Dark Chocolate Brownies


I’ve been wanting to make brownies for awhile, but it’s been too hot to bake…until recently, that is. The weather has really cooled off nicely. So to celebrate this refreshing almost-fall weather, I got out my mixing bowl and decided to make these Dark Chocolate Brownies. I looked at a few recipes on the web, but didn’t have all the ingredients, so I came up with my own recipe! These are dense and fudgy brownies made with plenty of natural baking cocoa and dark chocolate chips. And that means more antioxidants than the average brownie, so you don’t have to feel so guilty about splurging on them! This recipe makes a 9×13″ pan of brownies…trust me, you’ll be glad it makes a big pan, because they are hard to stop eating! 🙂


  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 1 cup unsweetened baking cocoa powder (I used Hershey’s Natural Unsweetened Cocoa, but you can also use Special Dark)
  • 1 1/4 cups unbleached all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups dark chocolate chips (I used a 10-ounce package of Ghirardelli 60% Cacao Bittersweet Chocolate Chips–it contains just under 2 cups of chocolate chips)

Preheat oven to 350 degrees. Grease a 9×13″ pan or line it with parchment paper; set aside.

Melt butter in a medium-size saucepan on the stove and then remove from heat, or melt butter in the microwave and then pour into a medium-size mixing bowl (if melting butter in the saucepan, you can just use the saucepan as your mixing bowl). Stir sugar into the melted butter and then add vanilla; mix well. Add eggs, one at a time, beating well with a spoon after each addition.

Add cocoa powder to egg/sugar mixture and stir until well-blended. Next add the flour, baking powder, and salt, and mix until ingredients are well combined. Fold in the dark chocolate chips and stir to distribute evenly in batter. Pour batter into your greased or parchment–lined baking pan. Bake 30 to 35 minutes at 350 degrees, or until a toothpick inserted in center comes out clean and edges of brownies are set.

Remove pan of brownies from oven and cool completely on a wire rack, then cut into squares and serve.

Copyright ©2011 NancyCreative. All Rights Reserved.

I cut mine into nice big squares, but you can cut them smaller if you want…and that way you don’t have to limit yourself to just one brownie! 🙂

Linked to Full Plate Thursday, Sweets For a Saturday, Sundae Scoop, Sunday Showcase.


6 thoughts on “Dark Chocolate Brownies

  1. Miz Helen

    Hi Nancy,
    Dark, rich and delicious, I would just love these brownies! Hope you are having a great week and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen


  2. Pingback: Can we substitute chocolate chips with cooking chocolate in recipes?

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