Chewy Dark Chocolate Brownies (Updated Recipe)

Ingredients

• 1 cup Salted Butter (If using unsalted butter, add a pinch of salt)
• 1 cup Brown Sugar (packed)
• 2 cup Dark Chocolate Chips (70% cocoa or higher; bittersweet works too)
• 0.5 cup Cocoa Powder (sifted to avoid lumps)
• 1 can Sweetened Condensed Milk (14 oz (396 g) can, full‑fat)
• 2 large Eggs (room temperature)
• 1 cup All-Purpose Flour (sifted)
• 0.5 cup Walnuts (coarsely chopped)
• 0.25 cup Lotus Biscoff Cookies (crushed; optional topping)
• 2 tablespoon Honey (for brushing top; optional)

Instructions

1. Caramelize butter and brown sugar

   In a saucepan over medium‑low heat, melt the butter. Add the brown sugar and stir until fully combined. Increase heat to medium and bring the mixture to a rolling boil; continue boiling 1–2 minutes until it thickens and smells like butterscotch.

   Time: PT5M

2. Melt dark chocolate

   Reduce the heat to low and add the dark chocolate chips. Stir continuously until the chocolate is completely melted and the mixture is smooth.

   Time: PT2M

3. Add cocoa powder

   Sift the cocoa powder directly into the saucepan and stir until fully incorporated, ensuring no lumps remain.

   Time: PT1M

4. Stir in condensed milk

   Turn off the heat. Add the sweetened condensed milk and whisk until the batter is glossy and homogeneous.

   Time: PT1M

5. Temper the eggs

   In a small bowl, beat the eggs. Slowly drizzle a ladle of the hot batter into the eggs while whisking, then pour the tempered egg mixture back into the saucepan, stirring gently.

   Time: PT2M

6. Fold in flour and walnuts

   Sift the flour and add it to the batter along with the coarsely chopped walnuts. Stir until the flour disappears and the batter is uniform.

   Time: PT2M

7. Prepare baking pans

   Grease two 8×8 inch aluminum pans and line each with parchment paper. Divide the batter evenly between the pans and smooth the tops with the silicone spatula.

   Time: PT4M

8. Bake brownies

   Preheat the oven to 350°F. Place the pans on the middle rack and bake for 30 minutes. The tops should be cracked and shiny; a toothpick inserted near the center should come out with a few moist crumbs.

   Time: PT30M

   Temperature: 350°F

9. Cool and unmold

   Allow the brownies to cool in the pans for about 10 minutes, then invert each pan onto a cutting board. The parchment paper will release the brownies easily.

   Time: PT10M

10. Cut and finish

    Using a plastic scraper, cut the brownies into squares. For extra shine, brush the tops with a thin layer of honey and optionally sprinkle crushed Biscoff cookies or extra chocolate chips.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

14 g

Fiber

2 g

Ingredient Substitutions

• Instead of Salted Butter: Unsalted Butter
• Instead of Brown Sugar: Granulated sugar mixed with molasses
• Instead of Dark Chocolate Chips: Bittersweet chocolate chunks
• Instead of Cocoa Powder: Unsweetened Dutch‑process cocoa
• Instead of Sweetened Condensed Milk: Evaporated milk mixed with sugar
• Instead of Eggs: Egg replacer for vegans
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Walnuts: Pecans, Peanuts
• Instead of Lotus Biscoff Cookies: Speculoos spread
• Instead of Honey: Light corn syrup

Equipment Needed

• Saucepan
• Silicone Spatula
• Mixing Bowl
• Kitchen Scale
• 8×8 inch Aluminum Baking Pan
• Parchment Paper
• Oven
• Plastic Scraper
• Honey Brush (optional)

Critical Steps — Do Not Skip

• Caramelize butter and brown sugar
• Temper the eggs
• Bake brownies

Chef Tips from the Video

• Use the darkest chocolate you can find for a richer, less sweet flavor.
• Sift cocoa powder to prevent gritty texture.
• A pinch of sea salt enhances the chocolate flavor.
• Line the pans with parchment paper for effortless release.
• Brush a thin layer of honey after cooling for a bakery‑style shine.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze up to 2 months.

Room temperature: Can sit at room temperature for 2 days in a sealed container.

Make-Ahead Tips

• Batter can be prepared a day ahead and kept refrigerated; bring to room temperature before baking.
• Baked brownies keep well refrigerated; reheat gently in the microwave for a soft interior.
• Honey glaze can be applied after the brownies have cooled completely.

Frequently Asked Questions