A few delicious brownies are sure to draw a crowd. At least in our house. These Fudgy Double Chocolate Brownies attract twice as many people because they contain twice as much chocolate. Get the connection? At least, that’s the theory – whether that’s actually true would probably need to be verified through some tests.
I know hardly any person that can resist delicious brownies like these ones here. At least, no one in our circle of friends can – whenever we serve these brownies, they disappear quickly. But how could it be any different with brownies that have twice the usual amount of chocolate?! Here we are again with the double amount of chocolate.
Anyway. Whether these brownies really do have twice as much chocolate added compared to other brownies is difficult to prove. There are probably chocoholics out there that add more than we do. Rightfully though. Who knows…
Regardless of whatever you add to these brownies here, you should definitely pay attention to the texture. Brownies should always be somewhat soft and fudgy inside. Nobody wants to nibble on a dry brownie, right?! If you’re not a vegetarian/vegan, you could compare it to a steak, for example. Most people prefer their steaks medium or medium-rare. That’s how it should be here, too. Not raw dough, of course, but we want a nice fudgy texture.
We baked these brownies in a cast-iron skillet*. It’s a perfectly fine device to bake some brownies, but it’s not essential. If you don’t have one, you can bake the brownies in a regular baking pan. It’s advisable to use some parchment paper, though, at least on the bottom so that the brownies are easier to remove after baking. You don’t need to line the sides of a skillet or baking pan, so no origami-like folding techniques are required to get the paper into the skillet/pan, but the bottom should be lined with baking paper. Just to be sure…
If you enjoy baking brownies and are looking for more recipes, you might also want to check the following two bakes. Our Fudgy Biscuits Brownies are a great alternative to classic brownies. Here, the cookies on top add a nice crunch to the brownies – not everyone likes them so soft and fudgy from the bottom to the top.
In case you prefer a more classic, fudgy, chocolatey, and sweet brownie should definitely check out another brownie recipe we got. We call them »The Best Fudgy Brownies« because they are the best fudgy brownies ever! Sounds promising, right? But seriously – they’re incredibly delicious, extremely fudgy, and simply amazing! You should plan on getting some exercise done when eating more than a piece of those brownies, though. They are not for the faint of heart.
INGREDIENTS / ZUTATEN
7 oz. (200g) butter
7 oz. (200g) semi-sweet chocolate*, chopped
4 medium eggs
1 cup (200g) sugar
1 TL vanilla extract*
1 cup (130g) all-purpose flour*
1/4 tsp. salt
1.8 oz (50g) semi-sweet chocolate chips*
some confectioners’ sugar for dusting (optional)
200g Butter
200g Zartbitterschokolade*, gehackt
4 Eier (M)
200g Zucker
1 TL Vanille Extrakt*
130g Mehl (Type 405)*
1/4 TL Salz
50g Zartbitter Schokoladendrops*
etwas Puderzucker zum Bestäuben (optional)
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 180°C (350°F). Line a cast iron skillet (24cm)* or a similarly sized rectangular/round cake pan with parchment paper or grease lightly and set aside.
2. Melt the butter and chocolate together – either in the microwave or in a heatproof bowl over a pot of simmering water. Whichever method you use, the chocolate should melt as slowly as possible. Set aside and let cool slightly.
3. Mix the eggs and sugar in a large bowl until light and fluffy – this can take about 4-5 minutes. Add the vanilla extract and mix well. Add the flour, salt, and melted chocolate mixture and mix until just combined. Fold in the chocolate chips. Transfer the batter to the prepared cast iron skillet or cake pan and smooth out the top.
4. Bake the brownies in the preheated oven for about 20-24 minutes, or until a toothpick inserted into the brownies comes out (almost) clean. Take the brownies out of the oven and let them cool down. Dust with some confectioners’ sugar before serving if you like.
Note: The brownies should not be baked for too long or they will become dry. The center of the brownies should still be relatively soft.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine Gusseisenpfanne (24cm)* oder rechteckige/runde Kuchenform in vergleichbarer Größe mit Backpapier auslegen oder leicht einfetten und zur Seite stellen.
2. Die Butter mit der Schokolade zusammen schmelzen – entweder in der Mikrowelle oder in einer hitzebeständigen Schüssel über einem Topf mit köchelndem Wasser. Egal mit welcher Methode, die Schokolade sollte möglichst langsam schmelzen. Zur Seite stellen und etwas abkühlen lassen.
3. Die Eier mit dem Zucker in einer großen Schüssel auf höchster Stufe hell und luftig aufschlagen – dauert etwa 4-5 Minuten. Den Vanille Extrakt zugeben und unterrühren. Mehl, Salz und die geschmolzene Schokoladenmischung zugeben und nur kurz unterrühren. Schokoladendrops zugeben und unterheben. Den Teig in die Pfanne oder Kuchenform geben und glatt streichen.
4. Die Brownies im vorgeheizten Ofen für etwa 20-24 Minuten backen – mit einem Zahnstocher testen, ob noch Teig kleben bleibt, und erst herausnehmen, wenn der Zahnstocher einigermaßen sauber herauskommt. Abkühlen lassen und nach Belieben vor dem Servieren mit etwas Puderzucker bestäuben.
Hinweis: Die Brownies sollten nicht zu lange backen, sonst werden sie trocken – das Innere sollte noch immer relativ weich sein.
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Here is a version of the recipe you can print easily.
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Fudgy Double Chocolate Brownies
- Prep Time: 00:25
- Cook Time: 00:20
- Total Time: 00:45
- Yield: 12 1x
- Category: Brownies
- Method: -
- Cuisine: United States
- Diet: Vegetarian
Description
Delicious brownies with plenty of chocolate and a perfect texture! If you want to treat yourself every now and then, these Double Chocolate Brownies are just the thing!
Ingredients
7 oz. (200g) butter
7 oz. (200g) semi-sweet chocolate*, chopped
4 medium eggs
1 cup (200g) sugar
1 TL vanilla extract*
1 cup (130g) all-purpose flour*
1/4 tsp. salt
1.8 oz (50g) semi-sweet chocolate chips*
some confectioners‘ sugar for dusting (optional)
Instructions
1. Preheat the oven to 180°C (350°F). Line a cast iron skillet (24cm)* or a similarly sized rectangular/round cake pan with parchment paper or grease lightly and set aside.
2. Melt the butter and chocolate together – either in the microwave or in a heatproof bowl over a pot of simmering water. Whichever method you use, the chocolate should melt as slowly as possible. Set aside and let cool slightly.
3. Mix the eggs and sugar in a large bowl until light and fluffy – this can take about 4-5 minutes. Add the vanilla extract and mix well. Add the flour, salt, and melted chocolate mixture and mix until just combined. Fold in the chocolate chips. Transfer the batter to the prepared cast iron skillet or cake pan and smooth out the top.
4. Bake the brownies in the preheated oven for about 20-24 minutes, or until a toothpick inserted into the brownies comes out (almost) clean. Take the brownies out of the oven and let them cool down. Dust with some confectioners‘ sugar before serving if you like.
Notes
The brownies should not be baked for too long or they will become dry. The center of the brownies should still be relatively soft.
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You’re so right about brownies needing to be fudgy. If you cook these all the way through then in my opinion it’s just chocolate cake :-)
These look delicious and that is a lovely pan!
well – a chocolate cake would not be bad either :P
but fudgy brownies are definitely better! ;)