Black Magic Brownies

We have half a dozen brownie recipes on our website. Yet I believe there’s always space for a new one (The Milk Chocolate Brownie recipe is my all-time favorite, even though I’m a dark chocolate fan). This one is like the dark chocolate counterpart to the Milk Chocolate recipe. It’s cooked at a lower temperature and the chocolate and butter are melted over the stove top before going into the batter. The result is a thin crispy layer on top and super chewy chocolate batter in the middle.




On a side note, I found this advice on Pinterest which I cared to share with all of you. See image below:


brownie guide


Makes 12 brownies


180 g unsalted butter
150 g chocolate, coarsely chopped
1 ½ cup (90 g) all-purpose flour
2 tbsp cornstarch
½ tsp baking powder
½ tsp salt
1 cup (200 g) sugar
4 eggs
1tsp vanilla extract


  1. Preheat oven to 325 F or 160 C. Either grease a 13x9x2-inch baking pan or line it with a sheet of parchment paper.
  2. In a small saucepan over low heat, melt the butter and chocolate, stirring constantly, until the mixture is completely melted and smooth. Set aside to cool.
  3. In the bowl of a stand mixer, beat the sugar and eggs on high speed for 2 minutes, until fluffy. Add cooled chocolate mixture and vanilla. Beat on low speed until combined. Add the flour, baking powder and salt, and beat on low speed until just combined, then give it a final stir by hand with a rubber spatula. Spread the batter in the prepared pan.
  4. Bake until brownies appear set and a knife blade inserted in the center comes out with some gooey batter, about 25 minutes. Cool before cutting.



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