Skip to content 
Oh my goodness, let me tell you about these double chocolate brownies – they’re the stuff dreams are made of! I still remember the first time I pulled a pan of these out of the oven, that gorgeous crackly top glistening under the kitchen lights. That magical moment when you know you’ve nailed it? Pure bliss.
These aren’t just any brownies – they’re rich, fudgy squares of chocolate heaven with an intense cocoa flavor that’ll make your taste buds sing. The secret? Using both cocoa powder AND chocolate chips for that double chocolate punch. Trust me, once you try these, you’ll never go back to box mixes again.
My college roommate used to beg me to make these every weekend (and I may have used them to bribe my way out of cleaning duties more than once). Now they’re my go-to for potlucks, bad days, or just because it’s Tuesday. That perfect shiny top crust hiding the fudgy center underneath? That’s what we’re aiming for here.
Why You’ll Love These Double Chocolate Brownies
Let me count the ways you’ll fall head over heels for these double chocolate brownies:
- Quick to make: You can whip these up in under an hour – perfect for when that chocolate craving hits hard.
- Intensely chocolatey: With both cocoa powder and chocolate chips, every bite is a rich, decadent explosion of chocolate flavor.
- Perfect texture: Fudgy, moist, and topped with that iconic crackly crust – it’s brownie perfection in every square.
- Crowd-pleaser: Whether it’s a party, potluck, or just a Tuesday night, these brownies disappear faster than you can say “double chocolate!”
Honestly, once you try these, you’ll never look at another brownie recipe the same way again. They’re that good!
Double Chocolate Brownies Ingredients
Here’s everything you’ll need to make these heavenly double chocolate brownies – and trust me, using quality ingredients makes all the difference! I learned the hard way that skimping on the good stuff just leads to sad, flat brownies (we don’t want that).
- 1 cup unsalted butter, melted – I always use real butter, never margarine. That rich, creamy flavor is worth it!
- 2 cups granulated sugar – This gives our brownies that perfect sweetness and helps create that gorgeous crackly top.
- 4 large eggs, room temperature – Take them out about 30 minutes before baking – cold eggs can make the batter seize up.
- 1 tsp vanilla extract – The real stuff, please! That artificial vanilla just doesn’t cut it.
- 1 cup all-purpose flour – Spoon and level it – don’t scoop directly from the bag or you’ll pack in too much.
- 1 cup cocoa powder – Splurge on the good Dutch-process cocoa if you can. The deep chocolate flavor is magical.
- 1/2 tsp salt – Just a pinch to balance all that sweetness.
- 1 cup chocolate chips, packed – I use semi-sweet, but dark chocolate works too. Pack them in for maximum chocolate goodness!
See? Nothing too fancy – just good, honest ingredients that come together to create pure chocolate magic. Now let’s get baking!
How to Make Double Chocolate Brownies
Alright, let’s dive into making these glorious double chocolate brownies! I promise it’s easier than you think, but there are a few key steps that’ll make all the difference between good and “oh-my-god-I-need-another-piece” amazing.
Preparing the Batter
First things first – preheat that oven to 350°F (175°C). Don’t skip this step! A properly heated oven is crucial for that perfect crackly top we’re after.
Now, melt your butter in a saucepan over low heat. I like to watch it carefully – you want it just melted, not boiling. Remove it from the heat and stir in the sugar until it’s all dissolved. This is where the magic starts – the sugar will give our double chocolate brownies that signature shiny crust.
Next, beat in the eggs one at a time. I use a whisk and go slowly – this helps incorporate air without overmixing. Add the vanilla and give it a good stir. The mixture should look smooth and slightly glossy.
In another bowl, sift together the flour, cocoa powder, and salt. Sifting is important here – it breaks up any lumps and makes for a smoother batter. Gently fold the dry ingredients into the wet mixture. I use a rubber spatula and stop as soon as the flour disappears – overmixing leads to tough brownies, and we want fudgy!
Finally, fold in those glorious chocolate chips. The batter will be thick and luxurious – like chocolate pudding that’s just begging to be baked.
Baking and Cooling
Pour that beautiful batter into your prepared pan (I line mine with parchment for easy removal) and smooth the top. Pop it in the oven and set your timer for 25 minutes.
Here’s the tricky part – don’t overbake! The brownies are done when a toothpick inserted near the center comes out with moist crumbs (not wet batter, but not clean either). The top should look shiny and slightly cracked – that’s your visual cue they’re ready.
Now comes the hardest part – waiting. Let the double chocolate brownies cool completely in the pan before cutting. I know it’s tempting, but cutting them warm leads to messy, crumbly squares. The wait is worth it, I promise! The brownies continue to set as they cool, giving you that perfect fudgy texture.
When they’re finally cool, lift them out using the parchment paper and cut into squares. Watch as everyone’s eyes light up when they see that crackly top give way to the rich, fudgy center. That’s the moment you’ll know you’ve mastered the art of double chocolate brownies!
Tips for Perfect Double Chocolate Brownies
After making more batches of these double chocolate brownies than I can count (not that I’m complaining!), I’ve picked up some foolproof tricks to guarantee brownie perfection every single time:
- Splurge on Dutch-process cocoa: The deeper, richer flavor makes all the difference. My favorite brand turns these from good to “can’t-stop-eating-them” amazing.
