Double Chocolate Brookies
Rich, fudgy, and loaded with 2 kinds of chocolate, these Double Chocolate Brookies are delish!
Ingredients
- 9 ounces semisweet chocolate chopped and divided
- 3 ounces unsweet chocolate chopped
- 6 tablespoons butter I cook with salted butter
- 1 cup white granulated sugar
- 3 large eggs
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- ¾ cup walnuts toast them first for extra crunch
Instructions
- Preheat your oven to 325-F and line 2 baking trays with parchment paper for easy cleanup.
- Use a double boiler to melt the butter, 5 ounces of the semisweet chocolate, and the unsweetened chocolate together until combined. Set aside to cool slightly.
- Transfer the melted chocolate and butter to a medium-sized bowl and mix in the sugar.
- Add the eggs, mixing after each egg, then add the vanilla.
- Add the flour and mix until combined, scraping down the sides of the bowl as needed.
- Stir in the remaining chopped semisweet chocolate and chopped walnuts.
- Scoop 2 tablespoon balls of dough and place them about 2 inches apart on the baking sheets. Flatten the dough balls lightly with a spatula.
- Bake at 325-F for 9-11 minutes or until set.
- Cool on a wire rack, then dig in!
Notes
Chef Jenn's Recipe Tips
- To achieve the perfect texture, remember not to overmix the batter when adding flour. Mix until just combined.
- Get creative with your add-ins! Instead of walnuts, try substituting them with pecans, almonds, or even a handful of chocolate chips for an extra dose of chocolatey goodness.
- Bake your cookies in the middle of the oven so they don’t get too brown on the bottom.
Nutrition
Serving: 1brookieCalories: 189kcalCarbohydrates: 19gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 31mgSodium: 34mgPotassium: 121mgFiber: 2gSugar: 12gVitamin A: 127IUVitamin C: 0.05mgCalcium: 19mgIron: 2mg
Tried this recipe?Let us know how it was!