Dark Chocolate Brownies

A touch of cinnamon enhances the rick dark chocolate goodness in these easy-to-make brownies.

Dark Chocolate Brownies
SERVINGS
20 to 25
YIELD
Makes 20 to 25 brownies
PREP TIME
25 mins
Ingredients
  • 7   ounces unsweetened chocolate, coarsely chopped
  • 3/4  cup butter
  • 1/4  cup water
  • 1   cup granulated sugar
  • 3/4  cup packed brown sugar
  • 2   eggs
  • 1   teaspoon vanilla
  • 1 1/3  cups all-purpose flour
  • 1/8  teaspoon salt
  • 1/8  teaspoon ground cinnamon
  •  Unsweetened cocoa powder and/or powdered sugar
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Directions
1. 
Preheat oven to 350 degrees F. Lightly grease a 9-inch square by 2-inch deep baking pan; set aside. In a medium saucepan, combine chocolate, butter, and the water; cook and stir over low heat until chocolate is melted. Transfer to a large bowl.
2. 
Add granulated sugar and brown sugar to chocolate mixture; beat with an electric mixer on low to medium speed until combined. Add eggs and vanilla; beat on medium speed for 2 minutes. Add flour, salt, and cinnamon. Beat on low speed until combined. Spread batter in prepared pan.
3. 
Bake for 25 to 30 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack. Cut into bars. Sprinkle with cocoa powder and/or powdered sugar. Makes 20 to 25 brownies.

Make Ahead Tip

  • To Bake Ahead:

    Prepare brownies as directed; do not cut into bars. Cover pan. Store at room temperature for up to 3 days. For longer storage, cut brownies into bars and layer between waxed paper in an airtight container; cover. Freeze for up to 3 months. Thaw brownies; sprinkle with cocoa powder and/or powdered sugar.

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