double chocolate fudge brownie

Double Chocolate Fudge Brownie

It’s a bittersweet symphony of chocolate  and good quality cocoa that makes up this incredibly simple and decidingly edible double chocolate fudge brownie recipe. There are a few watchpoints to take into consideration  when preparing this wonderous brownie, but they, much like this recipe are nothing to be fearful of.

This has been my go-to brownie recipe for many years, with the recipe changing little over this time. What I have discovered is that it’s beauty lies within the quality of chocolate and cocoa powder that you use – the better the quality, the better the chocolate fudge brownie. The mixing and baking are superfluous and easy to master making this recipe a classic in kitchen wizardy.

Double Chocolate Fudge brownie
Double Chocolate Fudge brownie
I’ve listed below a few watchpoints that will aid you to brownie making success:
Use good quality chocolate pieces, cut or broken into smallish chunks. I use a mixture of dark and milk chocolate as I find the dark chocolate slightly too rich on it’s own. If you are a scholar of “the only eat dark chocolate” school  then go for broke and use all dark chocolate.
The best quality cocoa powder you can get your hands on is vital in this recipe. I use a remarkable dutched  cocoa powder that is the colour of deepest brown with an almost mahogany hue. Normal cooking cocoa powder just doesn’t cut it here.
When you melt the butter, allow it to cool  significantly before adding to the eggs, sugar and cocoa powder. If the butter is too hot the brownie will have an unattractive layer of white grease on the bottom of the cooked product.
Mix only lightly. If your using a cake mixer, which is by no means necessary, the entire brownie needs no more than 30-45 seconds of mixing. If doing by hand, a minute of mixing in total should suffice as all you need to do is combine the ingredients.
The brownie is best cooked slightly under so it retains it’s fudge like quality.
Once the brownie is cooked Do not store in the refrigerator! This brownie will sit happily on the shelf, wrapped in foil for up to 5 days. The refrigerator will harden the brownie making it un-fudge like when eating.

Double chocolate fudge brownie

250g butter -melted and cooled slightly
2 cups of caster sugar
4 eggs
60g good quality cocoa powder
250g dark chocolate pieces or buttons with at least 70% cocoa solids
150g milk chocolate pieces or buttons
85g plain flour
Preheat the oven on bake at 150C with the shelf set in the middle of the oven.
Spray a 20cm round springform pan with nonstick spray and line the bottom and sides with baking paper.
Into the bowl of a cake mixer add the butter which has been gently melted on a low heat or induction setting 3 then cooled, the sugar, eggs and the cocoa powder. Mix until just combined by using a whisk attachment on the mixer. This should take only 10-15 seconds of mixing.
Add the chocolate pieces and flour and mix for a further 20 seconds until just combined.
Pour the chocolate mixture into the lined cake tin and bake in the oven for 1 hour and 10 minutes. After the baking time is up, remove from the oven and allow the brownie to cool  in the tin on a wire rack for an hour before removing from the tin.
Cool completely before slicing. This brownie can be kept for up to 5 days. Store wrapped in foil in an airtight container.
Enjoy this double chocolate fudge brownie recipe,  Its a keeper!
Bridget Davis The Internet Chef

 

Comments

comments

2 Comments

  1. Thanks for this! I may be adding a new item to my “Christmas Baking” list!
    Lori

  2. MsCritique.com said…

    Wow, just saw this. I made one last week but this recipe looks so much better. (And by the looks of the recipe, a little more fudgier!) I made mine and topped it with Rum Frosting and pretzels: http://mscritique.com/my-fudge-brownie-recipe/ Do you think you could frost your recipe, or would it make it too rich? I’ll give it a whirl and report back. Great website!

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