Ingredients for Swiss Double Chocolate Brownies
- Baking Chocolate
- 1 cup (2 sticks, 227g) unsalted butter, diced
- Granulated Sugar
- All Purpose Flour
- Unsweetened Cocoa Powder
- 4 large eggs
- Pure Vanilla Extract
- ½ teaspoon salt
- Unsalted Butter
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How to Make Swiss Double Chocolate Brownies
- Preheat oven to 350°F (175°C).
- Grease and flour a 9x13 inch baking pan. Line the bottom and sides with parchment paper, leaving an overhang on the long sides for easy removal.
- Place a heatproof bowl over a saucepan of simmering water (double boiler method).
- Combine 12 ounces (340g) bittersweet chocolate, chopped, and 1 cup (2 sticks, 227g) unsalted butter, diced, in the bowl. Stir occasionally until melted and smooth.
- Remove from heat and let cool slightly.
- In a large bowl, whisk 4 large eggs until yolks and whites are combined.
- Gradually whisk in 2 cups (400g) granulated sugar until light and creamy.
- Stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 ½ cups (180g) all-purpose flour, ¾ cup (60g) unsweetened cocoa powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to overmix.
- Pour the melted chocolate mixture into the batter and fold until evenly distributed.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let cool completely in the pan before lifting out using the parchment paper overhang. Cut into squares and serve.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
78g
Fat
43g
Carbs
9g
