Proving that two types of chocolate are better than one, these double chocolate brownies are rich, moist, gooey and toothsome. I once thought brownies were difficult to make and would avoid making them. This recipe is so simple and they turn out perfect every time I make them.
I love anything chocolate and these brownies don’t disappoint on taste. With a generous helping of white chocolate as well as dark chocolate these little bundles of joy are delicious.
Ingredients For Double Chocolate Brownies
- 300g/10oz of at least 70% dark chocolate, chopped
- 125g/4.5oz of unsalted butter, at room temperature
- 200g/7oz of light brown sugar
- 75ml/2.5fl oz of olive oil
- 3 medium eggs, beaten
- 1 tsp of vanilla extract
- 75g/2.5oz of plain flour
- 25g/1oz cocoa powder
- Half tsp of baking powder
- 175g/6oz of white chocolate, chopped
Method
- Preheat the oven to 180C/350F/Gas 4
- Grease and line a 9 x 9 baking tin
- place 200g (7oz) of the dark chocolate and the butter in a heatproof bowl and set it over a saucepan of simmering water, stir occasionally until it has all melted
- Place the butter and chocolate mixture, sugar, olive oil, eggs and vanilla in a large bowl and mix until combined
- Sift over the flour, cocoa powder, and baking powder and fold in gently with a metal spoon
- Fold in the white chocolate and the remaining dark chocolate
- Pour the batter into your prepared cake tin and bake for 20 minutes, or until set on top and a skewer inserted into the centre comes out with some moist crumbs on it
- Leave to cool completely in the tin, when cool remove from the tin and cut into 16 pieces
The brownies will keep really well for up to 5 days in an airtight tin. Why not try my Chocolate Chip Brownies
