RCI-BR.005.0254.001
Double-fudge Brownies
a real chocolate lover's dream. This is a versatile recipe - feel free to switch out the chocolate chips for flavored baking bits, such as Andes Candies pieces, or other flavored chocolate chips.
Prep20 min
Cook10 min
Total30 min
Servings4
Difficultyintermediate
Ingredients
- 4 oz
- 1 cup
- 2 cups
- 4 unit
- 1 tsp
- 1¼ cups
- 1 tsp
- 1 tsp
- 1 cup
Method
1
Preheat oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper, leaving slight overhang for easy removal.
2
Combine unsweetened chocolate squares and butter in a heatproof bowl. Place the bowl over a pot of simmering water (double boiler method), stirring occasionally until completely melted and smooth.
5 minutes
3
Remove the bowl from heat and let cool for 2 minutes. Whisk in sugar until well combined, then add eggs one at a time, whisking thoroughly after each addition. Stir in vanilla extract.
4
In a separate bowl, whisk together flour, baking powder, and salt. Gently fold the dry ingredients into the chocolate mixture until just combined—do not overmix.
5
Fold in semisweet chocolate chips until evenly distributed throughout the batter.
6
Pour batter into the prepared pan, smoothing the top with a spatula for even thickness.
7
Bake for 30-35 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs (not completely clean). The edges should pull slightly away from the pan.
35 minutes
8
Cool brownies in the pan for 10 minutes, then turn out onto a wire rack to cool completely before cutting into squares.