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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13 Responses to “Chocolate M&M Cookies”

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    1
    Katie — October 21, 2009 at 2:53 pm

    Jen, I totally love your blog. You always ahve the BEST treats! I LOVE the picture with all the cookies resting on the m&ms. GREAT idea! 🙂

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    Jigginjessica — October 21, 2009 at 3:24 pm

    Looks beautiful as always!

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    stephchows — October 21, 2009 at 3:31 pm

    perfect use of pink! So interesting about how the cookies reacted to the way you rolled them! Thanks for the heads up!

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    oneordinaryday — October 21, 2009 at 5:10 pm

    Your cookies look great and that’s a good tip about getting them to look their best too. My kids and all their friends love these cookies. I’ve made them a few times since I first posted them and they never last long.
    thanks for the link!
    ~ Michelle

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    Chocolate Shavings — October 21, 2009 at 7:27 pm

    Those are beautiful and perfect for such a great cause

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    The Novice Chef — October 21, 2009 at 7:32 pm

    What an adorable picture! Also helps that they are for a great cause! 🙂

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    Natalie — October 21, 2009 at 8:10 pm

    M&Ms are my favorite treat and I love that during this month everything is PINK! The cookies look fantastic.

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    Kat — October 21, 2009 at 8:52 pm

    I am bummed I missed your Power of Pink contest as I was utilizing October to raise awareness around breast cancer too! I made some cookies and have a post on my site: http://katskitchenplace.blogspot.com/2009/10/october-is-breast-cancer-awareness.html
    I like the chocolate cookie base of your cookies! Thank you for sharing. Looking forward to checking back and seeing all what people make towards your challenge 🙂

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    tastestopping — October 21, 2009 at 10:44 pm

    A chocolate cookie topped with chocolate candies? What could be better? Perhaps a tall, ice cold glass of milk to go with them! They look divine. I’m wondering if you might skip the rolling and flattening by creating a wide log of dough (without M&Ms), slicing to the thickness desired, then pressing candies on top? Seems like the dough might be fairly easy to shape into a log. A quick pop into the fridge before slicing would help firm it up. Just a thought! I can’t wait to try them.

    Best,
    Casey
    http://www.tastestopping.wordpress.com

    P.S. Not sure if I’ve invited you before, but I’d love to publish any of your photos that FoodGawker and TasteSpotting decline! Thanks. 😀

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    nutmegnanny — October 23, 2009 at 3:15 am

    I love the dark chocolate and pink M&M contrast. What fantastic cookies:)

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    natalie — February 25, 2010 at 8:31 pm

    This comment has been removed by the author.

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    natalie — February 25, 2010 at 8:33 pm

    I just made your recipe for these cookies yesterday and took them to church. The kids went nuts and they’ve never turned out as pretty as they did this time. Thanks for the helpful tips because my m&m cookies have never turned out prettier! 9 minutes was also perfect timing as well.

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    Rachel @ Baked by Rachel — December 19, 2010 at 8:19 pm

    Both pretty and I’m sure delicious! I love how you showed the comparison between batches to give better suggestions for prettier cookies. The final batch are definitely the prettiest of the bunch. I love that the pink pops w/the chocolate cookie.

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