Why can't I make very chocolaty brownies?
- javaandjazz May 17, 2008 12:13 PM
No matter what recipe I try thery never seem to come out chocolaty enough! Last night I made a recipe I found on this board awhile back called James Beard's brownies recipe which consisted of 1 stick butter, 5 ozs dark chocolate, 2 eggs 2 cups of sugar,1 tsp vanilla and 1 cup of flour. I barely tasted any chocolate and I even put in a few extra ozs because I didn't want to put a small piece of choclate in the cabinet. Does ground cocoa make a better brownie? Does anyone have a deep dark very chocolaty brownie recipe? Thanks, Richie
Ground espresso or coffee, as marthadumptruck said, makes a big difference as chocolate goes. You can always add a tsp-tbsp of ground espresso to any recipe. These man catcher brownies are the fudgiest I've made:
Use good quality chocolate and you can sprinkle chocolate chips/chunks on top for added chocolate. For a dark bittersweet chocolate brownie that isn't as sweet, more of an adult taste, I like these bittersweet brownies.
I have posted my brownie recipe before, but I use both bittersweet chocolate and then add a tablespoon of Dutched cocoa for a bit of extra kick. You already have vanilla, but you might want to add a 1/4 tsp of salt, as it seems to make a amazing difference.
If that doesn't have enough chocolate, you can ice them with a stiff (3 to1 ratio by weight) bittersweet ganache
The recipe I use and is VERY chocolatey has 8 oz of dark chocolate, 2 sticks of butter (melt together the butter and chocolate), 4 eggs, 2 cups of sugar (mix the eggs and sugar together and then add the chocolate/butter), 1 1/4 cups of flour, 1/2 tsp. salt, 1 tsp baking powder (mix the three together and add to the rest). 13 x 9 in. pan, 30 to 35 minutes at 350 degrees. Really good. I think I got the recipe from Epicurious.