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    Home » DESSERTS

    Chocolatey Chocolate Brownies

    Modified: Oct 23, 2023 by Susan Pridmore · This post may contain affiliate links · 21 Comments

    These decadently rich brownies are gently modified from the Queen of Chocolate, Alice Medrich, with a little added warming spices for the best brownies you'll ever make.

    This recipe calls for melting the butter, sugar and cocoa powder together in a make-shift bain marie on the stove, but feel free to melt them together in the microwave oven too.

    Two fudgy chocolate brownies stacked on a plate, with a holiday string tied around them.

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    I know. You're totally done with dessert. Chocolate is history. Sugar is packed away. You're actually craving some winter kale sautéed in miso with raisins.

    But, I've got this fantastic little recipe, actually one of Alice Medrich's of chocolate fame, that you can just tuck away until, say, Valentine's Day. I didn't change it much, but if you've got the recipe in one of your cookbooks, I have made some changes to the instructions to make this recipe an even bigger success.

    Or if you decide to make it on the spur of the moment today, it will make a sweet ending to the year.

    Another recipe I love that Ms. Medrich picked up from the Executive Chef at Draeger's Culinary School, outside San Francisco, is this fabulous Chocolate Mousse with no Eggs. And trust me, it's as fluffy as chocolate mousse made with whipped egg whites, like this Bailey's Chocolate Mousse.

    If you're looking to healthy up as we move into a new year, go check out these healthy chocolate brownies that use quinoa flour instead of wheat flour that makes them gluten-free.

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    chocolate brownies
    5 from 10 votes

    Chocolatey Chocolate Brownies

    Decadently rich brownies from the Queen of chocolate, Alice Medrich, with a little warming spice, for the best brownies you'll ever make.
    Print Recipe Save Saved! Pin Recipe Add to Recipe Collection Go to Collections Add to Shopping ListGo to Shopping List
    Prep Time15 minutes mins
    Cook Time55 minutes mins
    Total Time1 hour hr 10 minutes mins
    Course: Dessert
    Cuisine: Any
    Keyword: chocolate brownies
    Servings: 16
    Calories: 155.8kcal
    Author: Susan Pridmore
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    Equipment

    • 8" X 8" Baking Dish
    • Aluminum foil
    • Large skillet
    • Medium mixing bowl
    • Rubber spatula
    • Wooden spoon
    • Cooling rack
    • Chef's knife

    Ingredients

    • 10 tablespoons unsalted butter (1 ¼ sticks)
    • 1 ¼ cups granulated sugar
    • ¾ cups plus 2 tablespoon unsweetened cocoa powder either natural or Dutch-process cocoa
    • ¼ teaspoon kosher salt
    • ½ teaspoon ground cardamom
    • ½ teaspoon pure vanilla extract
    • 2 large eggs
    • ½ cup all-purpose flour (2.5 ounces if weighing)

    Instructions

    • Preheat the oven to 325°F. Line the bottom and sides of an 8-inch square baking pan with foil, leaving an overhang on two opposite sides.
    • Pour enough water into a skillet to float a heat-proof mixing bowl. Heat the water to barely a simmer.
      Slice the butter into tablespoon pieces, and combine with the sugar, cocoa powder, salt, and cardamom in a mixing bowl. Set the bowl on the hot water. It needs to float, and not touch the bottom of the skillet. If it does, add more water.
      Stir from time to time, using a rubber spatula, until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test.
      Note: The mixture will still be granular as the sugar will not be dissolved.
    • Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. The batter will look thick, shiny, and well blended.
    • Add the flour and stir with a spatula until it's completely absorbed into the chocolate, and then beat with a wooden spoon vigorously for 40 strokes.
    • Spread evenly in the lined baking dish. Bake until a toothpick plunged into the center emerges slightly moist with batter, 40 to 50 minutes.
      Cool for 10 minutes on a rack. Next, lift up the ends of the foil liner, and using a knife, gently nudge the foil from the sides of the brownies. Allow to completely cool on a rack.
    • Transfer the brownies to a cutting board. Cut into 16 or 25 squares.

    Nutrition

    Calories: 155.8kcal | Carbohydrates: 21g | Protein: 2.1g | Fat: 8.3g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.3g | Trans Fat: 0.3g | Cholesterol: 42.1mg | Sodium: 47.3mg | Potassium: 77.4mg | Fiber: 1.6g | Sugar: 15.7g | Vitamin A: 252.4IU | Vitamin C: 0.01mg | Calcium: 11.8mg | Iron: 0.9mg
     
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    About Susan Pridmore

    Susan Pridmore is an award-winning cookbook author and the owner of The Wimpy Vegetarian. She has been featured in Huffington Post, Healthline, BuzzFeed, and has written for and developed recipes for The Food Network and Parade Magazine. She is professionally trained and focuses on easy vegetarian recipes for busy lives, bread-baking, and tips for new vegetarians. Susan lives in the mountains in Lake Tahoe with her husband and mini-labradoodle.

