Double Chocolate Squares (Printable Version)

Soft brownies bursting with rich chocolate goodness, topped with a smooth and creamy chocolate layer. A dream for those who love deep chocolate flavors.

# Ingredients:

→ Brownie Base

01 - 1 1/2 cups white sugar
02 - 1/2 cup packed light brown sugar
03 - 1 cup and 2 tablespoons plain flour
04 - 5 large eggs, left out to reach room temperature
05 - 8 oz dark chocolate, broken into smaller chunks
06 - 3/4 teaspoon regular salt
07 - 1 stick and 1/2 unsalted butter, chopped into chunks
08 - 3 oz unsweetened chocolate, roughly chopped
09 - 3 tablespoons honey that pours easily
10 - 1 tablespoon real vanilla essence
11 - 1/4 cup plain, unsweetened cocoa powder

→ Frosting Topping

12 - 1/3 cup basic cocoa powder
13 - 1 stick of softened unsalted butter
14 - Just a small pinch of salt
15 - 1 1/3 cups powdered sugar
16 - 1 teaspoon vanilla essence
17 - 4 tablespoons of heavy cream
18 - Optional: Pretty chocolate sprinkles

# Steps:

01 - Preheat oven to 350°F. Line a 9x13-inch tray with parchment, leaving a bit extra to lift brownies out. Spray lightly with a nonstick spray.
02 - Mix salt, flour, and cocoa powder in one bowl. Stir it well and leave it on the side.
03 - On the stove, gently heat a big bowl placed over a simmering saucepan of water (don’t let water touch the bowl). Toss in both types of chocolate and butter, stirring now and then, until silky and melted.
04 - Whisk both sugars into the warm, melted mixture. Take it off the heat carefully—use an oven mitt because it’ll be hot—and let it cool for around 10 minutes.
05 - Crack eggs in one at a time, beating after each. Stir in honey and vanilla next. Use a spatula to fold in the flour mix last. It's fine to leave a little flour you can still see—don’t overdo it, or they’ll turn out dry.
06 - Spread batter into the prepared tray evenly. Pop it in the middle of the oven for about 25 minutes, giving it a quick turn halfway through. A toothpick should come out with just a few crumbs stuck to it. Cool completely before moving on.
07 - Beat butter using medium speed for a couple of minutes. Stir in cocoa powder and salt at a low speed for about a minute. Mix in powdered sugar bit by bit. Add in vanilla and cream, then whip until fluffy for a little over 2 minutes. Adjust texture as needed.
08 - Spread frosting on top of brownies once they’re cool. If you’ve got sprinkles, sprinkle 'em on top! Lift the whole brownie slab with the parchment for neat cutting if you want clean pieces. Put leftovers in the fridge for up to three days—if they last that long.

# Notes:

01 - Let brownies warm to room temperature before eating to enjoy their gooey texture.
02 - Combining dark and unsweetened chocolate gives the best mix of richness and sweetness.
03 - Adding honey makes them extra soft and rich—it also keeps them fresh for longer.

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