There’s no better way to someone’s heart than through these Double-Dark Chocolate Fudge Brownies!
If you don’t know this by know……well, get to know it. I’m chocolate obsessed. Like in a serious way. Like I’ve seriously considered traveling the world and becoming a chocolate connoisseur. Wouldn’t that be fantastic? Now if only someone would pay me to drag my family all over the place to make it happen…..dream big.
Anyway, I wanted to present again this fantastic recipe for One Pot Double-Dark Chocolate Fudge Brownies (here’s the original with pictures just not quite as good to convince you how fantastic these are). I make them all the time. Like at least once a week. And did I mention that I LOVE THEM? They come together in just 10 minutes, then another 30 in the oven, and chocolate bliss.
And oh the variations that you can do with these brownies! How about some raspberry white chocolate? Or caramel? Or peanut butter? Yes, they all work great with this recipe. And I’ll be sharing a couple of them here later on. But oh, the basic sometimes is just enough.
I usually cut these up in super little bite-sized pieces when I have guests come over (or even for me, to pretend that I’m not eating as much as I really am! haha.) And I’ll be honest, I love eating them the next day even more after put into a tupperware and chilled in the fridge just a little.
You may see a little difference in consistency and color depending on the chocolate that you use. Make sure to go high quality on these. You can use some Scharffen Berger chocolate chunks, Ghirardelli, Guittard, or my favorite Amano Guayas.
One Pot Double-Dark Chocolate Fudge Brownies (Revisited)
- 4 ounces fine-quality dark chocolate 70%, I like Amano Guayas or Ocumare, chopped
- 6 tablespoons unsalted butter cut into small pieces
- ¾ cup sugar
- 1 teaspoon vanilla
- 2 eggs
- ½ teaspoon salt
- ½ cup unbleached all-purpose flour
- ½ cup semi-sweet or dark chocolate chips I like Guittard extra-dark
Preheat oven to 350 degrees.
Grease and flour an 8x8 square baking pan. (You may also simply line with parchment paper.)
In a medium saucepan, combine fine-quality dark chocolate and butter. Melt over medium heat, stirring frequently, until completely melted and smooth. Remove from heat.
Allow mixture to cool for about 3 minutes, then add sugar and vanilla and whisk until combined.
Add eggs, one at a time, whisking well after each addition. Mixture should be smooth and glossy.
Stir in salt and flour until combined.
Stir in chocolate chips until evenly distributed.
Pour batter into pan and spread evenly.
Bake for 30-33 minutes, or until toothpick comes out with crumbs (not goo).
Cool brownies before cutting into squares.
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