Gooey, super moist, chewy and fudgy…all the things you want in a brownie and this Double-Chocolate Fudge Brownies have it all! This recipe will give you dense structure with a tiny crumbly top that feels like eating frosting with every bite. It has the right amount of sweetness and and decadent richness. It’s time for you to indulge!
Double-Chocolate Fudge Brownies
Gooey, super moist, chewy and fudgy…all the things you want in a brownie and this Double-Chocolate Fudge Brownies have it all! This recipe will give you dense structure with a tiny crumbly top that feels like eating frosting with every bite. It has the right amount of sweetness and and decadent richness. It’s time for you to indulge!
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RateServings: 12
Ingredients
- 3/4 cup Unsalted Butter softened
- 3/4 cup Granulated White Sugar
- 1/2 cup Light Brown Sugar
- 3 large Eggs
- 1 tsp Vanilla Extract
- 3/4 cup All-Purpose Flour
- 3 tbsp Dutch Cocoa Powder
- 180 gms Bittersweet Chocolate Chips
- 200 gms Milk or Dark Chocolate chopped
Instructions
- Preheat oven to 170 degrees C (325 degrees F).
- Butter or spray with a nonstick vegetable spray a 7 x14 non-stick baking pan. You can also have the option to lay the baking pan with parchment paper – this will help you to lift up the brownies easier.
- Melt the chopped chocolate and butter together in a glass or stainless bowl placed over a saucepan of simmering water. Remove from heat, stir until smooth and set aside.
- In another large bowl, beat eggs until light yellow in color, approximately 5 minutes.
- Add sugar and mix thoroughly.
- Add the vanilla extract and melted chocolate to the egg and sugar mixture. Put the bittersweet chocolate chips and mix until evenly combined.
- Fold in the flour and mix thoroughly until everything is incorporated.
- Pour batter into greased baking pan. Smooth out with a spatula.
- Bake on the center rack of the oven for 25-30 minutes. A clean toothpick placed in the center of the brownies indicates they are done. Do not overbake these brownies.
- Cool to room temperature, cover and place in the refrigerator to chill for at least 1 hour.
- Cut into 2-inch squares or bigger, and serve chilled or can be warm in the microwave oven for 30 seconds, if you want them to be served warm with a cup of coffee.
Notes
- You can replace milk chocolate with dark chocolate, if you want darker and deeper chocolate flavor.
- Use good quality chocolate. I love using Godiva, Ghirardelli, or any Belgian chocolate available in any supermarket.
2 thoughts on “Double-Chocolate Fudge Brownies”
I’m confused. What do we do with the cocoa powder? And which chocolate do we melt? The chopped chocolate? Could you please be a little more specific? thank you.
Hello! The chopped chocolate will be melted and the bittersweet chocolate chips will be mixed in the brownie mixture. Sorry for the confusion.