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These Double Chocolate Brownies are thick, fudgy, and better than boxed brownies! Thanks to cocoa powder, semi-sweet chocolate chips, and a bit of espresso powder, the chocolate flavor is out of this world.
Serve these brownies with vanilla ice cream and a spoonful of my Hot Fudge Sauce or Caramel Sauce. You can also frost these with my indulgent Not So Sweet Chocolate Buttercream.
Every time I bring my Double Chocolate Brownies anywhere, people always ask which box mix I used. When I tell them I made these from scratch, they can’t believe it! These brownies are so rich and chocolatey with their fudgy centers, crackly tops, and chewy edges… Store-bought mixes just can’t match them.
What makes this recipe special is we use better ingredients than what’s in those boxed mixes. No weird preservatives or seed oils like vegetable or canola oil here – just real butter, good chocolate, and simple ingredients from your pantry.
Making treats like these at home is so satisfying because you’re creating delicious food from scratch right in your own kitchen! For more fudgy and chocolatey recipes, try my Chocolate Crumble Bars, chocolate Monster Cookies, and Chocolate Nutella Cake.
Double Chocolate Brownies Ingredients
Here’s everything you will need to make these brownies, I guarantee you have most in your pantry right now. And keep reading because I do have important notes on a few of the ingredients.
- Unsalted Butter: If you opt for salted butter, omit the added salt or your brownies will be too salty.
- Granulated Sugar
- Eggs
- Unsweetened Cocoa Powder: Since this is a large portion of the chocolate flavor, choose a high quality cocoa powder like Guittard, Ghirardelli, or Hershey’s.
- Espresso Powder: This is completely optional but makes a huge difference in the cocoa flavor. You don’t taste coffee, but it accentuates the chocolate notes of the brownies.
- Baking Soda
- Salt
- Vanilla Extract
- All-Purpose Flour
- Semi- Sweet Chocolate Chips: These are my personal favorite for brownies. But, feel free to use milk chocolate chips, dark chocolate chips, white chocolate chips, or a combination of multiple baking chips.
How to Make Double Chocolate Brownies
1. Mix up the batter. Melt the unsalted butter and sugar. Whisk together the eggs, cocoa powder, espresso powder, salt, baking soda, and vanilla extract. Pour the melted butter/sugar mixture into the egg mixture and whisk until combined. Fold in the flour and chocolate chips.
2. Bake the brownies. Pour the batter into a prepped 9×13 baking dish and bake. Allow your Double Chocolate Brownies to cool for at least 30 minutes before cutting and serving.
Find the complete recipe instructions with measurements below.
Important Brownie Tips
Brownies are simple, but I have a few tips that will make them the BEST you have ever made.
1. For shiny and crackly tops, heat the butter/sugar mixture to 110 – 120 degrees Fahrenheit. This special temperature helps the sugar melt just right so it floats on top of the brownies while they bake. It forms that perfect crackly, shiny layer we all love.
2. Do not overbake your brownies. I cannot stress this enough, overbaked brownies will be dense and dry. To avoid this, toothpick test the center of your brownies when the minimum baking time is up. Look for moist crumbs on the toothpick—not super wet batter, but not completely clean either.
3. Measure the cocoa powder and flour using the spoon and level method. All you have to do is whisk the flour to aerate it. Then scoop the flour into a measuring cup and level it off with the handle end of the spoon. Never shake or pack the flour into your measuring cup.
Storage Information
Keep your Double Chocolate Brownies fresh by storing them in an airtight container. They’ll stay delicious for up to 5 days at room temperature or 7 days if kept in the refrigerator.
For longer storage, I recommend wrapping individual brownies in plastic wrap and place them in an airtight container in the freezer. It’s best to enjoy them within 3 months and all you have to do is thaw them at room temperature or in the microwave.
Frequently Asked Questions (FAQ’s)
More Brownie Recipes You Might Like
Double Chocolate Brownies
EQUIPMENT
- 9×13 baking dish - aluminum
INGREDIENTS
- 1 cup unsalted butter
- 2 ¼ cup granulated sugar
- 4 eggs
- 1 ¼ cup unsweetened cocoa powder - measure using the spoon and level method
- 1 tablespoon vanilla extract
- 1 teaspoon espresso powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cup all-purpose flour - measure using the spoon and level method
- 2 cup semi-sweet chocolate chips - or 1 ½ cups if mini chips
INSTRUCTIONS
- Preheat oven to 350 °F. Prepare a 9×13 baking dish with parchment paper and non-stick cooking spray. Set aside.
- In a small saucepan, melt together the unsalted butter and granulated sugar. Allow the mixture to become reach 110 °F to 120 °F, this makes the tops shiny and crackly.NOTE: No thermometer? The butter should be melted and sitting on top of the wet, glossy sugar. It should be warm but not boiling.
- While the butter and sugar melts, whisk together the eggs, unsweetened cocoa powder, espresso powder, baking soda, and salt.
- Slowly add warm butter/ sugar mixture and keep whisking until smooth and fully incorporated.
- Add all-purpose flour and semi-sweet chocolate chips, fold by hand until incorporated.
- Pour brownie batter into the prepared baking dish and smooth it out until it reaches the edges and is in an even layer.
- Bake for 25 to 30 minutes, or until a toothpick test comes out with few wet crumbs. Allow the Double Chocolate Brownies to cool at least 30 minutes before cutting into 24 slices and serving.
RECIPE NOTES
STORING INFORMATION
- At room temperature, in an airtight container, for up to 5 days.
- In the refrigerator, in an airtight container, for up to 7 days.
- In the freezer, wrapped in plastic wrap and in an airtight container, for up to 3 months.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
