With these super-fudgy brownies, all you really need is a few bites to send you into a chocolate oblivion. We won’t discuss the nutritional merits, but the good news is you don’t need to eat much to feel like you’ve gotten your chocolate fix. I’m dubbing them Double Chocolate Brownies because they are just that – super chocolately. If you are a dark chocolate lover, these will be right up your alley.
What You’ll Need:
2 and 1/2 sticks of unsalted butter
2 and 1/2 cups of granulated sugar
1 and 3/4 cups of unsweetened cocoa powder (I used Nestle, couldn’t find the fancy stuff)
1/2 teaspoon of kosher salt
1 teaspoon of vanilla extract
1 cup all-purpose flour
What You’ll Do:
Preheat the oven to 325 degrees F. Put 1 cup of water into a large skillet (check to make sure your mixing bowl will fit into this skillet and is heat-safe) and bring to a low simmer. Put the first four ingredients in the mixing bowl. *I would recommend cutting up the butter into smaller pieces, as I think this would speed up the melting process. Let the butter melt together with all of the ingredients as you occasionally stir. I had to add some water here to the skillet, as some of the water began to evaporate along the way. Remove the bowl from the heat and allow the batter to cool for a few minutes. Add the vanilla extract and then add each egg one at time while stirring continuously. Stir in the flour and place in a greased pan (I used a 9 by 9 inch square baking pan). Bake for 45 minutes or until it passes the toothpick test.
My sister-in-law, who is one of the best bakers I know, recommends freezing brownies right after you bake them, and I highly suggest you do that with these. Or you can slice them up and freeze them in small sections. That way you can take them out a small bit at a time and enjoy 🙂 I promise less indulgent dessert recipes are on the way, but you won’t regret making these double chocolate brownies. Props to Allie of Baking A Moment for sharing a spectacular recipe.