Posted in recipe

Decadent Double Chocolate Brownies

My Mom is one of those people who’s really into chocolate. I mean really. She may love chocolate more than she loves my Dad. She’s picky about it though, prefers dark over milk, has a brand preference and can describe why, and does not like white chocolate (I always forget the last bit).

 

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Saved all the edges just for Mum ❤ 

 

This recipe is among her favorites, and she usually asks for edges. They’re crisp, sweet, and toasty. I’ll be bringing her a cute little box of bite-sized edge pieces for Mother’s Day. The fudgy center pieces will be sent off to the Honey’s Mom and Sister. If your mom, sister, grandma, or whoever is a fan of sweets or chocolate, this is sure to be a home run. It takes a bit of patience to make sure you end up with chips and not melty bits, but there are no fancy techniques needed. I melted my butter and chocolate in a glass bowl over a pot of boiling water since I don’t have a double boiler.

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I’ll be decorating them tomorrow and update with a picture then, have a great weekend 🙂

Decadent Double Chocolate Brownies

  • Time: 60-70 minutes
  • Difficulty: Medium

Soft, fudgy, melt-in-your-mouth perfection.

Ingredients

  • 1 Cup Butter
  • 1 & 3/4 Cup Semisweet Chocolate Chips (I use Nestle)
  • 3 Whole Eggs
  • 1 Tablespoon Vanilla Extract
  • 1 Cup Granulated Sugar – Heaping
  • 1/2 Cup All Purpose Flour
  • 1/2 Tablespoon Baking Powder
  • 1/4 Teaspoon Salt
  • 1 Cup Semisweet Chocolate Chips
  • 1 Tablespoon Flour

Directions

  1. Preheat oven to 350 degrees, butter and sugar a 13 x 9 inch baking pan and set aside.
  2. Over a double boiler, melt the butter and 1 & 3/4 cups chocolate together. Set aside to cool slightly.
  3. In a large bowl, whisk together eggs, vanilla, and sugar and mix well.
  4. Slowly, while whisking, pour the melted chocolate and butter mixture into the egg mixture. Continue to stir for 3 to 5 minutes until well combined. Stir often and continue to cool until lukewarm. Do not refrigerate. This takes patience, but it’s worth it.
  5. Meanwhile, in a small bowl, sift together flour, baking powder and salt. Whisk into wet ingredients until well combined.
  6. In the small bowl (now empty), combine the remaining 1 cup chocolate chips and 1 tablespoon of flour, toss to coat. Gently fold into brownie batter. It’s important that the batter be only lukewarm (if not cooler) by this step, otherwise the chocolate chips will melt.
  7. Pour into prepared baking pan and use a spatula or the back of a spoon to spread evenly. Bake for 40 minutes until done. When cool enough to touch, carefully move them from the pan to a wire rack and cool completely before cutting.

Dust with powdered sugar for a classic brownie look, or drizzle with melted white chocolate for a triple chocolate delight. If you plan to add frosting, though these really don’t need it, frost completely before cutting into bite sized pieces and swipe your knife in a paper towel between each cut.

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