Ultimate Fudgy Double Chocolate Brownies
These fudgy brownies are dense in texture and have an extra deep rich chocolate flavor.
20 min.prep time
2 ounces unsweetened baking chocolate
1 1/4 cups sugar
1 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semi-sweet real chocolate chips
Heat oven to 350°F. Grease bottom only of 8-inch square baking pan. Set aside.
Melt butter and chocolate in 2-quart saucepan over low heat, stirring occasionally, until smooth (4 to 7 minutes). Remove from heat.
Stir in sugar and vanilla. Add eggs, one at a time, mixing well after each addition. Add flour, baking powder and salt; mix just until all ingredients are moistened and brownie mixture is smooth. Stir in chocolate chips.
Spread brownie mixture into prepared baking pan. Bake for 25 to 33 minutes or until brownies just begin to pull away from sides of pan. (DO NOT OVERBAKE.) Cool completely.
Stir-ins: One-half cup of stir-ins (nuts, baking chips, toffee bits, etc.) may be stirred into brownie mixture before baking.
Raspberry-Marbled: One-fourth cup seedless red raspberry jam may be swirled into brownie mixture before baking. Dollop tablespoonfuls of jam onto brownie mixture; swirl with knife.
Cappuccino Cream Cheese: Stir together 1/4 cup spreadable cream cheese and 2 teaspoons coffee flavoring syrup in small bowl. Spread half of brownie mixture into pan. Dollop with cream cheese mixture. Spoon remaining brownie mixture over cream cheese mixture; swirl brownie mixture and cream cheese mixture with knife.
Chocolate Drizzled: Place 1/4 cup semi-sweet real chocolate chips and 1/2 teaspoon shortening in small microwave-safe bowl. Microwave on MEDIUM (50%) power 1 minute. Stir; continue microwaving, stirring occasionally, until chocolate is melted and smooth (1 to 2 minutes). Drizzle chocolate over cooled brownies.
Espresso Flavored: Dissolve 1 tablespoon instant espresso powder in 2 teaspoons hot water. Stir into brownie mixture before baking.
To substitute unsweetened cocoa for unsweetened baking chocolate, use 3 tablespoons unsweetened cocoa plus 1 tablespoon butter for each ounce of unsweetened baking chocolate.
Reduce baking temperature by 25°F if using dark or nonstick baking pan.
To prepare brownies in 13x9-inch baking pan, double all ingredients. Bake for 35 to 40 minutes or until brownies just begin to pull away from sides of pan.