” So, Jon, what’s the story for Double Dutch Chocolate Brownies?” Olivia asks.
Jon smiles at the mention of his first name and adds, “Let me think. I see a young bearded Amish man, Jacob. He looks over his hard earned crops to lock eyes with Miriam…”
This was how Episode 2 of When Fact Met Fiction ended. Click the link to watch it if you haven’t had the chance yet. Then head on back because you won’t want to miss this amazing recipe. But before you get to baking consider the following piece of trivia about the story written to accompany the recipe for Double Dutch Chocolate Brownies.
A friend recently informed me that Amish romances are called ‘Bonnet Rippers’. For some reason that term cracks me up. Today, you can lose ourselves for a few minutes in our own ‘Bonnet Ripper’ Amish love story, about the afore mentioned Jacob and Miriam. And this one has some hints of the Christmas holiday. Read Schokolade now.
As always, we will follow up our story with the recipe for Double Dutch Chocolate Brownies, so be sure to come back to this recipe, because you’ll be wanting to get baking.
The richness of Dutch processed cocoa and the decedance of whipped ganache make this delicious brownie 'melt in your mouth' good.
- 1 1/3 cups all purpose flour
- 2 cups sugar
- 3/4 cup Dutch Processed Cocoa
- 1/2 tsp salt
- 4 eggs slightly beaten
- 1 cup butter melted
- 2 tsp vanilla extract
- 6 oz dark chocolate, chopped or semi sweet chocolate chips
- 3/4 cup plus 2 tbsp heavy cream
Preheat oven to 350 degrees. Grease a parchment papaer lined large cookie sheet and set aside. Place a large mixing bowl in the freezer to chill.
Combine all of the dry ingerdients in a large mixing bowl and mix well.
Stir in the butter, eggs and vanilla and spead evenly into parchement paper lined cookie sheet.
Bake at 350 degrees for 18 minutes or until brownies spring back when lightly touched. Remove from oven and let cool completely.
Once the brownies have cooled heat 3/4 cup heavy cream in a medium sauce pan until just starting to boil. Remove from heat and stir in the dark chocolate. Stir until the chocolate is completely melted and the mixture is smooth. Set aside and cool. Once the ganache has cooled remove 1/4 cup to use for glaze later.
Place the rest of the ganache in the chilled mixing bowl and beat on high until the mixture thickens and becomes lighter in color.
Using a large knife cut the brownies evenly down the middle of the pan. Remove the brownies from the pan and cut the parchment paper where the brownies had been cut. Use one side for the blottom layer and one for the top.
Spread the whipped ganache on the bottom layer of brownie. Cover with the top layer of brownie. Trim any uneven edges and cut the brownies into squares.
Add the 2 extra tbsp of heavy cream the the reserved ganache and stir to make a glaze. Drizzle a small amount of glaze over each brownie. Serve and enjoy.
Watch through to the end of Episode 2 to see where Jon starts sharing his ideas for the story that will go along with Double Dutch Chocolate Brownies.
Let us know how you liked the recipe. We love hearing from you. And if you haven’t already subscribed to our website or YouTube Channel do that now. Until next time.
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