- Set that timer! Overbaking is the #1 brownie killer. Pull them out when the toothpick has moist crumbs – they’ll keep cooking as they cool.
- Parchment is your friend: Line your pan with parchment paper hanging over the sides for the easiest, cleanest removal. No more stuck-on corners!
Follow these simple tips, and you’ll be the brownie hero at every gathering!
Double Chocolate Brownies Variations
Oh, the possibilities! While these double chocolate brownies are perfect as-is, sometimes I love shaking things up. Here are my favorite ways to play with the recipe:
- Nutty delight: Fold in 1 cup chopped walnuts or pecans for that classic crunch.
- Peanut butter swirl: Drop spoonfuls of peanut butter on the batter and swirl with a knife before baking.
- Salty-sweet magic: Sprinkle flaky sea salt on top right after baking – it makes the chocolate pop!
Feel free to get creative – that’s half the fun of baking!
Storing Double Chocolate Brownies
Now, let’s talk about storing these beauties – though let’s be honest, they rarely last long enough to need storage in my house! But just in case you have superhuman willpower (or made a double batch like I often do), here’s how to keep them fresh and delicious.
At room temperature, pop them in an airtight container with a piece of parchment between layers. They’ll stay perfectly fudgy for about 3 days this way. I like to sneak a square with my morning coffee – don’t judge me, it’s basically a chocolate muffin!
For longer storage, you can freeze them for up to a month. Wrap individual squares in plastic wrap, then tuck them into a freezer bag. When that chocolate craving hits, just thaw at room temperature for about an hour. Pro tip: microwave a frozen brownie for 15 seconds and top with vanilla ice cream for an instant dessert that’ll make you feel like a kitchen wizard!
Double Chocolate Brownies Nutrition
Okay, let’s be real – when you’re biting into one of these fudgy double chocolate brownies, nutrition facts are probably the last thing on your mind! But I know some folks like to keep track, so here’s the scoop (with the understanding that exact numbers can vary based on your specific ingredients).
Per brownie (assuming you cut the pan into 24 reasonable squares – though who are we kidding?), you’re looking at approximately:
- 220 calories
- 12g fat (7g saturated)
- 28g carbohydrates
- 2g fiber
- 3g protein
Now, if you’re like me and tend to cut “just a little bigger” squares (wink), you’ll want to adjust those numbers accordingly. And remember – these are estimates based on standard ingredients. Using different brands of chocolate or butter can change things slightly.
But honestly? Some things in life are worth every single calorie, and these double chocolate brownies absolutely fall into that category. Everything in moderation, right? Even moderation!
Common Questions About Double Chocolate Brownies
Over the years, I’ve gotten so many questions about these double chocolate brownies – and I totally get it! When you’re dealing with chocolate perfection, you want to get it just right. Here are the answers to the most common questions I get asked:
Can I use oil instead of butter?
Technically, yes – but I wouldn’t recommend it. Butter gives these brownies their rich, fudgy texture and that amazing crackly top. Oil might make them a bit softer, but you’ll lose that buttery depth of flavor. If you’re in a pinch, you could use 3/4 cup of neutral oil (like vegetable or canola), but trust me, butter is worth it!
How do I make these gluten-free?
Easy! Just swap the all-purpose flour for a 1:1 gluten-free baking blend. I’ve done this plenty of times, and they turn out just as delicious. Just make sure your cocoa powder and chocolate chips are gluten-free too – some brands include sneaky additives.
Why are my brownies cakey instead of fudgy?
Ah, the cakey brownie struggle! This usually happens if you overmix the batter or bake them too long. Remember, mix just until the ingredients come together – no more! And don’t wait for a clean toothpick when testing for doneness. You want moist crumbs, not a clean toothpick. Pull them out a minute early if you’re unsure – they’ll keep cooking as they cool.
Can I use milk chocolate instead of semi-sweet chips?
You can, but be prepared for a much sweeter brownie. I prefer semi-sweet because it balances the richness of the cocoa powder. If you’re a milk chocolate fan, go for it – just maybe cut back on the sugar in the batter by 1/4 cup.
Why didn’t I get a crackly top?
That shiny, crackly top is all about the sugar dissolving properly in the melted butter. Make sure you stir the sugar into the warm butter until it’s fully dissolved – this creates that signature crust. Also, don’t overmix once the eggs are added. A little patience goes a long way here!
Still have questions? Don’t hesitate to ask – I’m here to help you make the best double chocolate brownies of your life!
Share Your Double Chocolate Brownies
Oh, I just know you’re going to fall in love with these double chocolate brownies as much as I have! And guess what? I’d absolutely love to see your baking triumphs. There’s nothing that makes me happier than seeing those shiny, crackly tops coming out of ovens across the world!
Did you add a special twist with nuts or peanut butter? Maybe you nailed that perfect fudgy center on your first try? Snap a photo and share it with me! Tag your Instagram posts with #MyDoubleChocolateBrownies so I can gush over your creations. I promise I’ll be there cheering you on in the comments!
And if you wouldn’t mind leaving a star rating or quick review, it would mean the world to me. Your feedback helps other bakers know this recipe is worth trying, and it lets me know what you loved (or if you found any clever improvements!). Now get baking – I can’t wait to see what you create!
