Dark Chocolate Brownie Recipe (2024)

FAQs

Is 70 dark chocolate good for brownies? ›

Our answer. Nigella's recipe for Brownies (from HOW TO BE A DOMESTIC GODDESS) is made wiith dark/bittersweet chocolate and we suggest using, if possible, a chocolate with at least 70% cocoa solids as this gives a rich chocolate flavour.

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.

As compared to those made with just chocolate or a combination of the two, cocoa brownies are reliably superior in terms of texture and flavor.

One change is to use milk or heavy cream instead of water. This change will make brownies more moist and gooey since milk is more fatty and flavorful than water. A second change is to use butter instead of oil. For similar reasons to using milk, butter adds a rich and more decadent quality to the batter.

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.

Aim for chocolate that is at least 70% cocoa. This contains more natural fiber, minerals, vitamins, and antioxidants, and fewer other ingredients, like refined sugar and additives. There is evidence that the nutrients and antioxidants in cocoa — particularly flavanols — may help: boost beneficial gut bacteria.

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.

Note that while some brownie recipes do call for melted butter instead of oil, the butter can aerate the batter, altering the texture of the brownies and making them cakey rather than fudgy. So, while you can substitute butter for oil and vice versa, remember that it might alter the texture.

They give brownies a lighter, drier, and more cake-like texture. If you prefer this over the chewy variety, then go ahead and crack in that additional egg. On the other hand, too many eggs will yield brownies that are hard, heavy, and tough.

While cookies and cakes typically rely on baking powder as leavening, brownies require less leavening and can be made with baking soda in place of baking powder. Choose a recipe that relies solely on baking soda or create your own substitute for baking powder by combining baking soda and other ingredients.

What is the best cocoa for brownies? ›

Dutch-Processed Cocoa Powder

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

"If you're going to swap it for all of your fat when baking, that is going to be a very expensive treat!" But say you were going to make brownies: "You could use cocoa butter instead of butter, but you can't use it as a one-to-one swap," says Stankiewicz. "Cocoa butter is 100 percent fat.

Traditionally, brownies are made with sugar, flour, eggs, cocoa powder, chocolate chips, and vegetable oil. However, most recipes call for butter or a neutral product like canola oil.

Use Milk Instead of Water

Replace it with a richer, more flavorful liquid, such as milk, buttermilk or coconut milk. The extra fat from the milk will turn a normal box of brownies into a moist and gooey treat.

Melted, unsalted butter is the perfect substitute for oil, and can even add a richer flavor to baked recipes. Swap in butter for oil in a 1:1 ratio, melting butter in the microwave or on the stovetop. Vegan butter or ghee can also work in this instance.

Our Bittersweet Baking Bar is made with 70% cocoa, and it's the staple chocolate in our pantry because of its versatility. Featuring a robust cocoa flavor with notes of walnut, prune, and a hint of brown spice, it's a great option for most baked goods. It has the perfect balance of sweetness and rich cocoa flavor.

Sihi Chocolaterie - 70% Dark Chocolate Couverture, organic and non alkalized | No White Sugar, 0 Chemicals | Smooth and Creamy | Best for Baking or Eating | High in antioxidants | Vegan, Plant Based - 150g (Pack of 1)

Chocolate melts faster the higher the percentage of cocoa butter and fat, so dark chocolate melts the fastest. Once melted, it's glossy and has a good viscosity. Good-quality dark chocolate with no less than 70 per cent cocoa solids will leave you with a darker, richer flavour.

In that case, your safest bet is to use 60% chocolate." If a recipe calls for a darker chocolate but doesn't specify "bittersweet," "semisweet," or a certain chocolate percentage, Medrich still recommends using a 60% chocolate, which has a nice balance of cocoa content as well as a mellow sweetness.