Oh my word!!!! That's what I have to say about these awesome, delicious decadent brownies. I LOVED this recipe! Just the right amount of chocolatety-ness, sweetness, fudginess, cakeyness & thickness. They were just what I like in a brownie. Everything about them was perfect. I found the recipe in my "Chocolate Chocolate" cookbook by Lisa Yockelson. I love this book but I don't pick it up that often to bake from it. There are sooo many recipes in this book and the photos are lovely. These brownies are a nice cross between a fudgy brownie and a cakey one. They are not extremely dark chocolate but not milk chocolate either. I think everyone should try making these! Yes, they are rich but aren't brownies supposed to be rich? The fudge topping is what makes them so rich but they would not be nearly as good without the fudge topping - in my opinion anyway. The recipe calls for a 9x9 inch pan but I doubled the recipe and used a 13x9 inch pan. There was a little too much batter for the 13x9 so I scooped some out and made some small cupcake size with the extra batter. The 13x9 inch pan ended up with some really thick brownies!
If you really like chocolate, I highly recommend this book. It is PACKED with recipes! It's a very thick book.
I think if you used the 9x9 inch pan that the recipe suggests, your fudge topping would not be so thick. The fudge icing on top starts off being so silky, just like a nice frosting but it sets quickly and becomes fudge like.
The recipe calls for mini chocolate chips to be mixed in the batter but all I had was regular size. The regular size worked fine. They added some extra chocolately chunks to bite into!
These are going to be so difficult for me to leave alone! God these are good!Double Decker Fudge Brownies
Chocolate Chocolate cookbook by Lisa Yockelson
3/4 cup bleached cake flour
1/2 cup all purpose flour
3 tablespoons cocoa powder
1/4 teaspoon baking powder
1/8 teaspoon salt
3/4 cup miniature semisweet chocolate chips
2 sticks (16 tablespoons) unsalted butter, melted and slightly cooled
4 ounces unsweetened chocolate, melted
1 ounce bittersweet chocolate
4 large eggs
2 cups granulated sugar
2 teasoons vanilla extract
(Fudge topping recipe below)
Oven 325 degrees
9x9 inch pan - sprayed
Sift cake flour, all purpose flour, cocoa powder, baking powder & salt onto sheet of waxed paper.
In small bowl, toss chocolate chips with 3/4 teaspoon of the sifted mixture.
In a medium size mixing bowl, whisk the melted butter, melted unsweetened chocoalte, and melted bittersweet chocolate until smooth.
In a large mixing bowl, whisk the eggs until blended, about 15 seconds. Add the sugar and whisk till combined, about 45 seconds. Blend in vanilla and melted butter/chocolate mixture. Sift the flour mixture over and stir to form a batter, mixing thoroughly until the particles of flour are absorbed. Stir in the chocolate chips.
Scrape the batter into a prepared pan and spread evenly (batter will be thick). Smooth the top.
Bake brownies for 35 to 40 minutes or until set.
After removed from oven, let the baked brownies stand in the pan on a cooling rack for 3 minutes. Carefully place dollops of frosting (recipe below) on top of the hot brownies. Smooth and spread the icing, being careful not to cut into the top of the brownies.
Let the brownies stand in the pan on a cooling rack for at least 5 hours or until completely cool. The topping should be set and softly firm.
Chocolate Fudge Topcoat
3 3/4 cups, plus 2 tablespoons powdered sugar
Pinch of salt
8 tablespoons (1 stick) butter, melted and cooled slightly
2 ounces unsweetened chocolate, melted
2 teaspoons vanilla extract
6 tablespoons milk at room temperature
Mix the powdered sugar & salt in large mixing bowl.
In a small bowl, whisk the melted butter and melted chocolate until smooth.
Blend in vanilla extract.
Pour the chocolate mixture over the powdered sugar, add the milk and beat for 2 minutes on low speed, using an electric hand mixer or until combined and smooth. Scrape down sides of the bowl once or twice to maintain even texture.
Use the topcoat immediately.
Do NOT overbeat this topcoat. Keep mixer on low speed. Overbeating will create volume and spoil the fudge like texture. LOW SPEED!
Chocolate Chocolate cookbook by Lisa Yockelson
3/4 cup bleached cake flour
1/2 cup all purpose flour
3 tablespoons cocoa powder
1/4 teaspoon baking powder
1/8 teaspoon salt
3/4 cup miniature semisweet chocolate chips
2 sticks (16 tablespoons) unsalted butter, melted and slightly cooled
4 ounces unsweetened chocolate, melted
1 ounce bittersweet chocolate
4 large eggs
2 cups granulated sugar
2 teasoons vanilla extract
(Fudge topping recipe below)
Oven 325 degrees
9x9 inch pan - sprayed
Sift cake flour, all purpose flour, cocoa powder, baking powder & salt onto sheet of waxed paper.