    Reader Interactions

    Comments

    1. lizthechef

      December 31, 2013 at 2:06 pm

      5 stars
      LOL - yes, packed away the sugar but a girl can dream! Lovely shot - Happy New Year, Susan. X0

      Reply
      • The Wimpy Vegetarian

        December 31, 2013 at 2:39 pm

        Thanks so much Liz, and a very happy new year to both you and Larry!

        Reply
    2. Rosemary

      December 31, 2013 at 2:28 pm

      5 stars
      I was just looking at my baking chocolate stash yesterday and thinking about brownies! I usually use an adaption of a Fanny Farmer recipe with unsweetened chocolate. Your Alice version looks good especially with Dutch process chocolate.

      Reply
      • The Wimpy Vegetarian

        December 31, 2013 at 2:41 pm

        I’m sure the Fanny Farmer recipe is great, Rosemary, but I have to admit this is my new favorite brownie recipe. I think made at least 5 batches over the holidays . Alice’s recipes are so great, and this one is no exception. Wishing you and your family a very happy new year!!

        Reply
    3. apuginthekitchen

      December 31, 2013 at 2:40 pm

      5 stars
      I can never pack away my chocolate or sugar, I love this recipe. Made the original I really like brownies made with cocoa. I love the cardamom addition. Happy New Year!

      Reply
      • The Wimpy Vegetarian

        December 31, 2013 at 2:43 pm

        And a very happy new year to you too, Suzanne! I have an entire shelf dedicated to chocolate, and another to sugars. Ai-yi-yi.... 🙂

        Reply
        • apuginthekitchen

          December 31, 2013 at 2:47 pm

          I do too, LOL!

          Reply
          • The Wimpy Vegetarian

            December 31, 2013 at 2:51 pm

            I knew there was good reason why we were friends 🙂 !!!

            Reply
    4. TerriSue

      December 31, 2013 at 4:12 pm

      5 stars
      I've always used the recipe attributed to Katharine Hepburn. She was addicted to them. I don't know though.....cardamom and cinnamon, and they are so thick and dense. I just might be giving these a try.

      Reply
      • The Wimpy Vegetarian

        January 01, 2014 at 9:29 am

        The biggest thing Alice Medrich is known for is her recipes with chocolate. She used to have a shop in Berkeley called Chocolat and built her reputation there. That said, these are very chocolatey and moist, which the photo doesn't do justice too. And as a warning, addictive. I made at least 5 batches over the holidays 🙂 I'm going to google the ones attributed to Katharine Hepburn, b/c now you've got me curious!

        Reply
    5. Maureen

      December 31, 2013 at 4:19 pm

      5 stars
      Holy cow, those brownies look so fudgy and chocolatey that I'm going to blow my New Year's resolutions and it's only 10:18am on January 1st here in Australia. Feel sorry for my lack of control because I'm about to head to the kitchen.

      Reply
      • The Wimpy Vegetarian

        January 01, 2014 at 9:30 am

        Thanks Maureen. Surely we have a few days grace period on our resolutions, I know that's how I approach them. That might be part of my problem with resolutions though LOL. Happy New Year to you and your family Maureen!

        Reply
    6. Lynda - TasteFood

      January 01, 2014 at 11:31 am

      I am never done with dessert. Perfect for the new year! Happy new year, Susan.

      Reply
    7. Erika

      January 02, 2014 at 6:29 am

      5 stars
      Oh man yummm. You're right--I've mentally put chocolate in a box for now, but tucking these away for Valentine's Day sounds perfect 🙂 Happy new year Susan!

      Reply
    8. mjskit

      January 02, 2014 at 7:49 pm

      5 stars
      Oh my - I these look SO buttery and chocolatey - almost like fudge. My favorite type of brownie!

      Reply
    9. Elaine @ JoinMeForDinner

      January 07, 2014 at 12:04 am

      Does anyone ever tire of chocolate?

      Reply
      • The Wimpy Vegetarian

        January 07, 2014 at 9:35 am

        Never, ever, ever. Not in this house, at least.

        Reply
    10. Norma Chang

      January 07, 2014 at 4:36 am

      5 stars
      Sugar may be packed away but not chocolate. Like how there are so few ingredients in the recipe yet the finished product looks so decadent. I could have a chunk for breakfast right now.

      Reply
      • The Wimpy Vegetarian

        January 07, 2014 at 9:38 am

        It's all I can do to hold myself back from making yet another batch. Just to throw in the freezer for, you know, emergencies... 🙂

        Reply
    11. Sri Widiyastuti

      October 13, 2020 at 3:28 pm

      what is candamom?

      Chocolate brownies is one of my favorite snack time.

      Reply
      • The Wimpy Vegetarian

        October 13, 2020 at 10:29 pm

        5 stars
        Cardamom is a spice. You can generally find it in the spice area of most markets. It comes as a powder, which is what is called for in this recipe, and is also available as both green and black seed pods. It has a very distinctive spice flavor.

        Reply
    5 from 10 votes (1 rating without comment)

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