Sink your teeth into these fudgy, rich, and chocolatey double chocolate brownies today! A chocolate dream with the perfect balance of chocolate and butter that gives you a crackly top and irresistibly fudgy centre every time. The secret is in the little details that you never knew you needed!
You don't have to spend your hard-earned money on things that you can easily make at home! I've shared the best lessons I learnt through my brownie-baking journey. There are no science formulas, no overthinking, just great tips that actually helped me bake the brownies I love.
Jump to:
- 💖 Why You Should Try This Recipe
- 🛒Ingredient Notes
- 🥣How to Make Double Chocolate Brownies
- 🍨 Serving Suggestions
- 👩🏽🍳Tips to make your first (and best!) brownie
- ❄️Storage
- ☝️Recipe FAQS
- Didn't find the answer you're looking for?
- 💡More Recipe Suggestions
- 🍫Related Recipes
- 🍫The Brownie Truth
- 📖 Recipe Card
- 💬 Comments
💖 Why You Should Try This Recipe
I've tried the best recipes floating around the internet, and every single time, I am wowed by how good they taste. That's the thing about brownies: they are ridiculously forgiving.
- Makes a perfect 8x8 double chocolate brownie that is not too thick, nor too thin.
- A one-bowl brownie recipe that requires no fancy mixers.
- Made using eating chocolate or chocolate chips.
- A detailed Tips and FAQ section to help you get it right.
Ready to try?
🛒Ingredient Notes
Here are the ingredients that make my basic double chocolate brownies special:
- Chocolate: Any plain chocolate bar that you love to eat can be used. I always prefer dark chocolate bars.
- Butter: Salted or unsalted.
- Instant coffee powder: This enhances the chocolate flavour without tasting like coffee.
- White and Brown sugar: The white sugar is for structure, and the brown sugar for chewiness. Add more brown sugar or keep it equal.
- Cocoa powder: You can use Dutch or natural for the second layer of chocolate intensity. I have started using Hershey's Special Dark, and it does make a good difference.
- Eggs & vanilla: This is for structure, shine, and that classic brownie aroma.
- Flour: I have used plain all-purpose flour. You only need just enough to hold it all together without drying it out.
- Optional add-ins: Some chopped nuts or chocolate chunks for texture never hurts.
Refer to the Recipe Card at the bottom of this page for a complete list of ingredients and quantities.
🥣How to Make Double Chocolate Brownies
Preheat your oven to 170°C (340°F) (see tips). Line an 8x8-inch (20cm) metal square pan with parchment paper, leaving a slight overhang for easy removal. A shorts video for a quick demo.
In a heatproof bowl, melt the dark chocolate and butter together. (see tips)
While the mixture is still warm, whisk in the instant coffee powder and sugar until combined. At this stage, don't worry if it looks a little gritty-it'll smooth out later.
Next, add the eggs one at a time, whisking gently until just combined.
Sift the cocoa powder (learnt the hard way) and flour right over the top. Using a spatula, gently fold all together. Now, fold chopped nuts or more chocolate if you're adding them.
Once the batter is ready, pour it into your prepared pan. Then, tap the pan gently on the counter a few times to release any trapped air bubbles and help the batter settle evenly.
Now, bake for 30-35 minutes, or until the edges look set and a toothpick inserted in the centre comes out with moist crumbs (not wet batter). If needed, bake for another 2-3 minutes and check again until it's just right.
After baking, let the brownies cool in the pan for at least 45 minutes-trust me, patience pays off. Then, remove from the pan and continue to cool it on a wire rack for an hour before slicing. For the cleanest cuts, chilling them before slicing is the best tip I ever received.
🍨 Serving Suggestions
- My favourite way to have freshly baked brownies is to serve them warm with a scoop of vanilla ice cream - the classic chocolate brownie with ice cream combo.
- As a basic brownie, you can have a variety of toppings for each bar. Drizzle with melted spreads like peanut butter, biscoff or Nutella for an extra-rich finish.
- Pair with milk or black coffee, or espresso for a café-style treat.
👩🏽🍳Tips to make your first (and best!) brownie
🍫Ways to melt chocolate and butter:
- The safest way is to use a double boiler (bain-marie). Fill the pot with just enough water so it doesn't touch the bowl. Place the bowl with the chocolate and butter on top, and stir gently as it melts. Make sure no water or steam gets into the bowl. Even a drop can make the chocolate seize and turn grainy.
- If you prefer the microwave, heat in 15-20 second bursts, stirring after each round so it melts evenly.
- You can also melt in a nonstick pan on the stovetop, but keep the heat very low.
🥄How long to whisk
- Sugars: Stir until glossy and grainy...not fully dissolved. That's how you get the crackly top.
- Eggs: You only need to stir until just combined, meaning no traces of egg. Once the eggs disappear into the chocolate mixture, stop.
- cocoa and flour: You don't whisk. You fold with a spatula. But remember to sift the cocoa powder to break any lumps.
🔥Oven Settings to Bake Brownies
In my oven, I've tested two methods and both turn out great brownies, but with slightly different crust textures. I personally prefer the top/bottom heating, though it's worth experimenting with both to see what you love best.
- 3D Hot Air (Fan-assisted mode): Preheat to 160°C (320°F), place the pan on the middle rack, and bake for about 25-30 minutes.
- Results: Even browning, crispier and chewier edges, and a crinkly top. Love it.
- Top/Bottom Heating (Conventional heat): Preheat to 175-180°C (350°F) and bake for 25-35 minutes.
- Results: Soft and dense centre with a thin crust and fudgier texture. Love this too!
In the end, the choice between convection and conventional baking depends on the texture you prefer. Just remember - adjusting time and temperature slightly makes all the difference.
