Dark Chocolate Brownies

These dark chocolate brownies are the perfect balance of fudgy and cakey and with time, they keep getting better (we like their texture best after 8+ hours)! And remember, just like with flour, higher quality chocolate makes better quality brownies!

  • Yield: 9 brownies
  • Prep Time: 15 min
  • Cook Time: 35 min


1/2 cup (114g) butter, unsalted, room temp (68-75°F)
7 squares (100g) unsweetened baking chocolate 100% cacao
2 squares (30g) bittersweet baking chocolate 60% cacao
2 eggs (113g)
1 and 1/3 cup (175g) sugar, superfine
1/4 cup (50g) brown sugar, light
1 teaspoon (3g) vanilla extract
1/2 teaspoon (4g) sea salt, fine
1/4 cup (42g) semi-sweet or dark chocolate chips
KitchenAid or similar mixer fitted with paddle attachment
Double boiler or glass bowl and microwave oven


  1. Preheat the oven to 325°F.
  2. Lightly grease an 8” x 8” baking pan.
  3. Sift the Caputo "00" Pastry Flour and sea salt and set aside.
  4. Melt butter in double boiler or in microwave (about 1 min 20 seconds on high). Add bittersweet & unsweetened chocolates. Let them sit in the melted butter for a few minutes, and gently stir until chocolate is melted and fully combined with the butter. Put the mixture back in the microwave in 10 second intervals if needed. Let it stand at room temperature while beating the eggs and sugar (about 10 mins).
  5. In a mixing bowl fitted with the paddle attachment, combine the eggs, sugar, brown sugar and vanilla extract. Beat to ribbon stage. In Kitchen Aid mixer about 7-8 minutes on speed 6.
  6. Add the butter & chocolate mixture and mix until it is fully incorporated. In Kitchen Aid mixer about 3 minutes on speed 2. Scrape the sides and bottom of bowl.
  7. Add the sifted flour and salt mixture. Gently mix until it is fully incorporated. In Kitchen Aid mixer about 1 minute on speed 1.
  8. Using a spatula, scrape the brownie batter into a prepared baking pan.
  9. Sprinkle the chocolate chips evenly over top of the brownie batter.
  10. Bake for 32-35 minutes.
  11. Remove the brownies from the oven, and cool them in the pan until they’ve set. The brownies will sink slightly while cooling.
  12. Once they are cool, cut your brownies into your desired size squares or rectangles.

Products Used In The Recipe

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About the Chef

Meet Chef Jesse Dodson

Chef Jesse Dodson

Jesse Dodson started working in bakeries as a teenager and found a lifelong passion for bread and pastries which he has pursued for three decades. Over time he has baked in many different settings, including wood fired artisan bread in the back of a barn, fine dining pastry, wholesale production bakeries, and for many years, managed an in-store, from scratch bread program for a popular chain of PNW grocery stores. Product development and technical training are his favored tasks in the bakery industry. He also enjoys merchandising and helping bakeries find improvements in quality and efficiency.

“To me, baking is the art of transforming simple, quality ingredients into sensuous, edible delights”

Jesse lives in Portland, Oregon and spends his time outside the bakery cooking, especially over wood fire, gardening, playing music, and riding motorcycles.