Name: Double Chocolate Brownies
Prep time: 15 min
Cook time: 36 min
Total time: 51 min
Cuisine: American
Ingredients: 1/2 cup salted butter (1 stick); 2 4 oz semi-sweet chocolate bars, chopped; 3/4 cup granulated sugar; 1/4 cup light or dark brown sugar; 3 large eggs; 1 tsp vanilla extract; 1/2 cup plus 2 tbsp all-purpose flour; 2 tbsp unsweetened cocoa powder; 1/4 tsp salt; 1 cup semi-sweet chocolate chips

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introduction

This recipe makes rich, dark brownies that taste of real chocolate. You will melt chocolate and butter. You will mix sugar and eggs to make a glossy batter. I add chips for more chocolate in each bite. If you like thick, fudgy brownies, this is for you. See a related cake idea at best double chocolate cake.

why make this recipe

You can make this recipe fast with few hard steps. The brownies use real chocolate and simple pantry items. Kids and adults both like the deep chocolate taste and crackly top. You can bake them for a party or a quiet night. Try a sweet twist like a fruit cake idea at chocolate banana cake for more dessert ideas.

how to make Double Chocolate Brownies

I show the main actions here so you know the flow. Melt butter and bars of chocolate. Let that mix cool a bit. Whisk in both sugars, then add eggs one at a time. Add vanilla and fold in the dry bits and chips. Pour in a lined 9×9 pan and bake till the top cracks. For a toast note, see how bread mixes come together at brown butter chocolate chip banana bread.

Ingredients :

1/2 cup salted butter (1 stick)
2 4 oz semi-sweet chocolate bars (I used Ghiradelli)
3/4 cup granulated sugar
1/4 cup light or dark brown sugar
3 large eggs
1 tsp vanilla extract
1/2 cup plus 2 tbsp all-purpose flour
2 tbsp unsweetened cocoa powder
1/4 tsp salt
1 cup semi-sweet chocolate chips
You can check a cookie idea for a snack pair at chewy maple cinnamon cookies.

Directions :

Melt the butter and chocolate in a medium saucepan, stirring occasionally. Once melted and smooth (5 mins), pour mixture into large mixing bowl and let cool for 10 minutes.
In the meantime, preheat oven to 350 degrees, and place your oven rack in lower third of your oven, and line a 9×9 baking dish with parchment paper.
Once chocolate/butter mixture is cooled for 10 minutes, whisk in granulated and brown sugar. Next, add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla, then slowly whisk in the flour, cocoa powder and salt. Once combined, gently fold in chocolate chips.
Pour mixture into baking pan. Bake for 34-36 minutes, until top is crackly and toothpick inserted in center has a few moist crumbs.
Cool baking dish on wire rack until fully cooled (about 1 hour). Pull brownies out with parchment paper handles and cut brownies to the size you’d like. Serve to a very happy crowd. They’re going to love you!

how to serve Double Chocolate Brownies

Cut brownies after they cool. Serve plain or warm. Add a scoop of vanilla ice cream for a warm and cold mix. Dust with a little cocoa or powdered sugar for a clean look. You can also stack brownies with a layer of cream or jam between for a small cake.

how to store Double Chocolate Brownies

Put cooled brownies in an airtight box. Keep at room temperature for up to 3 days. For more days, wrap and put in the fridge for up to 1 week. For long life, freeze slices in a zip bag for up to 3 months. Thaw at room temp before you eat.

tips to make Double Chocolate Brownies

Use good chocolate bars for deep flavor. Do not overmix once you add the flour. Watch the oven at minute 30 and test at 34 for your oven. Let the pan cool fully before you cut so the crumbs stay neat. For a soft bite, take them out when a few moist crumbs stick to a toothpick. Learn other bake tips from a banana bread note at chocolate banana bread.

variation (if any)

Add 1/2 cup chopped nuts for a crunch.
Swap half the chips for white chocolate for contrast.
Stir in 2 tbsp instant espresso for a richer chocolate taste.
Use dark chocolate chips to make the brownies less sweet.

FAQs (minimum three FAQ)

Q: Can I make these in a metal pan instead of glass?
A: Yes. Metal pans bake a touch faster. Check at 30 mins.

Q: Can I use unsalted butter?
A: Yes. Add a pinch more salt to reach 1/4 tsp.

Q: Can I cut the sugar?
A: You can lower sugar a little, but the top may not crack and the texture can change.

Q: Can I use milk chocolate?
A: You can, but the brownies will be much sweeter and less deep in flavor.

Q: Can I double the recipe?
A: Yes. Use a larger pan and watch the bake time. Start checking at the shorter time.

Conclusion

For a very fudgy take, see Fudgy Double Chocolate Brownies – Tao of Spice for more tips and a close recipe. You can also read a different version at Double Chocolate Brownies – Like Mother Like Daughter for ideas on mix-ins and bake time.