Ingredients
Scale
- 1/2 cup (113g) unsalted butter
- 2 oz (57g) high-quality dark chocolate (70% cacao)
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (63g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1/4 tsp salt
- 1/4 cup (45g) chocolate chips (optional, for extra richness)
- 1 tbsp unsweetened cocoa powder (for dusting ‘dirt’)
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan and line with parchment paper.
- Melt butter and dark chocolate together in a microwave-safe bowl or double boiler. Stir until smooth; cool slightly.
- Whisk in sugar, eggs, and vanilla until well combined and slightly glossy.
- Stir in melted chocolate mixture until fully incorporated.
- Sift in flour, cocoa powder, and salt. Fold gently until just combined — do not overmix.
- Fold in chocolate chips if using.
- Pour batter into pan and smooth top.
- Bake for 20–22 minutes until a toothpick inserted near center comes out with moist crumbs (not wet batter).
- Cool completely in pan, then lift out using parchment.
- Cut into 16 2-inch squares.
- Sift cocoa powder lightly over tops to create a realistic dirt-textured effect.
Notes
- For extra ‘earthy’ texture, press a few chocolate chips or broken bits into the top before dusting cocoa.
- Store in an airtight container at room temperature for up to 4 days or refrigerate for up to 1 week.
- These brownies freeze well for up to 1 month — thaw at room temperature.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie
- Calories: 145 Kcal
- Sugar: 9g
- Sodium: 52mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
