Double Chocolate Fudge Brownies
Double Chocolate Fudge Brownies
Giada De Laurentiis
- 1 stick (8 tablespoons butter, at room temperature, plus 1 1/2 teaspoons)
- 6 ounces unsweetened chocolate (chopped)
- 3/4 cup granulated sugar
- 1/8 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 2 large eggs (at room temperature)
- 1 large egg yolk (at room temperature)
- 1/2 cup all-purpose flour
- 3/4 cup semisweet chocolate chips
- Preheat the oven to 325°F. Butter an 8-inch-square baking dish with 1/2 teaspoon of the butter. Cut a piece of parchment paper in a strip to line the bottom and 2 sides of the dish. Butter the paper with remaining 1 teaspoon butter and set aside.
- Place the unsweetened chocolate and the 8 tablespoons butter in a medium bowl that fits comfortably over a saucepan that has one inch of water in it. Place the double boiler over medium heat and cook, stirring constantly with a rubber spatula, until the chocolate and butter are just barely melted.
- Remove the bowl from the heat and continue to stir for 1 minute, to cool slightly. The mixture should be warm to the touch, not hot.
- Using a handheld mixer, beat in the sugar, salt, and vanilla until smooth. Add the eggs and yolk at the same time and beat until fully incorporated and smooth. Fold in the flour and chocolate chips with a rubber spatula until just barely combined. A few streaks remaining are fine.
- Pour the mixture into the prepared pan and bake on the middle rack for 30 minutes or until just set and a toothpick inserted in the center comes out clean. Do not over bake. Allow to cool to room temperature before cutting into small pieces.
4 reviews & comments
Thanks so much for writing in. I think the butter quantity may be the issue for you as well. I baked these this weekend to see what was going on and realized the amount of butter in the pan in just too much, which is probably why the butter is separating at the bottom of the dish and making it greasy. Baking soda would create a cakier brownie and we’re going for fudgey with these so no need for it. Make sure the butter chocolate mixture is only warm, not hot when continuing on with the recipe after melting everything. Your mixture should be cool by the time you add your chocolate chips so they shouldn’t melt but perhaps give it a minute or two if yours is still warm. These should come out fudgey and chocolatey as is but I like to throw in a few extra chocolate chips…. a little more chocolate never hurts :) If you give it another try, please let me know how they turn out!
I made this tonight, and it turned out reasonably well (my fault they didn’t turn out like they were supposed to). I only had on hand a dark, nonstick baking pan, so kept an eye on it and and ended up baking for 25 minutes instead of the recommended 30. It resulted in more of a light, spongecake-like consistency instead of what is shown in the photo above (due to dark nonstick pans cooking faster than glass or ceramic). I’ll be re-baking in glass next time to get that more moist, fudgy result. Btw, I’m not sure why the poster below thought the recipe was not Giada’s as it’s been featured on the Food Network website for over a year and has decent reviews. I believe she has 8 cookbooks out (excluding the children’s book series she also writes, which contain several recipes per book). :)
Hi Misty, thank you for drawing my attention to this recipe. Turns out the amount of butter listed for the pan is just too much. About 1 teaspoon in the pan works best, so if you had any issues with the butter separating in the pan, that may be why. Also, make sure that the butter temperature is is only warm, not hot when continuing on with the recipe after melting everything. The glass dish will definitely help as well. LMK how it turns out next go round! Should be fudgey & chocolatey!! :)
This recipe was a complete fail for me. I love all of Giada’s recipes but maybe it was a misprint. Perhaps who ever posted it forgot an ingredient. It was like a brick and I did not over cook it. The center seemed greasy and it split completely in half. The chocolate chips were non existent , unlike the picture suggests. Maybe flour on the chips would solve that. Also there was no Baking Soda . I know Giada did not write this recipe because it was terrible. I have all five of Giada’s cook books and love them.