Moist German Chocolate Brownies
Submitted by tiffnty
Fudgy brownies made with unsweetened German chocolate and real butter, delivering intense cocoa flavor and a dense, moist crumb that stays fresh for days.
YIELD
16 servingsPREP
10 minCOOK
30 minREADY
2½ hrsThese German chocolate brownies pack serious chocolate intensity from chopped unsweetened chocolate melted with butter, creating a fudgy texture that’s miles beyond boxed mixes.
The trick to their signature moist crumb? Pulling them from the oven when the center still looks slightly underdone - they’ll finish cooking as they cool and reward you with that perfect dense, chewy interior.
Using foil to line the pan makes cleanup a breeze and allows you to lift the entire brownie slab out for clean, bakery-worthy cuts.
Chef Tips
- Cool chocolate mixture slightly before whisking into eggs to prevent scrambling
- Test doneness halfway between center and edge where brownie texture is most reliable
- Let cool completely in the pan for at least 1 hour before cutting for clean edges
- Store in airtight container with parchment between layers to prevent sticking
Ingredients
Directions
Preheat oven to 350℉ (180℃). Line 8-inch baking dish with aluminum foil and spray with non-stick cooking spray.
In a small bowl melt the butter and chocolate in small bowl, either over a pot with simmering water or in the microwave, stirring occasionally. Cool slightly.
In a medium bowl whisk together the sugar, baking powder, salt, eggs, and vanilla. Whisk in the chocolate mixture until smooth.
Stir in flour until no streaks of flour remain. Scrape batter into the prepared foil line pan and even out with a spatula.
Bake in the preheated oven until a toothpick inserted halfway between edge and center of pan comes out clean, about 20 to 25 minutes.
Using the foil, lift the brownies from the pan to a cutting board. Remove the foil by sliding it out and cut into 2 inch squares.
Will keep in an airtight container for several days.
Comments
IM SORRY BUT I tried this and I have found the ratio of butter and dry ingredients is not a good match I need to increase the flour or decrease the butter.