In small bowl, toss chocolate chips with 3/4 teaspoon of the sifted mixture.
In a medium size mixing bowl, whisk the melted butter, melted unsweetened chocoalte, and melted bittersweet chocolate until smooth.
In a large mixing bowl, whisk the eggs until blended, about 15 seconds. Add the sugar and whisk till combined, about 45 seconds. Blend in vanilla and melted butter/chocolate mixture. Sift the flour mixture over and stir to form a batter, mixing thoroughly until the particles of flour are absorbed. Stir in the chocolate chips.
Scrape the batter into a prepared pan and spread evenly (batter will be thick). Smooth the top.
Bake brownies for 35 to 40 minutes or until set.
After removed from oven, let the baked brownies stand in the pan on a cooling rack for 3 minutes. Carefully place dollops of frosting (recipe below) on top of the hot brownies. Smooth and spread the icing, being careful not to cut into the top of the brownies.
Let the brownies stand in the pan on a cooling rack for at least 5 hours or until completely cool. The topping should be set and softly firm.
Chocolate Fudge Topcoat
3 3/4 cups, plus 2 tablespoons powdered sugar
Pinch of salt
8 tablespoons (1 stick) butter, melted and cooled slightly
2 ounces unsweetened chocolate, melted
2 teaspoons vanilla extract
6 tablespoons milk at room temperature
Mix the powdered sugar & salt in large mixing bowl.
In a small bowl, whisk the melted butter and melted chocolate until smooth.
Blend in vanilla extract.
Pour the chocolate mixture over the powdered sugar, add the milk and beat for 2 minutes on low speed, using an electric hand mixer or until combined and smooth. Scrape down sides of the bowl once or twice to maintain even texture.
Use the topcoat immediately.
Do NOT overbeat this topcoat. Keep mixer on low speed. Overbeating will create volume and spoil the fudge like texture. LOW SPEED!
10 comments:
Wow! Thely look amazingly chocolatey :)
There's nothing wrong with thick fudge topping! I say the more, the better. Wow, do those ever look good.
These sound perfect and delicious! I can never get enough chocolate in a brownie and have never made a brownie with a fudge topping!
what if you do not have cake flour?
If you split the batter in half and add the chocolate to one of the halves, you will have the original double decker toll house recipe
How do you tell when brownies are set? I like to make individual size brownies. So wondering how long to bake them for. Plus to these brownies rise while baking?
Thank you!
Lisa
Brownies are always difficult to tell when they are done. I bake all the time and I still occasionally make the mistake of leaving them in the oven too long. Right before the pan of brownies is reaching the full baking time, I slide the pan out and feel the edges of the brownies. If they feel somewhat firm I take the brownies out, even if the middle of the pan looks "loose" or not done. It's better to have fudgy brownies in the middle than dry edges which is what you would risk if you left them in the oven too long. Besides, even if you think the brownies do not look done enough in the middle, they always set up nicely once cooled. So err on the side of removing them sooner than you think. Brownies will rise during baking but will fall upon cooling and develop that nice crackling top. That's good! As for individual size brownies, they will bake a LOT quicker than a full pan. I can't guess on the baking time, you just have to keep a close eye on them and be careful to not overbake.
I made these too, because I have the same cookbook! Here is a link to a picture of my brownies... I split the frosting in half because it was simply too much frosting for me! I think I should I beat my frost a little more, but I was so paranoid about ruining it. They are sooooo rich and delicious!
http://imgur.com/r6dUvSB <-- my Double Decker brownies.
In response to Heidi, I'm a professional scratch baker and the one thing I learned is that when the timer goes off, you pull out the product. Because of the metal pans, they retain heat and continue to bake when taken off the direct heat of the oven. Same applies for home ovens. When you pull them out, let them sit for 20-30 mins on the counter or stove. The heat from the pan will continue to finish baking the product. I have that issue with cookies at home. But I set my timer and when I pull out the cookies, they are just starting to brown the edges, so when they sit for about 10 mins, they are ready to be placed on my cooling racks and they are perfect. So that's my two cents and tip. I may have to make a batch of brownies this weekend, and I may have to cover them with a chocolate buttercream frosting.
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