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updated: 2/12/2014 12:22 PM

Dark Chocolate Brownies

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  • Daniel White/dwhite@dailyherald.comAnnie Overboe's dark chocolate brownies.

    Daniel White/dwhite@dailyherald.comAnnie Overboe's dark chocolate brownies.


½ cup unsalted butter

1 cup sugar

¼ cup light brown sugar, packed

⅔ cup cocoa powder (recommend Callebaut CP 776)

½ teaspoons salt

2 teaspoons coffee liqueur

2 large eggs

1/3 cup all-purpose flour

Salt, optional garnish

Heat oven to 325 degrees. Spray bottoms only of 12-cup medium muffin tin.

In small saucepan over low heat or Pyrex 2-cup measure in microwave, heat butter until melted. Whisk smooth and set aside.

In large mixing bowl whisk sugars, cocoa powder and salt. With mixer on low speed, slowly add melted butter and beat on low 30 seconds until combined. Scrape bowl well. Add eggs and liqueur; beat 10 seconds on low speed, then scape bowl again. Increase speed to high and beat 30 seconds until combined and light in texture.

Add flour and mix on low speed 10 second just until combined. Scrape bowl well. Portion brownie batter into muffin tins using 1½- or 2-inch ice cream scoop. If desired, very lightly sprinkle salt on tops. Bake 18-20 minutes; the longer baking time increases chewy outer texture.

Cool 15 minutes in pan. To remove, carefully run thin rubber spatula around outer edges to release. Cool additional 30 minutes on rack before serving.

Serves 12.

Baker's hints: Brownies keep 4 to 5 days at room temperature or 2 months frozen. Callebaut cocoa powder CP-776 can be purchased online at

Nutrition values per serving: 183 calories, 9 g fat (5 g saturated), 2 g protein, 25 carbohydrates, 2 g fiber, 57 mg cholesterol, 103 mg sodium.

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