These Double Chocolate Brownies are for true chocolate lovers as they are loaded with chocolate. Crunchy on the top and super fudgy on the inside, these brownies are out of this world!
The original post was published in July 2013 and updated in April 2017. I’ve made this Double Chocolate Brownies recipe lots of times since the day I first shared it with you and I’ve played with it several times to make it perfect.
A good chocolate brownie recipe must have a good amount of chocolate, right? This one is double chocolate as it has both melted chocolate and chopped chocolate chunks in the batter. Can you imagine how you would feel when you get a piece of melting chocolate in your first bite when it is still warm? You will go to heaven!
Why is this my favourite chocolate brownie recipe?
1) It has LOTS of chocolate.
2) It is made in one bowl. You make everything in one bowl, you even melt the chocolate in that one bowl. Just pick a large heat-proof bowl and let it sit over boiling water and melt chocolate in it. You can add the remaining ingredients in that bowl as suggested in the recipe.
The original post was as follows:
Are there times when you can’t stop your craving for chocolate? When do you mostly want to eat chocolate? Is it just a simple snack for you or a friend-like food that you want to be with at your hard times? The benefits of chocolate are proven and known by everyone, so you don’t feel guilty when you eat it, right? The most known benefit of chocolate is that it helps you feel happier, and soothe you when you are upset or something. So why not double your happiness with these Double Chocolate Brownies?
These chocolate brownies absolutely rock! They contain more than enough chocolate, which makes them true chocolate lovers’ favorite! I used dark chocolate for this brownie recipe, so I’m sure you will love them even if you are not a chocolate addict. You can replace it with sweet milk chocolate if you like it sweeter.
These chocolate brownies are extremely chocolatey, moist and gooey inside and a little crispy on the outside. You will love that little cracking sound when you bite it.
I love the colour range on these chocolate brownies too. You see they are light brown on the outside and dark brown on the inside.
I didn’t want it to taste too nutty, so I kept the amount of hazelnuts very little. The chocolate flavor is truly outstanding in these brownies! Ready for a real chocolate explosion?
Chocolate brownies are mostly eaten in winter. I agree that nothing could replace the joy of eating these on a rainy or snowy day while watching your favourite series! What if I tell you these brownies are perfect when chilled too? You can even have them with a dollop of vanilla ice cream on the top! You can turn these chocolate brownies into an amazing summer treat this way!
You should also see the great list of Jamie’s brownies to find various attractive brownies!
As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!
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📖 Recipe
Double Chocolate Brownies
INGREDIENTS
- 6 ounces 170g dark chocolate, melted
- 5 ounces 140g butter
- 1 teaspoon instant coffee granules
- 1 cup sugar
- 3 eggs at room temperature
- 2 teaspoon vanilla extract
- 1 tablespoon cocoa powder
- ¼ teaspoon salt
- ¾ cup flour
- 3 ounces chocolate 80g, chopped
- ¼ cup crumbled hazelnuts optional
INSTRUCTIONS
- Butter a 8X8 inches baking pan. Line it with baking paper and set aside.
- Preheat oven to 180C.
- Boil water in a pot and place a large heat-proof bowl that fits over it. Melt chocolate in that bowl.
- Add in butter and mix well. Add in coffee granules and stir.
- Remove from heat and add in sugar when it's still hot. Mix it well.
- Break eggs into the bowl, one at a time. Mix between each.
- Add in vanilla extract and mix.
- Add in cocoa powder and salt.
- Pour flour in it and mix just until combined.
- Stir in chopped chocolate and hazelnuts (optional). Don't over mix.
- Pour the batter into the prepared pan and bake for 35-40 min.
- Cut in squares after it is completely cooled.
Video
NUTRITION
Nutrition information is automatically calculated, so should only be used as an approximation.
Michelle Alexandre says
This recipe looks fantastic! Could I make this in a muffin tin?
Adina says
Oh my, I have to keep these brownies in mind, they look amazing!
Zerrin says
Thank you Adina! They are one of my back-pocket dessert recipes. Hope you have a chance to try.
Fritchy says
I made this today and it was just great! Really good recipe for brownies. It was really fudgy and chocolaty.
Zerrin says
Hi Fritchy! So glad to hear that you loved it. This is a great back-pocket recipe, isn't it?
Mary Boger says
I am anxious to try this recipe since I am a chocoholic!
Zana@GreenGlobalTravel says
These look like heaven. I can taste the wonder already. What a great idea to put some ice cream on top! Thank you for the recipe/ igniting my sweet tooth! =)
Jan says
Can you translate to cups, teaspoons, tablespoons, and other measurements used in America?
Zerrin says
Hi Jan, please find the converted measurements as follows:
3/4 cup dark chocolate
1/2 stick butter
1 cup+2tbsp sugar
3 eggs
1/2 tsp vanilla powder
1 cup flour
1/4 cup crumbled hazelnuts
Lou says
I'm so glad you answered so quickly!
Well, i used a 27x18 pan, so apparently it's not the problem. But i must say my oven is quite hot, maybe i should have set it on 150-160°C..! Next time i'll try that. Plus i used dark chocolate but only with 51% cocoa, i should try with a 60 or 70%.
I'll let you know how it goes 😉
Thanks again for your answer!
Zerrin says
It's definitely my pleasure to reply your valuable comments. I forgot to mention that the one I used was 70%. You're right, the temperature of ovens might change. Hope you will be pleased with your next try. Would love to hear about it when you make!
Zerrin says
Hi Lou, sorry to hear that it wasn't how you expected. Did you use dark chocolate or milk chocolate? I used dark chocolate and it made my brownies dark inside. It's interesting that yours is not moist inside although baked 20 min. Could it be because of your pan? If it's too large for these measurements, it will be thinner and drier. Plus it bakes faster. I used 28x16cm rectangular pan. Hope these help!
Lou says
Hi!
(Before all, please excuse me for my english, i'm french..)
I just made that brownie, and (for once!) followed the instructions to the letter (i just didn't have any vanilla).
However, the result is certainly pretty good but... not exactly like yours. The inside is absolutely not that dark (what kind of chocolate do you use?) and moist (although i baked it for only 20min), even if the crusty is quite similar (same colour, plus i loved the cracking!). I wouldn't say it"s for true chocolate lovers..
Do you think i did something wrong??
Anyway, it's not as good as i expected (your pictures are sublime), but still quite addictive! 😉
Thanks for this recipe, and i hope you'll give me an answer!
Lou
Linda says
What size pan please?
Zerrin says
Hi Linda, sorry for the late reply. I used a 28x16cm rectangular pan.
Sarah says
WARNING TO WHOEVER MAKES THIS RECIPE:
The steps fail to include where to put in the sugar. Even though Sugar is in the ingredient list it is not included in the steps and can be easily missed!!! Be sure to melt it with chocolate and butter at the start!!!!!
Zerrin says
Oh my god! How could I miss sugar in a brownie recipe? Thanks so much Sarah for warning! I've just added sugar in the instructions.
sharonne says
it, acctualy, says in the recipe to whisk the sugar with the eggs. the thing that I'm wandering about is just how well do you need to whisk the eggs? do I need to make foam with an electrical whisk or just a whisk by hand will do?
Zerrin says
Hi Sharonne, you need to whisk them with an electric mixer until fluffy.
Sharonne says
Made it! Turned up perfect! 🙂 thanks!
Zerrin says
Great to hear that Sharonne!
Julia | JuliasAlbum.com says
Luxurious brownies! Look at that fudgy center! Pinned.