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Lawrence D. Smith

Dense Dark Chocolate Brownies

Rich, dense dark chocolate brownies featuring bittersweet chocolate, dark cocoa, brown sugar, and butter.
Optional toasted nuts add crunch, while a little flaky sea salt provides a balanced finish. Chill before slicing for the signature fudgy, compact texture.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 9
Course: Dessert
Cuisine: European
Ingredients Equipment Method Notes

Ingredients
  

Brownie Batter
  • 5.3 oz 150 g unsalted butter, 82% fat
  • 7 oz 200 g bittersweet chocolate, 55–60%
  • 3.2 oz 90 g granulated sugar, a little less than ½ cup
  • 1.8 oz 50 g light brown sugar, ¼ cup, packed
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 0.7 oz 20 g dark cocoa powder, about 3 tbsp
  • 2.1 oz 60 g all-purpose flour, ½ cup, spooned and leveled
  • ¼ tsp fine salt
Optional Additions
  • ½ cup chopped toasted pecans or walnuts
  • Flaky sea salt for topping

Equipment

  • Small saucepan for melting the butter and bittersweet chocolate
  • Mixing bowl
  • Whisk
  • Fine-mesh sieve for sifting the dry ingredients
  • Rubber spatula
  • 20 × 20 cm (8 × 8 inch) square baking pan; a 9 × 9 inch pan also works
  • Parchment paper
  • Spoon or offset spatula for spreading the batter
  • Clean knife for slicing

Method
 

  1. Prepare the Pan: Preheat the oven to 340°F (170°C). Line a 20 × 20 cm (8 × 8 inch) square pan with parchment paper. A 9 × 9 inch pan can also be used.
  2. Melt the Chocolate: Place the unsalted butter and bittersweet chocolate in a saucepan over low heat. Gently melt them together, stirring until the mixture is completely smooth. Remove from the heat and set aside to cool slightly.
  3. Whisk the Eggs: In a mixing bowl, whisk together the granulated sugar, packed light brown sugar, and room-temperature eggs. Add the vanilla extract and whisk until incorporated.
  4. Combine the Chocolate: Slowly pour the slightly cooled melted chocolate mixture into the egg-and-sugar mixture. Stir until the batter becomes smooth and glossy.
  5. Add the Dry Ingredients: Sift the dark cocoa powder, all-purpose flour, and fine salt into the chocolate mixture. Stir gently until the ingredients are just combined, taking care not to overmix.
  6. Fold in the Nuts: If using toasted pecans or walnuts, add the chopped nuts and gently fold them through the batter using a rubber spatula.
  7. Fill the Pan: Transfer the brownie batter to the parchment-lined pan. Spread it evenly across the pan using a spoon or offset spatula. If desired, sprinkle flaky sea salt over the surface.
  8. Bake the Brownies: Bake at 340°F (170°C) for 30 minutes, following the source recipe's listed cook time.
  9. Cool and Chill: Allow the brownies to cool in the pan, then refrigerate them for at least 4 hours or overnight. Chilling gives the brownies their intended dense, cold texture.
  10. Slice Cold: Remove the chilled brownies and cut them while cold, using a warm, clean knife to achieve neat edges.

Notes

  • Use 55–60% bittersweet chocolate as specified for the intended deep, dark chocolate flavor.
  • Keep the eggs at room temperature before mixing them into the batter.
  • Melt the butter and chocolate gently over low heat, stirring until smooth.
  • Let the melted chocolate mixture cool slightly before combining it with the eggs and sugars.
  • Sift the cocoa powder, flour, and salt together into the wet mixture for an even batter.
  • Mix the dry ingredients only until combined; overmixing should be avoided.
  • Pecans or walnuts are optional, so the brownies can be made either nut-free or with added crunch.
  • For the intended dense, fudgy texture, allow the baked brownies to cool before chilling them for at least 4 hours or overnight.
  • Slice the brownies cold using a warm, clean knife for cleaner edges.
  • Flaky sea salt is optional but provides a simple finishing contrast to the rich chocolate.