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If you live in the southeast, I hope you’ve heard of Barbara Jean’s Restaurant. Their locations are limited, but they are worth the drive if only for a dessert called “The Chocolate Stuff.” It’s a mix between a brownie, pudding, and mousse… and this is the closest I’ve ever come to re-creating this sought-after dessert. These Double Boiler Brownies are hands down, our family favorite.
These are basically brownies but when you cook them in the double boiler technique I lay out below, they develop a whipped consistency. You can also double the recipe and just bake without the double boiler in a 9×13″ pan for 25-30 minutes.
Why home-ground flour?
This recipe calls for freshly milled Soft White Wheat flour. Everything I bake is made with fresh, milled-at-home, whole grain flour. Why? Two reasons: the taste is so rich and doesn’t even compare to the store bought stuff that’s been stripped of it’s nutrients and secondly, it’s much healthier.
I have a detailed post on Homemade Flour from Whole Grains if you aren’t familiar with milling your grains at home. The change is worth it, I promise.
Get ready to bake the best brownies of your life.
Preheat your oven to 350 degrees Fahrenheit.
Select two baking dishes. One needs to sit inside the other to create a “double boiler” (I use a 7×11″ and a 9×13″). Add enough water to the larger dish so that the smaller one will fit inside and be surrounded by water without the water overflowing. Grease the smaller dish and set it inside the larger one so that it’s sitting in water. Set these aside.
Using a stand mixer or large bowl and an electric beater, whip the melted butter and Sucanat together. Slowly add in the eggs, one at a time, followed by the vanilla bean paste.
In a separate bowl, mix together the flour, baking powder, salt, baking soda, and cocoa powder. Slowly add the dry ingredients into the wet, mixing as you pour. Fold in the chocolate chips. Pour the batter into the smaller baking dish that’s suspended in the water, and carefully place both dishes in the oven.
Bake in the preheated oven for 20 minutes. Remove both dishes from the oven. For the best results, let these ooey gooey brownies sit for at least one hour before serving. Enjoy with fresh whipped cream or homemade custard ice cream.
Leave a comment below letting me know if you tried this recipe and what you thought! Have you baked in a double boiler before?
Double Boiler Brownies
Equipment
- 1 7×11" Baking Dish
- 1 9×13" Baking Dish
Ingredients
- 8 Tbsp Unsalted Butter, melted
- 1½ cups Sucanat (Rapadura) or Honey Granules
- 2 Eggs
- ½ Tbsp Vanilla Bean Paste
- 1 cup Soft white wheat flour
- ½ Tbsp Baking Powder
- ½ tsp Salt
- ¼ tsp Baking Soda
- ½ cup Cocoa Powder
- ¼ cup Chocolate Chips
Instructions
- Preheat oven to 350° F.
- Select two baking dishes. One needs to sit inside the other to create a "double boiler" (I use a 7×11" and a 9×13"). Add enough water to the larger dish so that the smaller one will fit inside and be surrounded by water without the water overflowing. Grease the smaller dish and set it inside the larger one so that it's sitting in water. Set aside.
- Using a stand mixer or large bowl and electric beater, whip melted butter and Sucanat together. Slowly add in the eggs, one at a time, followed by the vanilla bean paste.8 Tbsp Unsalted Butter, melted, 1½ cups Sucanat (Rapadura) or Honey Granules, 2 Eggs, ½ Tbsp Vanilla Bean Paste
- In a separate bowl, mix together the flour, baking powder, salt, baking soda, and cocoa powder. Slowly add the dry ingredients into the wet, mixing as you pour. Fold in the chocolate chips. Pour batter into the smaller baking dish that's suspended in water, and carefully place both dishes in the oven.1 cup Soft white wheat flour, ½ Tbsp Baking Powder, ½ tsp Salt, ¼ tsp Baking Soda, ½ cup Cocoa Powder, ¼ cup Chocolate Chips
- Bake in preheated oven for 20 minutes. Remove from the oven. For best results, let it sit for at least 1 hour before serving. Enjoy with fresh whipped cream or homemade custard ice cream.
Notes
Nutrition
