Heavenly Double Chocolate Brownies
Food and Prop Styling by Amit Farber | Photography by Daniel Lailah
This is probably the only brownie I know that can truly be considered a dessert. It’s so rich and delicious you can’t really classify it as a cake. Pair it with fresh berries and top with ice cream and chocolate fudge sauce ... mmmm. The possibilities are endless yet so extraordinarily delicious.
INGREDIENTS
YIELDS 1 8-INCH SQUARE PAN OR 12 MINI RAMEKINS
BROWNIES
- 7 oz (200 g) better-quality pareve chocolate (2 bars of Noblesse Torino or Rosemarie)
- ½ cup (1 stick) margarine
- 3 Tbsp cocoa powder
- 3 large eggs
- 1¼ cups sugar
- 2 tsp vanilla extract
- ½ tsp salt
- 1 cup flour
- 1 cup chocolate nougat or caramel chips (optional)
HOT FUDGE SAUCE
- 12 oz (340 g) chocolate chips
- 1 cup (2 sticks) margarine
- 1 tsp water
- 1 tsp cocoa
- 1 tsp sugar
- 2 Tbsp corn syrup
PREPARATION FOR BROWNIES
Preheat oven to 350°F (180°C). Grease and flour an 8-inch (20-cm) square pan or 12 2-oz (56-g) ramekins.
Melt chocolate margarine and cocoa powder in a double boiler or microwave for 20-second intervals stirring in between. Set aside.
In a medium-sized bowl whisk eggs sugar vanilla and salt until slightly thickened. Slowly add warm melted chocolate mixture followed by flour. Continue to whisk until well mixed. Transfer batter to the square pan or divide evenly among the ramekins.
Sprinkle chocolate chips on top if desired.
Bake until slightly puffed and toothpick comes out with sticky crumbs (35–40 minutes for the square pan or 22–25 minutes for the ramekins). Cool.
Garnish with whipped cream. If you want to go all out drizzle with hot fudge sauce.
FOR HOT FUDGE SAUCE
Combine all ingredients in a medium saucepan and bring to a boil. Pour over the brownies. Sauce will harden after being poured.
Tip To keep the hot fudge sauce pourable on Shabbos leave it in a cup or bowl near your crockpot.
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