Rich Double Chocolate Brownies (Print Version)
# Ingredients:
→ For the Brownies
01 -
1 cup + 2 tablespoons all-purpose flour
02 -
3/4 teaspoon salt
03 -
1/4 cup unsweetened cocoa powder
04 -
8 ounces dark chocolate, chopped
05 -
3 ounces unsweetened chocolate, chopped
06 -
1 cup unsalted butter, cut into 1-inch pieces
07 -
1 1/2 cups granulated sugar
08 -
1/2 cup packed light brown sugar
09 -
5 large eggs, room temperature
10 -
1 tablespoon pure vanilla extract
11 -
3 tablespoons runny honey
→ For the Frosting
12 -
1 stick unsalted butter, room temperature
13 -
1/3 cup unsweetened cocoa powder
14 -
Pinch of salt
15 -
1 1/3 cups powdered sugar
16 -
1 teaspoon vanilla extract
17 -
4 tablespoons heavy cream
18 -
Colorful chocolate sprinkles (optional)
# Instructions:
01 -
Heat oven to 350°F. Line a 9x13 inch pan with parchment paper, letting some hang over the sides for easy removal. Give it a light spray with baking spray.
02 -
In a bowl, whisk together the flour, salt, and cocoa powder until well combined. Set aside for later.
03 -
Set a large bowl over a pot of simmering water (don't let water touch the bowl). Add both chocolates and butter, stirring occasionally until completely melted and smooth.
04 -
With bowl still over the water, whisk in both sugars until completely combined. Remove from heat using an oven mitt - bowl will be hot! Let cool for 10 minutes.
05 -
Add eggs one at a time, whisking after each. Stir in vanilla and honey. Don't overmix or brownies will be cakey. Gently fold in the flour mixture with a spatula until just combined - some flour streaks are okay.
06 -
Pour batter into the pan and smooth the top. Bake in the center of oven for 25 minutes, rotating halfway through. They're done when a toothpick comes out with a few moist crumbs. Let cool completely before frosting.
07 -
Beat butter for 2 minutes on medium speed. Add cocoa powder and salt on low speed for 1 minute. Mix in powdered sugar until incorporated. Add vanilla and cream, beat 1 minute on low, then 2-3 minutes on medium-high until fluffy. Adjust thickness if needed.
08 -
Spread frosting over cooled brownies and add sprinkles if using. For clean cuts, lift the entire sheet out using parchment edges before slicing. Store leftovers in the fridge for up to 3 days.
# Notes:
01 -
Bring refrigerated brownies to room temperature before serving for the best fudgy texture.
02 -
Using both dark and unsweetened chocolate creates the perfect balance of sweetness and intense chocolate flavor.
03 -
The honey helps keep these brownies extra moist and fudgy for days.