Classic Dark Chocolate Brownies
Fudgy, dense brownies with a crackly top and deep cocoa flavor.
Recipe Author
Riff Kitchen@riffkitchen
Classic Dark Chocolate Brownies
Fudgy, dense brownies with a crackly top and deep cocoa flavor.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 25 cook
- 35 min
- servings
- 12
- effort
- Easy
Chef's note
This one-bowl method ensures a perfect chewy texture without needing an electric mixer.
Method
7 steps · tap one to tick it off
Tips
Take them out while still moist. Brownies firm up as they cool. Baked until a toothpick comes out clean, they end up dry and cakey.
Choose either kind of cocoa. With no baking powder or soda in this batter, natural and Dutch-process cocoa both work. Dutch-process gives a darker, mellower brownie.
Cut them only once fully cool. Warm brownies tear and smear. A knife wiped clean between cuts gives neat squares.
Swaps
No unsalted butter? Salted butter, and leave out the added salt.
No vanilla extract? Leave it out, or stir in a little instant espresso powder to deepen the chocolate.
No all-purpose flour? A one-to-one gluten-free flour blend, which works well because brownies need little structure.
Storage
Fridge: 3 to 4 days in a sealed container. Chilled brownies turn fudgier; bring them to room temperature to serve.
Freezer: 3 months for best quality. Wrap each square; they thaw in about an hour at room temperature.
Serving: Serve at room temperature, or warm a square for a few seconds in the microwave.
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Ask the chef
Swap something, change the servings, or ask why a step works
Riff Assistant
Ready to Remix
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Chef's note
This one-bowl method ensures a perfect chewy texture without needing an electric mixer.
Instructions
Follow the steps to perfection.
Tips
Take them out while still moist. Brownies firm up as they cool. Baked until a toothpick comes out clean, they end up dry and cakey.
Choose either kind of cocoa. With no baking powder or soda in this batter, natural and Dutch-process cocoa both work. Dutch-process gives a darker, mellower brownie.
Cut them only once fully cool. Warm brownies tear and smear. A knife wiped clean between cuts gives neat squares.
Swaps
No unsalted butter? Salted butter, and leave out the added salt.
No vanilla extract? Leave it out, or stir in a little instant espresso powder to deepen the chocolate.
No all-purpose flour? A one-to-one gluten-free flour blend, which works well because brownies need little structure.
Storage
Fridge: 3 to 4 days in a sealed container. Chilled brownies turn fudgier; bring them to room temperature to serve.
Freezer: 3 months for best quality. Wrap each square; they thaw in about an hour at room temperature.
Serving: Serve at room temperature, or warm a square for a few seconds in the microwave.
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix