Gluten-Free Mixes and Italian Family Recipes

Dark Chocolate Brownies


March 6, 2015

  • Prep: 10 mins
  • Cook: 40 mins
  • 10 mins

    40 mins

    50 mins

  • Yields: 16


For the Brownies:

½ cup butter, 1 stick

1 cup sugar

1 cup brown sugar, packed

3 large eggs

1 tablespoon vanilla extract

2 cups bittersweet chocolate chips, 12 ounces, melted

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

½ teaspoon sea salt

½ cup buttermilk

For the Frosting:

1 cup bittersweet chocolate chips, 6 ounces

¼ cup heavy whipping cream

¼ cup powdered sugar


Preheat oven to 350° F. Grease a 9 x 13-inch baking pan.

Beat butter, sugar and brown sugar in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Add eggs, one at a time, mixing well after each addition. Beat in melted chocolate and vanilla.

Stir together flour, baking soda, cream of tartar and salt in a medium bowl. Add to brownie batter in three additions, alternating with buttermilk. Mix gently after each addition. Do not over mix.

Pour batter into prepared pan and bake for 30 to 40 minutes, until a knife inserted in the center of the cake comes out clean.

To Frost:

Mix together chocolate chips and heavy cream and melt in a microwave or over low heat. Stir. Spread in a thin layer over brownies. Dust with powdered sugar. Cut into squares when cool.

HELPING HANDS: Kids can help make the frosting and spread it on the brownies.