Double Chocolate Brownies
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.
Servings 12 -16
Calories 292kcal
Ingredients
- 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.
Nutrition
Calories: 292kcal