Chocolate Brownies

DANDELION BROWNIE

Because chocolate is the dominant flavor in our rich brownie, this recipe is one of the best to showcase different kinds of chocolate side by side. In our café, we serve a “flight" of three of these brownies, each made with a different chocolate. While maintaining the same fudgy texture, each brownie tastes completely unique because of the origin used. This brownie is dense, gooey, and decadent, studded with melty chocolate chunks. Roasted nibs add the same crunchy, earthy balance that nuts would. While these brownies are incredible warm, we also like them out of the fridge with a glass of milk. Because chocolate is the dominant flavor in our rich brownie, this recipe is one of the best to showcase different kinds of chocolate side by side. In our café, we serve a “flight" of three of these brownies, each made with a different chocolate. While maintaining the same fudgy texture, each brownie tastes completely unique because of the origin used. This brownie is dense, gooey, and decadent, studded with melty chocolate chunks. Roasted nibs add the same crunchy, earthy balance that nuts would. While these brownies are incredible warm, we also like them out of the fridge with a glass of milk.

1 cup (220 g) unsalted butter, plus more for the pan

2 cups (288 g) 70% Large Chocolate Chips

2 cups (400 g) granulated sugar

4 large eggs

1 ½ tsp (6 g) vanilla extract

1 cup 2 Tbsp (135 g) all-purpose flour

¼ tsp (1 g) kosher salt

½ cup 1 Tbsp (68 g) Cocoa Nibs

Preheat the oven to 350°F (176.7°C). Butter or spray a 9 × 13-inch standard baking dish.

Directions at dandelionchocolate.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer