Double Chocolate Brownies

These Double Chocolate Brownies are rich, fudgy, and intensely chocolatey, made with cocoa powder and melty chocolate chunks for the ultimate brownies. Perfectly chewy edges with a soft, gooey center, this easy homemade brownie recipe delivers bakery-style results using simple pantry ingredients.

These Double Chocolate Brownies are a step up from the standard Fudgy brownies that only require cocoa powder. Though if you’re looking for a twist these Oreo Cheesecake Brownies are great to whip up or for a change these White Chocolate Brownie Cookies are also great.

Ingredients and substitutions for Double Chocolate Brownies

• Butter: Butter helps create that silky texture we love about brownies whilst also helping them rise. You could sub with non dairy butter, though I have not tried this. I do not recommend subbing oil in equal measure as it will likely make your brownies denser.
• Brown sugar: The brown sugar helps to make the brownies fudgy, however, you could substitute in equal measure with superfine or caster sugar which will result in a chewier final brownie. This also helps give your topping a caramelized flavor that wouldn’t be the same with superfine or caster sugar.
• Eggs: As well as adding structure to the brownies, the eggs bind everything together so are essential. You could substitute with vegan ingredients such as chia eggs or apple sauce, however, they have not been tested so might impact the dense texture of the brownies.
• Plain flour: Plain flour or all purpose is best because it helps give the brownies their texture without making them cakey or firm like bread if you use cake or bread flour. You also don’t want to overwork the dough so you don’t make these too stiff so only mix until you can see no more dry portions in your bowl.
• Salt: Without salt the chocolate flavors will be dull so it is essential to adding dimension to the brownies. Sea salt is best, but rock or kosher salt also works well.
• Cocoa powder: The star ingredient here so you’ll want a nice high quality cocoa powder for a truly chocolate packed flavor. I do not recommend substituting melted chocolate in equal measure here as this can be quite dense, however, chocolate chips or chunks would work well as an addition.
• Chocolate: Roughly chopped chocolate was used here as it’s higher quality than baking chocolate. You could replace with milk, white or even caramelized white chocolate here.

See recipe card for quantities.

How to make Double Chocolate Brownies:

Step 1: Melt: Place the butter and sugar over a double boiler (or in a microwave) and heat through, whisking to melt evenly and help to dissolve the sugar.

Step 2: Add other ingredients: Add one egg and whisk to combine and repeat before tossing in the flour, salt and cocoa powder and whisk to combine. Stir through the chocolate chunks.

Step 3: Brownie tin: Pour into your prepared tin and smooth out.

Step 4: Bake: Until a skewer comes out clean on the edges, but fudgy in the center…you should be able to smell the brownies from the oven.

Step 5: Cool and slice: Allow to cool fully and slice evenly.

Step 6: Serve: Grab one and dig in! Great served alongside a glass of milk.

FAQ’s Double Chocolate Brownies

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Double Chocolate Brownies

Sylvie Taylor

Made with deep cocoa powder flavor and generous chocolate chunks, these brownies are dense, fudgy, and irresistibly moist. No boxed mix required—this from-scratch brownie recipe delivers intense chocolate flavor in every bite.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 12 -16

Calories 292 kcal

Ingredients

  

1x2x3x

• 185 grams / 6.5 ounces butter cubed
• 250 grams / 1 cup + 2 tablespoons light brown sugar
• 110 grams / 2 large eggs room temperature
• 106 grams / ⅔ cup plain flour
• 83 grams / ¾ cup cocoa powder sifted
• ½ teaspoon sea salt
• 100 grams / 3.5 ounces chocolate, roughly chopped

Instructions

 

• Preheat your oven to 180C/350F and line a baking tin with greaseproof paper.
• Place the butter and sugar in a double boiler on medium heat until the butter is beginning to melt.
• Whisk to combine and help the sugar and butter mix evenly, continue whisking to help dissolve the sugar for at least 1 minute.
• Remove from the heat and allow to cool for 2 minutes.
• Add in one egg and whisk until well combined, repeat with the remaining egg until the mixture is smooth.
• Whisk in flour, salt and cocoa powder until the brownie batter is combined and smooth.
• Toss in the roughly chopped chocolate pieces and stir until combined.
• Pour into prepared baking tin and bake for 35 minutes and you can smell it wafting from your oven.
• Remove and allow to cool.
• Slice.
• Best enjoyed with a glass of milk.

Notes

• Cocoa Powder: The star ingredient here so you’ll want a nice high quality cocoa powder for a truly chocolate packed flavor. I do not recommend substituting melted chocolate in equal measure here as this can be quite dense, however, chocolate chips or chunks would work well as an addition.
• Chocolate: Roughly chopped chocolate was used here as it’s higher quality than baking chocolate. You could replace with milk, white or even caramelized white chocolate here.
• Key to fudgy brownies: They are only mixed until the flour is fully combined which helps to avoid activating the gluten in the flour as well as only baking for specified time as each minute longer will result in brownies that are more cakey than fudgy.
• Making your brownies more cakey: Bake for a further 10 minutes or until a knife or skewer when inserted into the center comes out clean instead of fudgy. You might need to place aluminum foil over the top of the tin to avoid the top burning.
• Customize to your liking: Enhance the flavor by adding your favorite nuts, like walnuts or pecans or even butterscotch chips. You can even experiment with different toppings or swirls of peanut butter or caramel for a delightful twist.
• Square tin: A 18×18 cm or 7×7 inch square baking tin works well here, though a rectangle tin would also work well.
• Best kept: In an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
• You can freeze: Wrap each tightly and freeze for up to 3 months. Thaw at room temperature before serving.

Recipe by Roamingtaste

Nutrition

Calories: 292kcal

Keyword bars, chocolate

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