Theobroma Brownies

Caroline Iwamoto

Original recipe inspiration from: Jenn Segal at Once Upon a Chef

This recipe is an adaptation from Jenn Segal's Best Brownie Recipe (linked above) to incorporate our unique Theobroma Chocolate bar flavors. To get the ultimate result, you must use either our Alaska Moka Bar or the Dark DeMenthe bar (not both!). Using these bars allows the infused flavors of Raven's Brew espresso or mint to enhance the already vibrant chocolate in the brownies. 

This recipe can be mixed by hand, so no need to break out the electric mixer unless you're looking for an excuse to use it and love washing dishes. 


2 sticks (1 cup) unsalted butter
3 bars of Theobroma Chocolate (either Alaska Moka Bar OR Dark DeMenthe)
4 large eggs
½ teaspoon salt
1 cup granulated sugar
1 cup firmly packed dark brown sugar
2 teaspoons vanilla extract
1 cup all-purpose flour


Set the rack in the middle of the oven and preheat to 350°F. Grease baking pan -- use a 9 x 9 pan for thicc brownies (cooking time will be slightly longer) or a 13 x 9 pan for more individual brownies. 

Place the 2 sticks (1/2 pound) of butter in a medium microwave-safe bowl and melt in the microwave until bubbling. Keep an eye on it so it doesn't explode and make a huge mess! Add the chopped chocolate bars (3 total of the same flavor) and stir until the chocolate is completely melted. If the melted butter doesn't melt the chunks completely, you can put it back in the microwave for 20 second intervals until it is smoothly incorporated. Set aside.

In a separate, large bowl, whisk the eggs. Then, add the 1/2 teaspoon of salt, 1 cup of granulated sugar, 1 cup of firmly packed brown sugar, and two teaspoons of vanilla. Whisk everything until smooth -- be sure to break up those sugar lumps! 

Combine the chocolate-butter mixture with the egg and sugar mixture until fully incorporated. Then add the 1 cup of flour and whisk until the batter is uniform.

Pour the batter into the prepared pan and spread evenly. Bake for about 45 minutes*, until the top has formed a shiny crust, and it passes the toothpick test**.

* Remember those thicc brownies in the 9 x 9 pan may take a little longer. Check in at 45 mins and keep an eye on them to make sure the edges don't burn.  

** A toothpick inserted into the center of the brownie comes out clean, and not smeared with uncooked brownie batter. 


Remove from the oven to cool. Resist the urge to cut into them right away and burn the roof of your mouth. When completely cooled, the brownies will be dense and fudgy; stored at room temperature they should last 3-4 days. Having said that, we doubt they will last that long, so pace yourself or make sure to share with friends.