Fudgy Double Chocolate Brownies – Rich, Chewy, and Extra Chocolaty
These brownies are all about the deep, honest chocolate flavor you crave when only something rich will do. Think shiny, crackly tops, dense centers, and pockets of melting chocolate in every bite. They’re simple enough for a weeknight, but special enough to bring to a party.
You won’t need fancy equipment or hard-to-find ingredients—just a bowl, a whisk, and a good mood. If you like your brownies fudgy rather than cakey, this is your recipe.
Fudgy Double Chocolate Brownies - Rich, Chewy, and Extra Chocolaty
Ingredients
Method
- Prep the pan: Heat the oven to 350°F (175°C).Line an 8-inch square pan with parchment, leaving overhang for easy lifting. Lightly butter the parchment.
- Melt the butter: In a medium, heatproof bowl, melt the butter gently in the microwave or over a saucepan of simmering water. You want it hot, not sizzling.
- Whisk in sugars: Add granulated sugar and brown sugar to the hot butter.Whisk for 30–45 seconds until glossy and thick. This helps create that shiny top.
- Beat in eggs and vanilla: Add the eggs one at a time, whisking well after each addition until the mixture looks smooth and slightly lighter. Stir in the vanilla.
- Add cocoa and salt: Sift in the cocoa powder and salt.Whisk until fully combined and no streaks remain.
- Fold in flour: Switch to a spatula and fold in the flour gently. Stop mixing as soon as the flour disappears. Overmixing can make brownies tough.
- Stir in chocolate: Fold in the chopped chocolate (and nuts, if using).The batter will be thick and glossy.
- Transfer to pan: Scrape the batter into the prepared pan and smooth the top. If you like, sprinkle a little flaky salt over the surface.
- Bake: Bake for 20–25 minutes, until the edges are set and a toothpick inserted 2 inches from the edge comes out with moist crumbs. The center should look slightly underbaked—that’s perfect for fudgy texture.
- Cool completely: Let brownies cool in the pan on a rack for at least 1 hour.Lift out with the parchment and cut into squares with a sharp knife. Wipe the knife between cuts for clean edges.
What Makes This Recipe So Good
- Double the chocolate: Cocoa powder for depth, chocolate chunks for gooey pockets. It’s the best of both worlds.
- Crackly top: A quick whip of the sugar and eggs gives that signature shiny, delicate crust.
- Fudgy texture: The right balance of butter, sugar, and just enough flour creates rich, chewy centers.
- One-bowl friendly: Minimal dishes, maximum payoff.
- Customizable: Add nuts, espresso powder, or a swirl of peanut butter without breaking the base recipe.
Ingredients
- 1/2 cup (115 g) unsalted butter, plus extra for the pan
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/3 cup (30 g) unsweetened cocoa powder
- 1/2 teaspoon fine sea salt
- 1/2 cup (65 g) all-purpose flour
- 4 ounces (115 g) semi-sweet or dark chocolate, chopped (or chocolate chips)
- Optional add-ins: 1/2 cup chopped walnuts or pecans, 1 teaspoon instant espresso powder, flaky salt for finishing
Step-by-Step Instructions
- Prep the pan: Heat the oven to 350°F (175°C).Line an 8-inch square pan with parchment, leaving overhang for easy lifting. Lightly butter the parchment.
- Melt the butter: In a medium, heatproof bowl, melt the butter gently in the microwave or over a saucepan of simmering water. You want it hot, not sizzling.
- Whisk in sugars: Add granulated sugar and brown sugar to the hot butter.Whisk for 30–45 seconds until glossy and thick. This helps create that shiny top.
- Beat in eggs and vanilla: Add the eggs one at a time, whisking well after each addition until the mixture looks smooth and slightly lighter. Stir in the vanilla.
- Add cocoa and salt: Sift in the cocoa powder and salt.Whisk until fully combined and no streaks remain.
- Fold in flour: Switch to a spatula and fold in the flour gently. Stop mixing as soon as the flour disappears. Overmixing can make brownies tough.
- Stir in chocolate: Fold in the chopped chocolate (and nuts, if using).The batter will be thick and glossy.
- Transfer to pan: Scrape the batter into the prepared pan and smooth the top. If you like, sprinkle a little flaky salt over the surface.
