Name: Easy Double Chocolate Brownies (Fudgy u0026amp; Rich)
Prep time: 10 min
Cook time: 30 min
Total time: 1 h 10 min
Ingredients: ½ cup Unsalted Butter - melted; 1 cup Granulated Sugar; ⅓ cup Cocoa Powder - sifted; ½ cup All-Purpose Flour - spooned and leveled; 2 large Eggs - room temperature; 1 teaspoon Vanilla Extract; ¼ teaspoon Salt; 1 cup Chocolate Chips - semi-sweet or dark, divided; Optional: ½ teaspoon Espresso Powder

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Easy double chocolate brownies layer cocoa powder intensity with melty chocolate chip pockets for maximum chocolate impact. One bowl, no melting chocolate on the stove, no fussy techniques. The cocoa base delivers deep flavor while chocolate chips create gooey streaks throughout.

Quick Summary

This is the brownie for people who think regular brownies need more chocolate. Mix cocoa powder into melted butter, fold in chips, and bake until the edges set but centers stay fudgy. The double chocolate approach gives you both smooth cocoa richness and textured chocolate bursts in every bite.

Why This Recipe Works

Cocoa powder base eliminates stovetop chocolate melting and simplifies prep
Chocolate chips folded in create pockets of melted chocolate throughout
One-bowl method keeps cleanup minimal while delivering rich results
25-30 minute bake time develops edges while preserving fudgy centers
Cooling period allows texture to set properly for clean slicing

Ingredients Notes

Unsalted Butter – Melted butter creates the fudgy base and carries cocoa flavor throughout

Granulated Sugar – Builds structure and creates the signature shiny, crackly top

Cocoa Powder – Use Dutch-process for smoother, darker chocolate flavor or natural for brighter notes

All-Purpose Flour – Minimal flour maintains fudgy texture instead of cakey results

Eggs – Bind ingredients and create structure without drying out the brownies

Vanilla Extract – Enhances chocolate depth without adding competing flavors

Salt – Balances sweetness and amplifies chocolate intensity

Chocolate Chips – Semi-sweet or dark chocolate work best; milk chocolate can be too sweet

Espresso Powder – Optional but intensifies chocolate flavor without adding coffee taste

How to Make Easy Double Chocolate Brownies

Mix the Batter

Melt the butter in a large bowl, then whisk in the sugar until the mixture looks glossy and slightly thickened. This step dissolves some sugar and helps create that shiny top. Add the eggs and vanilla, whisking until smooth and uniform in color with no streaks.

Sift the cocoa powder, flour, and salt directly into the wet ingredients. Add espresso powder now if using. Fold with a spatula just until no dry streaks remain. The batter will be thick and glossy, similar to frosting consistency.

Add Chocolate Chips

Fold chocolate chips into the batter, reserving a handful to press into the top before baking. The chips should be distributed throughout but not overmixed. Some will sink during baking while others create melty pockets near the surface.

Bake and Cool

Pour batter into a parchment-lined 9×9 inch or 8×8 inch pan, spreading evenly into corners. Press reserved chocolate chips onto the surface. Bake at 350°F on the middle rack until edges look set and pull away slightly from the pan while the center still appears wet and shiny.

A toothpick inserted in the center should come out with moist crumbs, not clean. The brownies will look slightly underbaked but will continue firming as they cool. Let cool in the pan on a wire rack for at least 30 minutes before cutting. This cooling time is essential for proper texture.

Pro Tip

Don’t skip the full 30-minute cooling period. Warm brownies will tear and fall apart when you try to cut them. If you want to speed things up, place the pan in the refrigerator for 20 minutes to firm the texture faster.

Expert Tips

Check doneness at 25 minutes by gently shaking the pan—center should jiggle slightly
The surface should look matte and set with some shine remaining in the center
For extra-thick brownies, use an 8×8 inch pan and add 5 minutes to bake time
Line the pan with parchment overhang on two sides for easy removal and clean cutting
If brownies seem too soft after cooling, they were underbaked—return to 300°F oven for 5 minutes

Storage & Freezing

Store double chocolate brownies in an airtight container at room temperature for up to 5 days. Cover with plastic wrap directly on the surface to prevent drying.

Freeze brownies whole or pre-cut in a freezer-safe container for up to 3 months. Layer parchment between pieces to prevent sticking. Thaw at room temperature for 30 minutes or microwave individual pieces for 15 seconds.

FAQ

Can I use milk chocolate chips instead of semi-sweet? Yes, but the brownies will be sweeter. Reduce granulated sugar by 2 tablespoons to compensate for the extra sweetness in milk chocolate.

Why are my brownies cakey instead of fudgy? You likely overbaked them or added too much flour. Remove when the center still looks wet and measure flour by spooning into the cup and leveling off.

Can I add nuts? Yes. Fold in ½ to ¾ cup chopped walnuts or pecans along with the chocolate chips. Toast them first for deeper flavor.

Do I need espresso powder? No, it’s optional. Espresso powder enhances chocolate flavor without making brownies taste like coffee, but you can skip it without affecting texture.

How do I get clean cuts? Use a sharp knife wiped clean between each cut. For the cleanest edges, refrigerate brownies for 15 minutes before slicing, then bring to room temperature before serving.