Double Chocolate Brownies
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Double Chocolate Brownies that are seriously so fudgy they will stick to your teeth. This is one of the easiest dessert recipes you want to make time and time again.
The brownies are so decadent, rich, and full of chocolate, you’ll be begging for a glass of milk. Made with melted unsweetened baking chocolate and solid chunks of semisweet chocolate, these brownies will send you into dessert overload.
These are the richest, most fudgy chocolate brownies ever! If you’ve been around for any length of time, you’ll know this is exactly how I like my brownies. Every single brownie recipe on my site uses this recipe as a base. It’s my go to.
It appeared in these red velvet brownies, chocolate cherry brownies, fudgy brownies with peanut butter frosting, and chocolate orange brownies – just to name a few. I adore how thick the brownies turn out. They’re perfect for all the chocolate lovers out there.
It’s hard for me to venture off and experiment with other recipes when I have one that I love so much. This recipe is wonderful for all sorts of mix-ins and toppings. Because it’s so thick, it’s sturdy enough to hold layers of caramel, nougat, and chocolate ganache that make up these snickers brownies.
It’s simply the best.
Fudgy double chocolate brownie recipe
Let’s take a deep dive into double chocolate fudge brownies. What makes them so fudgy?
While most recipes call for cocoa powder or a combination of baking chocolate and cocoa powder, my recipe uses only baking chocolate. I use two 4-ounce bars so there’s a ton of rich chocolate flavor without needing to add cocoa powder.
For an extra punch of chocolate, I added in semisweet chocolate chunks. Each bite of brownie is filled with melty chocolate. This is certainly what a chocoholic craves, right?
I don’t use chemical leavening in my brownies. Adding a leavening would yield a cakey brownie and that’s not what we’re going for. If you like cakey brownies, I suggest you look elsewhere. These brownies are so dense, it’s like your eating a piece of fudge candy.
There’s only a little over one cup of sugar in today’s fudgy brownies. It doesn’t sound like it would be enough but trust me, it’s the perfect amount. The sugar melts during baking and since we are using melted chocolate that would be a whole lot of liquified ingredients. This will result in gooey brownies that won’t set properly.
You’ll melt the butter and chocolate in a heatproof bowl set over a pot of simmering water. Then you’ll need to let the melted chocolate cool slightly before adding the other ingredients or the eggs may scramble.
Whisk the sugar, vanilla, salt, and eggs together until well combined and pour in the cooled, melted chocolate. Whisk it until it’s all mixed together. We use just enough flour to hold the brownies together but not so much that they turn cakey.
You’ll see just how fudgy these double chocolate chunk brownies are when you’re mixing the batter. It’s so thick and decadent
How to tell when fudgy brownies are done
Normally I would suggest using the toothpick test to check the doneness of the brownies. But that method will not work with these super fudgy double chocolate brownies. The reason is, they are meant to be underbaked slightly. If you bake them too long, you’ll lose some of that stick to your teeth fudginess.
Set the timer for 25 minutes once the brownies are in the oven. Check them as soon as the timer goes off. Look for firm edges and a dry top. This is when it’s time to pull them out of the oven. Don’t attempt to bake them longer than 30 minutes.
If you were to use a toothpick to test the doneness, some wet batter would stick to it and you’d think they need to be baked longer. That is why I don’t recommend using the toothpick test for fudgy brownies.
Double Chocolate Brownies
Ingredients
- ½ cup (113 g) unsalted butter
- 8 ounces (226 g) unsweetened baking chocolate
- 1 ⅓ cup (267 g) granulated sugar
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- 3 large eggs
- 1 ¼ cups (162 g) all-purpose flour
- 1 cup (170 g) semisweet chocolate chunks
Instructions
- Preheat the oven to 350ºF. Line an 8×8-inch pan with aluminum foil, leaving a 1-inch overhang on all sides. Spray the foil lightly with nonstick spray.
