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Double Chocolate Brownies | Dinners, Dishes, and Desserts
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Double Chocolate Brownies | Dinners, Dishes, and Desserts

These thick and fudgy double chocolate brownies might be the best I’ve ever had! This recipe uses cocoa powder and chocolate chunks to make perfectly rich, chewy brownies filled with melty chocolate in every bite.

I’ve taken my favorite Homemade Brownies to a whole new level with double the chocolate. If you love brownie recipes, give these cosmic brownies a try, next.

Two double chocolate brownies stacked on a plate with a bite missing from the top brownie. 

I can’t speak for my entire household, but I know for a fact that when brownies are baking in the oven, I can’t think of anything else! All I want is for the brownies to cool down fast enough so I can slice and dig in. These double chocolate brownies take the cake (or, er, brownie?) for the best fudgy brownies I’ve tasted. They’re thick and gooey from the melted chocolate chunks baked throughout, made with cocoa powder and melted butter for the best chocolate flavor. They even have perfectly crackly tops. Nothing compares!

What Makes These the Best Chocolate Brownies

  • Extra chocolatey. These double chocolate brownies use cocoa powder instead of melted chocolate, for a softer, fudgier brownie. They have an intense, rich chocolate flavor that’s amped up with melty chocolate chunks. In a word, it’s magical.
  • Simple recipe. The real beauty of these brownies is that you don’t need anything fancy to make them, from the ingredients to the method! One bowl and 10 minutes of prep is all it takes.
  • Customizable. You can easily adapt this recipe with more add-ins and variations, to make your double chocolate brownies exactly how you like them. Change up the chocolate chunks, swap them for M&Ms, add a topping… I’m always finding fun ways to adapt these brownies depending on what I have in the pantry.
Ingredients for double chocolate brownies.

Ingredients You’ll Need

So, what goes into the best brownies ever? After rounds of testing, I cracked the ultimate ingredients list. I’ve included some notes below. Scroll down to the recipe card after the post for the printable ingredients list and full recipe amounts.

  • Sugar – This recipe calls for both brown sugar and granulated sugar. You can use all of one type of sugar in a pinch.
  • Butter – Unsalted butter, melted before you start.
  • Eggs – Whole eggs, plus an additional egg yolk to enrich the texture of the brownies.
  • Oil – A little vegetable oil goes a long way when it comes to dense, fudgy chocolate brownies. You can use canola oil, or another oil with a neutral flavor.
  • Vanilla – Make sure to use vanilla extract and not imitation vanilla.
  • Cocoa Powder – I recommend unsweetened, natural cocoa powder.
  • Flour, Cornstarch, and Salt – Adding cornstarch to brownies results in a denser, chewier brownie with a soft texture that reminds me of box mix brownies.
  • Chocolate Chunks – Or chocolate chips. These can be dark, milk, or semisweet chocolate, or any kind you’d like.

How to Make Double Chocolate Brownies

These brownies don’t use leavening, which makes them extra fudgy. It also means that extra care should be taken when mixing, so you don’t overwork the batter. I break down the easy recipe steps here. You’ll find the printable recipe instructions in the recipe card below the post.

  • Combine the wet ingredients. Start by creaming the sugars and melted butter until smooth and fluffy. Then, mix in the eggs and yolk, oil, and vanilla. 
  • Add the dry ingredients. Next, add the cocoa powder, flour, cornstarch, and salt. Mix until the brownie batter just comes together, and fold in about ¾ of the chocolate chunks.
  • Fill the pan. Spread the batter into a lined 8” square pan and sprinkle the rest of the chocolate chunks over top.
  • Bake. Bake the double chocolate brownies at 350ºF for 25-30 minutes. Cool the brownies on the counter afterward, then slice and enjoy!
Overhead view of double chocolate brownies cut into squares.

Recipe Tips

  • Grease or line the baking pan. Be sure to line the pan with parchment paper, or grease and flour it well before adding the brownie batter. It makes removing the brownies from the pan so much easier.
  • Don’t overmix the brownie batter. Overmixing leads to dense, tough brownies that won’t bake up nicely.
  • Check the brownies for doneness. The brownies are done baking when they’re set at the edges and a tester (like a toothpick) inserted about 2” from the side of the pan comes out clean. You want to leave these a little underdone, so that they stay moist and fudgy.
  • Avoid overbaked brownies. Overbaking is the #1 cause of dry, crumbly chocolate brownies. All ovens bake differently, so for best results, check the brownies at the earliest recommended baking time and go from there.
  • Double the recipe. If you’d like to make a larger batch of brownies, double the recipe and bake in a 9×13” pan instead.
Overhead view of double chocolate brownies cut into squares.

What Else Can I Add to These Brownies?

These double chocolate brownies have just about everything they need to make them delicious as-is. That being said, there are plenty of ways to make them your own with add-ins. Try these ideas:

  • Peanut butter. Make peanut butter stuffed brownies, or add peanut butter chips or Reese’s Pieces. You can really mix in just about any candy you’d like. Other good add-ins are M&Ms or chopped candy bars.
  • Peppermint. Add peppermint extract to the brownie batter and stir in crushed peppermint candies, like Andes Mints for a fun holiday version.
  • Nuts. Crushed pecans, walnuts, almonds, and hazelnuts are all great options.
  • Swirl. Use a knife to swirl Nutella or caramel sauce through the batter (and if you’re looking for another easy recipe, try my Nutella brownies).
  • Frosting. Finish these chocolate brownies with a layer of creamy chocolate frosting (triple chocolate brownies, anyone?). You can also top them with chocolate ganache, buttercream, or both, like these grasshopper brownies!
Two double chocolate brownies stacked on a plate.

How to Store

  • Room temperature. Store these brownies airtight at room temperature for 3-4 days. You can keep brownies in the fridge to extend their shelf life, but it tends to dry them out.
  • Freeze. To freeze your double chocolate brownies, wrap them in a double layer of plastic wrap (or aluminum foil), or store them in an airtight freezer bag or container. Freeze for up to 3 months, and thaw the brownies at room temperature when you’re ready to serve.
  • Preheat oven to 350º F. Prepare an 8-inch square baking dish with parchment paper or grease and flour well.

  • In a mixing bowl whisk together sugar, brown sugar and melted butter until smooth. Add eggs, egg yolk, oil and vanilla. Stir until well combined.

  • Add cocoa powder, flour, cornstarch and salt and mix until it just comes together. Fold in ¾ cup of the chocolate chunks until evenly distributed.

  • Spread batter onto prepared pan. Sprinkle the remaining chocolate chunks over the top. Bake for 25-30 minutes until the edges are set, and a tester comes out mostly clean.

  • Remove and let cool before slicing to serve.

Calories: 375kcal | Carbohydrates: 48g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 86mg | Sodium: 151mg | Potassium: 251mg | Fiber: 4g | Sugar: 35g | Vitamin A: 406IU | Calcium: 38mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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