Double Chocolate Brownies
OK, let’s just get this out there. I’m a chocolate freak. I’ve always been obsessed with chocolate and I always will be. Chocolate Chip Cookies are my absolute FAVE and I live for a dark chocolate gelato.
And don’t get my started on chocolate croissants, mochas, dark chocolate sea salt caramel bars, and the list goes on. But the common denominator is good quality chocolate. I can’t stand basic chocolate. I prefer something a bit more expensive but still delicious. Fair trade chocolate bars are my weakness because they feel like I’m eating something healthier.
And my chocolate obsession gets worse every time I eat one of these brownies. They are rich, decadent and super chocolately. They are best enjoyed about an hour after coming out of the oven because they at still warm and gooey.
If you make these, buy the best quality ingredients you can for a superior brownie. I use Ghirardelli cocoa powder and 60% cacao baking chips. They are THE BEST for brownies, cookies, making chocolate bark and any other dessert that calls for chocolate. OK, enough rambling. Let’s do this!
Double Chocolate Brownies
- 1 1/4 cups unsweetened cocao powder
- 1 tsp baking powder
- 1 1/2 cups all-purpose flour
- 1 tsp sea salt
- 2 sticks unsalted butter
- 2 cups white sugar
- 12 oz bag chocolate chips or chunks. Set aside one handful for the topping.
- 2 tsp vanilla extract
- 4 eggs
- Preheat the oven to 350 degrees a line a 9x13 baking dish with parchment paper or foil, sprayed with cooking spray. Sift together the dry ingredients in a large bowl and set aside.
- Melt the butter in a saucepan over medium heat. Once melted, add the sugar and stir for a few minutes until the mixture is very pale yellow. Turn the heat off and stir in the chocolate chips.
- Let the mixture cool for five to ten minutes then mix in the vanilla. Gently mix in the eggs, one egg at the time. Fold the chocolate mixture into the flour mixture until combined. Be sure not to overmix. It's OK to have a streak or two of flour.
- Pour the brownie batter into the prepared dish and smooth the top. Sprinkle the reserved chocolate chips on the top and then bake for 25 minutes. Check to see if they are done by sticking a small knife in the middle of the brownies. You want there to be a bit of gooey mixture on the knife so that they don't overbake.
- Let the brownies cool in the pan for 15 minutes. Remove from the pan with the parchment or foil and cool on a wire rack. Cut into 24 pieces once cooled completely, about 45 minutes. Enjoy with a scoop of ice cream.