Double Fudge Brownies

I love brownies. I think they might be my favorite dessert. They are so easy to make, they travel well, they’re great straight from the oven and straight from the freezer. Oh and a hot brownie with vanilla ice cream and hot fudge… get out of town. Best.dessert.EVER.

Of course you guys already know that based on how many brownies I’ve posted. This KAF recipe is very similar to my go-to brownie recipe, which is no surprise because that one comes from KAF as well. This one uses whole wheat flour so it’s a tad healthier for you.

Katie and I knew these would be the best brownies ever. With a 1/2 pound of butter, lots of brown sugar and two cups of chocolate chips, how could they not be?

Be sure to let these guys cool overnight. Susan explained in class that the bran is the outside shell of the wheat. The bran is sharp like scissors. That bran is the reason that baking whole wheat bread requires more attention and care because the bran wants to just cut through the gluten that is being formed. She also explained that these brownies will have a much better texture in your mouth if you let the bran settle overnight. Honestly, I almost always let brownies cool overnight anyways, but in this case, be sure not to skip that last step!!

Print Save

Double Fudge Brownies

Yield: 36

Ingredients:

1 cup unsalted butter
2 cups brown sugar
3/4 cup dutch-process cocoa
1 tsp salt
1 tsp baking powder
1 tsp espresso powder (optional)
1 Tbsp vanilla extract
4 large eggs
1 1/2 cups whole wheat flour
2 cups semisweet chocolate chips

Directions:

Preheat oven to 350.

In a medium sized saucepan set over low heat, melt the butter. Add the sugar and stir to combine. Return the mixture to heat briefly until it's hot and starting to bubble. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

Stir in the cocoa, salt, baking powder, espresso powder, and vanilla. Cool mixture. Whisk in the eggs, stirring until smooth. Add the flour and chips, stirring until smooth. Sppon the batter into a lightly greased 9x13" pan.

Bake for 30 minutes until a cake tester comes out clean. The brownies should feel set on the edges and in the center. Cool on a rack overnight. This will give the bran in the whole wheat flour a chance to soften, giving them a more pleasurable texture in your mouth. Cut and serve.

Recipe from King Arthur Flour


Don’t forget about my Power of Pink Challenge – make something PINK by the end of the month to raise Breast Cancer Awareness!

    Pin It

6 Responses to “Caramel Almond Chocolate Cupcakes”

  1. #
    1
    fearlesskitchen — August 19, 2009 at 2:28 pm

    This is a really interesting recipe. I haven’t seen dulce de leche combined with chocolate very often. I can see where you wanted to have the color contrast with the ganache, but I personally think it looks great as it is.

  2. #
    2
    ~ Kristie — August 19, 2009 at 3:21 pm

    They look amazing! If you don’t want to wait 3 hours for dulce de leche you can use the microwave method found at http://www.cookingforengineers.com/recipe/255/Dulce-de-Leche.

  3. #
    3
    Ingrid — August 19, 2009 at 5:13 pm

    I’m not a fan of chocolate but they are a pretty cupcake and I DO like caramel and dulce de leche!
    ~ingrid

  4. #
    4
    lifeoftheparty — August 20, 2009 at 7:11 pm

    That looks decadent! Choc-a-holics rejoice =D

  5. #
    5
    nutmegnanny — August 21, 2009 at 4:54 am

    Your cupcakes are some of the cutest I have seen!

  6. #
    6
    Julie — August 21, 2009 at 2:16 pm

    Those look mouthwatering good!

Leave a Comment