Double Chocolate Brownies

A community recipe by Archangel

Not tested or verified by Nigella.com

Introduction

Sometimes brownies are just dry, dark cakes that don't even really taste like chocolate. These brownies are juicy and all chocolate and nuts. Cut small pieces or be prepared to skip dinner.

Ingredients

Serves: 10

Metric Cups

200 grams dark chocolate
100 grams butter
2 tablespoons coffee
125 grams sugar
1 tablespoon vanilla sugar
2 medium eggs (slightly beaten)
50 grams plain flour
150 grams milk chocolate (chopped)
100 grams pecan nuts (chopped)

7 ounces bittersweet chocolate
4 ounces butter
2 tablespoons coffee
4 ounces sugar
1 tablespoon vanilla sugar
2 medium eggs (slightly beaten)
2 ounces all-purpose flour
5 ounces milk chocolate (chopped)
4 ounces pecan nuts (chopped)

Method

Double Chocolate Brownies is a community recipe submitted by Archangel and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven at 180 C. Grease a square brownie pan with butter.

Cook dark chocolate, butter and coffee on a low heat until you have a smooth mixture. Turn off the heat and add the sugar and vanilla sugar, mix well and let cool to room temperature.

Mix eggs, flour, milk chocolate and nuts and put the mixture in the baking pan.

Bake for 30-40 minutes until firm. Cool well before cutting to pieces.

Preheat the oven at 180 C. Grease a square brownie pan with butter.

Cook bittersweet chocolate, butter and coffee on a low heat until you have a smooth mixture. Turn off the heat and add the sugar and vanilla sugar, mix well and let cool to room temperature.

Mix eggs, flour, milk chocolate and nuts and put the mixture in the baking pan.

Bake for 30-40 minutes until firm. Cool well before cutting to pieces.