Emily Wyckoff

Double Chocolate Brownies

My brownie quest continues and while I came closer to a go-to brownie this week, still no home run. (Maybe I’m never satisfied because I don’t love brownies? Impossible.) It is amazing that such a simple dessert can have so many options when it comes to recipes- and so many are not that good. I have made cakey brownies, chalky brownies, brownies that weren’t chocolaty enough and too sweet, brownies that were not sweet enough and almost bitter, the list goes on.

I ran out of unsweetened chocolate so I trolled the Internet for a brownie recipe that didn’t call for it. I came across this recipe and it was enjoyed all. These brownies were chocolaty and light in texture, with the papery top a la Duncan Heinz. Chewy brownies are my all time favorite so I will keep looking but these were still delicious.

Double Chocolate Brownies

(adapted from a recipe from www.browneyedbaker.com)

Ingredients

1/2 cup all-purpose flour

1/2 teaspoon salt

1/4 cup cocoa powder

1 1/2 sticks (12 tablespoons; 6 ounces) butter

1 cup chocolate chips

3 large eggs

1 cup sugar

Directions

Preheat the oven to 300°F. Line an 8-inch square baking pan with foil, butter the foil, and set aside.

Whisk together the flour, salt and cocoa. Melt the chocolate and the butter in the microwave, checking and stirring frequesntly to avoid scorching. Using an electric mixer, beat the eggs and sugar until they are thick and pale, about 2 minutes. Lower the mixer speed and pour in the chocolate-butter, mixing only until it is incorporated. Add the dry ingredients and mix at low speed for about 30 seconds until just mixed. Finish folding in the dry ingredients by hand with a rubber spatula. Scrape the batter into the pan and bake 45 to 60 minutes, or until the top is dry and crackled and a knife inserted into the center of the cake comes out almost clean. Transfer the pan to a rack and allow the brownies to cool to warm or room temperature.

Plan B Mom is a mostly-stay-at-home mom of 3 who works from home but sees her main job as managing her family. When she is not taking care of her 12-year old and 10-year old girls, 8- year old son, yellow lab, and husband – she is baking, running, carpooling, or helping with homework. She tries to stay organized to keep life running smoothly – or at least catastrophies at bay. Follow her on Twitter at @PlanBMom.


3 Responses to “Double Chocolate Brownies”

  1. Veronica says:

    When it comes to brownies experiment with types of chocolate. Not all brownies are made with just coca or unsweetened chocolate. Use semi-sweet chocolate, it’s not bitter. Sometimes sticking to an exact recipe isn’t going to get you the results you want. Adding more or less of the chocolate to butter ratio helps improve flavor and texture. Thanks for recipe though! Good luck on your search: )

  2. Veronica says:

    cocoa* (oops, sorry)

  3. [...] like them because they are not as sweet. I also like a more “toothsome” texture), and Double Chocolate Brownies (good but light and cakey, not [...]

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