Ingrédients pour Very Chocolate Brownies
- Unsweetened Chocolate
- 1 cup (2 sticks) unsalted butter (total)
- 2 cups granulated sugar
- 4 large eggs
- Vanilla Extract
- All Purpose Flour
- Semi Sweet Chocolate Chips
- 1 tablespoon water (for topping)
- ½ teaspoon almond extract (for topping)
- Whipping Cream
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Comment préparer Very Chocolate Brownies
- Melt 1 cup (2 sticks) unsalted butter and 12 ounces of semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth, or in a double boiler.
- Let the melted chocolate mixture cool for 10 minutes.
- Add 2 cups granulated sugar and mix until well combined.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Gently fold in 1 cup all-purpose flour until just combined. Do not overmix.
- Line a 13x9x2 inch baking pan with foil, leaving an overhang on the sides for easy removal. Grease the foil with cooking spray.
- Pour the batter into the prepared pan and spread evenly.
- Bake at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Do not overbake.
- Let the brownies cool completely in the pan before frosting.
- For the chocolate mousse topping: Melt 6 ounces of semi-sweet chocolate chips, 1 tablespoon water, 2 tablespoons unsalted butter, and ½ teaspoon almond extract in a microwave-safe bowl in 30-second intervals, stirring until smooth, or in a double boiler.
- Stir until smooth and let cool to room temperature.
- In a separate bowl, whip 1 cup heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cooled chocolate mixture until just combined.
- Spread the chocolate mousse evenly over the cooled brownies.
- Chill the brownies in the refrigerator for at least 30 minutes before cutting and serving.
- Serve with a tall glass of ice-cold milk and enjoy!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
661g
Fat
380g
Carbs
71g