Are you on Team Cakey Brownies or Team Fudgy Brownies? I am definitely on Team Fudgy Brownies and these do not disappoint! I normally don’t like when people make grand statements about their recipes like “Best Brownies Ever” but honestly, when I tried these that is exactly what I was thinking. Even when I tried the batter I knew these were going to be good. It is a miracle I didn’t eat the entire bowl!

These brownies are so rich and dense and fudgy and chocolatey. Almost gooey but not quite. These are definitely a “Death by Chocolate” dessert. You know, the type of brownie that requires a nice big scoop of vanilla ice cream to cut the richness. A generous drizzle of brown butter salted caramel sauce too, if you are in the mood! Doesn’t that picture make your mouth water?!

Double Chocolate > Single Chocolate

These brownies are so rich and chocolatey because they contain both chocolate (that is combined with melted butter to make a ganache) and cocoa powder. If you wanted to, you could even add some chocolate chips or chocolate chunks to the batter… Triple chocolate! A little sprinkle of flaky salt on top is always a nice touch too.

Try to use really good quality chocolate, like Lindt 90% dark or Ghirardelli 100% dark. It makes a difference in the taste. For the cocoa powder, either dutch process or regular will work. I haven’t tried it with black cocoa powder (the Oreo cookie kind!) and I fear it would be a little bitter. I would probably increase the sweetener if you are going to use black cocoa powder.

These super fudgy double chocolate brownies were really fun to experiment with and come up with the recipe for. I ended up using a few different baking tricks and I am so thrilled with the way they came out. They are so rich and decadent and fudgy and will really make you wonder if you should feel guilty for having one!

Instead of just your regular wet ingredients, dry ingredients type of recipe, this one has 3 pieces to the puzzle. It has the egg/sweetener mixture, the chocolate/butter mixture and the dry ingredients. The eggs and sweetener are mixed on high for 10 minutes to create the perfect amount of rise (see discussion below). The chocolate is melted with the butter and the espresso powder to make a rich ganache that is mixed into the dough and then the dry ingredients are gently folded in.

Baking Trick #1- Skip the Baking Soda

You can only use this trick with recipes that have a few eggs and no flour. The trick is to skip the baking soda and instead, mix the batter in the stand mixer (or with your electric beaters) for a really long time to get lots of air into the eggs. This makes the brownies rise a little bit so they are not flat and dense but not rise so much that they become fluffy and cake-like. But be warned, if you tried to do this with a traditional brownie recipe with flour you would overwork the gluten in the flour and your brownies would end up tough.

Baking Trick #2- Using Chocolate Ganache in the Batter

Instead of just adding melted chocolate, I combined the chocolate with hot melted butter and let it sit until the chocolate melted and then stirred it into a creamy, rich chocolate ganache. It helps make the batter moist and fudgy and rich.

Baking Trick #3- A Pinch of Espresso Powder

I am not a big coffee person and I am not really big on mocha desserts, BUT… just a sprinkle of espresso powder in a chocolate dessert (especially a rich, fudgy one like these brownies) really gives it something extra. That little je ne sais quoi that makes the flavours stand out more and makes the chocolate taste more decadent and intense. But it doesn’t make them taste like coffee at all. I keep a package of instant espresso powder in my pantry at all times just to use in my brownies!

Make It Paleo

To make these Fudgy Double Chocolate Brownies Paleo-compliant, you just have to use coconut sugar as your sweetener and substitute ghee or coconut oil for the butter and you are good to go! Enjoy!

This Recipe Pairs Well With

Brown Butter Salted Caramel Sauce

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Fudgy Double Chocolate Brownies

These brownies are so rich and dense and fudgy and chocolatey. Almost gooey but not quite. These are definitely the type of brownie that requires a nice big scoop of vanilla ice cream to cut the richness. A generous drizzle of brown butter salted caramel sauce too, if you are in the mood! Doesn't that picture make your mouth water?!

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 8

Author Erin

Ingredients

• 4 oz unsweetened chocolate or 90% dark chocolate
• 1/2 cup hot melted butter
• 3 eggs
• 1/2 cup powdered sweetener (e.g. Lakanto Powdered Monk Fruit Sweetener)
• 1 tsp vanilla
• 1 tsp salt
• 1/2 cup almond flour
• 1/4 cup cocoa powder
• 1/8 tsp xantham gum
• 1/2 tbsp espresso powder

Instructions

1. Break chocolate into chunks and place into a bowl.
2. Pour hot melted butter on top of chocolate and let sit for 10 minutes.
3. After 10 minutes, stir well until you get a smooth ganache.
4. Combine eggs, sweetener, and vanilla in stand mixer and mix on high for 10 minutes.
5. Pour ganache into egg mixture and then sift in dry ingredients.
6. Fold gently until everything is combined.
7. Pour into 8x8 square pan and bake at 350 for 20 minutes.
8. Let cool before cutting.