Lethal Brownies
Prepare to indulge in the ultimate chocolate experience with these decadent Lethal Brownies, a rich and fudgy dessert that lives up to its name! Made with melted bittersweet chocolate, a touch of unsweetened cocoa powder, and folded with semi-sweet chocolate chips, these triple-threat brownies are a chocoholic's dream. For an extra indulgent twist, swirl in luscious caramel sauce and top with a sprinkle of sea salt flakes for that irresistible sweet-and-salty balance. With just 20 minutes of prep time, this 9x9-inch pan of pure chocolate bliss is perfect for any occasion, from celebrations to casual treat-yourself moments. Whether you enjoy them warm and gooey or let them set for dense, fudgy perfection, these brownies are guaranteed to satisfy your deepest cravings.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 8 oz bittersweet chocolate, chopped
- 1.5 cups granulated sugar
- 0.5 cups light brown sugar, packed
- 4 large eggs
- 2 tsp pure vanilla extract
- 1 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.5 tsp salt
- 1 cup semi-sweet chocolate chips
- 0.5 cup caramel sauce (optional)
- 1 tsp sea salt flakes (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, letting it hang over the sides for easy removal later.
In a medium saucepan, melt the butter and chopped bittersweet chocolate over low heat, stirring constantly, until completely smooth. Remove the saucepan from heat and let it cool slightly.
In a large mixing bowl, whisk together the granulated sugar, light brown sugar, eggs, and vanilla extract until smooth and combined.
Slowly pour the slightly cooled chocolate-butter mixture into the egg and sugar mixture, whisking constantly until fully incorporated.
Sift the flour, cocoa powder, and salt into the wet ingredients. Gently fold the mixture together with a spatula until no dry streaks remain, being careful not to overmix.
Fold in the semi-sweet chocolate chips for an extra layer of chocolatey goodness.
If desired, drizzle the caramel sauce over the batter and gently swirl it in with a toothpick or knife for a marbled effect.
Pour the batter into the prepared baking pan, spreading it out evenly. If you're using sea salt flakes, sprinkle them on top for a salty-sweet kick.
Bake the brownies for 28-32 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Remove 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 smaller pieces if you prefer) and serve. Store in an airtight container at room temperature for up to 4 days—or refrigerate for a fudgier texture!
Nutrition Facts
Calories |
563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 283 mg | 12% | |
| Total Carbohydrate | 71.5 g | 26% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 53.0 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 44 mg | 3% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 249 mg | 5% | |
*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.
