Chocolate Brownies. An easy chocolate brownie recipe that's simple to make and tastes fantastic. It's everything you want in a brownie - fudgy, dark and chocolatey. This fudgy and delicious chocolate brownie recipe comes together with one bowl in just a few minutes!

Think about it: you only get a small amount of chocolate when you eat a chocolate chip cookie; whereas with a brownie. This chocolate brownies recipe makes rich, fudgy brownies that come out perfectly every time. The trick with this chocolate brownies recipe is to stop baking when they are firm but fudgy. You can cook Chocolate Brownies using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Chocolate Brownies

Prepare 3/4 cup of all-purpose flour.
You need 2/3 cup of confectioners sugar.
You need 80 grams of 70% Dark chocolate.
You need 1/4 cup of sugar.
It's 1 1/2 tbsp of canola oil.
Prepare 3 tbsp of cocoa powder.
You need 1 1/2 tbsp of light corn syrup, blended with 3 tablespoons lukewarm wate.
You need 2 tsp of vanilla extract.
You need 1 of egg.
It's 1/8 tsp of salt.
You need 1/3 cup of chopped walnuts optional.

Satisfy your chocolate cravings with Alton Brown's Cocoa Brownies recipe from Good Eats on Food Network. For a well-balanced brownie, don't forget the salt. Find from-scratch and shortcut versions, too. These brownies are dense and fudgy, deep-dish, and decadent with a high fat (butter & chocolate) to flour ratio.

Chocolate Brownies instructions

Position rack in center of oven; preheat to 350°F. Line an 8-inch-square baking pan with foil, letting it overhang on two opposing sides. Coat with cooking spray..
Sift flour, confectioners’ sugar and cocoa together into a small bowl. Combine the 3 ounces coarsely chopped chocolate and oil in a heavy medium saucepan; place over the lowest heat, stirring, until just melted and smooth, being very careful the chocolate does not overheat. Remove from the heat and stir in granulated sugar, corn syrup mixture, vanilla and salt until the sugar dissolves. Vigorously stir in egg until smoothly incorporated. Gently stir in the dry ingredients. Fold in the walnuts (if using) and the remaining 2 1/2 ounces chopped chocolate just until well blended. Turn out the batter into the pan, spreading evenly..
Bake the brownies until almost firm in the center and a toothpick inserted comes out with some moist batter clinging to it, 20 to 24 minutes. Let cool completely on a wire rack, about 2 1/2 hours..
Using the overhanging foil as handles, carefully lift the brownie slab from the pan. Peel the foil from the bottom; set the slab right-side up on a cutting board. Using a large, sharp knife, trim off any dry edges. Mark and then cut the slab crosswise into fifths and lengthwise into fourths. Wipe the blade with a damp cloth between cuts..
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Espresso powder and an infusion cardamom seeds lends a Turkish coffee flavor profile. These are the kitchen tools I used to make these These triple chocolate brownies are perfect all year round! What do you think of this decadent. Delicious, thick and chewy Chocolate Brownies made in just one bowl. Add the chocolate chips and stir just until combined.