If you’ve followed Basic Bakes for some time now, you’ll know I love me some brownies. But I think this variation which submerges entire bars of chocolate (yes, two whole bars) in the brownie just takes them over the top.
The idea came from a colleague who is a real Pinterest fiend. She spied this pin on her feed and promptly brought it to my attention. Needless to say I felt extremely compelled to make them.
The idea is pretty simple. You just follow the directions in My Best Brownies Ever recipe, except leave out the chocolate chips and get yourself two bars of chocolate. I used Lindt 70% cocoa dark chocolate bars because two of them side-by-side fill up my 8-inch square pan perfectly. Stash the chocolate bars in the refrigerator to get cold.
When you have your brownie batter made up, spoon half of it into your lined pan and smooth it out evenly. Retrieve your chocolate bars, unwrap them, and lay them over the brownie batter. You’ll see that one of my bars broke, but it’s no big deal, just fit it back together like a jigsaw puzzle.
Carefully spoon the rest of the brownie batter over the chocolate bars and spread out the batter until the bars are completely concealed.
Bake as directed, and cool to room temperature. If you want clean slices, refrigerate the brownie for at least two hours, then use a knife dipped in hot water to slice the brownies.
There are many ways to enjoy this crazily chocolate-loaded brownie. I like them cold because you first sink your teeth into the dense brownie part before crunching into the solid chocolate bar. The other way is to pop a slice into the microwave for 30 to 60 seconds, which should be just long enough to warm the chocolate so it’ll ooooooze out of the brownie slice. Mm…