Sunday Afternoon Delight: Double Chocolate Brownies

These decadent Double Chocolate Brownies are perfect for a leisurely Sunday bake. While the recipe itself is a breeze to prepare, it does require some chilling time, making them a dessert worth the wait. The richness of the dark cocoa powder is beautifully balanced by the semisweet chocolate chunks, resulting in a moist and flavorful brownie experience.

This recipe yields approximately 16 servings, so there’s plenty to share with loved ones or indulge in yourself throughout the week.

Ingredients:

Brownies:

3 oz (100g) semisweet chocolate

3/4 cup (170g) butter

1 tsp (1g) instant coffee powder

1 cup (200g) sugar

3 eggs

1 tsp (5g) vanilla extract

1 tbsp (8g) dark cocoa powder

1/2 tsp (2g) salt

3/4 cup (95g) flour

Chocolate Ganache:

1/2 cup (100g) whipping cream

4 oz (120g) semisweet chocolate

Preparation Time: 20 minutes Cooking Time: 30 minutes Total Time: 50 minutes (plus chilling time)

Instructions:

Preheat the oven to 350°F (180°C). Butter the sides and bottom of an 8×8 inch (20×20 cm) or 9×9 inch (23×23 cm) baking pan. Line the pan with parchment paper for easy removal.

Melt the chocolate and butter: In a medium bowl set over a pot of simmering water (bain-marie), combine the semisweet chocolate and butter. Stir occasionally until smooth and melted.

Add remaining brownie ingredients: Remove the bowl from the heat, but keep it over the hot water. Stir in the instant coffee powder, then the sugar. Remove the bowl completely from the pot and let it cool slightly.

Whisk in the eggs: One at a time, incorporate the eggs into the mixture, whisking well after each addition. Stir in the vanilla extract.

Dry ingredients: In a separate bowl, whisk together the flour, salt, and cocoa powder. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.

Bake the brownies: Pour the batter into the prepared baking pan. Bake for 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it.

Cool completely: Allow the brownies to cool completely in the pan before frosting.

Prepare the chocolate ganache: In a small saucepan, heat the whipping cream until it begins to simmer at the edges. Remove from heat and pour over chopped semisweet chocolate. Let it sit for one minute, then stir until smooth and glossy.

Frost and chill: Spread the ganache evenly over the cooled brownies. Refrigerate the brownies for at least one hour, or until the ganache has set.

Cut and serve: Slice the brownies into squares and enjoy!