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Bake Fresh

Bake Fresh

January 20, 2012 · 10 Comments

Double Chocolate Brownies

Brownies & Bars· Cakes· Chocolate

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Couple of days ago, I made the best brownies.Yes, you read that right, best. Best by all means, the ones I made before and the ones I have tasted and trust me,I have done this alot.Needless to say, these brownies didnt last long to see the daylight. [I made half proportion so stop rolling eyes ;)].I just saved one for my daughter and for photo shoot.

 

For me baking is perfection.Perfect in taste and looks. Both are extremely important but the first one is a little more important. If it tastes good, no matter how good it looks, it will be slurped up. Vice versa is not true. 

 
Ok, so coming back to the brownies, my hubs had this strange craving late night, “isn’t there any cake, can you make something?” Officially I had to bake something for my son’s first birthday but he was very disappointed that we wont be able to eat it now. So the plans changed and as per his suggestion, I decided to try brownies. I had two good recipes that I blogged about as well, Cocoa Brownies from BettyCrocker and Fudgy Brownies by Baked. 
 
But this was perfect for me, moist, not too fudgy, not too sweet, not too cakey, just the right amount of everything. For now this is my to-go recipe and why not its originally from Martha Stewart afterall.
 
Double Chocolate Brownies
adapted from firstlookthencook, originally from Martha
 
Ingredients
 
Unsalted butter 6 tbsp
Semisweet chocolate 6 oz, coarsely chopped [I used dark chocolate 41% cocoa]
Cocoa powder 1/4 cup [hence the double chocolate]
Flour 3/4 cup
Baking powder 1/4 tsp
Salt 1/4 tsp
Sugar 1 cup
Eggs 2
Vanilla essence 2 tsp
 
Method
 
1. Preheat oven at 350 F. Grease and line 8×8 inches with parchment paper leaving 2 inch overhang for easy lifting. Grease the lining. 
2. Put butter, chocolate and cocoa powder in a heat proof bowl placed over simmering water. Stir until melted and combined.Cool.
3. Whisk flour, salt and baking powder in a separate bowl.
4. Beat sugar, vanilla and eggs until pale and fluffy, about 4 mins.
5. Beat in chocolate mixture until just combined.
6. Mix in flour mixture.
7. Pour in prepared pan.
8. Bake for 35 mins. until just done. The tester will not be wet but may have few crumbs attached to it which is ok. DO NOT overbake. They will be dry.
9. Cool in pan for 10 mins and then take out and cut squares.
10. Enjoy with fresh cream.

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Previous Post: « Lemon Madeleines
Next Post: Chocolate Almond Biscotti »

Comments

  1. Kathy says

    January 21, 2012 at 10:00 am

    The brownies look so perfect!

    http://daily-iphoneography.posterous.com

    Reply
  2. Simply Tia says

    January 21, 2012 at 11:08 am

    These brownies are winners! They sound great and look even better! Nicely done.

    Reply
  3. Borislava@sharemykitchen says

    January 21, 2012 at 8:02 pm

    I'm still in search for my favourite brownie with the perfect mix of chewiness and sweetness, so I'll definitely try your recipe too. Sounds convincing 😉

    Reply
  4. Federica Simoni says

    January 21, 2012 at 8:21 pm

    una vera delizia!baci!

    Reply
  5. Lisa says

    January 22, 2012 at 9:40 pm

    Mmm, I'd be craving these too. I have a sweet treat linky party going on at my blog till tomorrow night and I'd love it if you'd come by and link your brownies up. http://sweet-as-sugar-cookies.blogspot.com/2012/01/sweets-for-saturday-53.html

    Reply
  6. Anonymous says

    January 30, 2012 at 12:01 pm

    wow,thats cool i'll make it soon wanna taste it now.

    Reply
  7. 'Le ricette dell'Amore Vero' di Claudia Annie says

    February 3, 2012 at 11:20 am

    wooooooooooow che delizia! complimenti, un bacio 🙂
    ps: ho realizzato un nuovo concorso "Fashion Food": in premio 100 euro di shopping! Ti aspetto 🙂

    Reply
  8. blissfulbrownies says

    March 5, 2012 at 9:40 am

    Thanks for sharing all the information.this is amazing Blog.

    Blissful Brownies Now Getting you all product Delivery with mail Just Click Mail Order brownies for online order booked and get without any extra charges.

    Reply
  9. Tooba says

    November 29, 2016 at 2:15 pm

    hi Nadia i try ur brownies they turned amazingly delicious.you explained whole procedure very well! thanx for sharing.

    Reply
    • bakefresh says

      December 2, 2016 at 1:02 pm

      thanks my friend 🙂

      Reply

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HELLO & WELCOME

Hello, I’m Nadia. I am the cake decorator, blogger, a fanatic mom and a home maker, passionate about all things sweet and pretty.


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"We had joy , we had fun, we had seasons in the su "We had joy , we had fun, we had seasons in the sun, but the hills that we climbed were seasons out of time"

Rasha my friend , I will miss you, our crazy hangouts, exploring, fun night outs, shopping and ofcourse when we worked together!

