Double Chocolate Brownie Recipe:
An all time favorite brownie recipe with a thin crunchy top and a gooey crumbly inside.
Wonder what we would have done if some blessed soul wouldn’t have discovered baking as a cooking technique ages ago. Be blessed thy good soul’ for you’ve made our lives easy and blessed.
I baked my first recipe years ago when I was still in 7th or 8th grade and like most first time bakers it was a cake. I can clearly recall that I had attempted a basic chocolate sponge cake but what came out of the dome shaped oven was a dense, not quite bad tasting chocolate slab, I didn’t have a word to describe it until Mom came to my rescue. She cut them into squares, topped it with extra chocolate sauce and served with some ice-cream, it was not the best chocolate fudge but mom never seized praising it till the last bite. The entire episode came alive before my eyes as I placed my bowl of butter and chocolate to melt over a pot of boiling water and I could not help smiling to myself. So, I immediately picked my mobile to quickly check on how she was doing and got back to what I was doing.
So you already know I was making Brownie, but don’t you worry this one wasn’t a cake turned to brownie by chance. That was then but now after many years of practice I can finally guarantee that I do end up getting the same dish out of the oven that I had set on to make, things are not left to just chance anymore. So you can trust me when I say, this one’s my favorite, tried and tested recipe. It’s a super dense and fudgy brownie recipe that’s neither too sweet nor too dark and I make it using two different chocolates and hence call it a ‘Double Chocolate Brownie’.
Ingredients (Makes 25 small squares):
- 100 gms dark chocolate, 70 % (The better the quality of chocolate you use the better the brownies)
- 60 gms sweet chocolate, (I use Cadbury’s silk)
- 1/4th cup good quality unsweetened Cocoa Pwd
- 1/2 cup, approx 80 gms butter and extra for greasing
- 3/4th cup all purpose flour
- 2 large eggs
- 3/4th cup sugar (crystal preferably for a crumblier texture)
- ½ tsp baking pwd
- ½ tbsp vanilla extract (or you may use orange extract for a twist)
- 2/3 pinch of salt
- Preheat the oven to 180oC. Line an 8” square baking dish with parchment or baking sheet. Do leave some extra sheet hanging over the tin. Grease with a little melted butter and keep aside.
- Chop the chocolates and melt them together with butter using the double boiler mechanism (in a heat proof bowl placed over a pan of simmering water). When the chocolate just melts, stir in the cocoa pwd and cook for another minute. Remove from heat and allow cooling a little.
- Whisk baking powder and salt into the flour and keep it aside.
- Now in the bowl of an electric beater, blend eggs, sugar and the flavoring extract using the electric whisk till it turns a pale but some tiny sugar crystals are still remaining.
- Now pour this egg and sugar mixture into the melted chocolate and whisk again till well combined on a medium speed. Finally add the flour little by little and beat, scraping down from the sides till everything is well combined.
- Pour the mixture into the pan and smooth the surface with a flat rubber spatula. Bake for 30-35 minutes at 180oC or till the knife comes out with a little crumbles sticking on the tester. If it appears a slightly gooey do not worry it will settle down on cooling. Lift along with the parchment paper and allow cooling on a wired rack for 10-15 minutes before cutting into squares and serving.
Dos and Don’ts:
- All walnuts or pecans before pouring into the pan for the extra crunch.
- Store in an airtight container at room temperature for 3-4 days or about a week in the fridge.
- Using crystal sugar simply adds to the crumblier texture, you may use castor sugar instead.
You may also like: