I don't usually need anything more with my brownies. My brownies are always moist, dense and rich enough that a frosting would just be unnecessary, but these decadent fudgy Double Chocolate Brownies are an exception because well... more chocolate is MORE CHOCOLATE. Because you know what is never unnecessary? More CHOCOLATE.
WHY YOU WILL LOVE THIS RECIPE
- Easy to make - these brownies come together so quickly and the truffle topping is made with just 3 ingredients!
- Rich dark chocolate taste - I use 70% dark chocolate to make these brownies extra dark and fudgy.
- Fudgy chocolate brownies - mixing the eggs with the right amount of sugar ensures that these brownies are moist and fudgy.
- Chocolate truffle brownies - these fudgy double chocolate brownies are topped with a silky smooth layer of chocolate ganache that is NOT really frosting in this case because it is not full of sugar... it's not cloying... it is just right!
STEP BY STEP INSTRUCTIONS
The first part of this recipe is making the brownie batter.
- STEP 1). Melt chocolate. In a large bowl over a pot with ½-inch of simmering water, stir together chocolate and butter until completely melted, smooth and glossy; set aside to cool about 5-10 minutes. You can also use the microwave.
- STEP 2). Beat eggs with sugar. Combine eggs with sugar in a large bowl and use a whisk to beat until pale, thick and fluffy. Beat in vanilla and salt.
- STEP 3). Add melted chocolate. Stir warm chocolate mixture into the egg mixture until evenly blended.
- STEP 4). Add flour. Stir in flour until well incorporated and smooth. Pour batter into prepared pan and use the back of the spatula to smooth out the surface.
- STEP 5). Bake until slightly puffed and a toothpick inserted someplace between the edge and the center comes out with a few moist crumbs, 20-25 minutes. Transfer pan to a wire rack and let cool completely.
Next we need to make the chocolate truffle topping:
- STEP 1). Combine chocolate and cream in a bowl and microwave until melted.
- STEP 2). Stand and stir. Let stand for 2 minutes then stir gently in concentric circles until smooth and glossy.
- STEP 3). Pour the ganache over the brownies and spread in an even layer.
- STEP 4). Chill. Place the pan in the refrigerator for about 2 hours until set. Drizzle with melted milk chocolate.
EXPERT BAKING TIPS
- Let the finished brownies chill in the fridge for at least 2 hours before slicing to ensure you get those nice clean slices
- Stir gently when making the truffle topping to ensure that it doesn't split
- Do not over-heat the cream or this can cause the ganache to separate since it will over-heat the chocolate. It is important for the chocolate to melt slowly for the ganache to be smooth.
What do I do if my ganache splits?
If your ganache splits or separates, add a little bit (about ½ teaspoon) of warm water and whisk again until it is glossy and smooth.
How do I make clean slices on my Double Chocolate Brownies?
The trick to making clean slices for brownies is to chill them thoroughly and then use a hot dry knife. Dip the knife in hot water and then wipe it clean and dry between each slice.
If you love brownies, check out these recipes!Peanut Butter Fudge Swirl Brownie Bottom CheesecakeBetter Than Box Brownie Mix RecipeThe BEST Small Batch Fudge BrowniesBuckeye Peanut Butter Fudge BrowniesBEST Fudgy Brownie Recipe with Shiny CrustThe BEST Fudgy Flourless Brownie Cookies
Double Chocolate Brownies
- 5 oz 142g dark chocolate (60-70% cocoa solids) coarsely chopped
- 6 tablespoon 84g unsalted butter
- 2 large eggs at room temperature
- 1 cup 200g granulated sugar
- 1 teaspoon pure vanilla extract
- ½ cup 71g all-purpose flour
- ½ teaspoon salt
- 6 oz 170g dark chocolate finely chopped
- ½ cup 120ml 35% whipping cream
- 1 tsp 5ml corn syrup or honey
- 2 oz 56g milk chocolate for drizzling
- Preheat your oven to 350°F. Line an 8x8-inch square baking pan with parchment paper, leaving a 2-inch overhang on each end and butter the exposed sides.
- In a large bowl over a pot with ½-inch of simmering water, stir together chocolate and butter until completely melted, smooth and glossy; set aside to cool about 5-10 minutes. You can also use the microwave.
- Beat eggs with sugar in a large bowl using a whisk until pale, thick and fluffy. Beat in vanilla and salt then stir in warm chocolate mixture until evenly blended. Stir in flour until well incorporated and smooth. Pour batter into prepared pan and use the back of the spatula to smooth out the surface.
- Bake until slightly puffed and a toothpick inserted someplace between the edge and the center comes out with a few moist crumbs, 20-25 minutes. Transfer pan to a wire rack and let cool completely.
- For the topping, heat cream with corn syrup or honey in a small saucepan until it comes to a simmer. Remove from heat and add the chopped dark chocolate. Cover and let stand for 2 minutes then stir until smooth and glossy. Pour it over the brownies and spread in an even layer. Refrigerate for 1-2 hours until set. Drizzle with melted milk chocolate.