Double Chocolate Brownies | Rich & Fudgy
Rich, moist, and deeply chocolatey these double chocolate brownies are the kind of homemade indulgence that never fail. Made in one bowl with everyday ingredients, they strike the perfect balance between a fudgy centre and chewy edges, crowned with that classic crackly top.
Servings: 16 squares
Calories: 180kcal
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, 100 grams butter
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, 125 grams white sugar, 125 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, 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, 75 grams all-purpose flour
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.
Notes
Chocolate: I have used dark chocolate bar, semi-sweet chocolate chips and Hershey's special dark cocoa powder.
Sugars: You can add more brown sugar than white, or feel free to use all white sugar. You can also go up 300 grams of total sugar if you like sweeter brownies.
Eggs: Use 2 large or 3 medium, or 4 small. You can measure 160 grams with the shell.
Do you have a question or want more tips? Please refer to the content above the recipe card. It often contains valuable explanations, tips, and ideas to enhance your cooking experience.
Nutrition
Calories: 180kcal | Carbohydrates: 22g | Protein: 2.5g | Fat: 10g