- Add the chocolate and butter to a medium heatproof bowl set over a pot of simmering water. Stir occasionally until fully melted and smooth. Set aside to cool slightly.
- In a separate medium bowl, whisk together the eggs, sugar, vanilla, and salt until combined. Whisk in the melted chocolate until well combined. Fold in the flour with a rubber spatula just until combined. Fold in the chocolate chunks. Spread the batter evenly into the bottom of the prepared pan.
- Bake for 25-30 minutes, or until the top of the brownies look dry and the edges begin to pull away from the sides of the pan. Cool the brownies in the pan on a wire rack before cutting.
Notes
- Do not rely on the toothpick test to see if your brownies are done. To achieve a fudgy brownie, you must under bake them slightly. Once the edges are firm and the top looks dry, it is time to remove them from the oven. Do not bake longer than 30 minutes.
- The brownies will keep for up to 1 week covered and stored at room temperature.
- The brownies will keep for up to 3 months stored in the freezer. Thaw in the refrigerator overnight. Bring to room temperature before serving.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.
Hi Jen: I just wanted to say that these brownies are superb! I made them for a coworker yesterday for a meeting, and she ADORED them! Other people in my office said they were delicious and “top notch”! Thank you so much for an outstanding (and easy!) recipe!
It’s so great to hear that everyone at the office loved the brownies! Thanks for sharing your feedback!
Hi Jen: I just wanted to say that these brownies are superb! I made them for a coworker yesterday for a meeting, and she ADORED them! Other people in my office said they were delicious and “top notch”! Thank you so much for an outstanding (and easy!) recipe!
Thanks, Jen! I did microwave the chocolate, and it worked great! (These brownies were “banned” at my office, because they are so good!) I do have another question – is there a way to make a gluten-free version of these? I am hosting a SuperBowl party, and one of the guests has a gluten allergy. Any help would be appreciated. LOVE YOUR BLOG!!!
Dear Jen: Just tried to make these for the first time, and I can’t wait until they get out of the oven! However, I do have a question – with step #2, could you melt the chocolate and the butter in the microwave instead?
Thanks for your advice!
Hi, the flour in gram.. 1330gram flour?
Yikes, that’s a typo. It should be 162 grams. I’ve corrected it. Thanks for bringing this to my attention!!
Dear Jen: Just tried to make these for the first time, and I can’t wait until they get out of the oven! However, I do have a question – with step #2, could you melt the chocolate and the butter in the microwave instead?
Thanks for your advice!
You certainly could melt the chocolate in the microwave. Just be careful because it will seize if it gets too hot.
Thanks, Jen! I did microwave the chocolate, and it worked great! (These brownies were “banned” at my office, because they are so good!) I do have another question – is there a way to make a gluten-free version of these? I am hosting a SuperBowl party, and one of the guests has a gluten allergy. Any help would be appreciated. LOVE YOUR BLOG!!!
Unfortunately, I don’t specialize in gluten-free baking but I do believe Bob’s Red Mill 1-to-1 Gluten-free baking flour would work okay in this recipe.
Thanks, Jen! I will give it a try!
The fudgier the better! LOL. Hubs will go nuts for these! Thanks!
Your recipes are phenomenal. After making your red velvet cupcakes three times in the last month, I tried this brownie recipe with your basic vanilla buttercream frosting. My daughter wanted brownies for her birthday but I wanted to make it special so added the frosting. Combining both this recipe and the frosting was delicious and dissappeared the same day. It created the most memorable way to celebrate at home with a “birthday cake!” Thank you for such amazing recipes!
Your recipes are phenomenal. After making your red velvet cupcakes three times in the last month, I tried this brownie recipe with your basic vanilla buttercream frosting. My daughter wanted brownies for her birthday but I wanted to make it special so added the frosting. Combining both this recipe and the frosting was delicious and dissappeared the same day. It created the most memorable way to celebrate at home with a “birthday cake!” Thank you for such amazing recipes!
You had me at “double chocolate” these brownies look just perfect!