dessert / Australian
Double Chocolate Brownies
This is a favourite recipe we come back to time and time again for our coffee and food pairing workshops. Nothing beats the decadence of this double choc brownie, and when it's teamed with bold coffee it makes for a match made in chocolate heaven.
- 250ml melted butter
- 40ml coconut oil
- 560g castor sugar
- 4 eggs
- 20ml pure vanilla extract
- 250g gluten-free plain flour
- 250g unsweetened cocoa powder
- 3g (1/2 teaspoon) salt
- 100g dark cooking chocolate
- 250g dark cooking chocolate chips
- Preheat oven to 175 degrees and lightly grease a 20cm baking pan with cooking spray and line with baking paper
- Combine melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute until smooth
- Add the eggs and vanilla and beat together until a lighter colour.
- Sift the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients until just combined (do not over mix as doing so will affect the texture of your brownies)
- Pour half of the batter into the pan and add in dark choc chunks. Pour rest of batter in and add more chocolate chunks and choc chips to top.
- Bake for 20 to 25 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch. If testing with a toothpick the toothpick should come out dirty for fudge textured brownies.