This is not a goodbye, it is just beginning of us meeting at new destinations.

@rashayoussif @shaziahassan10
I first had chocolate truffles in USA which were I I first had chocolate truffles in USA which were I guess from Tiffany.

Since then I was always intrigued by how they were made.

The delish chocolate bites are easier to make than other varieties like bonbons.

A luscious chocolate ganache is prepared which is then divided into bite size pieces either by piping or scooping, dipped in tempered chocolate and rolled in cocoa powder.

Do you like truffles and have you ever tried making at home?

#truffles #Darkchocolate #karachifoodbloggers #riyadhbakers
#riyadhfoodbloggers
#riyadhfoodphotograpgers
#mashionpk #hautecuisines
Freshly pounded green cardamom infusing these mode Freshly pounded green cardamom infusing these moderately sweet Pakistani shortbread cookies made with pure clarified butter, flour and chickpea flour for that added nutty flavor, slight leavening agents for that open and melt in mouth crumb and powdery texture. The top is brushed with beaten egg and sprinkled with pistachios making the best tea time biscuits!

Let me know if I passed the test of describing our very own desi besan ki naan khatai, brought in for dearest friends who never let me make tea!

Detailed recipe on YouTube, dm for link or just search "bakefresh naan khatai"

Stories has direct link too.

#naankhatairecipe
#naankhatai
#pakistanicookies
Got cookie press? Make this foolproof recipe now t Got cookie press? Make this foolproof recipe now to fill a jar. These are any day better than store brought!

There wasn't any eid we didn't had jars full if these spritz cookies !

Sharing my family recipe that has been absolute favourite!

Full video tutorial on my YouTube channel!

Ingredients 
3/4 cup Butter (room temperature) 
2/3 cup Sugar (grinded) 
2 teaspoons vanilla essence 
1 egg 
2 cups flour 
1 1/2 teaspoons baking powder 
 
Method 
1. Cream butter and sugar 
2. Add in egg 
3. add in vanilla 
4. Sift in flour and baking powder 
5. Beat until combined 
6. Fill the dough in cookie press or just make balls by hand. 
7. Place on an ungreased tray and bake in a pre-heated oven for 12-15 minutes at 350 F until golden brown. 

#cookies
#spritzcookies
#buttercookies
#riyadhbakers
#karachibloggers
If you want to make an impressive and indulgent ca If you want to make an impressive and indulgent cake for celebrating an important day at home,  do give this a try.

Flourless chocolate cake that is a cross between brownies, chocolate bar and mousse!

Topped with lightly sweetened whipped cream, and any seasonal.fruit, this is sure going to win hearts.

Detailed recipe on my YouTube channel.

Linked in stories. 

A quick version of coming up in reels today.

INGREDIENTS 

250 grams Dark Chocolate 
125 grams butter
2 tablespoon Cocoa Powder 
50 ml Cream

Heat all above on double boiler (or super slow heat stirring continuously) till melted and combined.

Separate 4 eggs.

Whisk egg yolks lightly and stir in cooled Chocolate mixture.

Make.meringue from.4 egg whites and 125 grams of sugar.

Fold in the chocolate mixture.

Pour in 9 inches spring foam pan (greased and dusted with cocoa powder)

Bake at 350 F for 30 minutes until set.

Cool and plate, serve with whipped cream lightly sweetened and fruits.

#bakefresh
#riyadhbloggers #riyadhbakers #chocolatecake
#flourlesschocolatecake
#mashion #foodphotography #f52grams #f52community
The brand I use the most is beryl's chocolate.(sw The brand I use the most is  beryl's chocolate.(swipe to see the packaging)

It's a Malaysian brand and I find it pretty easily here from @moltaqa.alkhabbazeen as well as in Pakistan from empress market karachi.(not sure about the current status,  will.update when I go in summers)

If you ask me one chocolate you should buy go for this brands 62% one either in coins or blocks. Coins are just easier to use. The 1.5 kg bag or 2 kg block is more than enough and has good price point. 

Therir 41% milk chocolate is great as well nut not recommended for baking. 

I use it for ganache, brownies, icecream, chocolate chip cookies, mousse and mousse cakes and in general great for dipping, coating etc.

I use milk chocolate 28% white one inky for white chocolate mousse or sometimes in cookies.

I use compound chocolate for chocolate decorations or making cake pops or cakesicles.
This also comes in block and small chocolate chips both are fine.

The other brands I have tried 
arabesque (belgium) 58%
@patissierchocolate (singapore) 61% ,41%

@callebautchocolate ( so popular, slightly overrated, difficult to get, available for bull orders)

dawn chocolate - good quality but i find it very sweet

All these brands are available in the above shops.

Let me know if you found this information helpful.

Come in stories to see more!

#chocolate #chocolateinformation
#bakefresh #riyadhbloggers
#karachibloggers #karachifoodbloggers

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