🍫How to get neat slices
Cool the brownies completely...even better, chill them for 30 minutes. Use a sharp knife, and cut in one clean motion. Wipe the blade between cuts for perfect squares.
❄️Storage
Butter-based brownies taste their best on the day they're baked, but they keep well for a few days if stored right. I kept my brownie bars in an airtight container at room temperature for almost 3 to 4 days. You may refrigerate it for up to 5 days.
If they start to feel a bit firm or dry after a day or two, which happens as the butter and chocolate set, just warm a square in the microwave for 10 to 15 seconds. That quick blast melts the fats slightly and brings back the fudgy texture, almost like they're fresh from the oven.
☝️Recipe FAQS
Yes, and it's worth the extra minute. Sifting prevents dry pockets and those annoying cocoa lumps that refuse to blend. Even if you're making a one-bowl brownie, a quick sift ensures a smooth batter and that glossy, crackly top.
Stick to a hand whisk, no need for an electric whisk here. You only need to mix until the eggs are fully incorporated and the batter looks thick and shiny.
Absolutely. The sweet spot is 1 part butter to 1.5 parts chocolate by weight. This ratio gives brownies their signature fudgy texture; rich and dense, not crumbly or dry.
Gently fold the flour and cocoa into the wet ingredients using a spatula. The goal is to combine without overmixing to keep the texture fudgy.
Yes, you can! Oil makes the brownie extra moist and chewy. If you're short on butter, replace up to half of it with neutral oil (like sunflower or canola). The result will still be deliciously fudgy.
Let them cool completely in the pan. They continue to set as they cool. Once firm, lift them out with the parchment and cool further on a rack.
The centre should no longer look shiny, and a toothpick inserted about two inches from the edge should come out with a few moist crumbs - not wet batter, not bone dry. Overbaking is how fudgy dreams die.
My very first brownie was exactly this. I was disappointed, but thankfully, you can always pop it back into the preheated oven and bake until done.
Didn't find the answer you're looking for?
Ask AI to answer based on this specific recipe:
💡More Recipe Suggestions
If you're baking a batch of these double chocolate brownies, you might as well go all in on the chocolatey mood! Here are a few more treats to keep the indulgence rolling:
- For a no-bake fix, make my Lazy Cake, a Middle Eastern-style fridge cake.
- Fancy some crunch? My Rocky Road Bars are loaded with marshmallows, biscuits, and all things delightful.
- If you love coconut, you must try The Bounty Pudding, a creamy, chocolatey dream.
- For something quirky yet classy, slice up a log of Chocolate Salami!
- Got leftover biscuits? Turn them into Biscoff Truffles, perfect for gifting (or hoarding).
- Want something fragrant and spiced to balance all that chocolate? My Persian Love Cake is sweet, nutty, and utterly romantic.
- And when you're done with all the chocolate, there's always My First American Apple Pie, buttery, cinnamony comfort at its best.
🍫Related Recipes
Looking for other recipes like this? Try these:
🍫The Brownie Truth
After all these batches, one thing is clear: you really can't "break" a brownie recipe. Even when things don't go as planned, there's always something lovable about them.
A double chocolate brownie doesn't demand perfection. So, bake it, eat it warm with ice cream, or stash a few pieces for later-though let's be honest, they never last that long. Ultimately, when it comes to brownies, the only real mistake is not baking them at all.
Did you make this recipe?
Did you know that commenting and rating recipes is one of the best ways to support your favourite food bloggers? If you tried this recipe, please leave a review in the comments with your ⭐️⭐️⭐️⭐️⭐️ rating. Your feedback helps my small business thrive and allows me to continue providing free recipes and high-quality content for you. Don't forget to share photos on Instagram by tagging me @butfirstchaai!
📖 Recipe Card
Double Chocolate Brownies | Rich & Fudgy
Ingredients
- 150 grams chocolate, dark or milk
- 100 grams butter, salted or unsalted
- 1 teaspoon instant coffee, granules or powder
- 125 grams white sugar
- 125 grams brown sugar
- 3 medium eggs, (about 160g total weight)
- 1 teaspoon vanilla extract
- 25 grams unsweetened cocoa powder, (¼ cup)
- 75 grams all-purpose flour, (about ½ cup)
Instructions
Preheat & prepare:
- Preheat the oven to 160-170°C (320-340°F). Line an 8x8-inch (20cm) square pan with parchment paper, leaving a little overhang for easy lifting later.
Melt chocolate & butter:
- In a heatproof bowl, melt the chocolate and butter together over a double boiler (or in short 20-second microwave bursts). Stir until smooth and shiny.150 grams chocolate dark or milk100 grams butter salted or unsalted
Add sugars:
- While still warm, whisk in the instant coffee powder, granulated sugar, and brown sugar. The texture may look slightly gritty which is fine; the heat helps dissolve the sugars.1 teaspoon instant coffee granules or powder125 grams white sugar125 grams brown sugar
Whisk in eggs:
- Add the eggs one at a time, whisking gently after each addition. Stir in vanilla extract.3 medium eggs (about 160g total weight)1 teaspoon vanilla extract
Fold in dry ingredients:
- Sprinkle in the sifted cocoa powder and flour. Fold gently until just combined. Do not overmix. Stir in any nuts or chocolate chunks if using.25 grams unsweetened cocoa powder (¼ cup)75 grams all-purpose flour (about ½ cup)
Bake:
- Pour the batter into your prepared pan. Tap the pan a few times on the counter to release air bubbles.
- Bake for 30-35 minutes, or until a toothpick inserted about two inches from the edge comes out with moist crumbs (not wet batter).
Cool & slice:
- Let the brownie cool in the pan for at least 30 minutes. Then remove and let cool on a wire rack for another 30 to 45 minutes. Lastly, you may refrigerate for 30 minutes to get the cleanest slices.
Comments
No Comments