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Double Chocolate Brownies
Rate the taste
These brownies are delicious. I know that there are many, many recipes out there for chocolate brownies. These are easy to make and versatile for different uses. To take them to the next level try covering them in Chocolate Ganache. (linked at the bottom).
- 225g/4oz Butter or margarine (butter makes for a more rich taste)
- 175g/6oz Granulated sugar
- 350g/12oz Self-raising flour
- 2 tablespoons Cocoa powder (unsweetened chocolate)
- 100g (small bag) Chocolate Chips (milk chocolate)
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- Melt the butter or margarine slowly in a bowl over hot water. This takes time however provides better baking results than a microwave. To speed up the process use boiling water from a kettle rather bringing to the boil over a hob. Make sure the bottom of the bowl doesn't touch the top of the water
- When the butter has melted stir in the sugar a bit at a time. At this point a small amount of orange juice can be added to give a more spongy texture when baked.
- When the sugar is mixed well in, remove the bowl from the water and add the flour, chocolate chips and the cocoa.
- Mix well until the mixture resembles a smooth sticky ‘dough’, leaving the side of the bowl clean from the mixture.
- Press this mixture into a Swiss Roll tin, which has been lined with grease proof paper.
- Bake in a preheated oven at 180oC/ 350oF/gas mark 4 for about 20 minutes until springy to the touch.
- When cooled, cut into squares or desired shapes. The brownies can also be covered in melted chocolate, cream or any other topping which you wish to use. Alternatively these can be eaten on their own without topping.
- How to Make a Simple Chocolate Ganache
This is a simple recipe to make a great cake covering or dessert topping.