Double Boiler Brownies
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If you want an easy, quick dessert, look no further than for this recipe for Double-Boiler Brownies. Seven ingredients and a few minutes later, you'll be indulging in a delicious treat.
Double Boiler? Really?
Do you really have to have a double-boiler to make these brownies?! Nope, of course not, but it just makes it easier. When you can melt the chocolate, then mix in the dry ingredients and eggs into the same pot, it just makes it easier. And if you're as fortunate as I am to have a vintage French copper one with a porcelain insert (called a bain-marie in French), you look for every opportunity to use it!
What IS a double boiler anyway?
A double boiler is a pan that consists of two parts: the bottom part holds water that is brought to a simmer and the top part holds the food that you are cooking. It's perfect for melting chocolate, making Hollandaise sauce, or sabayon because it keeps the delicate ingredients from direct heat and helps ensure a gentle cooking.
What do I do if I don't have a double boiler?
If you don't have a dedicated double boiler, you can use a glass or steel bowl over a small pot of simmering water and replicate the same technique. Just be sure the boiling water doesn't touch the bottom of the bowl.
Mix the chocolate, butter, and brown sugar in the double boiler or bowl over simmering water.
Stir it occasionally and make sure the chocolate and butter are both melted and the sugar is completely dissolved.
When the chocolate mixture is fully mixed, add in the flour ( gluten-free flour mix works just fine!), eggs, a bit of salt, and some vanilla. The salt and vanilla both serve to accentuate the chocolate flavor. Totally necessary!
What to bake the Double Boiler Brownies in
I often make these brownies in mini cupcake tins. They become Brownie Bites with that option and they work so well like that for parties. But I also like to make them in cardboard baking cups. Those usually take more batter and a little longer to bake. I make them with less batter in them if I want to add a scoop of ice cream or whipped cream and berries on top. The cardboard baking cups become the serving dish!
This recipe will make 24 Brownie Bites or 9 single-serving brownies.
How to serve Double Boiler Brownies
You can scoop ice cream right into the top of these baking cups. Or you can serve them with whipped cream. Berries are always a good idea! Strawberries are shown, but raspberries are wonderful and honestly, any berry is delicious!
Double Boiler Brownies
- 4 ounces bittersweet chocolate See notes
- 1/2 cup packed light brown sugar
- 6 Tablespoons butter ( 3/4 cup) cut into pieces
- 3/4 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup + 1 T. flour 1:1 gluten-free flour blend works well
- pinch of salt
- If using a mini muffin tin, prepare it by greasing the tins or lining them with mini liners. If using the larger baking cups, set them out individually on a baking sheet making sure they have a little space between them. You can also use a regular muffin tin.
- Heat oven to 350°F.
- Bring water to a low boil in the bottom of the double boiler. Melt chocolate, brown sugar, and butter in top. Stir together to be sure the chocolate and butter have fully melted and that the sugar is fully dissolved.If you don't have a double boiler, you can use a glass or steel bowl over a small pot of simmering water and replicate the same technique. Just be sure the bottom of the bowl doesn't touch the water.
- Stir in the vanilla and the eggs.
- Add in the flour and salt and stir to incorporate. The batter will be smooth and shiny.
- Spoon the batter into the muffin tin or baking cup, filling them about three-quarters of the way full.
- If you are making brownie bites in the mini muffin tin, bake for 12-15 minutes until the top springs back when touched. If you are using the larger 3-ounce size baking cups, bake for 20-25.
- Let cool, dust with powdered sugar. Serve with ice cream or whipped cream, if you like. Berries are never a bad idea!
- You can use chocolate bars that you chop or you can use chocolate chips. This is definitely a call for bittersweet or dark chocolate rather than milk chocolate.