Cookies & Bars
Double Chocolate Brownies
Fudgy, rich double chocolate brownies with a crackly top and dense, truffle-like center. Ready in under 40 minutes with just one bowl.
One Bowl, All the Fudgy Goodness
The secret weapon in these brownies is using both melted chocolate AND cocoa powder. The melted chocolate gives you that dense, truffle-like center, while the cocoa adds an extra layer of deep chocolate intensity. One bowl, no mixer, and about 40 minutes is all it takes to make the kind of brownies that make people stop mid-conversation to ask for the recipe.
Baker’s Tips
- Once you add the flour, fold gently with a spatula — about 20 strokes max. Overmixing develops gluten and turns fudgy brownies cakey.
- Use good semi-sweet baking chocolate (Ghirardelli is my go-to) and avoid chocolate chips for the melting step — they contain stabilizers that prevent smooth melting.
- For the toothpick test, you want moist crumbs, not a clean pick. Clean means overbaked. Wet batter means give it 2-3 more minutes.
- Let them cool completely before cutting — at least 1 hour, or refrigerate for the cleanest slices. Wipe the knife between cuts.
Variations
- Salted Caramel: Pour half the batter, drizzle with 1/4 cup caramel sauce, add the rest, swirl with a knife, and sprinkle with flaky sea salt.
- Espresso: Add 2 teaspoons instant espresso powder to the melted chocolate — it deepens the chocolate flavor without tasting like coffee.
- Peanut Butter Swirl: Drop spoonfuls of creamy peanut butter onto the batter and swirl with a knife before baking.
If you love chocolate treats, try my classic chocolate chip cookies or my blondies for a butterscotch twist.
Ingredients
Brownie batter
Mix-ins
Instructions
- 1
Melt chocolate and butter
Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides. In a microwave-safe bowl, combine the butter and chopped chocolate. Microwave in 30-second intervals, stirring between each, until completely melted and smooth — about 90 seconds total.
- 2
Mix wet ingredients
Let the chocolate mixture cool for 3 minutes. Whisk in the sugar until fully combined. Add the eggs one at a time, whisking well after each addition — about 30 strokes per egg. The batter should look thick and glossy. Stir in the vanilla extract.
- 3
Add dry ingredients
Sift the flour, cocoa powder, and salt directly over the batter. Fold gently with a rubber spatula until just combined — about 20 strokes. You should see no dry streaks, but don't overmix or you'll develop gluten and lose the fudgy texture.
- 4
Add chocolate chips and pour
Fold in the chocolate chips (and walnuts if using). Pour the batter into the prepared pan and spread evenly with the spatula. Tap the pan firmly on the counter twice to release air bubbles.
- 5
Bake
Bake for 22-25 minutes. The edges should be set and slightly pulled away from the pan. The center should look barely set — a toothpick inserted will come out with moist crumbs, not wet batter. Don't overbake.
- 6
Cool and slice
Let cool completely in the pan on a wire rack — at least 1 hour. For the cleanest cuts, refrigerate for an additional hour, then lift out using the parchment overhang and slice with a sharp knife.
Nutrition Information
Per serving (serves 16). Values are approximate.
| Calories | 280 calories |
| Total Fat | 16g |
| Saturated Fat | 9g |
| Carbohydrates | 34g |
| Sugar | 26g |
| Protein | 4g |
| Sodium | 85mg |
| Fiber | 2g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is an estimate and may vary.
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Frequently Asked Questions
How do I know when brownies are done?
Insert a toothpick in the center — it should come out with moist crumbs, not wet batter. The edges will be set but the center should still look slightly underdone. They continue cooking as they cool.
Why are my brownies cakey instead of fudgy?
Cakey brownies usually mean too much flour or too much air beaten into the eggs. Measure flour by spooning it into the cup and leveling off, and stir gently rather than whisking vigorously.
Can I use cocoa powder instead of melted chocolate?
You can, but the texture won't be as fudgy. Melted chocolate is what gives these brownies their dense, truffle-like center. If you must substitute, use 3 tablespoons cocoa plus 1 tablespoon butter per ounce of chocolate.
Reader Reviews
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