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
1 comment
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.