Double Chocolate Fudgy Brownies
These deliciously, decadent ooey gooey Double Chocolate Fudgy Brownies are the best. They’re perfectly fudgy, a teeny bit cakey, and have a ton of chocolate pools within!
These brownies really are amazing. To be honest, I haven’t made brownies from scratch in awhile. It’s been so easy to just grab a box while at the grocery store. But when I realized I pretty much always have the ingredients to make brownies in my pantry, these Double Chocolate Fudgy Brownies are my go-to recipe. I don’t know why I stopped because this recipe is so easy and they taste 1000x better than boxed.
A FEW TIPS & TRICKS
- Parchment paper is a must! I line my 9×9 pan with it completely so I don’t even need to grease my pan. When the brownies are done and set, I pull on the excess parchment paper that’s coming from under the brownies and pull them right out! It makes for the easiest cleanup too.
- PREP. I find it important for me to have all my ingredients laid out, especially while baking. I hate forgetting to put an ingredient in, or fumbling around for the next ingredient and making a huge mess.
- When it comes time to add the eggs to the sugar-butter mix, make sure to incorporate those eggs well. Beat them in for at least one minute as this is what give us that crackly crinkly brownie top.
- If wanting to add more mix ins, I suggest not adding more than 1 cups worth. For example, if you want chocolate chips and walnut pieces, add ½ cup chocolate chips and ½ cup walnut pieces. It would end up being just a chocolate blob of stuff and would lose that fudgy brownie texture.
- Some ideas for mix ins: walnut pieces, chopped pecans, dried cherries, freeze dried raspberries, peanut butter chips, chopped up andes mints
- You can use any chocolate chips you would like, but the chunkier the better because they create these big pools of chocolate in the brownie. I like to use the Ghirardelli bittersweet chocolate chips because they’re shaped a little like a fat, flat disk, so when it melts, it’s creates these dime sized pools of chocolate within the brownie.
- If you like salty & sweet, sprinkle these with flakey salt. I like using the pink salt in my salt grinder, using the coarsest setting. Maldon (affiliate) sea salt is also divine. You won’t regret it.
BE PATIENT, LET THEM COOL
It’s important to let the brownies cool completely before cutting into them, or else there will be a mess of undone brownie guts all over the place. I like to take them out of the oven right before dinner is on the table, so once dinner is done, they brownies are perfectly set and ready to eat!
REHEAT REHEAT REHEAT
If you happen to have any leftovers, make sure to reheat them in the microwave for just a few seconds. It brings them back to their fudgy selves. They’re yummy cold, but reheating them melts those chocolate pools… and then you can put cold ice cream on top!
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DOUBLE CHOCOLATE FUDGY BROWNIES
recipe for later
Equipment
- 9x9 square pan, lined with parchment paper
- whisk
- rubber spatula
Ingredients
- ½ cup hot melted butter salted is always better
- ½ cup granulated white sugar
- ½ cup light brown sugar
- 2 tsp vanilla extract
- 2 large eggs
- ½ cup unsweetened cocoa powder
- ½ cup all purpose flour
- ⅛ tsp sea salt
- 1 cup chocolate chips I like Ghirardelli bittersweet chocolate chips
Instructions
- Preheat oven to 350 F.
- Line a 9x9 inch square pan with parchment paper. Grease the pan if needed if not covered in parchment.
- Prep everything: Sift the all purpose flour, cocoa powder, and salt into a small bowl. Crack eggs into another bowl. Put white sugar and light brown sugar in another bowl. Vanilla extract in another. Chocolate chips measured and ready. Place butter in a microwave safe bowl (I like to have them chopped into 2 tbsp pieces so it melts faster). And have one clean medium/large bowl ready.
- Melt the butter in the microwave for about a minute. Keep an eye on it so it doesn't burn. Once fully melted, pour into your clean empty bowl. Then pour the sugars into that bowl. Whisk until incorporated, about one minute. Add vanilla and mix. Then add an egg, one at a time, and mix until all incorporated, mix for one minute.
- Add the sifted dry ingredients into the bowl. Fold them into the wet ingredients. Don't overwork the batter.
- Fold chocolate chips into the batter.
- Pour batter into the parchment lined pan and smooth out the top.
- Bake for 20-23 minutes. I suggest to keep an eye on it around the 16-17 minute mark. I took my brownies out around the 20 minute mark when the center was no longer shiny and no longer jiggled. When I poked a toothpick in the center, it was underdone but the edges were done. Do not overbake, we want them gooey & fudgy!
- Cool completely and then cut into 16 (about 2" squares)... or 9 larger squares 🙂
Notes
- If wanting to add more mix ins, I suggest not adding more than 1 cups worth. For example, if you want chocolate chips and walnut pieces, add ½ cup chocolate chips and ½ cup walnut pieces.
- Ideas for add ons: walnut pieces, chopped pecans, dried cherries, freeze dried raspberries, peanut butter chips, chopped up andes mints
- Beating the eggs well into the sugar is important for that crinkly top. Make sure to beat them well for at least one minute.
- You can use any chocolate chips you would like, but the chunkier the better because they create these little pools of chocolate in the brownie.