Nothing says “I love chocolate” more than this dark chocolate fudgy brownie! Cut it into a heart and it says, “I love you just as much as chocolate!”
I’m a big fan of Valentine’s Day. I like that there is day dedicated to goofy fun with candy hearts and cards that rhyme. I like that there is a day that celebrates the people we care about the most. And I really like that on February 14 we are 55 days past the winter solstice and only 35 days until the spring equinox! In Minnesota that is a reason to celebrate!
Have you seen chocolate that looks like this?
Chocolate will develop a white film and spots when the cocoa butter and sugar separate from the cocoa solids. This may happen due to a drastic change in temperature or exposure to moisture. This chocolate has “bloomed”.
We often have bloomed chocolate around because it is leftover from melting and dipping cookies. Once melted it can be poured into a container and saved for baking. It is too valuable to throw away!
Bloomed chocolate is safe to eat and still has great flavor. This recipe is quick and easy (no mixer required!), and a great way to use up our leftover chocolate.
The first step is melting the butter and chocolate together. Add the chocolate once the butter has already started to melt so the chocolate doesn’t burn on the bottom of the pan. Once all of the chocolate is melted, turn off the heat and stir in the brown sugar. The sugar will start to dissolve.
If you have a large enough saucepan you can mix it all in the pan. When making a half sheet pan I recommend transferring to a large mixing bowl at this point.
Next you will whisk in the eggs and vanilla. The batter begins to feel thick and weird when the eggs are added. Once the eggs are incorporated, stir in the flour. Continue stirring until the batter forms ribbons when the spoon is lifted. It looks and feels like fudge.
Because these brownies are a chocolate lovers dream, the final ingredient is more chocolate.
This chocolate will add texture and can be chips or chopped. We used up our remaining leftover chocolate.
Bake these brownies just until the middle is set. The edges will pull away from the sides of the pan and may begin to crack. If overbaked the brownies will lose their fudgy texture. Allow the brownies to cool for a few hours or overnight before cutting.
Dark Chocolate Brownie
10” Springform Pan
6 ounces Semi-sweet chocolate
6 ounces Butter
1 1/2 cups Brown sugar
3 Eggs
1 1/2 tsp Vanilla
1 1/4 cups Flour
1/2 tsp Baking powder
1/2 tsp Salt
1 cup Semi-sweet chips
Whisk together flour, baking powder and salt.
Melt butter and chocolate together.
Whisk in brown sugar, eggs and vanilla.
Stir in the dry ingredients.
Stir in chocolate chips.
Pour batter into sprayed pan.
Bake at 350° 25-30 minutes, until the middle is set and the edges begin to pull away.
A half sheet pan will take 35-40 minutes.
If using a convection oven, set at 325° and low speed fan.
Let cool and sprinkle with powdered sugar.
View the recipe for Half Sheet Pan measures and other notes.
Look at that moist fudgy texture and the chopped chocolate in the center! These brownies were cut and photographed one day after baking. They are even better the second day!