February 2, 2016

Double Chocolate Brownies

Double Chocolate Brownies

Processed with VSCOcam with c1 presetThese brownies are exactly what you want when you NEED some chocolate.  The texture is moist, the flavor is complex and rich, and the taste is sweet, but not overwhelmingly so. I have never tasted a brownie like this before, and this recipe is perfect for any crowd, as both non-sweet and sweet lovers can enjoy.

These brownies are inspired by and adapted from the Displaced Housewife. Her brownies looked glorious, so I gave her recipe a shot and made some tweaks along the way.

Yield: 9 XXL Brownies
1 1/4 cups semi-sweet or milk chocolate chips for melting
3/4 cup butter, cut into pieces
1 tbsp vanilla extract
3 eggs
3/4 cup brown sugar
1 cup all-purpose flour
1/4 cup unsweetened cocoa
1 tbsp cinnamon
1 tsp baking powder
1 tsp salt
1/2 cup chocolate chips

Preheat the oven to 350ºF and line an 8×8 inch pan with parchment paper.

With a double boiler, melt 3/4 cup of butter and 1 1/4 cups of chocolate together until everything is melted and homogenous. Add 3/4 cup of brown sugar, 1 tbsp vanilla, and 3 eggs and mix until well combined. In a separate bowl, sift together 1 cup of flour, 1/4 cup of cocoa, 1 tbsp cinnamon, 1 tsp baking powder, and 1 tsp salt. Add the dry ingredients to the wet ingredients and fold gently until just combined. Add in 1/2 cup of chocolate chips and gently mix. Pour the brownie batter into the pan and bake for 20-25 minutes. Let cool and enjoy!