Double Chocolate Brownies
Double Chocolate Brownies
You know, this recipe is addictive to me. The crispy crust is my fav and adding two types of chocolate is heaven. I recommend using good quality butter, extra brute cocoa, and valrhona chocolate. The secret is to double the size of the eggs and sugar in the stand mixer, then mix the chocolate and dry ingredients very carefully. IMPORTANT: Do not open the oven until after 35 minutes, the reason? The crispy crust is our go-to for these brownie recipe.
Ingredients
6 eggs, L
1.5 cups unsalted butter
1/2 cup cocoa, sifted
1.5 cups granulated sugar
1/2 cup brown sugar
2 tbsp vanilla extract or chocolate extract
3/4 cups all purpose flour, sifted
1/2 tsp kosher salt
3/4 cup dark chocolate, chopped
3/4 cup milk chocolate, chopped
Instructions
1
Line a 25 cm metal square baking pan with parchment paper, set aside.
2
Preheat oven to 180 °C
Melt the butter and chocolates with the vanilla extract and let cool.
3
In the stand mixer, beat the eggs and sugars on high speed for 8 minutes or until the mixture doubles in size and fluffy.
4
Decrease the speed on low speed and then gradually pour in the melted chocolate and mix just until incorporated.
5
Now, add gradually dry ingredients you do not want to overmix as you might deflate the eggs.
6
Pour the batter in a baking pan and bake for 45 mins. The brownies must be crackly in top!
7
Let cool, remove the parchment paper and cut into 16 delicious brownies! Voila!
