Dark Chocolate Brownies by srizilla

[rottiedogs]

Dark Chocolate Brownies
Submitted by srizilla on May 28, 2012 at 12:23 am

DESCRIPTION
chewy w slightly crispy edges, fudgy, deep rich dark chocolate flavor

SUMMARY
Yield 25 brownies File under brownies, chewy, dark chocolate

INGREDIENTS
4 oz bittersweet chocolate, chopped
4 ounces (1/2 cup) unsalted butter (1 stick)
9 5/8 ounces sugar (about 1 1/3 cup)
2 eggs
2 t vanilla
2 T water
1 ounce dutch cocoa (1/3 cup) (double dutch for really dark brownie, but any good quality dutch is good)
4 1/4 ounces AP flour (1 cup)
1-1 1/2 t espresso powder (deepens the choc flavor if you have it--1 1/2 gives a very slight coffee flavor)
1/2 t salt
1 c dark choc chips/chunks/buttons
1 c nuts optional

INSTRUCTIONS
Preheat oven to 350. Grease 8x8/9x9 pan, place piece of parchment, and grease parchment. Melt butter and bittersweet chocolate over low heat, stirring constantly or in microwave or double boiler. Stir until melted and smooth. Let cool slightly. Stir in sugar, eggs, mixing well after each, vanilla, and water. Whisk remaining dry ingredients except chips/nuts. Add dry ingredients to chocolate-butter-egg mixture until just blended. Pour batter into prepared pan and bake at 350 for 35-40 minutes, less for a fudgier type brownie or if using a metal pan, and more for a less fudgy brownie or glass pan. Brownies are done when moist crumbs and no wet batter attach to tester inserted in middle (also springs back to light touch). If desiring fudgier-type brownie, invert onto cooling rack after few minutes and let cool completely before cutting. Cooling longer especially in glass pan will lead to less fudgy brownie.

comments
Submitted by srizilla on Mon, 2012-05-28 00:49.
i used merken's bittersweet from KAF which is 35% chocolate liquor/solids--using one w more or less chocolate liquor/solids will affect the results. to be marketed in the US and Canada as bittersweet i believe (according to how baking works) 35% is the minimum. using a more bitter dark will decrease the crust and fudginess due to the lower sugar content and of course will reduce the overall sweetness of the brownie.
you could also prob effectively lighten the consistency if you prefer by adding back the 1/4 t of baking powder i eliminated.
Submitted by Pen1954 on Fri, 2012-06-29 11:33.
Looks sinful, I will try it!
Submitted by srizilla on Fri, 2012-06-29 19:44.
hey thanks flyingunicorn, tell me how you liked it!

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