Our dark chocolate homemade brownies are divine. They are fudgy, and fluffy, and are melting in your mouth. I’m saying this while eating the 4th brownie in a row, already.
Brownies, I believe, are the most popular and tasty desserts in the whole wide world. Homemade brownies, however, are even better. First – you have the power to decide what ingredients to use. Second – you can be proud that you cooked them yourself.
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Here they are – brownies, made of the most craved ingredient of them all: Chocolate.
Chocolate makes us happy. Therefore, brownies with chocolate make us even happier.
But how much do you know about chocolate, though? Besides the fact that it makes you feel joy and is “la pièce de résistance” for red wine (that is my part of the story).
A few days before I wrote this recipe, I stumbled across an exciting chapter about chocolate in The Science of Cooking, a book by Dr Stuart Farrimond. He brings good insides on how food works. You should check him if you wish to know more about, well, the science of cooking.
Before I tell you what I have read, I want to mention, with a big smile on my face, that I knew the chocolate is sacred and that it is the food of gods.
Apparently an ordinary ingredient, chocolate goes beyond extraordinary. I have found out that the Aztecs believed that cocoa tree (our source of chocolate) is the bridge between heaven and earth. Yes! They certainly knew what they were talking!
Another fascinating thing about chocolate is that it was so treasured back then, that they even traded goods with it. Imagine, instead of dollars or euros, to pay with chocolate. What a world there would be!
This recipe requires pretty simple ingredients like chocolate, butter, peanut butter, milk, cocoa, sugar, baking powder, ground almonds and eggs.
One of the secrets that contribute to making brownies healthier and fluffier is that I use ground almonds instead of traditional wheat flour.
Ground almonds (or almond meal) have an oily composition, therefore bringing more moisture to brownies. And we love them luscious and soft, not dry!
The best thing is that you can ground almonds at home with the help of a blender or a coffee machine.
Also, almond meal is gluten-free. In comparison with wheat flour, it has more good nutrients: more protein and dietary fibre, more healthy fats, more vitamins, therefore making brownies healthier.
For the exact ingredients and instructions see the recipe card below.
Ingredients
- 150 g dark chocolate
- 90 g unsalted butter
- 40g peanut butter
- 4 tbsp milk (dairy or non-dairy)
- 40g ground almonds/almond meal
- 2 tbsp sugar
- 2 tsp baking powder
- 3 tbsp cocoa powder (2 for the batter, 1 for dusting)
- 4 eggs
Instructions
1.
Place the chocolate, unsalted butter, peanut butter, and milk in a medium-large bowl and microwave for 1-2 minutes, or until the chocolate melts. Whisk well and let it cool for around 5 minutes.
2.
Meanwhile, mix the dry ingredients: ground almonds, sugar, baking powder and 2 tbsp of cocoa. Add the melted chocolate to the dry ingredients and whisk in the eggs. Fold all the ingredients until a smooth batter forms.
3.
Prepare a medium oven tin with olive oil and transfer the mixture into it. Bake at 180°C / 356 °F for 20-25 minutes until the margins are firm but the centre is still soft. Leave the big brownie to cool, then cut it into small pieces. It depends on the dimension you want, sometimes I get 14, sometimes 18 pieces. As a final touch, dust with the remaining cocoa powder. Keep in the fridge for up to 5 days.
Alternatives
You can substitute the ground almonds with coconut flour. It is cheaper and more accessible in supermarkets, however, don’t forget that you can ground almonds at home with a blender or a coffee machine.
Most of the time, I use stevia instead of sugar because it has 0 calories. Stevia is a sweetener made from stevia leaves and it is 4 times sweeter than regular sugar.
Tips
I’ve cooked these brownies with all kinds of dark chocolate, however, the dark chocolate with 54 % of cocoa from dr. Oetker is the best. It has a mildly bitter taste and I find it perfect for brownies.
A good tip for you – after eating a brownie, chew a leaf of fresh mint to freshen up the after taste.
Nutrition per serving
Important: *Beware that the values of products may differ. All the nutrition values are based on McCance and Widdowson’s composition of foods on the nutrient content of the UK food supply.
*This post may contain AFFILIATE LINKS, see what it means.
Here it is – the mighty tower of dark chocolate homemade brownies!
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