Double Chocolate Gooey



Okay, it’s a brownie.

It’s a brownie for when you want (no make that need) to bathe yourself in chocolate.

It’s chocolate upon chocolate, upon chocolate.

No nuts to spoil it.

Just chocolate. The best you can afford to buy.

Do a favor to your tongue and serve it with a scoop of vanilla ice cream.

Don’t speak while you eat. Engross ever mental synapse in the pure decadence of the experience.

I’m only slightly mad. Forgive me and do try this.


  • 8 tbsp butter, cut up into pieces
  • 6 oz of the best bittersweet or semi-sweet chocolate, chopped up
  • 1/4 c best quality dutch-process cocoa powder
  • 1 c sugar
  • 2 egg yolks
  • 1 lg egg
  • 1 tsp vanilla extract
  • 1 c flour


  1. Line an 8 x 8 square pan with foil and spray with cooking oil, or grease.
  2. Place butter in a saucepan, melt and then add the chocolate pieces and cooking over low heat, melt. Take off the heat and add the cocoa powder, whisking it in.
  3. Let mixture cool until you can safely add the eggs without fear of curdling. Add them one at a time and mix until well incorporated.
  4. Add the sugar, vanilla and the flour, mixing thoroughly.
  5. Put batter in the pan and spread smooth.
  6. Bake at 375° about 35-40 minutes or until done. These are gooey so don’t expect cake crumbs when you poke with a toothpick.
  7. Cool on a rack.


  1. Melt 8 oz high quality bittersweet or semisweet chocolate which has been chopped in a heat tolerant bowl over low simmering water.
  2. When melted, add 1 cup heavy cream and stir until combined.
  3. Cool until the frosting thickens a bit, but still pourable.
  4. Pour over the cooled brownies. Refrigerate to continue thickening up and setting as a frosting.

Serves: you know it depends on how big a oinker you are. but at least 9

NOTE: you can of course add nuts if you desire. I think for this I would not use walnuts but rather sliced almonds. But really it doesn’t need any embellishment.


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