If you are one of those people who has a secret stash of chocolate all their own, do not even think about making this brownie recipe. If you live for chocolate and must have something chocolatey everyday, you might want to turn off the computer and go eat a piece of broccoli instead. If you dream of drinking out of a chocolate river (thank you Augustus Gloop for ruining that for me!) or wish Starbucks would bring back the dreamy Drinking Chocolate (think of drinking shots of chocolate) don’t even think of making this recipe. This brownie recipe could lead to a chocoholics’ demise…it is so rich, so fudgy, so absolutely perfect, it’s dangerous. Don’t blame me if you continue down this path.
Here is the recipe to the most insanely fantastic brownie in the world. Yep, I said it, and it really is. Now, if you like a brownie to be like a piece of chocolate cake, this is not your recipe. If you like a barely-chocolatey brownie, it also is not for you. This recipe is fudge and it’s ridiculously chocolatey. You can fill it with all sorts of goodness, and then it can be topped with a rich chocolate frosting. Just choose your poison. (I’ll give you all of my variations and favorite frosting recipe as well.) You’re welcome or I’m sorry. 🙂
HERE’S A SECRET
Do you want to know the secret to making all of your chocolate baked goods more chocolatey? First of all, use a variety of chocolates. This recipe, for example, I used bittersweet and unsweetened chocolate, as well as a high-quality cocoa powder. But, the piece de la resistance, is to add a bit of instant espresso (I use decaf so I can eat it at night! 😉 and oh, yes, it brings out the chocolate like you can’t believe!
Enjoy the recipe!
- BROWNIE RECIPE (adapted from Cook's Illustrated)
- 5 ounces bittersweet chocolate, chopped
- 2 ounces unsweetened chocolate, chopped
- 8 Tbs. unsalted butter (1 stick)
- 3 Tbs. cocoa powder (I use Cocoa di Pernigotti)
- 1 1/4 cups of sugar
- 3 large eggs
- 2-3 tsp vanilla extract
- 1/2 tsp salt
- 1 cup all-purpose flour
- 1/2 tsp instant espresso
- 1 cup bittersweet or semi-sweet chocolate chips
- (optional - I sometimes will stir in peanut butter chips in addition to the chocolate chips. YUMO!
- Or, around the holidays, I top the brownies with Andes mint chips or the actual Andes mints instead of my normal chocolate frosting. To die.)
- FROSTING INGREDIENTS:
- 4 Tbs. unsalted butter
- 1/3 cup cocoa powder
- 1/2 bag of powdered sugar, sifted
- 4 Tbs. milk
- 1/2 tsp salt
- 1 tsp vanilla
- (opt. add 1/4 tsp instant espresso powder)
- Preheat oven to 350.
- Line 8 x 8 (or 9 x 9) brownie pan with tinfoil and spray with cooking spray.
- Chop chocolates and put in medium, microwavable, glass bowl.
- Add butter, cocoa, and the instant espresso and microwave at 30 second intervals until you can wish the mixture smooth.
- Mix sugar, eggs, vanilla extract, and salt in a separate large bowl.
- Add the chocolate mixture and mix until smooth.
- Mix in the flour and stir until flour is fully incorporated.
- Mix in the chocolate &/or peanut butter chips.
- Pour into pan and cook approx. 35 min. (Don't overcook! Just until pulling away from the sides of pan.)
- Place wire wrack on top of brownie pan and then invert pan.
- Peel off the tinfoil and allow brownies to cool. (the bottom side will be up making for easier frosting!)
- Melt butter in microwave or saucepan.
- Once melted, add all other ingredients and combine completely.
- Add more confectioners sugar until a nice thick consistency.
- Frost cooled brownies.
If you enjoyed this recipe, please share it on social media! Did you love the recipe? Let us know in the comments below.
Don’t say I didn’t warn you! 😉
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