Double Chocolate Brownies

Welcome to the Bluenose Baker! I’m Laura, and I’m excited to share some of my favourite recipes with you, both decadent treats and healthy meals. This recipe certainly falls into the treat category!

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As a kid, brownies were the very first thing I learned to bake by myself. I started out using a mix, but progressed to making them from scratch when I discovered this simple recipe.

Double Chocolate Brownies became my “go-to” recipe when I needed to take a dish anywhere. Swim team banquet? Class potluck? I brought brownies. These brownies were the centerpiece of girls’ nights in university, where we often ate them straight out of the pan with forks!

These days I have a few more recipes in my repertoire, but I still love to whip up a pan of brownies to share. I made these to keep myself occupied on one of our many snow days this winter, earning them the title “bored brownies” from the co-workers I shared them with!

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You’ll need cocoa, baking soda, sugar, eggs, flour, vanilla, salt, chocolate chips/chunks, boiling water and butter. I’m using butter here, but margarine or Earth Balance sticks also work fine.

Preheat oven to 350°, line a 9 x 13 pan with foil if desired, and spray with cooking spray. I like to line the pan with foil whenever I make brownies or bars because it makes it much easier to take them out and cut them neatly.

Melt 1/3 cup of butter and set aside to cool. Put the kettle on to boil (a pot on the stove works fine if you don’t have a kettle – I don’t!)

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In a large bowl, whisk together cocoa and baking soda.

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Melt the other 1/3 cup of butter and add to the cocoa mixture. Mix until combined.

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Add ½ cup boiling water. The mixture will look weird and lumpy and that’s ok!

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Mix gently until smooth and combined; it will look more like this:

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Stir in sugar. If the mixture is still hot, let it cool for a few minutes so you don’t scramble the eggs. It doesn’t take long in my chilly kitchen!

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Add eggs, the butter you set aside earlier, and vanilla. Mix until combined.

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Add the flour and salt and mix.

Stir in chocolate chips and/or chunks. We particularly like these with the Compliments brand “chips and chunks” you can buy at Sobeys.

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Spread the batter in the prepared pan.

Bake for 35 – 40 minutes. You’ll know that they’re done when the brownies start to pull away from the edges of the pan and a toothpick inserted in the middle comes out with just a few crumbs.

Allow to cool completely before cutting (or just go at them with a fork, I won’t tell!) Enjoy!

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Double Chocolate Brownies

  • Servings: 36 squares
  • Time: 1 hour
  • Print

¾ cup cocoa

½ tsp baking soda

2/3 cup butter/margarine, divided

½ cup boiling water

2 cups sugar

2 eggs

1 tsp vanilla

1 1/3 cups all-purpose flour

¼ tsp salt

2 cups of chocolate chips/chunks

Directions:

Preheat oven to 350°, line a 9 x 13 pan with foil if desired, and spray with cooking spray.

Melt 1/3 cup of butter and set aside to cool. Put the kettle on to boil.

In a large bowl, whisk together cocoa and baking soda. Melt the other 1/3 cup of butter and add to the cocoa mixture. Mix until combined.

Add ½ cup boiling water. The mixture will be lumpy.

Mix gently until smooth and combined.

Stir in sugar. If the mixture is still hot, let it cool for a few minutes so you don’t scramble the eggs.

Add eggs, the butter you set aside earlier, and vanilla. Mix until combined.

Add the flour and salt and mix.

Stir in chocolate chips and/or chunks.

Spread the batter in the prepared pan.

Bake for 35 – 40 minutes. You’ll know that they’re done when the brownies start to pull away from the edges of the pan and a toothpick inserted in the middle comes out with just a few crumbs.

Allow to cool completely before cutting.

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