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.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
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.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Chocolatey Chocolate Brownies
Equipment
- Aluminum foil
- Wooden spoon
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.
lizthechef
LOL - yes, packed away the sugar but a girl can dream! Lovely shot - Happy New Year, Susan. X0
The Wimpy Vegetarian
Thanks so much Liz, and a very happy new year to both you and Larry!
Rosemary
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.
The Wimpy Vegetarian
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!!
apuginthekitchen
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!
The Wimpy Vegetarian
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.... 🙂
apuginthekitchen
I do too, LOL!
The Wimpy Vegetarian
I knew there was good reason why we were friends 🙂 !!!
TerriSue
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.
The Wimpy Vegetarian
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!
Maureen
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.
The Wimpy Vegetarian
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!
Lynda - TasteFood
I am never done with dessert. Perfect for the new year! Happy new year, Susan.
Erika
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!
mjskit
Oh my - I these look SO buttery and chocolatey - almost like fudge. My favorite type of brownie!
Elaine @ JoinMeForDinner
Does anyone ever tire of chocolate?
The Wimpy Vegetarian
Never, ever, ever. Not in this house, at least.
Norma Chang
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.
The Wimpy Vegetarian
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... 🙂
Sri Widiyastuti
what is candamom?
Chocolate brownies is one of my favorite snack time.
The Wimpy Vegetarian
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.