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.
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 16
Ingredients
½cup(113g)unsalted butter
8ounces(226g)unsweetened baking chocolate
1 ⅓cup(267g)granulated sugar
1tablespoonvanilla extract
½teaspoonsalt
3large eggs
1 ¼cups(162g)all-purpose flour
1cup(170g)semisweet chocolate chunks
Instructions
Preheat the oven to 350ºF. Line an 8x8-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.
Make ahead tip
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.