The Best Chewy Double Fudge Brownies
Chocolate Double Fudge Brownies with Instant Coffee
Are you looking for the best chewy Double Fudge Brownies recipe well I think you’ve found it. When I moved to Albania four years ago, I knew I’d face some challenges in the when it came to baking some American desserts. Certain ingredients that are staples in the U.S. just aren’t as easily found here. I had to get creative, especially when I discovered that packed brown sugar wasn’t available. Instead, I found cane sugar, which isn’t quite the same. But I didn’t let that stop me! I learned to make my own brown sugar—a game-changer for my baking.
Brownies were the first dessert I made here, and they were a massive hit. Simple as they are, they were a taste of home for many expats missing familiar American treats, especially during 2020. This brownie recipe isn’t world-class, but it’s one I’ve tweaked and perfected over the years. Now, I’m sharing my new and improved version. I hope you love it as much as I do!
Melted Chocolate vs. Cocoa Powder: Which Is Better?
Melted Chocolate:
Melted chocolate brings together cocoa solids, cocoa butter (fat), and sugar, which means it adds way more depth of flavor. You’ll get a richer, creamier, and more indulgent chocolate taste, plus the added sugar gives a sweeter finish.
Using melted chocolate makes your brownies moist, rich, and fudgy. The fat from the chocolate helps keep them soft and chewy, locking in the moisture. It also blends smoothly with the sugars, giving you that perfect, decadent flavor and a silky texture throughout the batter.
Cocoa Powder:
Cocoa powder is more concentrated—it’s just the pure cocoa solids, without the fat or sweetness of melted chocolate. That also means it tends to have a stronger, slightly bitter taste.
While cocoa powder works well in plenty of recipes, it’s drier since it lacks cocoa butter. That often leads to brownies that are more cakey and crumbly rather than fudgy and dense. If you’re looking for that classic gooey brownie, melted chocolate is the way to go.
Alternative Chocolate Options: Substituting Melted Chocolate for Cocoa Powder
- Cocoa Powder: Use 1 cup (120 grams) of unsweetened cocoa powder.
- Butter Adjustment: Increase the butter by 2 tablespoons (28 grams) to make up for the fat content lost by not using melted chocolate.
Melt butter and mix with both sugars then crack one egg at a time and mix then add vanilla and flour. Add a little bit of flour at a time as you mix. Then do the same with the cocoa powder.
The resulting brownies will be rich but slightly less intense in chocolate flavor and not as fudgy as the original version with melted chocolate.
Alternative Sugar Options
Adjustments: If you’re looking to reduce the amount of sugar while maintaining sweetness and moisture, here are some alternatives. This way, you’re cutting down on processed sugar while still retaining the sweetness and moisture in the brownies.
Honey or Maple Syrup:
- Substitute: Replace part of the sugar with honey or maple syrup. For every 1 cup of sugar, use 2/3 to 3/4 cup of honey or syrup.
- Adjustments: Reduce the liquid in the recipe slightly (by about 1-2 tablespoons) since honey and syrup add extra moisture.
Coconut Sugar:
- Substitute: Coconut sugar has a lower glycemic index and can be used in a 1:1 ratio with regular sugar. It adds a mild caramel flavor and retains moisture well.
- Adjustments: No significant adjustments are needed, but the flavor may differ slightly.
Sugar Substitute:
- Stevia or Monk Fruit: These are natural, calorie-free sweeteners. They are much sweeter than sugar, so you’d use far less (check the package for specific conversions).
- Blended with Sugar: You can blend a sugar substitute with real sugar to reduce overall sugar content while keeping sweetness.
Applesauce or Mashed Banana:
- Substitute: Replace some of the sugar with unsweetened applesauce or mashed banana. Use about 1/2 cup of applesauce or mashed banana for 1 cup of sugar.
- Adjustments: Reduce the liquid in the recipe slightly and be aware that these will add their own flavors to the brownies.
Reduce Overall Sugar with Chocolate Chips:
Use a lower amount of sugar but increase the amount of milk chocolate chips or add them to the batter. Chocolate chips will melt and create pockets of sweetness, compensating for the reduced sugar.
- 1/2 cup (100 grams) white sugar
- 1/4 cup (50 grams) brown sugar
- 1/4 cup (60 ml) honey or maple syrup (reduce butter by 1 tablespoon to account for extra moisture)
Chocolate Double Fudge Brownies
Ingredients
- 1 cup (240 grams) unsalted butter
- 1 cup (170 grams) semi-sweet chocolate chips or 1½ semi-sweet chocolate bars (6 ounces or 170 grams)
- 4 ounces (113 grams) dark chocolate bar
- 1 cup (200 grams) white sugar
- 1 cup (200 grams) brown sugar
- 1 ½ tablespoons instant coffee (optional but highly suggested)
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup (120 grams) all-purpose flour
- 1 Pinch of salt optional, enhances flavor
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C). Grease and line a baking pan with parchment paper, allowing some overhang for easy removal.
- Melt the Butter and Chocolate: In a heatproof bowl, combine 1 cup of butter, 1 cup of semi-sweet chocolate chips, and 4 ounces of dark chocolate.Melt the mixture over a double boiler or in the microwave in 20-second intervals, stirring after each until smooth and fully combined.Let the mixture cool slightly before proceeding to the next step.
- Add Instant Coffee: Dissolve 1 ½ tablespoons of instant coffee in 1-2 tablespoons of hot water. Stir the dissolved coffee into the melted chocolate and butter mixture.
- Mix in Sugars: Add 1 cup of white sugar and 1 cup of brown sugar to the chocolate mixture. Stir until well combined.
- Incorporate Eggs and Vanilla: Add the 4 eggs, one at a time, mixing well after each addition. Stir in 1 tablespoon of vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together 1 cup of all-purpose flour and a pinch of salt (if using). Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. The batter should be thick and smooth.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.
- Cool and Serve: Allow the brownies to cool in the pan on a wire rack. Once cooled, lift them out of the pan using the parchment paper overhang, and cut into squares.
Notes
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