Fudgy Double-Chocolate Brownies
Makes 8 to 12 brownies
  • 12 ounces (340 grams) chopped 60% cacao bittersweet chocolate, divided (about 2 cups)
  • 1 cup (200 grams) granulated sugar
  • ¾ cup (170 grams) unsalted butter, melted
  • ⅓ cup (73 grams) firmly packed light brown sugar
  • ¼ cup (24 grams) instant espresso powder
  • 3 large eggs (150 grams), room temperature
  • 1 large egg yolk (19 grams), room temperature
  • 1½ teaspoons (6 grams) vanilla extract
  • ¾ cup (102 grams) Arrowhead Mills Organic Gluten Free All-Purpose Flour
  • ¼ cup (28 grams) Arrowhead Mills Organic Gluten Free Coconut Flour
  • 3 tablespoons (24 grams) Dutch process cocoa powder, sifted
  • 1¼ teaspoons (3.75 grams) kosher salt
  1. Preheat oven to 325°F (170°C). Grease a 9-inch square baking pan. Line pan with parchment paper, letting excess extend over sides of pan.
  2. In the top of a double boiler, heat 6 ounces (170 grams) chocolate over simmering water, stirring occasionally, until melted and smooth. Remove from heat; whisk in granulated sugar, melted butter, brown sugar, and espresso powder. Let cool for 5 minutes.
  3. Add eggs, egg yolk, and vanilla to chocolate mixture, whisking until combined.
  4. Whisk together flours, cocoa, and salt in a medium bowl. Stir in flour mixture until just a few bits of flour remain. Fold in 4 ounces (113 grams) chocolate. Spread batter into prepared pan; sprinkle with remaining 2 ounces (57 grams) chocolate.
  5. Bake until a wooden pick inserted in center comes out with a few moist crumbs, 22 to 28 minutes. Let cool completely in pan. Using excess parchment as handles, remove from pan, and cut into bars.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/fudgy-double-chocolate-brownies/