Get the Recipe: Double Chocolate Brownies
These chocolate brownies are thick, fabulously fudgy and rich in chocolate flavour. They are simply perfect when brownies are in order.
Ingredients
- 8 oz (226 g) bittersweet chocolate, chopped *see Note 1 below
- 3/4 cup (170 g) unsalted butter, cut into cubes
- 1 2/3 cups (200 g) icing/confectioners' sugar
- 3/4 cup (165 g) dark brown sugar, packed *see Note 2 below
- 1 1/2 cups (156 g) all-purpose flour, spooned and levelled
- 3 Tablespoons (15 g) cocoa powder, Dutch-processed recommended
- 3/4 teaspoon kosher salt, reduce to 1/4 tsp if using salted butter
- 3/4 teaspoon espresso powder, *see Note 3 below
- 1/4 teaspoon baking powder
- 4 large eggs, at room temperature and lightly beaten
- 2 teaspoons vanilla extract
Instructions
- Tip! For the most accurate and fool-proof baking, I always suggest using the weight measurements provided. If you don't have a kitchen scale, be sure to measure the flour with the spoon and level method.
- Preheat oven to 325F (non-convection/not fan-assisted). Spray an 8x8-inch baking pan with cooking or baking spray and line with parchment paper, allowing the parchment to extend beyond the edges of the pan by a couple of inches. (I like to use one sheet that covers the bottom and two sides of the pan only, to prevent wrinkles in the corners. I also like to use binder clips to secure the parchment to the pan, but you can just fold it, as well.)
- Set up a double-boiler by adding an inch or two of water to the bottom of a saucepan. Find a bowl that will sit overtop of the saucepan (without falling in :). Make sure the water doesn't touch the bottom of the bowl. (Do a dry test.)
- Add the chopped chocolate and cubed butter to the bowl and set aside.
- Bring the water in the saucepan to a boil (without the bowl on top), then reduce the heat under the saucepan to medium-low or low enough to just keep a gentle simmer going.
- Place the bowl with the chocolate and butter on top of the saucepan. Stir the chocolate and butter as it melts, stirring until it is completely melted and smooth. Turn off the heat under the saucepan.
- Using a whisk, whisk the brown sugar and icing/confectioners' sugar into the melted chocolate mixture until well combined, about 1-2 minutes. The mixture may appear a bit grainy at this point. Remove the bowl from the saucepan and let the chocolate mixture cool for 5 minutes, stirring a couple of times to speed up the cooling a bit .
- While the chocolate is cooling, whisk together the flour, cocoa powder, salt, espresso powder and baking powder in a medium bowl. Set aside.
- Lightly beat the eggs in a small bowl. While whisking the chocolate mixture, slowly drizzle the eggs into the chocolate mixture, whisking continually until the eggs are added and well combined. Whisk in the vanilla. Using a spatula, fold in the flour mixture just until combined and no flour is visible in the mixture.
- Pour the batter into the prepared baking pan and spread to even it out.
- Tip! I like to use a wooden skewer to test these brownies. Test in the centre of the pan. For moist, fudgy brownies, you'll want to bake them until there is a bit of liquid batter on the skewer, but there are also a few moist crumbs. If it tests with just liquid on the tester, the brownies need a few more minutes. If it tests with no liquid and only moist crumbs, take them out. The brownies may be a little less fudgy (but still delicious). If the brownies test clean, they've baked a little too long. They will still be tasty, just a little more cake-like.
- Bake the brownies in the preheated oven until a wooden toothpick or skewer comes out with a bit of liquid on the tester, but with a few moist crumbs attached as well, about 45-50 minutes.
- Remove from the oven and let cool in the pan for 15 minutes. Run a knife around the sides of the pan that aren't covered with parchment, then use the edges of the parchment to lift the brownies out of the pan and onto a cooling rack to cool completely.
- Tip! While a warm brownie is certainly a treat, I find these brownies are at their best once fully cooled and allowed to stand for a couple of hours. You can always re-warm them to enjoy!
- Once cooled, cut into 16 squares (4x4). Store in an airtight container for up to 3 days or freeze for up to 3 months.
Notes
Note 1: I recommend seeking out a good quality 70% chocolate bar, such as Lindt. Alternately, you could use Bittersweet baking squares.
Note 2: I recommend dark brown sugar, but you can substitute light brown sugar if you don't have dark brown sugar on hand.
Note 3: You can substitute instant coffee powder for the espresso powder, but don't add brewed espresso or coffee as a substitute. Omit the coffee powder if you don't have either on hand.
Tip!
I have been known to skip the double-boiler situation in favour of the microwave from time to time, so it is an option if you prefer. I do suggest small bursts of heat with a thorough stirring in between to avoid overheating or scorching the chocolate. Sometimes the chocolate will still look solid, but stirring will break it down fairly quickly. Be sure to read the notes above this Recipe Card for more tips on making this recipe. You'll also find step-by-step photos that you might find helpful.
I have been known to skip the double-boiler situation in favour of the microwave from time to time, so it is an option if you prefer. I do suggest small bursts of heat with a thorough stirring in between to avoid overheating or scorching the chocolate. Sometimes the chocolate will still look solid, but stirring will break it down fairly quickly. Be sure to read the notes above this Recipe Card for more tips on making this recipe. You'll also find step-by-step photos that you might find helpful.
Serving: 1serving, Calories: 311kcal, Carbohydrates: 40g, Protein: 4g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 70mg, Sodium: 133mg, Potassium: 150mg, Fiber: 2g, Sugar: 28g, Vitamin A: 340IU, Calcium: 33mg, Iron: 2mg
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