite brownie I have ever made~the intensity of the chocolate is so deep and purely what chocolate brownie should be~intensely chocolatey and cakey, using dutch process cocoa, bittersweet chocolate chip & semi sweet chocolate chip~three kinds of chocolate that give this brownie depth and richness, it is brownie heaven~and as always serve with a side of milk because this true brownie really goes well with a tall glass of milk.

Intense Chocolate Brownie

Yield: 12 Squares


  • 1 Cup dutch process cocoa powder
  • 3/4 cup flour
  • 1 Teaspoon kosher salt
  • 3 Eggs
  • 3 Sticks of unsalted butter, cut into cubes
  • 1 3/4 Cup of granulated sugar
  • 1/2 Heaping teaspoon of coffee granules
  • 1/2 Teaspoon good vanilla extract
  • 1 1/2 cup of bittersweet chocolate chips
  • Chocolate ganache glaze
  • 1/2 Cup semi-sweet chocolate chips
  • 1/2 Cup bittersweet chocolate chips
  • 2 Tablespoons unsalted butter
  • 3 tablespoons heavy cream
  • 1 Tablespoon corn syrup


  1. Preheat oven to 350 degrees.
  2. Butter, flour and dust cocoa powder on a 9x9 inch baking pan ( I recommend using a 9x9 inch silicone baking pan but not necessary, place parchment paper that overhangs on the side if using a metal baking pan, butter and dust cocoa powder on parchment paper for easy lift) and set a side. sift cocoa powder, flour kosher salt in a bowl and set aside. Melt half of the butter into small sauce pan, pour over the remaining butter on a bowl till the rest of butter is melted and looks creamy, in a stand mixer with a paddle attachment beat eggs and sugar till very very pale about 3 minutes, add vanilla extract and mix for a few seconds, in a low speed add butter and flour alternating. with a rubber spatula add bittersweet chocolate chip and mix to combine, spread evenly on the pan and bake for 30-35 minutes or till a toothpick inserted in the middle comes out with out with a few moist crumbs, transfer pan to a cooling rack and let it cool to room temperature
  3. Chocolate ganache glaze
  4. on a double broiler or a small bowl on top of a sauce pan with little water melt butter and chocolate together till melted, remove bowl from the sauce pan and add heavy cream and corn syrup and mix with a rubber spatula till combine and smooth and spread evenly on the cooled brownies.

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