Chocolate Double Fudge Brownies
Treat yourself to rich, fudgy goodness with these delicious Double Fudge Brownies—a chocolate lover's dream dessert.
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
Flavor Enhancement: The addition of instant coffee deepens the chocolate flavor without making the brownies taste like coffee.
Texture: Using melted semi-sweet and dark chocolate results in rich, fudgy brownies with a luxurious, dense texture.
Optional Add-Ins: For extra texture, consider folding in chocolate chips or nuts before baking.
Storage: Store brownies in an airtight container at room temperature for up to 4 days, or freeze for longer storage.