Bittersweet Chocolate Brownies Macrina Bakery
Indulge in the decadent richness of Bittersweet Chocolate Brownies inspired by Macrina Bakery, a must-try treat for chocolate lovers everywhere. Made with premium bittersweet chocolate (70% cacao or higher) and studded with extra chocolate chunks, these brownies strike the perfect balance between fudgy and chewy. A blend of granulated and dark brown sugars adds depth, while a hint of cocoa powder intensifies their chocolaty allure. Carefully baked to maintain a moist crumb, they're ideal for satisfying your sweet cravings or impressing guests at any gathering. Whether served on their own or paired with a scoop of vanilla ice cream, these brownies are a pure delight. Perfect for bake-sale standouts or a cozy after-dinner indulgence, this simple yet sophisticated recipe is bound to become a go-to for rich and irresistible homemade desserts.
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Recipe Information
Ingredients
- 225 grams Bittersweet chocolate (70% cacao or higher)
- 170 grams Unsalted butter
- 250 grams Granulated sugar
- 100 grams Dark brown sugar, packed
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 145 grams All-purpose flour
- 30 grams Cocoa powder (unsweetened)
- 1 teaspoon Salt
- 150 grams Bittersweet chocolate chunks or chips
Instructions
Preheat your oven to 175°C (350°F). Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal later. Grease the parchment paper lightly with butter or nonstick spray.
In a heatproof bowl set over a saucepan of simmering water (double boiler method), melt the 225 grams of bittersweet chocolate and 170 grams of unsalted butter together until smooth and glossy. Stir occasionally. Remove the bowl from heat and let the mixture cool slightly.
Once the chocolate mixture has cooled slightly, add the granulated sugar (250 grams) and dark brown sugar (100 grams) to it. Whisk until well combined.
Add the eggs (one at a time) to the chocolate-sugar mixture, whisking thoroughly after each addition. Stir in the vanilla extract (2 teaspoons) until the batter is smooth.
In a separate bowl, sift together the all-purpose flour (145 grams), cocoa powder (30 grams), and salt (1 teaspoon). Gradually fold the dry ingredients into the wet ingredients using a spatula. Be careful not to overmix.
Once the dry ingredients are just incorporated, fold in the 150 grams of bittersweet chocolate chunks or chips.
Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (do not overbake for fudgier brownies).
Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack.
Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Cut into 12 squares or your preferred size, and enjoy!
Nutrition Facts
Calories |
4283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.3 g | 214% | |
| Saturated Fat | 89.9 g | 450% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2722 mg | 118% | |
| Total Carbohydrate | 662.4 g | 241% | |
| Dietary Fiber | 49.8 g | 178% | |
| Total Sugars | 462.9 g | ||
| Protein | 70.7 g | 141% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 519 mg | 40% | |
| Iron | 52.4 mg | 291% | |
| Potassium | 3364 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
