If a piece of fudge and a brownie had a baby, this would be it. These brownies are SO rich and fudgy and have some sneaky white AND dark chocolate chunks in them. They are amazing.
I used The Bake Feeds Brownie recipe from their Better Baking Academy program and subbed the butter piece with Melt Organic Butter to make them Dairy-Free...and they are so good. Also, who knew using a bit of Bob's Red Mill's Chickpea Flour would make such a difference - but trust, it does.
How can you not make these? You have to. Good thing I have the recipe 😉👇
The Best Fudge Brownies
Adapted from Bake From Scratch
3/4 cup of Camino Dark Chocolate 3/4 cup + 2 Tbsp White Chocolate 1/2 cup Melt Organic Butter 1/2 cup sugar 1/2 cup firmly packed brown sugar 1/2 cup + 2 Tbsp Flour 1/4 cup Bob's Red Mill Chickpea Flour 2 Tbsp Dutch Cocoa Powder 1 tsp espresso powder 1 tsp salt 2 eggs 1 tsp vanilla extract
Preheat oven to 325 degrees f. Line a 9x9 lightly greased baking dish with parchment paper. In the top of a double boiler, combine 1/2 cup of Camino dark chocolate, 1/4 cup + 2 Tbsp White Chocolate, and Melt Organic butter. Cook over simmering water, stirring occasionally, until melted and smooth. Turn off heat, and whisk in sugars. Remove from heat, and let cool slightly. In a medium bowl, sift together flours, cocoa, salt, and espresso powder. Set aside.
Add eggs and vanilla to chocolate mixture, whisking until combined. Fold in flour mixture until a few bits of flour remain. Fold in remaining remaining 1/4 cup of dark chocolate, and remaining 1/2 cup white chocolate. Spread batter into prepared pan. Bake until a wooden pick inserted in center comes out with a few moist crumbs, 35 to 40 minutes. Let cool completely in pan. Using excess parchment as handles, remove from pan, and cut into bars. Enjoy! :)