You are currently viewing Recipe: Heritage Dark Chocolate Brownies
Cut the brownies and try not to eat them all in one day. We made ours last at least 4 days, which is how long they stay fresh on the counter.

Recipe: Heritage Dark Chocolate Brownies

I’m pretty sure everyone needs these Heritage Dark Chocolate Brownies right now. Not wants, NEEDS. Things are tough out there and comfort food is a necessity to stay sane.

This brownie recipe comes from Ellen King’s Heritage Baking bread book, and uses whole grain flour with a touch of coffee to boost the richness. I can say with confidence that it is just about the most perfect brownie I’ve ever made. 

Heritage Brownies
Ellen King’s recipe for Heritage Dark Chocolate Brownies will satisfy. We made a half batch (because the “Covid 15” is real) and it was more than enough to cure our ills.

Heritage Dark Chocolate Brownies – by Ellen King


  • 450 g (2 cups) unsalted butter
  • 285 g (2 cups) Dutch-processed cocoa powder
  • 450 g (9 large) eggs – NOTE: home grown eggs are smaller so use the scale
  • 800 g (33/4 cups) sugar
  • 4 g (1 tsp) pure vanilla extract
  • 290 g (2 cups) sifted heritage flour (Hard red winter/Hard red spring), such as Rouge de Bordeaux – we milled our own and didn’t sift
  • 4 g (11/2 Tbsp) finely ground espresso beans – we used ground coffee on hand
  • 3 g (1/2 tsp) fine sea salt

For a half batch here are the measurements: 225 g butter, 142 g cocoa, 225 g eggs, 400 g sugar, 1/2 tsp vanilla extract, 145 g whole wheat flour, 3/4 tbsp espresso powder, 1/4 tsp salt. Use an 8×8″ pan instead.

Heritage Brownies cooling
Heritage Brownies cooling on a rack. The hardest part is waiting…


We neglected to photograph the process, but it’s really easy:

Turn on the oven to preheat to 350°F and line the bottom of a 9×13″ baking dish with parchment paper. Oil that parchment paper slightly. 

In a double boiler (you can use a metal bowl over a pan of hot water) mix the butter and cocoa powder until melted and combined. It will have a thick texture, but keep stirring until it’s liquid.

In small bowl, mix together the flour, espresso or coffee powder, and salt.

Use a stand or hand mixer to combine the eggs and sugar in another bowl, then slowly add the cocoa/butter mixture while it’s running. Add the vanilla and the flour/coffee/salt to the eggs and mix until well combined.

Pour the whole thing into that baking pan and bake for 30 minutes until the top is dry and a skewer comes out with “moist crumbs”. Don’t wait until it comes out clean. That will over-bake these babies.

Now the hard part – wait for the brownies to cool completely and then cut them into squares. You can store them in foil or an airtight container at room temperature (read: easy access) or freeze them for up to 2 months.

Heritage brownies finished
Cut the brownies and try not to eat them all in one day. We made ours last at least 4 days, which is how long they stay fresh on the counter.

The whole grains add a wholesome texture, and one is definitely enough to satisfy. Treat yourself to something sweet and rich this week. Stay home and stay safe!

This Post Has 4 Comments

  1. Riya Bose

    If we use brown sugar instead of regular sugar, will that give a better taste?

    1. Christy

      You could try that, though I don’t know that it’s possible to improve upon this recipe. That said, I often substitute coconut sugar for regular sugar in recipes. It’s a little less sweet, which I prefer.

  2. Allen Mizer

    Is the pan size for the full batch or 1/2 batch?

    1. Christy

      Good question, Allen. I updated the post to show that the size for a half batch is an 8×8″ pan.

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