Double Fudge Brownies

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Double Fudge Brownies

Ingredients

Brownies

  • ¼ cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoons salt
  • 4 tablespoons unsalted butter
  • 3 ounces unsweetened chocolate
  • 1/3 cup semisweet chocolate chips
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • ¼ cup whole milk yogurt
  • 1 cup chopped walnuts toasted
  • 1 cup semisweet chocolate chunks

Fudge Frosting

  • 1 cup heavy cream
  • 1 teaspoon light corn syrup
  • 2 cups semisweet chocolate chips
  • Flaky sea salt for sprinkling (optional)

Instructions

Make Brownies

  • Preheat oven to 325° Fahrenheit. Spray a 9 x 9” square baking pan with nonstick cooking spray. Line with 2 pieces of parchment paper forming a cross. There should be approximately 1 inch of parchment paper coming out from the pan on all sides.
  • Whisk flour, cocoa, baking powder and salt in a small bowl.
  • Melt butter and both chocolates over a double boiler until melted.
  • In a large bowl, whisk together eggs, sugar and vanilla extract for approximately 1 minute or until the eggs turn slightly lighter in color.
  • Add melted chocolate and butter mixture to the eggs and whisk well.
  • Using a rubber spatula, fold in dry ingredients and blend well.
  • Add yogurt, nuts, chocolate chunks and blend well.
  • Spread batter evenly into prepared pan.
  • Bake for approximately 40 minutes or until a small sharp knife inserted into the center comes out almost clean.

Make Fudge Frosting

  • In a medium saucepan, heat the heavy cream and corn syrup until the mixture comes to a simmer. Remove from the heat and add the chocolate chips.
  • Whisk until the mixture is fully melted.

Frosting the Brownies

  • Using a wide offset spatula, gently press down on top of the brownie to create a flatter surface.
  • Pour the fudge frosting over the baked brownies and spread evenly with an offset spatula.
  • Sprinkle flaky sea salt over the frosting, if desired.
  • Chill in the refrigerator until the brownies and frosting are firm.
  • Gently pull the brownies out of the pan using the parchment paper to lift them out.
  • Using a chef’s knife, cut the brownies into 16 small pieces.
  • Store the brownies in an airtight container in the refrigerator until ready to serve.

Notes

Makes approximately 16 brownies