Thursday, February 13, 2014

Pioneer Woman's Dark Chocolate Brownies

Pioneer Woman's Dark Chocolate Brownies
I admit it, I love most things sweet...especially brownies.  On one of our recent snow days (and there have been quite a few), I was looking up recipes to use some of my unsweetened chocolate that I had in the cupboard when low and behold I came across this recipe.  If you like chocolate, rich chocolate, then these brownies are for you.  When they first came out of the oven and were warm, I fixed a glass of milk and ate 2 of them!  They are delicious.  Of course it's a recipe from the Pioneer Woman so you know it has to be good.  Beware: these will go fast!
(this link has her step by step instructions with pictures)!


  • 1 cup Butter
  • 5 ounces, weight Unsweetened Chocolate
  • 1/4 cup Unsweetened Cocoa Powder
  • 2 cups Sugar
  • 1 Tablespoon Vanilla
  • 3 whole Large Eggs
  • 1-1/4 cup Flour
  • 3/4 cups Semi-Sweet Chocolate Chips
  • Powdered Sugar, For Sifting

Preheat oven to 350 degrees.
In a medium-large saucepan, melt the butter with the unsweetened chocolate over low heat, whisking occasionally until smooth and melted. Sprinkle in cocoa powder and whisk to combine. Remove the pan from heat and allow to cool for about 5 minutes.

Stir in sugar and vanilla until just combined.  One at a time, stir in the eggs.  Gently stir in the flour until halfway incorporated. Add the chocolate chips and stir just until combined.

Pour batter (it will be very thick!) into a greased 8 x 8 or 9 x 13 baking pan. (Square pan will result in thicker brownies.) Spread to even out the top and place in the oven.

Bake for 40 minutes, then check the brownies with a toothpick. If it is overly gooey/messy, return to the oven for 5 to 10 more minutes. (Just be careful not to burn the edges.)

I didn't allow my brownies to cool all the way, but Ree suggests that you: Allow to cool completely (important!), then sprinkle with powdered sugar and cut into small squares. The brownies are very rich!