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Delicious dark brownies like these Connie’s PMS Brownies are filled with enough chocolate to elevate anyone’s mood, anytime! They’re rich and decadent, with fudgy centers and crinkly tops, perfect for enjoying with a cup of coffee or tea, or for dessert.

A stack of three chocolate Connie's PMS brownies with crinkly tops on a white plate surrounded with crumbs.

A few weeks ago I shared a recipe from Extreme Brownies my new favorite cookbook. I have been going from cover to cover baking each and every recipe.

These “PMS” brownies are another rich, chewy, chocolatey brownie that I have made and shared several times now. They are quite popular in my house and will be in yours, too, I believe.

Why you’ll love Connie’s PMS Brownies

Chocolate is well known to help improve your mood (plus all the sugar!)
You can sink your teeth into warm brownies in less than 45 minutes from start to finish
Perfect for sharing with everyone at family dinners, potlucks, and any event where dessert is on the menu

Ingredients

Unsalted butter
60% bittersweet chocolate chips
Large eggs
Sugar
Salt
Pure vanilla extract
Cake flour
Dutch-processed unsweetened cocoa powder

top view of a single deliciously fudgy chocolate Connie's PMS brownie on a white plate with crumbs around it.

How to Make Connie’s PMS Brownies

This recipe is originally from Extreme Brownies.

Adjust the rack to the middle level of the oven and preheat to 350 F.
Prepare a 9 x 13 inch baking pan with heavy duty aluminum foil, spray foil with cooking spray or grease with vegetable shortening.
Cut the butter into 1-inch chunks. In a small, heavy saucepan, melt the butter pieces over low heat; add the chocolate chips.
Stir with a small whisk until combined and the chocolate is melted and smooth.
Turn off the heat but leave the saucepan on the burner until ready to use.
Using a whisk, lightly beat the eggs in a large mixing bowl.
Place the sugar and salt in a separate small mixing bowl, then whisk into eggs just until incorporated.
Briefly whisk the melted chocolate mixture, then gradually whisk into the egg mixture until just combined, then whisk in the vanilla.
Place the flour and cocoa powder in a small mixing bowl; whisk to combine.
Sift through a strainer directly into the batter; stir into mixture with a spatula until just combined.
Pour the batter into the prepared pan and spread evenly.
Bake for 34 minutes, or until a toothpick inserted in the center comes out clean.
Transfer the pan to a cooling rack and let cool at room temperature for at least 15 minutes, then refrigerate the pan for 7 or 8 hours, or overnight.
Remove brownies from the pan, then peel off and discard the foil.
Place the slab of brownies on a cutting board. Cut brownies with a sharp knife that as been heated in hot water.
Enjoy!

a white plate is holding a stack of three dark chocolatey fudge Connie's PMS brownies with crispy tops surrounded by brownie crumbs and a fork is in front of the stack.

Tips & Variations

Try some mix-ins. You can add nuts, chopped toffee pieces, peanut butter or butterscotch chips, marshmallows, or crushed peppermint candies.
Top them. A drizzle of chocolate ganache, melted white chocolate chips, or buttercream frosting would be amazing on these brownies!
Change the flavor. Adding your favorite liqueur or trying a different extract like almond or peppermint will be delicious, too.

Storage

These brownies can be stored in a cool place, covered for 1-2 days, then refrigerate in an airtight container for up to 4 days. Freeze these brownies wrappped individually in plastic wrap for a quick treat.

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