Ultimate Fudgy Double Chocolate Brownie

Unbelievably fudgy, deeply chocolatey and daringly intense, thisdouble chocolate brownie recipe (or quadruple chocolate!),made with natural cocoais a must try. We've taken the base from our iconic 100 Hour Brownie which, if you have the time, is worth the wait, BUT if you don’t have the time, is still one of the best brownie recipes going.

Crafted with our 75% Dark Chocolate Buttons and 100% Cocoa Powder, both made with specialty-grade, single estate cocoa from our own farms in St Vincent, celebrating the prized acidity of natural cocoa and perfectly balancing the fats and sugars necessary for indulgent, homemade brownie perfection.

Choose Natural Cocoa for Deeper Flavour
Our 100% Natural Cocoa Powder delivers a rich chocolate flavour with bright, complex notes that complement the deep cocoa character of the dark chocolate. Unlike Dutch-processed cocoa, natural cocoa retains more of its natural acidity, adding depth and complexity to your brownies.

Prep time 20m

Cook time 35m

Total time 55m

Servings 12 servings

Difficulty Easy

75% Dark Chocolate Buttons (Mini) - 2kg Bag

£65.00

Ingredients

225g butter
4 large eggs
450g Caster sugar
60g 100% Natural Cocoa Powder
Pinch of salt
225g Islands 75% Dark Chocolate buttons
190g plain flour

Optional, but highly recommended inclusions:

90g Islands 55% Chocolate buttons
90g Islands 37% White Chocolate buttons

Equipment

Brownie tin (20cm x 30cm)
Bain-marie (saucepan and bowl)

Mixing bowl

Whisk

Spoon

Sieve

Method

1

Line a 20cm x 30cm baking tin with parchment. Feel free to use a different size tin, but factor in a change in cook time (reducing for larger tin, increasing for a smaller tin). Preheat the oven to 180°C.
2

Melt the butter and 225g 75% Dark Chocolate together, either in a bain-marie or a microwave.
3

Sift together the flour and 100% Natural Cocoa Powder. Add in the salt, then mix well.
4

Combine the eggs and sugar in a bowl. Using a hand whisk, whisk this vigorously for around 30 seconds. If using a stand mixer, whisk for a maximum of 10 seconds. This will give the brownie a crackle top, but if you whisk too much you risk losing the fudgy texture of the brownie.
5

Pour the melted chocolate mixture into the eggs and lightly whisk to combine.
6

Add the dry ingredients to the mixture and fold through.
7

If using, now add the 55% Milk Chocolate & 37% White Chocolate buttons.
8

Pour the mixture into the cake tin and cook for 35 minutes.
9

Preferably, allow the brownie to cool completely before enjoying!