Double Dark Chocolate Chambord Fudge Brownies

This post is for the biggest chocolate lovers out there! To be honest, I think my husband takes the cake on that one. (pun intended) ha! He loves chocolate, anything and everything. I'm pretty much the opposite. I'm a vanilla girl, and he finds that a bit boring. At least that's the only "boring" part of me. LOL

 Ok kidding aside, I started baking for my husband. I knew that the key to his heart was through chocolate, and I would always make the richest chocolate cakes, or decadent cookies, or the best fudgiest brownies! He LOVES brownies. If I ask him at any given time what dessert he'd like after dinner, he will 100% answer brownies. Well maybe chocolate cake...but that would be a close 2nd for sure.


Naturally I had to figure out a fudge brownie recipe that would be so decadent that even I couldn't take but one bite before needing a huge glass of milk or a scoop of homemade vanilla ice cream to cut the richness. These are them. They are thick, rich, dense, and SUPER fudgey.

The addition of Chambord gives it a hint of fragrant raspberry that just elevates them to another level. He loves them, and so I continue to bake them for him and he stays a happy man. :)

Ingredients:

1 stick unsalted butter (I use Vital farms or Publix Greenwise organic)
1/2 cup of semi-sweet chocolate, chopped (I use Scharffenberger or Guittard)
1/2 cup all purpose flour, sifted (I use King Arthur Organic AP)
1/3 cup double dutch dark cocoa KA or Scharffenberger Natural, sifted
1/4 tsp salt
1 1/2 cups granulated sugar (can be unrefined)
3 large organic eggs 
2 Tablespoon Chambord (optional)

Preheat the oven to 350F and line an 8" square baking pan with parchment paper and either butter or spray with nonstick spray generously. Place butter and chopped chocolate over a double boiler and melt until smooth. Set aside to cool slightly. Put sugar and eggs in stand mixer or bowl using handheld mixer and beat for 2-3 minutes until fluffy. Add Chambord and mix. Add the melted chocolate mixture and mix on low.  Add the flour & cocoa and mix by hand until incorporated. Pour into baking pan and even the top. Bake for 35-40 minutes or until toothpick comes out clean. Serve warm with vanilla ice cream or fresh whipped cream and raspberries!

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