Yes and I have already found one at
here! It is the BEST brownies recipe because it is fully loaded
with chocolate!!! Not butter and sugar!!!
However, I’m constantly inquisitive! I asked myself… Is 280g
chocolate the maximum amount of chocolate I can load in one 20 cm
With this question constantly in my mind, I came across a brownies
recipe from the book, Great coffee cakes, sticky buns, muffins and
more by Carole Walter. Although the original recipe by Carole
Walter doesn’t contain more than 280g chocolate in one 20 cm square
brownies, I see that I can change the recipe to fit in at least
360g chocolate in one 20 cm square brownies!!!
And I called this brownies the ULTIMATE Chocolate-loaded
Super-chocolaty Chocolate Brownies!!! … that is also known as THE
ULTIMATE Chocoholic Chocolate Brownies!!! LOL!!!
Image. This 20 cm square brownies is loaded with 360g dark
chocolate with 70% cocoa!!! Real ultimate and unbeatable,
|Proudly introducing… my Ultimate Chocolaty Chocolate
Nothing can’t any more chocolate than these!!!
How did I load this maximum amount of
chocolate into the brownies?
In order to gel this massive amount of chocolate together, I will
need incorporate more flour and butter!!!
Although this chocolate-loaded brownies is super chocolaty and
rich, it is not sweet and not made with the highest amount of sugar
and butter added.
To illustrate further, I have summarized my brownies baking
experience and you will see that many rich brownies recipes are
actually loaded with sugar, not chocolate!
THIS ULTIMATE brownies recipe contains 360g dark chocolate, 150g
unsalted butter, 150g dark brown sugar and 115g flour – HIGHLY
The BEST brownies recipe at
here contains 270g dark chocolate, 75g unsalted butter, 130g
sugar (50:50 caster:brown) and 55g flour – HIGHLY
The Chocolate Cranberry Brownies recipe at
here contains 280g dark chocolate, 75g unsalted butter, 150g
sugar (1:3 caster:dark brown) and 45g flour – HIGHLY
Very Fudgy Brownies at here
contains 180g dark chocolate, 120g unsalted butter, 220g
sugar (175g caster + 45g brown) and 75g flour – Delicious with
high sugar content!
Extreme Brownies at here
contains 200g dark chocolate, 225g unsalted butter, 400g
caster sugar and 100g flour – Delicious with extremely high
butter and sugar content!
Seriously Rich Brownies at
here contains 240g chocolate, 100g butter, 180g sugar
(60g caster + 120g brown) and 100g flour – Delicious with high
Gluten Free Brownies at
here contains 240g dark chocolate, 90g unsalted butter, 150g
caster sugar and 30g cornflour – A really good gluten-free
Nigella Everyday Brownies at
here contains 110g chocolate, 100g unsalted butter, 200g
brown sugar and 100g flour – The recipe with the least amount
of chocolate and high sugar content!
See the differences? I hope that you will be as
chocolate-enlightened as me ^-^
If you are adventurous and don’t mind baking a brownies with NO
chocolate, you can try baking the BEST Sticky Chewy Gooey Cocoa
Brownies at here.
It is amazingly chocolaty and YUMMY!!!
|This recipe can incorporate 360g chocolate into a 20 cm square
|The edge of the brownies is rather cakey!|
|Its middle part is fudgy!|
|It’s chocolaty, bittersweet, cakey and fudgy!
This is the ULTIMATE chocolate-loaded chocolate brownies that has
the best of many worlds!!!
My son loves loves loves these super chocolaty brownies but I was
feeling bad that my son was eating so many of these brownies. I had
to give some of these brownies to my husband’s colleagues and my
son was angry with me subsequently. Hmmm…
We all know that baking brownies is so easy. And the most important
thing is not to over-mix or over-bake the brownies! However, if you
are not sure, you can watch my video to see how I baked these
I hope that you will like this recipe and bake this brownies for
this coming Easter.
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you thank you for your support!
Here’s the recipe.
Makes one 20 cm square brownies
150g unsalted butter
180g dark chocolate with 70% cocoa – I’m using Callebaut dark
chocolate callets with 70% cocoa.
150g (3/4 cup) dark brown sugar*
3 large eggs
1 tsp vanilla paste or extract
115g plain /all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
180g dark chocolate chips – I’m using Callebaut dark chocolate
callets with 70% cocoa.
*This reduced amount of sugar will make this brownies rather
bittersweet. If you prefer the brownies to be sweeter, you can
increase the amount to 200g.
Preheat oven at 160°C / 325°F. Line one 20 cm / 8 inches square
with baking paper with 5 cm of excess baking paper overhang the
edge of the pan.
Place butter and 180g chocolate in a large heatproof bowl. Melt and
stir chocolate mixture by using a microwave, pulsing with low power
or placing the heatproof bowl over a saucepan of simmering water.
Stop heating immediately when the chocolate are just melted as
over-heating can cause the chocolate and butter to separate.
Mixture should be thick, smooth and shiny. Set aside to cool
Use a spatula to mix in sugar, eggs and vanilla and it’s ok if the
mixture is a little grainy with small amount of undissolved sugar.
Add chocolate mixture and mix until combined.
Sift flour, salt and baking powder into the mixture and mix gently
until just combined. Do not over-mix. Gently fold in 180g dark
chocolate chips – no chocolate chunks, please!
Scrape batter into the prepared pan. Use a spatula to smoothed the
top and tap the pan gently for the batter to spread out evenly.
Bake at 160°C for 25 mins or until the top is set but still soft
in the center. Do not over-bake brownies! Allow brownies to cool in
the pan for about 15 mins or more if you are living in a warm place
or until it is firm enough to remove. Do not chill the brownies in
Slice and serve.
Store in an airtight container at room temperature for up to 3 day
and in a freezer for up to one month.
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