Don’t these brownies look fantastic?
They’re different to the ones I usually bake, but they are just so pretty. My personal preference is for a fudgy brownie rather than a cakey one – these are halfway between, with a texture reminiscent of a fallen souffle cake or devil’s food cake.
The recipe comes from Fran Bigelow’s Pure Chocolate, and it’s the very first one in her book. Amazon tells me that I’ve had this book for ten years in April, and it’s probably been nearly that long since I last made these brownies. These days I have access to unsweetened chocolate, but back then I used 70% dark – the result was a tiny bit sweeter but otherwise completely fine. I’ve also added a pinch of salt this time, which I found deepened the flavour even further.
- 240g bittersweet chocolate (70% dark)
- 60g unsweetened chocolate (I used Callebaut Cocoa Mass, but substitute more 70% if you don’t have any)
- 250g unsalted butter, room temperature
- 210g dark brown sugar
- 110g white sugar
- 6 large free range eggs, room temperature
- 2 teaspoons vanilla extract (I used homemade)
- 150g plain (AP) flour, sifted
- pinch fine sea salt
- dutched cocoa, for dusting
1. Preheat the oven to 160C or 150C with fan. Line a baking tray (23cm x 33cm or 9″ x 13″) with parchment. I used my small Nordic Ware quarter sheet pan…
2. Melt both the chocolates in a heat-proof bowl, either in the microwave (on high in 30 second bursts, stirring in between) or over a saucepan of simmering water. Stir until smooth and set aside to cool.
3. In a stand mixer, beat together the butter, brown sugar and white sugar until light and fluffy. This might take a few minutes. Add the eggs, one at a time, beating well after each addition. Stop periodically and scrape down the sides of the bowl as required. Add the vanilla and beat for a few more minutes.
4. Scrape in the cooled chocolate and beat until smooth. Finally, add the sifted flour and gently fold it in with a silicone spatula or wooden spoon until all the flour has been incorporated. Be careful not to overwork the batter.
5. Pour and scrape the batter into the prepared tray and bake for about 30 minutes until the top sets and is firm to the touch.
6. Allow to cool in the tray, then lift out (using the parchment paper) onto a cutting board. Dust with cocoa, then cut into 24 large squares.
Once cool, the brownie slab slices beautifully into even, sharp-edged pieces. Fran Bigelow describes them as a cross between a brownie and a truffle (hence the name), but I find them a bit more cakey than that. They’re dark and richly flavoured, with a textbook flaky top…
These brownies made a lovely change to the ones I usually bake. Apart from tasting delicious, they make a most attractive gift – I’ll be including them on our chocolate birthday platters from now on!
Fig Jam and Lime Cordial 
Yummmm, I need a chocolate fix right NOW!!!!
A couple pieces of those brownies would go well with my tea! They look delicious. Maybe I’ll have to make some now!
I love any chocolate recipe that instructs me to “cut into large squares”! And I always do as I am told:)
My birthday is in May. :-)
Honestly these look so darn tasty. And what Jan said, large squares! for certain! <3 Maz
Is there anything bad about brownies? I think not… am gluten free for the moment (maybe longer) and just ate the most wonderful GF brownie just now. Yum!
mmmm cakey brownies… I’m quite tempted. The fudgey version is just too rich for me but I have trouble saying no to cake!
Lovely brownies – they look very inviting. Also keen to source some of those solid looking baking trays.
It’s an age since I made brownies. The hens are laying well, so I must get the chocolate out and remedy that before another bout of hot weather hits us.
Brownies are a weekly thing at our place & always with butterscotch & walnuts or macadamias! Yours look splendid & ‘melt in your mouth’ Celia! Always thinking of giving… God bless you lovely lady x
Oh dear. Now I need to bake. Need I tell you!
Wow – perfectly sliced too! How pleasing :)
Another recipe to try! Can you have too many brownie recipes? It does hinder decision making at times. ;)
These indeed look fantastic, Celia. <3
My sister sent me a care package with a bar of unsweetened chocolate just for brownies. I’d forgotten about it until I read this post. What yummy brownies these are!
these look divine esp if with a small espresso. My only query is why so many eggs are needed?
Oh how delicious! I enjoy a cakey brownie now and then. It’s actually been a while since I’ve made brownies, I think it might be time soon!
I’m not a big chocolate girl myself (migraines :( ) but Big Man is a huge fan….and cakes like this are perfect as I can share them out too :) Love those baking trays, very nice indeed!
Celia, you sure know how to make a brownie. They look divine.
They do look delicious! I have that same set, and I use my 1/4 sheet pan all the time ~ what I need is another one just for meat to defrost in, cuz that’s usually where it is when I’m searching to use it for something else. :)
They certainly look the business Ms Celia. Moist, smooth, dark and promising and perfect for all sorts of occasions. Cheers to the max for sharing this unctuous recipe with us. I might make Stevie-boy a pan of them for helping me with my studies :)
Fantastic indeed! They look designer. So, when do I get my birthday platter ;) xo
Oh. My. Goodness! these look and sound delicious. (guiltily hanging head and admitting to baking truffle brownies from a box mix this week).
I love my brownies halfway between fudgey and cakey so these seem perfect! You know, I am still on the hunt for The Brownie. This might be it!! :)
I love fudgy brownies too Celia, and the unsweetened chocolate sounds awesome. Definitely a wonderful addition to your brownie rotation sweetie xo
Gosh, Celia! I sure picked the right place to start! These brownies are calling to me. I know it’s your brownies calling because of the accents. :)
I see you got new sheet pans. Nordic Ware is a very good brand. A few years ago, I started buying my sheet pans from a restaurant supply store. They never warp, are easy to clean and, best of all, they’re cheap. If something happens to them — like it undoubtedly will — I can replace them without giving it a second thought.One day, when I’m all grown up and have learned to take care of my things, I’ll buy nice sheets like your Nordic Ware. :)
Did you just ask ME if these look fantastic? You bet these look fantastic – so fantastic that I’m craving some right now & it much too late to start any baking. I found your comment about salt deepening the flavor interesting – never thought about that.
I can never have too many brownie recipes and I automatically trust yours to be very good! I baked some cookie bars today, and they didn’t wow me. I wish I’d read this post first. :-)
Oh these brownies look beautifully decadent!!