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Moist Double Choc
Best Brownie Recipe

We consider this the best brownie recipe as it has double the chocolate ingredients and is very moist and H-E-A-V-Y.

My son says it's the best because it has the mouth feel of chocolate.




Be certain only to ever use the best quality chocolate and the best quality frosting, if you decide to frost it.

It is absolutely yummy!

Ingredients






The key for a successful brownie recipe is the quality of chocolate. Only ever use the best quality that is not cooking grade.





4 Steps To The Best Brownie Recipe




Step 1:

Melt together in a saucepan butter, chocolate and brown sugar.



Stir the ingredients to combine them and take the pan off the heat as soon as the items have melted. But keep stirring to combine the melted ingredients till the mixture becomes a homogenous thick brown batter.




Step 2:

Add beaten eggs to the mixture.



Stir in the beaten eggs. The mixture will look smoother. Combine well.



Step 3:

Add flour and cocoa powder.

Fold in the dry ingredients.



To fold in, use the edge of the wooden spoon to "cut" the flour and cocoa powder into the batter. You'll soon find it combines. Continue to fold till all the dry ingredients are incorporated into the batter.



Step 4: Bake it

Spoon the batter into a non-stick baking tin. I prefer to use 2 rectangular loaf tins so as to save one bar to freeze and the other to be consumed immediately.

Bake in a pre-heated oven at 360F/180C for 30 minutes.



Use a cake tester to test if it is baked. The skewer will come out clean when the brownie bar is ready.

The best brownie is one that is a little undercooked, where the center is still heavy and moist, although cooked.



Optional



For an even richer result, top with frosting, but only after it is thoroughly cooled.









Double Choc Brownie


This recipe makes 20 brownie squares.

Just Add Prepare
• 250 gm butter

• 8 oz/ 300 gm chocolate, broken into small pieces

• 1 1/2 cups dark brown sugar

• 6 eggs, beaten

• 2/3 cup drinking cocoa powder

• 2/3 cup plain flour
• Preheat oven to 360F/180C

• Melt butter, chocolate and sugar together in a sauce pan. Take it off the heat immediately when the butter melts

• Keep stirring till the sugar and butter mixture becomes thick

• Add beaten eggs. Combine

• Fold in flour and cocoa powder

• Pour into a non-stick baking tray and bake for 30 - 35 minutes

• (Optional) Cool completely and thickly spread chocolate frosting on top


Cut into bars or slices, when cooled.



This is a really delicious heavy, brownie recipe, rich with chocolate and butter and very moist.

For an even richer recipe, sprinkle with choc flakes as an additional topping if you wish.


Tips

Use silicone baking trays so as to eliminate the step of greasing and lining the baking tins.

For the recipe to result in a successful, popular and "more-ish" brownie, always use the best quality chocolate and the best quality frosting.






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Double Choc Brownie



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