Double Chocolate Brownies

My sister has a fridge magnet which reads “I would give up chocolate but I am no quitter”.  That pretty much sums up her attitude to all things chocolate. We spent a whirlwind few days together this past week and now that I am home it seems we didn’t get chance to chat at all and I am missing her already.  So I am making these “I love a chocolate brownie brownies” as a special gift for a friend in her honour.

If Miss Chocolate herself were here, I know she would love them.  In fact, when I eat one later on, I think I will pretend that I am sitting on her purple couch admiring being shocked by the crazy welcoming sense of chaos that breathes you in and loves you whenever you are in her house.

I am not a lover of nuts in my brownies, but because I do love the white chocolate and cranberry combo of some cookies, rusks and biscotti I baked a while back (over doing it much??) I decided to try it in my “Go To” brownie recipe.  This is the result and  it is sheer fabulousness on a vintage cake plate!!  Of course if you are nut inclined you can add up to a cup of your favourite nuts, chopped, and it will make no difference to the recipe.  As is, this recipe will make about 24 brownies depending on how you cut them, but you can halve the recipe with good results if you prefer smaller, thinner brownies. I used a roasting dish about 26cm by 36cm.

What you need 

370g butter (but really margarine is fine, and also cheaper)
370g dark chocolate, broken
6 large eggs
750ml sugar
320ml flour
250ml cocoa powder
300g white chocolate, chopped
100g dried cranberries

Melt the butter and dark chocolate in a saucepan over very low heat.  Gently whisk and cool.  If you put the butter in the pan first and then add the chocolate after the butter shows a good melt, you shouldn’t burn the chocolate. (If you are prone to distraction whilst doing too much at once I suggest you use a double boiler).  In the meantime, beat together the eggs and sugar in an electric mixer until light and fluffy.  Beat in the melted chocolate.  Sift the flour and the cocoa powder over the mix and fold in by hand.  Fold in the white chocolate and cranberries.

Bake in a lined greased pan at 180 degrees for 35 – 40 minutes until set.  A good brownie, according to me, has a crisp crust and a moist almost gooey center.  If baked too long, you will miss this perfect yumminess so keep an eye toward the end of cooking time.

If you warm these ‘I love a chocolate brownie brownies’ slightly and serve them with some homemade vanilla ice cream and a drizzle of chocolate sauce, they glam up from tea treat to dinner party dessert.

An interesting thing to note about these ‘I love a chocolate brownies brownies’ is that any calories consumed when licking the bowl don’t count. Its a fact, sort of.


5 Comments on Double Chocolate Brownies

  1. Chan Campbell
    September 11, 2012 at 9:52 pm (7 years ago)

    cant wait to try these………….

  2. Meg
    October 2, 2012 at 6:01 pm (7 years ago)

    me too Channie! just one question? .. did you use the oven tray that comes with your oven? if not, what size should it be?

    • Sam Taylor
      October 2, 2012 at 6:16 pm (7 years ago)

      Thank you for visiting Meg! If the tray that came with your oven is roughly 34cm by 24cm (measuring the base) that will work. If its a little smaller your brownies will be thicker than mine in the photograph and I can only assume that will not be a problem. Happy baking xx

  3. Anonymous
    December 13, 2013 at 8:18 am (6 years ago)

    Oh my soul! I made these the other day. They should come with a health warning!!! Delicious…. Yvette

  4. Sam Taylor
    December 13, 2013 at 8:22 am (6 years ago)

    But would a warning have been any deterrent? I certainly hope not. Delighted that they delighted you!


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