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Ruchik Randhap completed 6 years of active blogging yesterday! Yay! This journey has been a special one for me as with each passing day I get better at a skill I thought I never possessed. From someone who couldn’t as much make something as basic as rice, I think I’ve come a long way. I am thankful and grateful to God and everyone who has contributed in some way or the other to my life. Honestly, blogging has become a lifeline for me, my passion and in a strangely wonderful way, my occupation. The whole package of cooking, clicking and blogging has become such huge learning experience for me that most often than not, I eat, sleep and dream food. I had read somewhere that food bloggers are perhaps the most hardworking of the lot as they handle a whole gamut of things from shopping for ingredients, prepping, cooking, plating, styling, presenting, clicking, editing and writing a recipe. Couldn’t agree more. Blogging has just made me a better multi tasker than ever before and it humbles me everytime I stumble upon a new food blog that has been so passionately put together.
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Just like most passionate food bloggers I know, flipping through cookbooks and browsing the net for recipes is one of my most favourite pass times. Sometimes it becomes such an obsession that you can even find me taking pictures of recipes in magazines at the salon or the doctor’s clinic. At times like these I snap myself out of my trance and pull myself away to focus on the more important things of my life. This should explain why you find me gone for a few days at a stretch sometimes. I always like to return with a fresh mind and with new stories to tell. Thank you for being part of this journey. It is because of my readers that I am able to continue with this task of bringing you recipes of some tried and tested Mangalorean favourites along with some popular, contemporary ones! Ok! That’s the end of the speech! I don’t intend boring you year after year.
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Coming to today’s recipe, well, what do I say? It is perhaps one of my most favourite recipes of all time! I’ve made it thrice already and will be making it again soon for a party. Despite the fact that it has so much chocolate in it it doesn’t overwhelm you in anyway. I found this recipe in the Friday magazine and wanted to try it out immediately. I substituted the dark chocolate with plain cooking chocolate and added half a tablespoon of extra unsweetened cocoa to bring in a depth of flavour that would have been contributed by the dark chocolate had I used it. Everyone who ate it enjoyed every morsel with an ‘mmmmmm!!’ escaping their lips as they quietly munched on it. Every single person had an expression of ‘Oh my God, this tastes soooooo good!!’ on their faces – pretty much my reaction when I first took a bite.
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I think these brownies are utterly and wildly wicked in a good sort of way cuz if you indulge in one too many, they will definitely do bad things to your waistline!! However, make them and eat them you must because, enjoy them you will! But don’t be selfish, make a double batch and share them with your loved ones for any occasion (or none at all). Good things don’t need a celebration, but if you must, make them and serve them hot, along with some vanilla ice cream on the side – your guests won’t be able to forget the great dessert you served them for a long long time!
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Double Chocolate Fudge Brownies
Fudgy chocolate brownies that have a deep, rich flavour of chocolate. Decadent goodness, I'd say. A sinful treat for when the spirits are down, a perfect gift when you want to impress, a special something to satiate the sweet tooth
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Ingredients
- 200 grams dark chocolate (roughly chopped)
- 150 grams (3/4th cup) unsalted butter, plus extra for greasing
- 2 teaspoons vanilla extract (optional)
- 150 grams (3/th cup), packed golden caster sugar * see notes
- 3 eggs (lightly beaten)
- 75 grams (3/4th cup), sifted all purpose flour (maida)
- 2 tablespoons unsweetened cocoa powder (Dutch processed preferably)
- 1/2 teaspoon fine salt
- 100 grams (2/3rd cup) dark chocolate chips
Instructions
- Preheat oven to 180 degrees C. Grease and line an 18cm square tin with parchment paper – try overlapping the paper over the sides of the pan so that it becomes easy to pull out the entire brownie once it is baked.
- Sift together the flour, cocoa & salt and keep aside.
- Melt the chopped chocolate, butter and vanilla extract together in a heatproof bowl set over a pan of barely simmering water. Make sure that the water does not touch the base of the bowl. Stir until the chocolate is melted and there are no lumps.
- Remove the bowl from the heat, stir in the sugar until melted and keep aside to cool for a bit.
- Now add the lightly beaten eggs, add the flour, cocoa and salt mixture and fold in until the mixture is smooth and glossy. Stir in the chocolate chips till they are evenly mixed.
- Pour the mixture into the prepared pan and level the surface. Bake in the preheated oven for 23-25 minutes or till the top starts to crack. The centre will remain gooey/fudgy.
- Turn off the oven and leave the brownies to bake for a further 5 minutes. Then remove the tin and leave it on a wire rack to cool completely.
- Lift the overlapping parchment flaps and place the brownie on a board and cut into 9 or 16 pieces as desired.
- Serve them hot (microwaved for 15 seconds) with some vanilla icecream or plain – hot or at room temperature!
Notes
Do not attempt removing the brownie out of the tin when it is still hot. Unlike cakes, brownies are a lot more fudgy with a gooey/cakey centre – you may damage the shape and break it if you forcibly try to remove it out. Wait till it has cooled considerably before removing the baking paper/parchment too.
If you do not have golden caster sugar you can use brown sugar or soft brown sugar (light or dark muscovado). Golden caster sugar is sweeter than dark brown muscovado so you would need to adjust the quantity accordingly (add about 175gms dark muscovado)
Disclaimer
The nutritional values are only indicative.
Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap
Happy Birthday to your blog and wishes for many more to come..those brownies look surely very divine!..
Congrats!!! 6 years is definitely a long time! And what way than to celebrate with these brownies… they look absolutely tempting…
@ Rafee: Thanks so much! Do give them a try 🙂
@ Srivalli: Thanks so much!!!
conrats on yet another year! it is always a pleasure to bring your dishes to the table with homestyle cooking and authentic taste….keep it up! one request (ha ha)- slow down please-cos sometimes it is difficult to keep up!!!!
can you give a substitute for choc chips?
@ Maria: Thanks for your lovely compliments! Haha regarding slowing down, I do blog only when I get time! Since cooking happens on a daily basis I am left with a pile of recipes in draft. If I don't post them whenever I get the time they will only pile up even more and I get stressed out! If you haven't done already, please subscribe to my posts and you will receive them in your mailbox. It will be easier to keep up with my posts 🙂
You can substitute the choco chips with roughly chopped dark chocolate (take a slab and roughly chop it into bits the size of raisins)
I have substituted with choc in other recipes but only when cocoa was asked and never when one of the requirements in the recipe asks for chopped choc. In this case won't 300gms of chopped choc be too much….. you have mentioned 'DIVINE' thou!! -thnks, pl.reply
@ Maria:In this recipe 200 grams of roughly chopped chocolate is to be melted. The choco chips are the surprise element which need to be added to the batter, there is no real substitute but I suggested chopped chocolate because you asked for a substitute – I have personally never used it. In my opinion it won't be too much as the chocolate will melt anyways while baking but not fully, so you will get bits of chocolate when you bite into the brownie. The melted chocolate blends with the batter and adds to the flavour while the choco chips provide the surprise element
If you wish you can skip the choco chips altogether or any addition of additional chopped chocolate but I can't guarantee that the final result will be the same as I got. It may or may not be divine 🙂
hi, I tried with the chopped choc bits and I must say it was not divine but divinity on a plate!! Thankyou, my search for the ultimate brownie recipe is officially over. rgds
@ Maria: That sounds fabulous! Now was the chocolate too much 😉
not at all. the brownies are a tad too rich thou……..but then, who is complaiing!! thnks and good day.
Hii I am new to baking going to try is golden caster sugar and brown sugar r same
@Shireen :Congrats for completing 6 years !.. can you tell me the substitute of egg?
Thanks!
@Ashwini: Thanks so much! Here are some eggs substitutes
EGG SUBSTITUTES (Only for those looking to make an eggless version of this recipe although I haven't tried these substitutes)
Half a mashed banana = 1 egg
3 tablespoons peanut butter = 1 egg
1 tablespoon flaxseed powder + 3 tablespoons water (mixed till foamy) = 1 egg
1 tablespoon agar agar (china grass) + 1 tablespoon water = 1 egg
1/4 cup unsweetened applesauce = 1 egg
Thank you Shireen for the lovely recipe. I baked them and all I can say is justnYum Yum & Yum 😀
Smitha Dsouza
@ Smitha: So happy to know that you enjoyed these brownies 🙂 Thanks for your feedback!
Hi Shireen, I made these for Easter.
These brownies are so delicious that I baked a second batch just as soon as we tasted a piece from the first batch. I have been making brownies for years, but this is easily of best recipes I have ever tried. That the recipe is so simple, is the icing on the cake.
Hi Hazel,
I am so glad you liked these brownies! They are my favourite too! Thanks so much for trying this recipe!
Hi Shireen,
Can white caster sugar be used instead?
Hi Vineeta,
Yes, ofcourse you can!The taste may be slightly sweeter though..
Would love to try this recipe. I don’t have golden caster sugar. Can it be replaced with brown sugar ? Would the amount be the same ?
If you do not have golden caster sugar you can use brown sugar or soft brown sugar (light or dark muscovado). Golden caster sugar is sweeter than dark brown muscovado so you would need to adjust the quantity accordingly (add about 175gms dark muscovado)
Hi Shireen,
I don’t have brown or golden castor sugar but have white castor sugar. What would be the quantity then.?
Thanks
Hi Vineeta,
You can use the same quantity if you like sweeter brownies or reduce the sugar a little – especially if the chocolate you are using is sweet too
I have baked this twice now. The second time I used up some Terry’s chocolate orange (which was leftover from Christmas) instead of the dark chocolate chips. Chocolate divine!
That’s lovely!! Chocolate orange sounds delicious!! Thanks for the feedback!
All you recipies are amazing..thank you sooo much
So glad you liked them, thanks for taking the time to share your feedback!
Hi Shireen, Found you on instagram. and i cant thank you enough for this Brownie recipe.. the moment i saw this recipe i knew this would be the end of my search for the perfect brownie. In a span of 8 months i have baked this recipe more than 25+ times.. The demand for this brownie from my brothers, nephews and my friends never ends. Lots of love to you.
Hi Priya, Thank you for your wonderful comment! So happy that you enjoyed this recipe so much! Yes, it is our go to recipe too! Wow! 25 times! I’m super thrilled!! Thank you!