Dark Chocolate Brownie Recipe (2024)

FAQs

Which brand dark chocolate is best for brownies? ›

Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.

Using sweetened condensed milk to turn dark chocolate into milk chocolate produces a softer style, great for dipping fruit.

Separate studies have shown that dark chocolate may guard against heart and blood vessel (cardiovascular) disease. Dark chocolate seems to have anti-inflammatory effects as well as properties that help prevent blood clots and lower blood pressure.

Dark chocolate with higher percentages of cacao solids typically contains less sugar but more fat. More cacao also means more flavanols, so it is best to choose dark chocolate that includes at least 70 percent cacao solids or more.

If you want to get a little more creative with your brownie mix hacks, add an extra egg to the batter. The extra protein will help thicken up the batter and make it fluffier, creating a more decadent, fudgy texture. You can also add the yolk by itself in addition to the 2 eggs a box brownie mix typically calls for.

In brownies, both butter and oil will offer a moist, tender texture, but only butter will give the dish the aeration needed for rising brownies well. If you use a cake brownie, butter is a better option because it helps rise the batter. For denser, fudge type brownies, oil is permissable.

Brownie textures fall into three general camps… Cakey, fudgy and chewy. Cakey brownies, like the name implies, are light, moist and airy, with a slightly fluffy, cake-like interior. Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact.

You can replace some of the dark chocolate with the equivalent amount of milk chocolate if you like. It won't make it less rich but it will reduce the intensity of the flavour and colour.

To prepare chocolate in the microwave, use a microwave-safe bowl and heat the chocolate for about a minute or until completely melted. Stir in sugar, honey or artificial sweetener like stevia powder. Taste the mixture to see if it is sweet enough. If not, add more sweetener.

Which brand of dark chocolate is best? ›

Amul is undoubtedly one of the topmost dark chocolate brands in India. This particular brand has become quite famous with its new collection of rich flavored chocolates, be it milk chocolate or bitter dark chocolate.

Cosmic brownies are so dang good because they have that delicious dense, fudgy and chewy texture. So in order to recreate that same richness, I pulled out all the stops to create a brownie just like the real deal. Here's how to achieve that same texture: Use a mix of light brown sugar and granulated sugar.

As much as we all love indulging in dark chocolate, it's important to keep your intake in check and enjoy it in moderation. Stick to the recommended daily amount of 30-60 grams and savour each bite, knowing that you're not only treating your taste buds but also reaping some potential health benefits.

Bittersweet chocolate is a great option for most baked goods (one of our favorite recipes is our Chocolate Chunk Brownies). It has just the right balance of sweetness and a rich cocoa flavor, which is why this chocolate is the most popular among our culinary customers.

Virtually all of my recipes for chocolaty desserts call for chocolate bars in the 70% range. In part, it's because 70% chocolates are great for both snacking and baking.

Dutch-Processed Cocoa Powder

It makes amazingly rich, dark, and tender cakes, fudgy, moist brownies and cookies, and incredibly luscious frosting.

When you're choosing dark chocolate, look for bars that have a cocoa content of 70% or higher. Higher-percentage dark chocolate contains a higher concentration of antioxidants and nutrients compared to chocolate with a lower cocoa percentage ( 1 ).