Friday, February 23, 2018


These lovely double chocolate brownies with cookie frosting are a fantastic dessert, and make for a perfect weekend sweet treat. They are essentially one-bowl brownies, as you can mix everything in the very same pan you used to melt the butter and cocoa powder.
As always, with brownies it's very important not to overmix the batter, not to overbake them, and use a really good chocolate, as well as cocoa powder. The cocoa powder I use is unsweetened cocoa powder, and that is what works best for this recipe. Same goes for the chocolate - use high quality bittersweet chocolate, as that one will be the best match the sweetness of the brownies.
And finally, every oven is a tad different, and it is best to check the brownies for doneness by checking them with a toothpick – if there are only a few moist crumbs attached to it, the brownies are done. If you bake them any longer, they will lose their fudgy texture and become very dry.

For the fudge brownies
120 grams butter
50 grams unsweetened cocoa powder
150 grams granulated sugar
2 medium eggs
2 teaspoons vanilla bean paste
120 grams plain flour
100 grams bittersweet chocolate, finely chopped
For the chocolate & cookies frosting
150 grams bittersweet chocolate
75 grams butter
50 grams crushed vanilla cookies

To make the brownies, start by melting the butter, and the sifted cocoa powder, over medium heat, in a heavy-bottomed pan. Stir often, so the butter melts evenly, and the cocoa powder doesn’t stick to the bottom. Once melted, remove from the heat, and add in the granulated sugar. It is perfectly fine if it looks a bit grainy, it will become smooth and glossy as soon as you mix in the eggs. Add the eggs, one at a time, whisking after each one. Add the vanilla, and mix well.
Finally, sift in the flour, add the chopped chocolate, and gently fold everything through using a spatula, just until incorporated. Any further mixing will make the brownies less fudgy, and more on the dry and crumbly side. Pour the batter into a baking tin lined with baking paper (20x30 cm), and bake in a preheated oven, at 180°C (350°F), for about 15-20 minutes. Make sure you check them with a toothpick, to see if they are done. You do not want them overbaked.
For the frosting, place a saucepan over medium heat, add in the chopped chocolate and the butter, and melt them slowly. Once melted and smooth, remove from the heat, let it cool down slightly, then add in the crushed biscuits. I recommend roughly crushed biscuits, as they will give a bit of a texture and crunch to the finished frosting. Pour the warm frosting over the warm brownies, spread it as evenly as possible, and decorate with various sprinkles before the frosting sets, if desired.