Go Back
–+ servings
Print

Chocolate Velvet Brownies

These brownies are incredibly chewy, dense and moist when baked in a buttered glass 9 x 13 inch pan.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 24 brownies

Ingredients

  • 4 ounces unsalted butter at room temperature plus 1 tablespoon for greasing the baking pan
  • 4 ounce bar of Ghirardelli unsweetened baking chocolate
  • 1 ounce Baker’s unsweetened chocolate
  • 4 eggs at room temperature
  • 2 cups sugar
  • 1 ½ teaspoons pure vanilla extract
  • 1 tablespoons packet Starbucks Via instant coffee mixed with 2 tablespoons boiling water and cooled completely
  • 1 cup all purpose flour
  • 2 tablespoons Valrohona 100% cocoa powder or other pure cocoa powder
  • 6 ounce bag Scharffen Berger Bittersweet Baking Chunks or other high quality chocolate chunks

Instructions

  1. Preheat oven to 350 degrees.
  2. Butter a 9" x 13" glass baking pan with 1 tablespoon of butter.
  3. Put the chocolate bar and the one square of unsweetened chocolate in a microwave- safe glass 4 cup measuring cup along with the stick of butter.
  4. Put a paper towel on top of the measuring cup and microwave for one minute. Stir with a fork and microwave for another 30 seconds. Continue this process until the butter is melted but do not overcook the mixture or it will solidify. It should not take longer than two minutes. Remove from the microwave when there is still some chocolate left to melt into the butter so you do not overcook it. Set the mixture aside until it is completely cool, at least 30 minutes.
  5. Put the room temperature eggs, salt, and vanilla in a medium sized bowl. Add the sugar, ¼ cup at a time, mixing for one minute before adding another ¼ cup. Continue beating the eggs and sugar until you have done so for a total of 5 minutes. The eggs will be very light and fluffy.

  6. Add the chocolate and butter mixture to the bowl and beat just until combined along with the coffee.

  7. In a large strainer put the flour and the Valrohona or other cocoa powder. Shake the strainer over the bowl of the chocolate mixture, leaving it in a mountain of powder over the wet batter. Add the entire package of Scharffen Berger Baking Chunks on top of the flour and cocoa mixture and fold all of it into the batter with a rubber spatula. This process allows the chocolate chunks to get coated with the dry flour mixture and they won’t sink to the bottom of the pan. Do not use the mixer for this step or the brownies will not be the right texture.

  8. Scrape the brownie batter into the buttered glass pan and bake on the top shelf for 25 minutes.

  9. Let the brownies cool completely before cutting them. They keep best in a tightly sealed glass dish or you can freeze them, individually wrapped in foil.