Double Choc Brownie

Ingredients

• 60 gbutter
• 190 ml (0.75 cup)NESTLÉ BAKERS’ CHOICE Dark Melts
• 165 g (0.75 cup)caster sugar
• 2eggs
• 2.5 ml (0.5 tsp)vanilla essence
• 75 g (0.5 cup)plain flour
• 2.5 ml (0.5 tsp)baking powder
• 125 ml (0.5 cup)NESTLÉ BAKERS’ CHOICE Dark Choc Bits

Instructions

1. 1

   Melt the chocolate

   Put the butter and Dark Melts in a microwave-safe bowl. Microwave uncovered on medium (50%) for 1 minute, then stir. Continue in 30-second intervals, stirring each time, until smooth and melted. Leave to cool.

2. 2

   Mix the batter

   With an electric mixer, beat the sugar, eggs and vanilla until thick and creamy. Fold in the cooled chocolate mixture. Sift in the flour and baking powder, then fold in the Dark Choc Bits. Pour the mixture into a prepared pan.

3. 3

   Bake and cool

   Bake for 30 minutes, or until a skewer inserted into the centre comes out clean. Leave the brownie in the pan for 15 minutes, then turn it out onto a wire rack to cool. Cut into squares and dust with icing if desired.

What are double chocolate brownies?

Brownies are a familiar American-style tray bake, usually somewhere between a cake and a dense, fudgy square. This version gets chocolate in two forms: melted dark chocolate in the batter and chocolate bits folded through it.

The melted chocolate gives the mixture its rich base, while the added bits bring extra bursts of chocolate. Cutting the cooled bake into 24 squares makes it easy to portion for a group.

Nutrition and macros by portion

The nutrition label shows one serving as written: 108 calories, 2g protein, 14g carbs, 6g fat.

The caster sugar, flour and chocolate provide most of the carbohydrates, while the butter and chocolate contribute much of the fat; eggs add some protein. Pair a square with fruit or yoghurt for a more balanced snack or dessert.

The chocolate and butter

Gentle melting: the recipe uses medium microwave power and short follow-up bursts to melt the butter and chocolate without rushing them. Stir between intervals so the mixture melts evenly.

Cooling: let the melted mixture cool before folding it into the beaten eggs. This helps keep the batter together rather than warming the eggs abruptly.

Building the batter

Eggs and sugar: beat them with the vanilla until thick and creamy, as directed. Folding in the chocolate mixture helps retain some of that volume.

Flour and raising agent: sift the plain flour and baking powder before folding them in. Stop once they are incorporated, then fold through the chocolate bits.

How to judge doneness

Centre test: bake for 30 minutes, then insert a skewer into the centre. The recipe’s cue is for it to come out clean, so check there rather than judging only by the edges.

Cooling: give the brownie 15 minutes in its pan before turning it onto a wire rack. Let it cool before cutting so the squares are easier to handle.

Pan and portioning

Prepared pan: the method calls for a prepared pan but does not specify its dimensions or how to prepare it. Use the pan intended for the recipe and have it ready before pouring in the batter.

Even squares: once cool, cut the brownie into 24 pieces. A clean, sharp knife can help keep the edges neater.

Serving ideas

Serve the squares on their own with tea or coffee, or add fruit for a fresh contrast. For a plated dessert, a small scoop of ice cream can make the brownie feel more substantial.

The method suggests dusting with icing if desired. Leave it plain if you prefer the chocolate topping and bits to be the focus.

Recipe notes & tips

• Use a microwave-safe bowl and leave it uncovered while melting the chocolate and butter.
• Stir the chocolate mixture after each microwave interval to help it melt smoothly.
• Allow the melted mixture to cool before folding it into the egg mixture.
• Sift the flour and baking powder together before adding them to the batter.
• Let the brownie cool on the wire rack before cutting it into squares.

Variations

• Add walnuts: fold chopped walnuts into the batter with the chocolate bits.
• Use milk chocolate bits: swap them for the dark bits for a sweeter chocolate contrast.
• Add a pinch of salt: stir it into the dry ingredients to sharpen the chocolate flavour.
• Serve with berries: add fresh berries alongside a brownie square.
• Finish with icing: dust the cooled squares lightly if you want the optional finish in the method.

Common mistakes to avoid

• Overheating the chocolate: use medium power and 30-second intervals after the first minute, stirring between each.
• Adding hot chocolate mixture: let it cool before folding it into the eggs and sugar.
• Overmixing after adding flour: fold just until incorporated to avoid working the batter more than needed.
• Skipping the skewer check: test the centre after 30 minutes and use the recipe’s clean-skewer cue.
• Cutting too soon: cool the brownie on a rack before slicing for neater squares.

How to store

Keep the cooled squares in an airtight container at room temperature and eat within 3 days. If chilled, bring them towards room temperature before serving; the recipe does not specify a reheating method.

Frequently asked questions