Recipe Double Chocolate Brownies
Soy-free option
Nut-free option
Freshly Picked
Easy peasy
Kid-friendly
Baking
Comfort food
Entertaining
Desserts
The only thing better than fudgy brownies: double-chocolate fudgy brownies! The chunks of chocolate throughout the batter form pockets of rich, melty goodness that go down an absolute treat.
You will need
Serves 12
- 2 tablespoons ground flax (heaped)
- 1/2 cup water
- 1/2 cultured oat butter, melted
- 3/4 cup granulated sugar
- 1 cup brown sugar, lightly packed
- 1 teaspoon pure vanilla extract
- 1/2 cup all–purpose flour
- 1 cup cocoa powder
- Pinch salt
- 1 teaspoon baking powder
- 200g 85% dark chocolate, chopped up roughly
Recipe: Simon Toohey
Directions
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Step 1
Preheat the oven to 180°C, line a square baking tin with baking paper with little flaps hanging over the side.
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Step 2
Mix the ground flax and the water together and set aside to thicken and set — this will act as a binding agent for your batter.
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Step 3
In a bowl, whisk the butter, sugars, vanilla extract and flax until all combined. In the same bowl, sift the flour and baking powder, cacao and salt. Mix gently until everything is combined but do not over mix.
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Step 4
Fold in 3/4 of the chopped up dark chocolate, pour into your baking tin and top with leftover chocolate pieces and a tiny pinch of salt. Bake for 25 to 30 minutes.
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Step 5
When taken out, it might not look cooked, but let it cool a bit and the brownies will fully set.
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Step 6
Slice into pieces and serve.
Recipe: Simon Toohey
