Rouge De Bordeaux Fudge Brownies Recipe
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Ingredients
100g (about ¾ cup) Rouge de Bordeaux flour
20g (about 2 tbsp) all-purpose flour
60g (about ¾ cup) cocoa powder (natural or Dutch-process)
½ tsp espresso powder
½ tsp salt
170g (6 oz) unsalted butter, melted
200g (1 cup) sugar
100g (½ cup) brown sugar
2 large eggs
1 tsp vanilla extract
226g (about ½ cup) chopped chocolate bar chocolate chips
Instructions
Preheat oven to 325°F (163°C). Grease an
8x8 inch pan or line it with parchment.
In a bowl, whisk the Rouge de Bordeaux flour, AP flour, cocoa powder, espresso powder and salt.
In a stand mixer, mix melted butter, sugar, and brown sugar. Stir well until glossy and thick.
Add eggs and vanilla. Beat until smooth and a little fluffy.
Gently stir the dry into the wet ingredients.
Don't overmix-just until it's barely combined.
Fold in most of the chocolate chunks, reserved a little for topping
Pour into the pan, smooth out the top, and bake for about 28-32 minutes. You want the center Cool before slicing... if you can wait.
Let set for 30mins
3 comments
Absolutely percent! I used half black cocoa and half regular cocoa and they were delish!
Made these for my family, everybody said they were so fudgy and delicious, they didn’t last long, great recipe, unique extra flavor from the rouge flour, pairs well with chocolate
I never comment on anything, but please keep the recipes coming. I made these brownies at home and they were so good. I was able to sub my own freshly milled flour in place of the rouge de bordeaux. Thank you so much.