I love chocolates. They stay as my first pick when it comes to dessert. So when the mood strikes or a celebration you will find me in the kitchen baking something chocolaty!
This weekend I am yearning for brownies. With just two of us, I couldn’t make an entire jar.
My intention now, is to make merely two brownies, one for me and one for my husband.
Do we have the key ingredients in our pantry? Let’s find out.
See, I have set forth all of them here on my counter.
Then I put my black pan with water on the burner and wait for it to boil. When it bubbles, I plant my steel bowl with butter over it to create a double boiler.
Meanwhile, I pre-heat my oven at 400 F/200 C. Simultaneously in a small bowl whisk in the egg. Mix dry ingredients like flour, cocoa powder, baking powder and salt in another bowl.
As soon as the butter melts, I have to add in the sugar and whisk it. Here, in my impatience, I add sugar before the butter melts entirely. But it’s okay.
When my sugar disappears in butter, I add vanilla extract and mix.
Now I whisk in the egg 1 tbsp at a time to this butter-sugar mix.
With that accomplished, once again in my restlessness, I add the dry mixture and chocolate chips at once to the wet mix.
The fun begins here. The yellow wet mix and the light brown dry mixture combine to form the darkest brown batter. This one is smooth and shiny and smells heaven. Make sure it’s lump free.
It’s time to brush the ramekins with canola oil and pour the batter in them.
I place these inside the oven. The waiting period begins.
25 Minutes later
When the batter rises, a beautiful aroma of chocolate fills the entire home.
As soon as the cracks start appearing, I close the oven and take the ramekins out.
We could have left them to cool. Taken them out of ramekins after five minutes. Then eaten them.
Clearly, that’s not us! I mean who can wait that long, when such deliciousness is in front of you?
We were on these at once.
When these brownies are hot, the chocolate chips are slightly melted giving the taste of the hot chocolate sauce. Trust me when these hot and gooey chocolate chips touch your tongue, you will forget everything else for that one moment.
These brownies are soft and gooey on the inside, a little crisp on the outside, and totally delicious.
Try them and tell me if you also enjoyed the hot double chocolate brownies.
Double Chocolate Fudge BrowniesPrint This
- 4 tbsp Salted Butter
- 1/3 cup Sugar
- 1/4 tsp vanilla extract
- 1 egg
- 1/3 cup All purpose flour
- 1/3 cup Cocoa Powder
- 1/4 semi-sweet chocolate chips
- 1/4 tsp baking powder
- 1/8 tsp salt
- Pre-heat the oven to 400 F/200 C
- Take a pan, add water, and place it on the burner to boil. Take another steel or glass bowl. Place it over this pan to create a double boiler. Place butter in the bowl and wait for it to melt.
- When the butter melts, add sugar and whisk until they are fully blended. You should have a smooth mixture with no granules of sugar visible. Remove from the gas.
- Mix in vanilla extract.
- Whisk egg in separate bowl and add to this mixture 1 tbsp at a time, continuously stirring.
- In another bowl, mix the dry ingredients: flour, cocoa powder, baking powder, and salt.
- Now add this dry mixture into our wet batter and whisk well into a smooth and shiny batter until no lumps remain. Tip: Add in small quantities to ensure a lump-free batter.
- Now mix in the chocolate chips to the batter.
- Coat two ramekins or your baking dish with oil. Pour the batter into them.
- Bake the brownies for 20 to 25 minutes until the batter has risen and cracks appear on the surface.
- Let it cool or have them hot and fresh out of the oven.
This recipe gives two brownies.