Triple Chocolate Fudge Brownies: Standard and Mint!

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So as this a baking blog, I thought it particularly pertinent to actually post a recipe or two instead of more rambling on my part. So lets get to it! Today, I have a recipe for a fantastic gooey and fudgey brownie that can be eaten as is or used as a foundation for a more specialized, dressed up treat. I’m happy to present you with two variations of this absolutely scrumptious indulgence: one a dark/white chocolate combination, and one mint.

These brownies are extremely fudgy. The recipe calls for a sizable amount of butter (or margarine) which gives these brownies their density. Super moist, with a rich and dark chocolate taste, whats not to love? I added a mixture of white and dark chocolate chips to this brownie recipe when I first made them (on Valentine’s Day, as you might be able to tell from the sprinkles!), but they aren’t necessary to achieve the triple chocolate taste. Also, no mixer (hand or stand) is required to make these brownies, which I appreciated as I have still yet to invest in either. So now, on to the recipe!

Triple Chocolate Fudge Brownies

Baking Time: 25-30 minutes
Makes: 16

Ingredients: Brownies

  • 145g of unsalted butter (10 tbsp)
  • 250g (1 and 1/4 cups) of granulated sugar (caster sugar is fine as long as measured correctly)
  • 1/4 tsp salt
  • 115g of unsweetened cocoa powder (I’m a Nestle fan myself)
  • 1 tsp vanilla essence
  • 2 large eggs
  • 65g (1/2 cup) all-purpose flour
  • 180g of your choice of chocolate (I used homebrand white/dark chocolate chips and Mint Aero for my two batches
  • For frosting both batches of brownies (presentation was important for these two batches) I used Duncan Hines’ Creamy Home-Style Classic Chocolate Frosting, which really complemented the richness of the brownies nicely but is not necessary.

Ingredients: Buttercream Icing (On Mint Brownies)

  • 3 cups of icing/powdered sugar
  • 1/3 cup butter or margarine, softened
  • 1 tsp mint essence
  • 1 – 2 tbsp milk

Directions: Brownies

Pre-heat oven to 160C (or 325F) and then line your preferred size of brownie tray (I recommend an 8 or 9 inch square tray) with baking paper, leaving enough overhang to lift out finished brownies.

In a large microwaveable bowl, melt the butter, cocoa powder, sugar and salt together in 30 second increments (stirring after each) until the butter is completely melted. The mixture will appear particularly gritty, which is okay; it is not meant to be smooth just yet. Leave to cool for a few minutes are you prepare the other ingredients.

Depending on the size of your microwaveable bowl, transfer mixture in to large mixing bowl and stir in the vanilla extract. Add one egg at a time, stirring thoroughly after each addition. After adding the eggs, your mixture should look thick and shiny and extremely tempting to taste, but hold off on trying it out for now, that time will come. Add the flour and whisk until combined. If adding any form of chocolate, gently fold in (I like to add my chocolate gradually), leaving a few to sprinkle on the top. Pour into brownie tray and sprinkle with remaining chocolate.

Bake for approximately 25 minutes before checking for doneness with a toothpick or skewer. If it comes out clean or with only a few crumbs, they are done. If not, continue to bake for another 3-5 minutes. Keep a close eye on how liquidy your brownies look, as this will indicate more than anything when your brownies are done.

Leave the brownies to cool before cutting in to small squares. The reason this recipe makes so many brownies is due to how small I cut them, as they are quite sickly. To make slice brownies easier, refrigerate after cooling before slicing. Brownies remain soft and fresh (stored in container) for about a week.

Directions: Icing and Decoration

Whilst the brownies are baking or cooling, you can make the buttercream icing (seen on the mint variation). In a medium bowl, mix the icing sugar and butter with a spoon or a hand mixer on low speed. When combined, stir in the mint essence and 1 tbsp of milk.

Continue to gradually add the remaining milk until desired smoothness is reached. If icing is too thick continue to add milk a few drops at a time. If icing is too thin, add a small amount of icing sugar. This mixture covers an average sized cake generously and can be also used to ice a layer cake.

After icing your brownies (with either/or both Duncan Hines’ Chocolate Frosting or the homemade buttercream), decorate with some grated chocolate and sprinkles and serve. Even though these stay fresh for a week they will not last that long, trust me! If you make these brownies please leave a comment letting me know how your experience was, and how any changes you made went!

Happy baking 🙂

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