- Bake: Bake for 20–25 minutes, until the edges are set and a toothpick inserted 2 inches from the edge comes out with moist crumbs. The center should look slightly underbaked—that’s perfect for fudgy texture.
- Cool completely: Let brownies cool in the pan on a rack for at least 1 hour.Lift out with the parchment and cut into squares with a sharp knife. Wipe the knife between cuts for clean edges.
Storage Instructions
- Room temperature: Store in an airtight container for 3–4 days. The flavor deepens by day two.
- Refrigerator: For extra fudginess, refrigerate up to 1 week.Bring to room temp, or enjoy chilled for a chewy bite.
- Freezer: Wrap individual squares tightly and freeze up to 2 months. Thaw at room temperature or warm briefly in the microwave.
Why This is Good for You
- Built-in portion control: Rich brownies satisfy fast, so a small square hits the spot.
- Cocoa perks: Unsweetened cocoa brings antioxidants and a deep chocolate flavor without extra fat.
- Balanced sweetness: A mix of white and brown sugar adds moisture and flavor, so you don’t need frosting.
- Customizable add-ins: Nuts add protein and crunch; a touch of espresso enhances chocolate so you can keep sugar modest.
What Not to Do
- Don’t overbake: If the center tests completely clean, you’ve gone too far. Aim for moist crumbs.
- Don’t overmix the flour: Stir just until combined to keep the texture tender and fudgy.
- Don’t skip the cooling time: Cutting too early leads to crumbling and messy slices.
- Don’t use cold eggs: Cold eggs can seize the butter and make the batter dull and thick.Room temperature mixes smoothly.
- Don’t swap all-purpose flour for self-rising: Leaveners will make brownies cakey and lift away the fudgy bite.
Alternatives
- Dairy-free: Use a plant-based butter and dairy-free chocolate. Check labels to ensure they’re suitable for baking.
- Gluten-free: Substitute a 1:1 gluten-free all-purpose blend. Avoid almond flour alone—it changes texture too much.
- Extra dark: Replace half the semi-sweet chocolate with 70% dark chocolate.Add 1 tablespoon more sugar if needed.
- Mocha version: Add 1–2 teaspoons instant espresso powder with the cocoa. Coffee intensifies chocolate flavor.
- Nutty swirl: Dollop 1/4 cup warmed peanut butter or tahini on top and swirl with a knife before baking.
- Mint-chocolate: Add 1/2 teaspoon peppermint extract and use chopped mint chocolate bars for the mix-ins.
FAQ
How do I know when fudgy brownies are done?
Brownies are ready when the edges are set and the center is slightly soft. A toothpick inserted near the edge should come out with damp crumbs, not wet batter.
If it’s bone-dry, you’ve likely overbaked.
Can I double the recipe?
Yes. Bake in a 9×13-inch pan and increase the time to about 28–34 minutes. Start checking at 26 minutes, since ovens vary.
What cocoa powder works best?
Natural unsweetened cocoa is great here for a clear chocolate flavor, but Dutch-process also works and yields a slightly smoother, darker taste.
Use what you have, and avoid sweetened cocoa mixes.
Why didn’t I get a shiny, crackly top?
This crust forms when sugar dissolves well and the batter gets some air. Make sure the butter is hot when you whisk in the sugars, and beat the eggs until the mixture looks glossy and a bit lighter.
Can I reduce the sugar?
You can cut the total sugar by about 1/4 cup without too much texture loss, but the crackly top may be less pronounced and the brownies less moist. For more chocolate impact without extra sugar, add espresso powder.
How do I get clean slices?
Let brownies cool completely, then chill for 30 minutes.
Use a sharp knife, wipe it clean between cuts, and make firm, straight slices.
Can I use oil instead of butter?
You can swap in a neutral oil for the butter, but flavor and structure will change slightly. Butter adds richness and helps the top set shiny, so if you use oil, expect a subtler flavor and a softer crust.
Final Thoughts
These Fudgy Double Chocolate Brownies hit that sweet spot between rich and balanced, fancy and effortless. With a shiny top, dense middle, and melty chocolate bits, they’re the kind of treat people remember.
Keep this base recipe in your back pocket, and tweak it to fit your mood—nuts for crunch, espresso for depth, or a swirl for flair. Once you nail your preferred bake time, you’ll have a go-to brownie that never fails.
