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Dark Chocolate Velvet Brownies

Dark Chocolate Brownies | Homan at Home
Calling all dark chocolate lovers! These brownies are your new best friend. You’re welcome. 
 
No, seriously though, what’s not to love? Crunchy on top, fudgy underneath, rich chocolaty taste, and a hit at every party. This is basically the best brownie recipe I know of. 
Dark Chocolate Brownies |Homan at Home
 
People always assume (because of the crackly top) that these come from a mix, but they are 100% from scratch and the dang easiest thing ever. You don’t need to melt any butter, or even pull out a pot. They’re a one-bowl wonder!
Dark Chocolate Brownies
Serves 16
Rich, fudgy dark chocolate brownies
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 1 cup butter or margarine
  2. 1 1/2 cups granulated sugar
  3. 1 1/2 cups brown sugar
  4. 4 eggs
  5. 4 tsp vanilla
  6. 2 1/2 cups all purpose flour
  7. 6 Tbsp Hershey's Special Dark cocoa powder
  8. 1/2 tsp salt
Instructions
  1. Cream butter/margarine and sugars.
  2. Add eggs and vanilla and beat well.
  3. Add flour, cocoa powder and salt and mix well, scraping the sides of the bowl.
  4. Spread evenly into greased 9x13 pan and bake at 350° for 35-40 minutes.
Notes
  1. I like these slightly underbaked, so I pull them out when there's a tiny residue left on the toothpick, rather than when the toothpick comes out clean.
Adapted from Newlyweds Blog
Adapted from Newlyweds Blog
Homan at Home http://homanathome.com/

Instructions

Getting a rich, fudgy texture starts with creaming your butter and sugars. Whip them together until the butter is fluffy, then add the eggs and vanilla. I also like to add the cocoa before adding the flour, just to cut down on mixer explosions.
Once you’ve got the cocoa mixed in, add the salt, and mix the flour in a bit at a time. Your final batter should look like this:

img_20140920_145917-1

This is much thicker then any other brownie batter I’ve made before. This is also the step where I have to beat my husband away from the mixing bowl. I don’t think he cares if these brownies ever get baked!

Finally, use a spatula to spread the batter evenly in a greased 9×13. When I made these, I forgot to grease the pan, so I had to take the batter out, clean the pan, grease it, and respread the batter. Yay for pregnancy brain!

img_20140920_150023-3

The most important part of getting moist brownies is to not overbake them. I was taught to bake things until a knife or toothpick comes out clean. Do NOT do this. If you do, the brownies will be crusty on top, and dry inside. Instead, bake these guys at 350° for 30 minutes. Visually, they should look cooked on top, but a knife may still come out with a littl bit (not a ton) of brownie goop on it. That’s okay. The brownies will firm up as they cool and will taste so much better!Dark Chocolate Brownies Wide 1

 

What’s your favorite – milk, white, or dark chocolate? Leave a comment and let us know!

Dark Chocolate Brownies |Homan at Home

5 Comments

Tawnya

I’ve been having a rough day… I think I need to make these 😉

Diane Homan

Yes! These will make everything better 🙂

Kari

These look so decadent & delicious!
Kari recently posted…Day Bag Must HavesMy Profile

Diane Homan

They are! Definitely a special treat 🙂

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We're the Homans - Diane, Dustin, Alex, and Faith (not pictured - she's really new!). We love blogging deliciously simple recipes and kid-friendly crafts. Thanks for stopping by!

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