This Fudgy Double-Chocolate Brownies Recipe is a rich and decadent recipe, which is made with both melted chocolate and chocolate chunks for an intense flavor. It’s a classic, foolproof recipe, ready in about an hour, plus cooling time.
Fudgy Double-Chocolate Brownies Ingredients
- 1 stick (8 tablespoons) unsalted butter, cut into pieces, plus more, softened, for pan
- ¾ cup unbleached all-purpose flour, sifted
- 2 tablespoons Dutch-process cocoa powder
- ¾ teaspoon kosher salt
- 8 ounces semisweet chocolate (61 to 66 percent), chopped (about 2 cups)
- 1 ½ cups sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
How To Make Fudgy Double-Chocolate Brownies
- Prep Oven and Pan: Preheat your oven to 350°F. Butter a 9-inch square baking pan and line it with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles. Butter the parchment as well.
- Melt Chocolate and Butter: In a large heatproof bowl set over a pot of simmering water, combine 6 ounces (1 1/2 cups) of the chopped chocolate and the butter. Heat, stirring, until completely melted and smooth. Remove the bowl from the heat.
- Mix the Batter: Immediately add the sugar to the hot chocolate mixture and whisk for 10 seconds. Add the eggs, one at a time, followed by the vanilla. Whisk vigorously for about 45 to 60 seconds, until the batter is glossy and smooth.
- Combine and Bake: In a separate medium bowl, whisk together the flour, cocoa powder, and salt. Gently fold the dry ingredients into the chocolate mixture with a rubber spatula until just combined. Fold in the remaining 1/2 cup of chocolate chunks.
- Bake Until Fudgy: Pour the batter into the prepared pan and smooth the top. Bake for about 35 minutes. The brownies are done when the top is shiny and crackly and a toothpick inserted into the center comes out with moist, fudgy crumbs attached.
- Cool and Slice: Let the brownies cool in the pan on a wire rack for 20 minutes, then use the parchment handles to lift them out. Let them cool completely on the rack before cutting into squares.
Recipe Tips
- How to get a shiny, crackly top? The secret is to whisk the eggs vigorously into the warm sugar and chocolate mixture. This creates a thin meringue-like layer on top as it bakes, which results in that beautiful, glossy crust.
- How do you know when fudgy brownies are done? Do not wait for a clean toothpick! The perfect fudgy brownie is slightly underbaked when it comes out of the oven. A toothpick inserted in the center should have moist, sticky crumbs attached. They will finish setting as they cool.
- Why let brownies cool completely? This is the hardest but most important step! Cooling allows the brownies to firm up, developing their dense, fudgy texture. Slicing them while warm will result in a gooey mess.
- What kind of chocolate is best? Using a good-quality semisweet chocolate (around 60-66% cacao) provides a perfect balance. For a more intense, less sweet flavor, you can use bittersweet chocolate (around 70%).
What To Serve With Fudgy Brownies
These classic brownies are a perfect treat on their own, but they are even more delicious with:
- A tall glass of cold milk
- A scoop of vanilla bean ice cream
- A drizzle of warm caramel or chocolate sauce
- A dollop of fresh whipped cream
How To Store Fudgy Brownies
- Room Temperature: Store the brownies in an airtight container at room temperature for up to 3 days. They will become even fudgier on the second day.
- Freeze: For longer storage, wrap the cooled brownies individually in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw at room temperature.
Fudgy Brownies Nutrition Facts
- Calories: 280-320 kcal
- Fat: 16g
- Carbohydrates: 38g
- Protein: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The texture of brownies is determined by the fat-to-flour ratio. Fudgy brownies, like this recipe, have a higher proportion of fat (butter and chocolate) to flour and minimal leavening, resulting in a dense, moist texture. Cakey brownies have more flour and leavening (like baking powder), making them lighter and more cake-like.
Absolutely. You can fold in about 1/2 to 3/4 cup of chopped toasted walnuts or pecans along with the final chocolate chunks.
The most common reason for dry brownies is overbaking. It’s always better to err on the side of underbaking fudgy brownies, as they will continue to cook and set from the residual heat as they cool.
Try More Recipes:
- Dark-Chocolate Spelt Brownies Recipe
- Whole-Wheat Brownies Recipe
- Gluten-Free Fudgy Pecan Brownies Recipe
Fudgy Double-Chocolate Brownies Recipe
Description
The ultimate classic brownie with a rich, deep chocolate flavor from both melted chocolate and chocolate chunks, a perfectly fudgy texture, and a signature shiny, crackled top.
Ingredients
Instructions
- Preheat oven to 350°F. Butter and line a 9-inch square pan with parchment paper.
- Melt 6 oz of the chocolate with the butter in a double boiler until smooth.
- Remove from heat, immediately whisk in the sugar, then whisk in the eggs one at a time, followed by the vanilla, until the batter is glossy.
- In a separate bowl, whisk the flour, cocoa, and salt. Fold the dry ingredients into the chocolate mixture.
- Fold in the remaining 2 oz of chocolate chunks.
- Pour batter into the prepared pan and bake for 35 minutes. A toothpick should come out with moist crumbs.
- Cool completely in the pan on a wire rack before lifting out and slicing.
Notes
- Vigorously whisking the eggs into the batter is the key to achieving the shiny, crackled crust.
- Do not overbake the brownies; a toothpick should come out with moist crumbs for the perfect fudgy texture.
- Letting the brownies cool completely before cutting is essential for clean, neat squares.
- Using both melted chocolate and chocolate chunks creates a wonderful “double-chocolate” experience.