Our rigorously tested Double Chocolate Brownies are a crowd-pleasing dessert crafted with precision by our expert pastry chef. Every fudgy square is packed with rich chocolatey flavor and leaves you coming back for more.
Why You’ll Love This Recipe
Double. Chocolate. – Instead of tossing chocolate chips into the batter, we melt them in . This insures the extra chocolate is distributed through the whole batch.
Rigorously tested – Our recipe contributor (also a pastry chef!) tested many variations of this recipe.
It can be made in a 9×9″ baking dish or a 9×12″ . The 9×9 dish will yield thicker results which we both preferred after testing.
Ingredients
Thriving Home Brownie Mix
Eggs
Vanilla extract
Unsalted butter
Semi-sweet chocolate chips
Tips for Success
Use a metal baking dish.
Don’t over mix the batter.
Step-by-Step Instructions
Prep
Preheat oven to 350 degrees Fahrenheit. Grease a 9″x9″ pan generously with butter/cooking spray, or line with parchment.
Dry Ingredients
Combine the Brownie Mix + 2 Tablespoons of flour. Set aside.
Wet Ingredients
In a medium bowl, whisk together eggs and vanilla. In a microwave-safe bowl or glass measuring cup, melt the butter and chocolate chips together in short 10-20 second bursts until smooth, stirring frequently. Be careful not to let the mixture get too hot.
Combine
Stream the butter and chocolate mixture into the eggs and vanilla while whisking. Once smooth, add the dry ingredients and fold together with a spatula until no flour is visible (but be careful not to overmix). The batter will be thick.
Bake
Spread the batter into the prepared pan so that it is evenly distributed. Bake for 12 minutes, rotate, then bake for an additional 10-15 minutes, checking with a toothpick to ensure doneness. The brownies are done when only a few moist crumbs remain on the toothpick and no wet batter is visible. Let cool most of the way before slicing.
Can You Freeze Brownies?
Freeze For Later: The brownies can be frozen before or after they are sliced and kept in the freezer for up to 3 months. Store in an airtight container or ziploc bag after they are fully cooled.
Prepare From Frozen: Take brownies out of the freezer and let thaw to room temperature.
More Dessert Recipes
Blondie Brownies
Cream Cheese Sugar Cookies
Oreo Fluff
Snickerdoodle Cookies
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Double Chocolate Brownies
Yield: 20 brownies
Prep: 20 Cook: 25-30 minutes Total: 45-50 minutes
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Ingredients
Brownie Mix – Use our homemade Brownie Mix recipe for best results.
3 large eggs
3/4 tsp vanilla extract
6 Tbsp unsalted butter
2/3 cup semi-sweet chocolate chips
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Instructions
Prep: Preheat oven to 350 degrees Fahrenheit. Grease a 9×9” pan generously with butter/cooking spray, or line with parchment.
Dry Ingredients: Combine the Brownie Mix + 2 Tablespoons of flour. Set aside.
Wet Ingredients: In a medium bowl, whisk together eggs and vanilla. In a microwave-safe bowl or glass measuring cup, melt the butter and chocolate chips together in short 10-20 second bursts until smooth, stirring frequently. Be careful not to let the mixture get too hot.
Combine: Stream the butter and chocolate mixture into the eggs and vanilla while whisking. Once smooth, add the dry ingredients and fold together with a spatula until no flour is visible (but be careful not to overmix). The batter will be thick.
Bake: Spread the batter into the prepared pan so that it is evenly distributed. Bake for 12 minutes, rotate, then bake for an additional 10-15 minutes, checking with a toothpick to ensure doneness. The brownies are done when there are only a few moist crumbs remaining on the toothpick and no wet batter is visible. Let cool most of the way before slicing.
Freeze For Later: The brownies can be frozen before or after they are sliced and kept in the freezer for up to 3 months. Store in an airtight container or ziploc bag after they are fully cooled.
Prepare From Frozen: Take brownies out of the freezer and let thaw to room temperature.
Notes/Tips
This recipe was tested in metal baking pan. If using a ceramic or glass dish, lower the the temperature by 25°F and increase the bake time anywhere from 5 to 15 minutes, depending on the volume of batter.
If using an 9×12” metal pan, bake for 18 minutes.
The butter and chocolate could also be melted over a double boiler (a heatproof bowl placed over a pot filled with 2 inches of boiling water). This is a safe way to melt chocolate and prevent it from scorching because it is not being exposed to direct heat, but steam.
The batter is very thick and if using parchment in the pan, it may slide around while you are trying to spread it. But, parchment may be easiest when removing the brownies from the pan because of how moist they are.
The less time spent spreading the batter in the pan, the better! Similar to overmixing, this can create a tougher final product. Try to use longer strokes with your spatula.
A plastic knife will provide cleaner cuts than a metal knife when cutting the brownies.
© Author: Polly Conner
Cuisine:
American
Method:
Bake
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