Double-chocolate brownies
Indulge in the ultimate double-chocolate brownies with this easy recipe! Rich dark chocolate, cocoa powder, and a hint of vanilla combine for a decadent treat that’s perfect for any chocolate lover. Ready in just a few simple steps, these brownies are sure to become a household favorite.
- 23 May 2024
- Cook time 40 min
- Prep time 20 min
- 16 Servings
- 9 Ingredients
Indulge in the rich decadence of these double-chocolate brownies. Perfect for any chocolate lover, this recipe combines both dark chocolate and cocoa powder to deliver a delightful treat. Whether you're preparing for a special occasion or simply satisfying your sweet tooth, these brownies are sure to impress.
Ingredients:
Instructions:
- In a medium saucepan over low heat, melt the butter.
- Once the butter is melted, add the chopped dark chocolate. Stir constantly until the chocolate is fully melted and the mixture is smooth.
- Remove the pan from heat and let it cool slightly.
- In a medium mixing bowl, whisk together the dry cocoa powder, all-purpose flour, baking powder, and salt. Set aside.
- In another mixing bowl, whisk together the sugar and eggs until well combined.
- Add the vanilla extract to the sugar and egg mixture and mix well.
- Slowly pour in the melted chocolate and butter mixture into the sugar and eggs mixture. Stir until fully combined.
- Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Do not overmix.
- Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (avoid overbaking to keep the brownies fudgy).
- Allow the brownies to cool in the pan on a wire rack for at least 15-20 minutes before cutting into squares.
- Serve and enjoy your delicious double-chocolate brownies!
Tips:
- Ensure that the butter and chocolate mixture is completely melted and smooth before adding other ingredients to achieve a consistent batter.
- Do not overmix the batter once the flour is added to prevent the brownies from becoming too dense.
- For even baking, spread the batter evenly in the baking pan and use a toothpick to test for doneness; it should come out with a few moist crumbs.
- Let the brownies cool in the pan before cutting to ensure clean edges and to prevent them from falling apart.
- Add a handful of chocolate chips or chunks to the batter for an extra burst of chocolate in every bite.
There you have it - a batch of irresistibly fudgy double-chocolate brownies. Let them cool for a bit, if you can wait, and then enjoy their rich chocolatey goodness. Happy baking and even happier tasting!
| Nutrition Facts | |
|---|---|
| Serving Size | 50 grams |
| Energy | |
| Calories 120kcal | 5% |
| Protein | |
| Protein 3.25g | 2% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 2.90g | 8% |
| Sugar 16g | 16% |
| Fat | |
| Fat 11g | 13% |
| Saturated 2.53g | 8% |
| Cholesterol 36mg | - |
| Vitamins | |
| Vitamin A 45ug | 5% |
| Choline 22mg | 4% |
| Vitamin B1 0.02mg | 2% |
| Vitamin B2 0.04mg | 3% |
| Vitamin B3 0.16mg | 1% |
| Vitamin B6 0.01mg | 1% |
| Vitamin B9 7ug | 2% |
| Vitamin B12 0.06ug | 3% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.07mg | 0% |
| Vitamin K 0.43ug | 0% |
| Minerals | |
| Calcium, Ca 27mg | 2% |
| Copper, Cu 0.13mg | 0% |
| Iron, Fe 2.37mg | 22% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 50mg | 4% |
| Potassium, K 63mg | 2% |
| Selenium, Se 3.64ug | 7% |
| Sodium, Na 160mg | 11% |
| Zinc, Zn 0.36mg | 3% |
| Water | |
| Water 7g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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