Best Double Chocolate Brownies Recipe
When you are in the mood for a sweet treat this Best Double Chocolate Brownies recipe is the answer. They are full of rich chocolaty flavor. Delicious alone or use a slice as an ice cream sundae base.
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Why this recipe is a keeper
- Chocoholics will love the intense chocolate flavor of this amazing brownie recipe.
- Fudgy double chocolate brownies are made from scratch but come together quickly.
- No special equipment is necessary to make these decadent brownies.
- Clean-up is easy.
- These brownies are made in a 9×13 baking pan making them perfect for a backyard party or group gathering.
What do I need to make double chocolate brownies from scratch?
The ingredients are readily available and may already be in your pantry. These fudgy chocolate brownies will satisfy all chocolate lovers. This is a great brownie recipe and so much better than a boxed mix.
Ingredients
- Cocoa – I like high-quality cocoa powder such as Rodelle or Hershey.
- Baking Soda
- Melted Butter
- Boiling Water
- Granulated White Sugar
- Large Eggs – at room temperature
- All Purpose Flour
- Pure Vanilla Extract
- Salt
- Semi-Sweet Chocolate Chips or Milk Chocolate Chips (see below about using chunks of chocolate.)
Equipment
- 9×13 Cake Pan
- Rubber Spatula
- Large Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Cake Tester or Toothpick for the Toothpick Test
How do you make double chocolate brownies?
This homemade brownie is a traditional brownie batter but the addition of chocolate chips makes it extra chocolaty. Trust me when I say these brownies are a chocolate lover’s dream come true. You’re going to want a big glass of milk because this is one amazing brownie.
- Heat oven to 350°F and grease the baking pan.
- In the large mixing bowl, whisk the cocoa and baking soda. Add the melted butter.
- Add boiling water; whisk until well blended.
- Stir in sugar, eggs, and remaining butter. Add flour, vanilla and salt. Stir in chocolate chips.
- Transfer batter to the prepared baking dish and spread evenly. Bake for 30-45 minutes at 350℉. Cool in the pan on a wire rack.
The batter is not a wet batter, it’s thick and takes some maneuvering to spread it in the pan. Be patient and be sure to spread the batter evenly so that it cooks evenly. It may look a little thin but you do get a nice thickness. Don’t use a square pan for these double chocolate brownies. They will be too thick.
Tips and Substitutions
Honestly, this double chocolate brownie recipe is delicious as it’s written.
If you don’t have chocolate chips, you can use chocolate chunks. Dark chocolate chips will also work.
To enhance the chocolate flavor, add a teaspoon of espresso powder.
Every oven is different. I started with a baking time of 30 minutes, checking the brownies for doneness before baking them longer.
My son’s teacher asked if I could make these for his class after they returned from Spring break. The kids in his class loved them. One Mom even asked me for the recipe. She mentioned her child said it was the perfect brownie! They are “that good”!
More Brownie Recipes
More favorite brownie recipes include the minty grasshopper brownies, Kahlua peppermint brownies, fudge frosted brownies, and swirled, creamy cream cheese swirl brownies. For a fun twist try pancake mix brownies.
Did you make this recipe? If so, please leave a 5-star review on the recipe card below.
What do double chocolate brownies taste like?
They are rich, moist, fudgy brownies as opposed to cake-like brownies. They have a chewy outside and a fudgy middle.
Can you freeze chocolate brownies?
Yes! Cut them and then wrap them individually in plastic wrap before wrapping them in aluminum foil and freezing them. They will keep for 3 months. Thaw at room temperature.
What cocoa powder is best for brownies?
Unsweetened cocoa powder or Dutch-processed cocoa powder are acceptable for a brownie recipe.
How do you store brownies?
I usually leave the brownies in the pan and cover the pan with aluminum foil. Sometimes I’ll cut the brownies, put them on my cake stand, and cover them with the cake dome. There’s no need to refrigerate them.
Ultimate Double Chocolate Brownies
Ingredients
- 3/4 cup baking cocoa
- 1/2 teaspoon baking soda
- 2/3 cup butter melted, divided
- 1/2 cup boiling water
- 2 cups sugar
- 2 large eggs
- 1 â…“ cups all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups semisweet chocolate chips
Instructions
- Preheat oven to 350℉. Grease a 9 x 13-inch baking pan with flour spray. Set aside.
- In a large bowl, combine cocoa and baking soda. Add 1/3 cup melted butter and mix until incorporated.
- Add boiling water; stir until well blended. You may want to use a whisk for this part.
- Stir in sugar, eggs, and remaining butter. Add flour, vanilla and salt. Stir in chocolate chips.
- Pour into prepared baking pan and spread evenly. Bake 30-45 minutes at 350℉ or until brownies begin to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack. Cut before serving.
These look amazing! Love that you even made an extra batch and surprised that family, how sweet!
You just gave me an idea of what to make for my kids teacher after our break is over! These look delicious!
Man, these double chocolate brownies look like treats from heaven! I am starving right now and if these were in the same room I could NOT be held responsible for how many I devoured. lol! Saving to make another day! I hope I don’t eat the entire batch lol!
These brownies look so lovely and chocolatey! Can’t wait to try them.
I’ve been craving brownies lately so will give yours a go! That cookbook looks good!