As you all already know, I love baking with chocolate. The more the merrier I say! After a long week of healthy eating in this house I really wanted to bake something indulgent for the weekend, and that had to include cocoa powder and melted chocolate.
My Double Chocolate Indulgent Brownies are everything brownies should be……moist, chewy, full of chocolate flavour with a real cake light texture in the middle and a very thin crispy top. I also melted some luxury milk chocolate to drizzle over the top which makes the perfect topping.
As I always say, the key to any good chocolate cake is the ingredients. I always use a good quality cocoa powder, always include vanilla bean paste or extract, some hot coffee to enhance the chocolate flavour, and always always use a good quality chocolate with a 70% plus cocoa content. I also love to use real milk chocolate vermicelli sprinkles on all my chocolate cakes and cupcakes, and they just taste so good (see notes).
I baked my brownies in a brownie tin, and once cooled you can cut it into slices for sharing. The best thing about baking these brownies is the baker always gets the first taste!
Best served warm with a scoop of vanilla ice cream, or double cream ♥
These brownie pictures speak for themselves, don’t you think???
Happy Brownie Baking!
PS – You can follow our sweet, messy life on Instagram to see all the pretty serve ware which we used in our pictures.
- Serves 12
- 185gr Salted Butter (soft)
- 150gr Granulated or Caster Sugar
- 150gr Dark Brown Sugar
- 75gr Plain Flour
- 75gr Cocoa Powder
- 3/4 Tsp Baking Powder
- 1/2 Tsp Salt
- 2 Medium Eggs
- 1 Tsp Vanilla bean paste or extract
- 150gr Dark Chocolate (70%+cocoa solids)
- 1/2 Cup Hot Coffee
- Brownie Baking Tray
- Baking or parchment paper
- Preheat your oven to 180C/350F and line your brownie tray with a piece or baking/parchment the same size as the base of the tin. ( I like to cut a piece off that fits the base of the tin and comes up around the edges of the tin, but this is not necessary).
- Cream together your butter and sugars either in a stand mixer or with an electric hand whisk, for 4 to 5 minutes until fluffy.
- Sieve your flour, cocoa powder and baking powder into another bowl and set aside.
- Scrape down the sides of the mixing bowl with a spatular or wooden spoon and add your vanilla, salt and eggs. Mix on low speed for a couple of minutes until all incorporated.
- Melt your chocolate in the microwave, heating on full powder for 20 seconds, then stirring and re heating for short intervals until smooth and creamy with no lumps.
- Make up your coffee with hot water and 1/2 tsp of coffee granules.
- Add your melted chocolate and coffee into the mixing bowl and then mix on low speed for a minute. Scrape down the sides of the mixing bowl and then mix on medium speed for another minute until all combined and your mixture is smooth and creamy.
- Tip all of the flour mix into your mixing bowl and then use a spatular or wooden spoon to fold in, mixing over and over scraping the side of the bowl down as you go until all combined.
- Tip you brownie mix into your brownie tray, and place in the centre of the oven for 30 minutes.
- Use a cake tester or small sharp knife to check the centre of the brownie, it must come out dry with a few crumbs, no wet mix. Bake for a further 5 minutes if wet, then re check.
- Allow to cool slightly in the tin, before cutting into pieces to serve warm.
Sweet Enchanted Notes:
♥ I baked my traybake in a Non Stick Traybake Tin/Brownie tin in the same size as this Master Class Non-Stick Traybake / Brownie Tin
♥ These brownies are best served fresh after baking, warm out of the oven with double cream or ice cream. However they will keep for 2 days in a cake tin or tupperware container.
♥ I used a mix of Milk Chocolate Vermicelli and rainbow sprinkles on top of my brownies.
♥ Your baked brownies will keep fresh in either a cake tin or tupperware container up to 3 days. You can also freeze this for up to a month, cutting into squares and storing in either tupperware or freezer bags, bringing out the night before to defrost.