It's hard to go wrong with chocolate. Especially if said chocolate is presented in brownie form. But people are complex, and if we can find a reason to dislike something, we will. Even brownies. That's why the staunch dividing line in the brownie-eating world exists. There are those with a passion for chewy brownies and those with a passion for cake-like brownies, and ne'er the twain shall meet.
DID I JUST BLOW YOUR MIND? I certainly hope so. Today's recipe for double chocolate brownies is guaranteed to transport any eater to their happy place. Rich, decadent, and fluffy, these brownies have got just the right about of volume and give to be a hit wherever they arrive. Just don't expect any leftovers. That would be fool-hardy. Better by far to double the recipe. You know, just to be safe.
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Double Chocolate Brownie Recipe adapted from The Food Network
- 6 ounces good quality bittersweet chocolate, plus 6 ounces
- 3 tablespoons butter
- 3/4 cup granulated sugar
- 4 tablespoons water
- 2 eggs
- 3/4 cup flour
- 3/4 teaspoon salt
- 2 cups nuts -- whichever you like! But this recipe is also stellar without any nutty additions
Preheat oven to 325 degrees F.
In a medium saucepan, combine 6 ounces chocolate with butter, sugar, and water.
Cook over low heat, stirring, until melted.
Set aside to cool a bit.
Stir remaining chocolate into melted chocolate mixture.
Whisk in eggs, flour, and salt.
Add nuts if desired. Batter will be thick and lumpy. Because there are nuts in it.
Spray a 9-inch square pan with non-stick spray and scrape batter into pan. Bake for 30 to 35 minutes.
Set on rack to cool completely.
Do you like a chewier brownie or a more cake-like one?
Image via zigazou76/Flickr