Double Fudge Brownies
I love brownies. I think they might be my favorite dessert. They are so easy to make, they travel well, they’re great straight from the oven and straight from the freezer. Oh and a hot brownie with vanilla ice cream and hot fudge… get out of town. Best.dessert.EVER.
Of course you guys already know that based on how many brownies I’ve posted. This KAF recipe is very similar to my go-to brownie recipe, which is no surprise because that one comes from KAF as well. This one uses whole wheat flour so it’s a tad healthier for you.
Katie and I knew these would be the best brownies ever. With a 1/2 pound of butter, lots of brown sugar and two cups of chocolate chips, how could they not be?
Be sure to let these guys cool overnight. Susan explained in class that the bran is the outside shell of the wheat. The bran is sharp like scissors. That bran is the reason that baking whole wheat bread requires more attention and care because the bran wants to just cut through the gluten that is being formed. She also explained that these brownies will have a much better texture in your mouth if you let the bran settle overnight. Honestly, I almost always let brownies cool overnight anyways, but in this case, be sure not to skip that last step!!
Double Fudge Brownies
Yield: 36
Ingredients:
1 cup unsalted butter
2 cups brown sugar
3/4 cup dutch-process cocoa
1 tsp salt
1 tsp baking powder
1 tsp espresso powder (optional)
1 Tbsp vanilla extract
4 large eggs
1 1/2 cups whole wheat flour
2 cups semisweet chocolate chips
Directions:
Preheat oven to 350.
In a medium sized saucepan set over low heat, melt the butter. Add the sugar and stir to combine. Return the mixture to heat briefly until it's hot and starting to bubble. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
Stir in the cocoa, salt, baking powder, espresso powder, and vanilla. Cool mixture. Whisk in the eggs, stirring until smooth. Add the flour and chips, stirring until smooth. Sppon the batter into a lightly greased 9x13" pan.
Bake for 30 minutes until a cake tester comes out clean. The brownies should feel set on the edges and in the center. Cool on a rack overnight. This will give the bran in the whole wheat flour a chance to soften, giving them a more pleasurable texture in your mouth. Cut and serve.
Recipe from King Arthur Flour
Don’t forget about my Power of Pink Challenge – make something PINK by the end of the month to raise Breast Cancer Awareness!
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
This looks amazing, Jen. I think both my husband and I are slowly becoming more lactose intolerant as we get older. Goat milk ice cream may be something we’ll try soon. Can’t wait to see what other non-dairy ice creams you come up with!
beantownbaker — June 19th, 2013 @ 10:23 am
Thanks! Like I said, coconut milk has been my go-to so far, but it’s definitely fun to try new milk varieties.
Looks incredible, I need to find a local goat milk supplier…
beantownbaker — June 19th, 2013 @ 10:24 am
Yea, I definitely want to find someone local to get my goat milk from. For now, I’m just happy that I can find it at all. Even back in Boston, it wasn’t on the shelf at my grocery store.
This looks amazing and I love that you used goat milk..so interesting!
i had to give up gluten a few months ago and just realized a few weeks ago that i also must give up dairy. i am not sure if it is lactose or casein that i am intolerant of, but i love that you are doing stuff that i may be able to eat someday! (also, we bathe Olive is goat’s milk. it’s great for her eczema!).
beantownbaker — June 20th, 2013 @ 6:58 am
Going dairy free isn’t too bad honestly.
Oh wow, bathing in goats milk sounds so luxurious!
Oh wow, this looks so perfect! I’d love to try this soon 🙂
Sounds delicious, I’ve not thought about using goats milk in ice cream before but would love to try it!
beantownbaker — June 24th, 2013 @ 8:24 pm
You should definitely try it!
Thank you so much for posting this!! I gave up cow dairy in the winter (makes me break out) and have been glaring at my ice cream maker, because sorbets are just not the same and coconut ice cream is good, but so coconutty! I’ve been wondering if I could make ice cream with goat’s milk and now I know I can! The canister just went into the freezer 🙂
beantownbaker — June 24th, 2013 @ 8:23 pm
Nice – glad I could help. I don’t find coconut milk very coconuty… I assume you drink goat’s milk so you’re familiar with the flavor? It definitely has a distinct taste.
Goat milk?? I bet it goes fantastic with chocolate. I love this combination, I can’t wait to try it, yum!!
In the ingredients, you say condensed goat milk, but the directions say heavy cream. Which did you mean? Really excited to try out this recipe!
beantownbaker — July 22nd, 2013 @ 1:14 pm
Sorry about that. I used condensed goat milk, not heavy cream. I’m updating the recipe now.
Hello,
I want to place an order from you to our store in The Netherlands.I want to know if you can ship here and accept credit card as a form of payment.
Reply back asap
Thanks
beantownbaker — September 4th, 2013 @ 9:27 am
I don’t sell anything.
My wife and I raise a couple of dairy breed goats for home milk use. I don’t find that the milk tastes goaty, it’s actually richer and better tasting than cows milk in my opinion. Although before we discovered that we should pasteurize the milk asap after filtering, we did notice a musky kind of taste…… but with pasteurization started within a minute or two after milking, our milk is just as good or better than the flavor of cows milk. I just ordered an icecream maker. We will definitely use this recipe. Thanks for posting it.
beantownbaker — September 25th, 2013 @ 4:15 pm
Fresh goat milk is not something I have tried. I would love to get my hands on some though!
I’m looking forward to trying this! We got hooked on Laloo’s goat milk ice cream several years ago, but it’s been increasingly difficult to find, and very expensive ($7.79 a pint as of 2 days ago). It would be great if I could find a homemade alternative.
beantownbaker — January 2nd, 2014 @ 1:36 pm
I agree – Laloo’s is good, but quite expensive. Let me know what you think of this recipe if you try it out.
GOOD NEWS!! Laloos is filling the pipeline and more flavors are coming soon to you your local Whole Foods store.
I have dairy goats so will toss in my 2 cents worth 😉 Not all goat milk is the same!!! If you like the goaty taste, go ahead and buy your milk at the store. Personally I find the goaty taste vile and disgusting! So for those who want to try goat milk but don’t like that nasty goaty taste, you want raw milk, and the breeds vary in taste a lot. Nigerian Dwarf goats have the highest butterfat and do not have the goaty taste. Their milk is really good! Nubians are second best. It would be worth your while to find a local source of nice raw milk from either of those breeds. Healthier too, as raw milk has all the nutrients nature intended.
With rare exceptions – goat’s milk should not taste goaty. I can’t comment about grocery store milk, but would urge you and your readers to look for direct-from-the-farm sources. There are a few goats with funny tasting milk – and those work great for making blue cheese! If a goat is healthy, has a good diet with the right balance of vitamins and minerals (very important!), and the milk is handled in a clean manner with quick cooling, it should have a rather sweet taste. I have Nubians and like Cindy above, appreciate the high butterfat. If you’re looking for a milk source – try realmilk.com. There’s also tips there for buying safe milk.