If you’re craving chocolate, you need to whip up a batch of these double chocolate brownies. They are divine!
These aren’t your typical dense and chewy brownies. They are more of a sophisticated brownie. The texture of these brownies is lighter because the eggs and the sugar are blended until smooth before the butter and chocolate are added. Even though these brownies are lighter in texture, they are moist and rich in chocolate flavour. The only thing that would make them better, is a scoop of vanilla ice cream.
I made two test batches – one of them was gluten-free. Both recipe variations are really good.
- 3 large free-range eggs
- 2/3 cup granulated sugar
- 3/4 cup brown sugar
- 3/4 cup unsalted butter
- 100 grams milk or dark chocolate bar
- 2 tbsp brewed espresso coffee (or regular coffee)
- 1 tsp vanilla
- 3/4 cup and 2 tbsp sifted all-purpose flour (or GF oat flour or 1-1 GF flour)
- 3/4 cup sifted unsweetened cocoa powder
- 1/2 tsp salt
- 50 grams chocolate for topping
- 1/2 tsp Maldon salt for topping
Preheat the oven to 325 degrees.
Line a 9X9 inch pan with parchment paper.
In the bowl of your mixer, add the eggs and sugar. Mix until smooth. (You can do this by hand as well)
Melt the butter in the microwave in 30 second increments until it has mostly melted. Then add 100 grams chocolate (cut into smaller pieces). Put the butter and chocolate back into the microwave for another 30 seconds. Then add the coffee and vanilla and stir until everything is incorporated. Allow the ingredients to cool down before adding it to the bowl. Blend on low speed until smooth.
Add the dry ingredients to the bowl. Blend on low speed until mostly incorporated. Finish mixing by hand with a spatula until the dry ingredients are completely incorporated.
Pour into the pan and spread evenly.
Top with chocolate chunks.
Sprinkle with Maldon salt.
Bake at 325 degrees for 30 minutes.
Allow brownies to cool for 15 minutes before removing from the pan.