Bittersweet Chocolate Brownies
Prep time
Cook time
Total time
One of the best brownies I’ve tasted. These brownies are rich, chocolaty, dense, and almost melt in your mouth.

I like to use Trader Joe’s Pound Plus 72% Cacao Dark Chocolate, the perfect bittersweet chocolate for these brownies.
Recipe type: Dessert | Bar Cookies | Brownies
Serves: 2 dozen bars
Small amount of butter or vegetable shortening plus parchment paper or foil for preparing pan
Brownie Batter:
  • 1 cup (2 sticks) unsalted butter
  • 8 ounces bittersweet chocolate, chopped into ¼-inch pieces
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • 4 large eggs
  • 1 cup firmly packed dark brown sugar
  • 1 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1 to 2 tablespoons confectioners’ (powdered) sugar
Preheat oven to 350 degrees F. Prepare one 13x9x2 inch oblong pan; lightly grease the pan with butter or vegetable shortening (to hold the paper in place,) then line with parchment paper allowing extra paper to overhang the edges to make easy removal after baking. Use a pastry brush to brush a thin coating of softened butter or shortening over bottom and sides of the parchment paper. Tip: I prefer using parchment paper but you can also use heavy-duty foil if you prefer. The foil will hold in place without first greasing the pan, line with a piece of foil large enough to allow overhand and then brush a thin coating of softened butter or shortening over bottom and sides of the foil.
Brownie Batter:
  1. In a small heavy-bottomed pan over low heat, combine butter and chocolate; stir frequently until melted so chocolate does not burn, using a rubber spatula or wooden spoon. Remove from heat and cool slightly. Or, place the chocolate and butter in a microwave-safe bowl, microwave at 50% power and stir frequently just until the chocolate is melted; do not overheat as mixture will burn easily. Set aside to cool slightly. Or, place butter in a bowl set over a pan of simmering water, the bottom of the bowl should not touch the water. When the butter is almost melted add the chocolate. After one minute remove the bowl from the heat and let sit until the chocolate is completely melted, stirring occasionally. Set aside to cool slightly. See Melting Chocolate.
  2. In a small mixing bowl, combine the flour and salt; sift or whisk together to mix. Set aside.
  3. In a large mixing bowl, lightly whisk the eggs with a wire whisk to break them up. Add the brown sugar, whisking to mix together. Make sure any lumps in the brown sugar are dissolved. Add the granulated sugar and whisk to mix together just until everything is blended. Add the warm butter and chocolate mixture and vanilla and stir with the whisk just until blended. Don’t over-whisk, you are not trying to add air into the mixture.
  4. Add the flour in 3 additions, blending with the whisk, rubber spatula or wooden spoon just until blended.
  5. Bake: Pour the batter into the prepared pan, smoothing the top with the back of a spoon or offset spatula. Bake for 45 minutes, or until a toothpick inserted into the center has just a few moist crumbs that cling to the toothpick. Do not overbake.
  6. Place pan on a wire cooling rack to cool completely. Let stand at least 4 hours before cutting and serving.
  1. Use the paper overhang to lift brownie from the pan. Cut a piece of parchment paper a little larger than the size of the brownie top and cut the paper into ¼ inch strips. Lay the strips on top of brownie about ¼ inches apart. Use a fine mesh sieve to sprinkle confectioners’ sugar over the top of the brownie, and then carefully remove paper strips. Trim the edges of brownie if desired to remove the outside edge, and cut brownie into 2 inch squares. Tip: My favorite tool to cut brownies is a stainless steel dough scraper; simply push the dough scraper straight down into the brownie for straight cuts. Or use a pizza cutter or small kitchen knife to cut the brownie into squares.
Adapted From: Malgieri, Nick, Chocolate, HarperCollins Publishers, 1998
Recipe Notes
Pan: one 13x9x2 inch oblong pan Pan Prep: Parchment Lined Oven Temp: 350° Yield: 2 Dozen Bars Storage: Airtight Container, Cool Place or Refrigerate or freeze layered between wax or parchment paper

Help: Cookie Hints and Tips, Melting Chocolate
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