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!!

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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!

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14 Responses to “Chocolate Truffle Ice Cream”

  1. #
    1
    Jocelyn (Grandbaby Cakes) — May 31, 2013 at 8:14 am

    What a gorgeous chocolate!! I adore deep chocolate ice creams.

    • beantownbaker — May 31st, 2013 @ 10:07 am

      You would definitely love this then. It’s so rich and chocolatey!

  2. #
    2
    Ashley Bee (Quarter Life Crisis Cuisine) — May 31, 2013 at 8:19 am

    I just got an ice cream maker and cannot wait to start trying it out… this looks a bit above my skill level, but a good thing to work towards!

    • beantownbaker — May 31st, 2013 @ 10:08 am

      I completely understand wanting to start out with an easier recipe. Sorbets are really easy. No cooking necessary for most sorbet recipes. But def keep this one in the back of your mind for when you feel more confident!

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    3
    Eva @ Eva Bakes — May 31, 2013 at 8:51 am

    I made this dark chocolate ice cream last year, and it is definitely the best chocolate ice cream I’ve ever had. The 5-day wait time is pure torture, but it’s completely worth it. So glad you enjoyed this as much as I did!

    • beantownbaker — May 31st, 2013 @ 10:07 am

      I agree, it was complete torture, especially after taking a taste after it had processed in the machine…

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    4
    tracy {pale yellow} — May 31, 2013 at 6:23 pm

    A rich, deep chocolate ice cream is worth the wait! It’s so hard to find a recipe for the decadent chocolate ice I desire, this recipe has moved to the top of my to-do list!

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    5
    Sues — June 3, 2013 at 6:48 am

    You can tell just by looking at this how rich and awesome it is!!

    • beantownbaker — June 7th, 2013 @ 8:52 am

      It’s seriously difficult to scoop it’s so thick!

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    6
    Shannon — June 6, 2013 at 12:11 pm

    wowza, this certainly tell how rich and decadent it is!! i’m appreciating more and more those things that I only need a spoonful of to satisfy 😉

    • beantownbaker — June 7th, 2013 @ 8:53 am

      This is definitely one of those things. I love chocolate but could only handle one small scoop at a time.

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    7
    Nutmeg Nanny — June 7, 2013 at 6:15 pm

    Who isn’t a fan of chocolate?! This looks amazing 🙂

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    8
    Lisa T — June 16, 2013 at 6:42 pm

    I would love to try this recipe. I am wondering why you used coconut milk, and I’m assuming full fat coconut milk?

    • beantownbaker — June 16th, 2013 @ 7:47 pm

      i use coconut milk because I’m lactose intolerant so I can’t use cow’s milk or heavy cream. If you want to use those dairy products, follow the instructions in the original recipe. And yes, I use full fat coconut milk.

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