As you can tell from the pictures, these brownies were not dry at all. In fact, they were the opposite, almost more like dark chocolate baked fudge. They're very dense and chewy so if you're more a fan of cakey brownies, this isn't the recipe you want to make. However, if you're a dark chocolate lover, this is the ultimate brownie for you. This brownie wasn't sweet as much as it was rich dark chocolate. That was due to the high quality cocoa I used (from Penzey's). With this much cocoa in the brownie, you definitely want to use the good stuff to get the best brownie flavor and texture.
2 cups semisweet chocolate chips (64% - 66%)
1 1/4 cups cake flour
2 cups plus 2 tablespoons cocoa powder
3 cups sugar
1/2 teaspoon salt
- Preheat oven to 335 degrees.
- Line a 9 x 13" baking pan with foil and lightly spray with nonstick cooking spray
- Melt butter and semisweet chocolate. Whisk until smooth.
- Whisk in eggs slowly.
- Add dry ingredients. It's easier if you incorporate them gradually, 1/4 at a time, mixing them in before adding more.
- Bake for approximately 40 minutes until center is not jiggly and not wet.