Double Fudge Brownies
Double Fudge Brownies takes roughly 45 minutes from beginning to end. This recipe serves 36. This hor d'oeuvre has 181 calories, 2g of protein, and 10g of fat per serving. For 28 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 37 people were impressed by this recipe. If you have baking powder, brown sugar, dutch process cocoa, and a few other ingredients on hand, you can make it. This recipe is typical of American cuisine. It is brought to you by Beantown Baker. With a spoonacular score of 18%, this dish is rather bad. Users who liked this recipe also liked Mocha Double-Fudge Brownies, {Skinny} Double-Fudge Brownies (No beans!), and Double Chocolate-Caramel-Fudge Brownies.
Servings: 36
Ingredients:
1 tsp baking powder
2 cups brown sugar
3/4 cup dutch-process cocoa
4 large eggs
1 tsp espresso powder (optional)
1 tsp salt
2 cups semisweet chocolate chips
1 cup unsalted butter
1 Tbsp vanilla extract
1 1/2 cups whole wheat flour
Equipment:
sauce pan
oven
whisk
frying pan
Cooking instruction summary:
Preheat oven to 350.In a medium sized saucepan set over low heat, melt the butter. Add the sugar and stir to combine. Return the mixture to heat briefly until it's hot and starting to bubble. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.Stir in the cocoa, salt, baking powder, espresso powder, and vanilla. Cool mixture. Whisk in the eggs, stirring until smooth. Add the flour and chips, stirring until smooth. Sppon the batter into a lightly greased 9x13" pan.Bake for 30 minutes until a cake tester comes out clean. The brownies should feel set on the edges and in the center. Cool on a rack overnight. This will give the bran in the whole wheat flour a chance to soften, giving them a more pleasurable texture in your mouth. Cut and serve.
Step by step:
1. Preheat oven to 350.In a medium sized saucepan set over low heat, melt the butter.
2. Add the sugar and stir to combine. Return the mixture to heat briefly until it's hot and starting to bubble.
3. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.Stir in the cocoa, salt, baking powder, espresso powder, and vanilla. Cool mixture.
4. Whisk in the eggs, stirring until smooth.
5. Add the flour and chips, stirring until smooth. Sppon the batter into a lightly greased 9x13" pan.
6. Bake for 30 minutes until a cake tester comes out clean. The brownies should feel set on the edges and in the center. Cool on a rack overnight. This will give the bran in the whole wheat flour a chance to soften, giving them a more pleasurable texture in your mouth.
7. Cut and serve.
Nutrition Information:
covered percent of daily need
