When was the last time you had a brownie that knocked your socks off? If you can’t remember, then these salted dark chocolate brownies are for you. They’re a one-bowl wonder with a big dose of chocolate. I’m talking deeply dark and rich brownies. They will 100% change your mood, your attitude, or your motivation. Whatever you need them to be, they are it.
Why we love them
Some days only the darkest and fudgiest brownies will do, and these lil’ darlings never disappoint. We love them for so many reasons!
- These brownies are dark as sin, decadent for days, and unapologetically rich
- There’s no need to melt chocolate (honestly, baking chocolate, why are you so tempermental?)
- This recipe requires only 9 ingredients and just one bowl
- They absolutely annhiliate any brownie from a box mix (with both of their adorably chocolately hands tied behind their back)
- Cut them small to make the most adorable miniature sundaes!
You haven’t really lived, friend, til you’ve had a little coffee ice cream, a drizzle a chocolate syrup, and some salty peanuts all sitting on top of the most dense and darkly delicious brownie you’ve ever had.
Ingredients for Salted Dark Chocolate Brownies
There’s just 9 every-day ingredients and a few simple steps. Make sure you have the following on hand:
- dark cocoa powder (I only use Hershey’s Special Dark)
- granulated sugar
- salted butter
- canola or other vegetable oil
- eggs
- vanilla extract
- all-purpose flour
- dark chocolate chips (optional, but let’s be honest…you’re not here to be basic)
- salt (or flaky sea salt if you insist on being fancy)
Steps to Making the Best Brownies You’ve Ever Had
The steps are simple. FOLLOW THEM IN ORDER.
I don’t mean to shout, but I don’t want you to be tempted to throw all the ingredients into the bowl at once and whip it up. We’re not animals, for goodness sake. Stay focused, do what I tell you, and they’ll turn out just great.
First, mix together the melted butter, vegetable oil, and sugar, and beat for about a minute.
Then, add the eggs and vanilla and whisk for another minute or so. The mixture gets lighter in color.
Finally, fold in the flour, cocoa powder and salt. Mix in your chocolate chips.
Pour into your prepared pan, then bake just til the edges are done but the center is slightly jiggly**
**I get it. Jiggly in the middle seems like they’ll be underdone, right? And according to our mothers, we’ll die a thousand awful deaths from undercooked eggs.
I’m still here – alive as can be – and you can trust me. Why? Because I’ve overcooked mine multiple times, and finally had to learn to trust myself.
In my oven, it takes 22-25 minutes at 350F to get to that jiggly center/done edges point. That center cooks a little more after you take it from the oven, and will get more dense/less jiggly.
For ultimate success use your best judgement, and the tips above, to determine the exact length of time in your own oven.
More Dark Chocolate Inpsired Recipes
Dark Chocolate Peanut Butter Bites – pretzels, peanut butter, and dark chocolate. What else do you need to know? Guaranteed delish.
Dark Chocolate Chia Pudding with cinnamon and sea salt – think Mexican Hot Chocolate, but in pudding version!
Maple Dark Chocolate Avocado Mousse – a creamy, chocolatey mousse with a great boost of nutrients from avocado.
Salted Dark Chocolate Brownies
Rich and decadent, these salted dark chocolate brownies are a one bowl wonder that will satisfy every chocolate-lover's cravings! Dark chocolate cocoa powder is the surprise ingredient that keeps this recipe super simple.
Ingredients
- ½ cup butter, salted
- 1 tbsp canola oil or other vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup all-purpose flour
- ½ cup dark cocoa powder like Hershey's Special Dark Cocoa Powder
- ½ cup dark chocolate chips
- Flaky sea salt
Instructions
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Preheat oven to 350 ℉. Prepare a square 8" x 8" pan with spray oil, then line with parchment or baking paper
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In a microwave-safe medium bowl, melt the butter in the microwave (takes ~45 seconds).
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Add the vegetable oil and sugar to the bowl. Whisk vigorously (or use an electric hand mixer) for about one minute.
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Add the eggs and vanilla, and whisk again for about a minute, or longer if necessary. The mixture should be smooth and lighter in color.
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Using a mesh strainer, sift the flour and cocoa powder into the mixture. Add a pinch of salt and the chocolate chips. Gently fold the dry ingredients in just until everything is moistened.
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Pour the batter into the prepared pan and smooth out evenly. Bake for about 25 minutes. The brownies are done when a toothpick tested on the edge comes out with fudgy crumbs, but the center is still jiggly.
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Let cool in pan on a baking rack for 20 minutes before cutting. Once completely cooled, store in a sealed container. At room temperature, they'll stay fresh for 3-4 days. In the freezer, they'll stay fresh for up to 6 months.
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