Double Chocolate Brownies
My recipe for Double Chocolate Brownies is irresistibly rich and fudgy. Topped with melted chocolate takes this classic bake to a whole new level of delicious decadence.
FOR THE BROWNIES
- 1 cup / 225g melted butter
- 1 Tablespoon / 15ml oil SEE NOTE 1
- ¾ cup / 150g sugar SEE NOTE 2
- ¾ cup / 200ml buttermilk SEE NOTE 3
- 1 ¼ cup / 200g dark chocolate melted
- 1 Tablespoon / 15ml vanilla extract
- ¼ cup / 30g cocoa powder
- 1 ¼ cup / 160g all-purpose or cake flour
FOR THE TOPPING
- 1 cup / 150g chocolate melted
MAKE THE BROWNIES
Grease and line an 8-inch / 20cm square pan with parchment paper
Beat the melted butter, oil and sugar in a large bowl.
Add in the buttermilk, vanilla extract and melted dark chocolate and beat well.
Sift in the flour and cocoa powder and beat on low speed until just combined. Transfer the mixture to the greased and lined baking pan
Bake in a preheated oven of 320°F / 160° for 15 to 18 minutes. The brownies should be firm around the edges but still slightly soft in the centre when you remove it from the oven. They continue to set even after they are removed from the oven.
Allow the brownies to cool for a few minutes before drizzling with melted chocolate.
- 1.Use a neutral flavoured oil like canola or sunflower oil
- I love using brown sugar in brownies, it adds moisture to the fudgy brownies. However, feel free to use white sugar if you prefer.
- If you do not have buttermilk, then just add 2 teaspoons of lemon juice or vinegar to ¾ cup ( 200 ) milk. Set aside for 5 minutes before adding to the recipe in place of the buttermilk.