Este Brownie Duplo de Chocolate é a derradeira tentação para qualquer amante de chocolate. Denso, húmido e carregado com pedaços de chocolate derretido, cada dentada é uma experiência rica e indulgente. A adição opcional de avelãs tostadas acrescenta uma textura crocante maravilhosa que complementa na perfeição a suavidade do brownie. É a receita ideal para quando se quer um doce reconfortante e decadente.

Ingredientes

  • 150 g de manteiga sem sal
  • 250 g de chocolate meio amargo em pedacinhos
  • 4 ovos grandes
  • 150 g de açúcar refinado
  • 100 g de açúcar mascavado (como não tinha o mascavado em casa, coloquei 200 de refinado e ficou bem doce)
  • ½ colher de chá de sal
  • 1 + ½  colher de chá de baunilha
  • 150 g de farinha de trigo
  • 250 g de chocolate ao leite picadinho (coloquei 100g de ao leite porém da próxima vez  farei com meio amargo)
  • ½ xícara de avelãs tostadas e picadas (opcional)

Preparação

  1. Pré aquecer o forno a 180 graus
  2. Untar uma assadeira de aprox. 33×23cm (se quiser pode forrar com papel alumínio ou manteiga deixando sobrar bordas nas laterais pra facilitar sua retirada)
  3. Juntar a manteiga e o chocolate meio amargo picado e levar ao microoondas por cerca de 3 minutos ou até que estejam derretidos. Misturar bem e reservar.
  4. Em outra tigela bater os ovos e os dois açúcares até ficar cremoso (bater a mão ou na batedeira, tanto faz) Adicionar o sal, a mistura do chocolate e a baunilha.
  5. Adicionar aos poucos a farinha e por último os pedacinhos de chocolate ao leite e as avelãs.
  6. Colocar a mistura na assadeira já preparada e levar ao forno por 30 minutos, até firmar. Ideal que o interior dele ainda esteja molinho, para continuar cremoso quando esfriar.
  7. Retirar da assadeira depois de esfriar.

For those who believe there’s no such thing as too much chocolate, this recipe is for you.

Double Chocolate Brownies

Get ready to meet your new favourite brownie recipe. This is a truly decadent, fudgy, and intensely chocolatey bake, designed for the serious chocoholic. It achieves its “double chocolate” status by using both melted dark chocolate in the batter and generous chunks of milk chocolate folded in at the end, ensuring you get pockets of gooey, melted chocolate in every single bite. The result is a brownie with a rich, deep flavour and an irresistibly moist and dense texture.

The recipe itself is wonderfully straightforward, relying on the classic method of melting butter and chocolate together to create that signature dense, chewy crumb rather than a light, cakey one. The personal notes in the original recipe are a great guide, suggesting that using all dark chocolate chunks instead of milk chocolate would create an even more intense flavour profile, perfect for those who prefer their treats less sweet.

Whether you add the optional toasted hazelnuts for a nutty crunch or enjoy them in their pure, unadulterated chocolate glory, these brownies are a guaranteed crowd-pleaser. They are perfect served warm from the oven, perhaps with a scoop of vanilla ice cream, but are just as delicious cooled and cut into squares for a decadent afternoon snack.

Ingredients

  • 150g unsalted butter
  • 250g dark chocolate, in pieces
  • 4 large eggs
  • 150g caster sugar
  • 100g light brown sugar (the author notes they didn’t have brown sugar and used 200g of caster sugar instead, which made it very sweet)
  • ½ teaspoon salt
  • 1 ½ teaspoon vanilla extract
  • 150g plain flour
  • 250g milk chocolate, chopped into chunks (the author used 100g and suggests trying dark chocolate next time)
  • ½ cup toasted and chopped hazelnuts (optional)

Method

  1. Preheat the oven to 180°C (160°C Fan / Gas Mark 4).
  2. Grease a baking tin of approx. 33x23cm. If you like, you can line it with foil or baking parchment, leaving an overhang on the sides to make it easier to lift the brownie out later.
  3. Combine the butter and the dark chocolate pieces and melt them in the microwave for about 3 minutes, or until fully melted. Stir well and set aside.
  4. In another bowl, beat the eggs and the two types of sugar until creamy (you can do this by hand or with an electric mixer). Add the salt, the melted chocolate mixture, and the vanilla extract.
  5. Gradually add the flour and finally, fold in the milk chocolate chunks and the hazelnuts.
  6. Pour the mixture into the prepared baking tin and bake for about 30 minutes, until just set. The centre should still be slightly soft and gooey so that it remains moist when it cools.
  7. Allow to cool completely in the tin before removing and cutting into squares.

Tips:

  • The key to a perfect fudgy brownie is not to overbake it. The skewer test doesn’t quite apply here; you want it to come out with moist crumbs attached, not clean.
  • For clean-cut squares, chill the brownie slab in the fridge for an hour before slicing with a sharp knife. Wiping the knife clean between cuts also helps.
  • Feel free to experiment with the additions. Walnuts, pecans, or even chunks of white chocolate would also be delicious.
  • These brownies are incredibly rich, so a small square goes a long way. They will keep well in an airtight container for up to 5 days.