Double Chocolate Brownies are a great brownie recipe with a double dose of chocolate! And if you’re really into chocolate, you’ll probably love my Triple Chocolate Brownies recipe too!
There is nothing better than a really good brownie. Call me crazy, but I am personally always happy with a boxed brownie mix. It’s so incredibly easy to make brownies homemade though, and they do turn out so much better than any boxed mix. I really love this brownie recipe, but I’m also pretty attached to my Chocolate Fudge Brownies and these Best Fudgy Brownies.
- unsalted butter
- semisweet chocolate
- Dutch process cocoa powder
- all purpose flour
- baking powder
- white sugar
- vanilla extract
About Dutch Process Cocoa Powder:
This recipe calls for using the Dutch process variety of cocoa powder. Regular cocoa is intense, full flavored and somewhat acidic. Dutch-process cocoa is treated with an alkali to neutralize its acidity. You can substitute regular cocoa powder for the Dutch process in this recipe. The brownies won’t be quite as dark in color and they won’t be as rich in flavor.
How to make Double Chocolate Brownies:
Butter, chocolate and cocoa are melted together and combined. Flour, baking powder and salt are mixed. Eggs, sugar and vanilla are beaten together for a few minutes until pale. The chocolate is mixed in, and then the dry ingredients to create the complete batter for these Double Chocolate Brownies. The batter is scraped into a parchment-lined square pan.
These brownies are baked for about 1/2 hour.
Let the brownies cool completely. Once cooled, you can use the parchment paper to help you move the whole slab of brownies to a cutting board.
Cut into 16 pieces if you would like smaller brownie bites. If you prefer larger brownies, cut them into 8 pieces.
These brownies have a nice, fudgy and very chocolatey texture. Don’t over-bake them! I like them a little underdone so they are moist and perfect. Store in a sealed container at room temperature for up to 3 days. Enjoy!
Double Chocolate Brownies
- 6 tablespoons unsalted butter
- 6 ounces semisweet chocolate
- ¼ cup unsweetened Dutch-process cocoa powder
- ¾ cup all purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- 1 cup granulated white sugar
- 2 teaspoons vanilla extract
- Preheat the oven to 350°F. Line an 8-inch square baking dish with parchment paper, leaving a 2-inch overhang on 2 sides. Spray with nonstick spray; set aside.
- In a heatproof bowl set over a pan of simmering water, melt together the butter, chocolate and cocoa. Remove from heat. Stir until smooth; let cool slightly.
- In a medium bowl, whisk together the flour, baking powder and salt; set aside. In a large bowl, use an electric mixer to combine the eggs, sugar, and vanilla. Beat until pale, about 4 minutes. Beat in the chocolate mixture. Add the flour mixture; beat until just combined, scraping down the sides of the bowl as needed.
- Scrape the batter into the prepared pan, and smooth the top. Bake until a toothpick or thin knife inserted into the center of the brownies comes out with a few crumbs, 30 to 35 minutes (do not over-bake). Let cool 30 minutes; lift out of pan, and transfer to wire rack. Let cool completely. Cut into 16 small brownies or 8 larger brownies.
- *Brownies can be stored in an airtight container at room temperature for up to 3 days.