The festive season is a time for sweet treats and this chocolate brownie will make your Christmas even sweeter. Today I’m sharing the most chocolatey chocolate brownie you’ll ever bake. Rich, fudgy, indulgent, and utterly irresistible! This brownie is everything you want from a cosy winter bake. Whether you’re gifting it, serving it at a party, or keeping it all to yourself (no judgement!), this recipe is sure to become a holiday favourite. Below is a video and recipe for you.
What’s your favourite dessert to serve at Christmas? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Saucepans x 2
- Metal, glass or ceramic bowl
- Large mixing bowls x 2
- Whisk
- Teaspoon
- Stirring spoon
- Baking tray
- Greaseproof paper
- Cooling rack
Ingredients
- Butter x 150g
- Chocolate bar x 2 100g
- Eggs x 3
- Coconut sugar x 150g or a sugar of your choice
- Vanilla extract x 1 tsp
- Almond flour x 175g
- Tapioca starch x 50g
- Baking powder x 1 tsp
Method
- Put the saucepan on a medium – high heat and add the butter to the base of the pan.
- Let the butter melt and come to the boil.
- At this point there should be white dots in the butter.
- Turn the heat down slightly and leave to butter to simmer.
- It should take around 10 – 15 minutes before this point before the white dots begin to sink and cook in the fat of the butter.
- Once at the white dot stage, leave them to sink to the bottom of the saucepan.
- When they have sunk and started to turn golden brown remove the pan from the heat.
- Leave the saucepan to cool.
- Put a pan of boiling water onto a high heat of the hob.
- Place the metal bowl over the top of the sauce.
- Break up one of the bars of chocolate.
- Place the pieces into the bowl and let it melt down.
- Place the brown butter in the mixing bowl along with the sugar.
- Whisk these ingredients together.
- Next separate the yolk from the whites.
- Put the yolks into the butter and sugar mixture and whisk again.
- Add in the melted chocolate and vanilla extract.
- Again whisk these ingredients together.
- Pour in the almond flour, tapioca starch and baking powder and fold these ingredients in.
- Clean the whisk.
- Now whisk the egg whites until they form soft white peeks.
- Carefully fold the whites into the mixture until they disappear.
- Chop the last chocolate bar into small pieces and fold this into the cake batter.
- Pour oil into the base of the baking tray and spread it with the plastic brush.
- Scrunch the grease proof paper and then flatten it inside the tray.
- Wipe the excess oil from the brush onto the top of the grease proof paper.
- Pour the brownie batter into the tray.
- Store in the fridge for 25 – 30 minutes.
- While the brownie is in the fridge preheat the oven to 200°C or gas mark 6.
- Once the oven has preheated remove the tray from the fridge and place it into the oven.
- Bake for 25 – 30 minutes or until you can put a skewer into the brownie and it comes out clean ish.
- Leave to cool completely.
- Then serve with cream or ice cream.
- Finally enjoy.
That’s my most chocolatey chocolate brownie. It’s a decadent festive bake that brings comfort, joy and plenty of cocoa goodness to your kitchen. I hope you love making (and eating!) these squares of heaven as much as my little family and I do. Don’t forget to check back tomorrow for the next recipe in my 24 Days of Christmas guide. Happy Christmas baking!🎄✨
Googies Kitchen Life 