If you LOVE dark chocolate, this is the brownie for you!!
This is my husband’s all time favourite brownie which I have tweaked over the years until he said it was better than any other one he’d ever tasted, and would request this on a regular basis. I have adapted it from an old school Women’s Weekly Mocha Brownie Recipe. I’ve been making this for years, pre-Thermomix days, being one of the most regularly baked item in my house!
This is amazing served warm with oozing melted chocolate by itself or with icecream, however my husband loves this in bite sized pieces in the fridge with each bite with a bit of brownie and a bit of hard crunchy chocolate!
My Milo Brownies were a twist on a traditional brownie, however this brownie is so indulgent, it is the hard core stuff that you would get at your local bakery/cafe!
This brownie has chocolate in the brownie mixture, plus extra chocolate bits stirred through. I use 100 grams Cadbury Old Gold 70% Cocoa for some of the chocolate bits as my husband loves his dark chocolate a little bitter, and I mix it with 50 grams dark chocolate chips (I use either the Costco Kirkland brand, or Nestle Dark Chocolate Bits).
Double Dark Chocolate Brownies
Print RecipeIngredients
- 150 grams dark chocolate (chocolate chips or a block broken into squares)
- 180 grams butter
- 250 grams dark chocolate
- 150 grams sugar
- 3 eggs
- 230 grams plain flour
Instructions
METHOD (Thermomix):
Preheat oven to 170 degrees.
Place a small bowl on top of the Thermomix lid and weigh out 150 grams dark chocolate. Set aside.
Add butter and dark chocolate to bowl - melt 2 minutes/50 degrees/Speed 2. Scrape down.
Melt a further 1 minute/50 degrees/Speed 2 (you may need to melt a further minute or 2 if you are using larger chunks/chips of chocolate).
Add sugar - mix 5 seconds/Speed 5. Scrape down.
Set for 1 minute/Speed 2 - add eggs 1 at a time through the MC hole throughout this minute.
Add flour - mix 10 seconds/Speed 5.
Add chocolate squares/chips - mix 10 seconds/Speed 3/Reverse.
Pour mixture into square baking pan and bake for 25 to 30 minutes, or until firm. Wait to cool before cutting into squares.
METHOD (Non Thermomix):
Preheat oven to 170 degrees.
In a small bowl, weigh out 150 grams dark chocolate. Set aside.
Melt butter and chocolate in a pan over low heat, stir until smooth.
Remove from heat, and stir in sugar.
Stir in eggs 1 at a time.
Stir in sifted flour.
Stir through set aside chocolate squares/chips.
Pour mixture into square baking pan.
Bake for 25 to 30 minutes or until firm. Wait to cool before cutting into squares.
