The Ultimate Fudgy Double Chocolate Brownies: A Recipe for Intense Chocolate Bliss

Prepare yourself for an extraordinary treat: these incredibly thick, rich, and ultra-fudgy double chocolate brownies are quite simply the best I’ve ever encountered. This meticulously crafted recipe leverages both premium cocoa powder and an abundance of melty chocolate chunks, ensuring an intensely chocolatey flavor and a luxuriously chewy texture, with pockets of melted chocolate bursting in every single bite. If you’re a true chocolate connoisseur, these brownies are about to become your new obsession.

I’ve taken my beloved Homemade Brownies recipe and elevated it to new heights by infusing it with an extra layer of chocolatey decadence. If your heart beats for irresistible brownie recipes, be sure to also try our delightful Cosmic Brownies for another nostalgic indulgence, perfect for any occasion.

There’s an undeniable magic that fills the air when brownies are baking in the oven. For me, the anticipation is almost unbearable – all I can think about is that moment when they’ve cooled just enough to slice into their gooey, chocolatey perfection. These particular double chocolate brownies transcend all others, claiming the top spot for the fudgiest, most decadent brownies I’ve ever tasted. Their signature thick, gooey texture comes from the generous melted chocolate chunks distributed throughout, while the base is enriched with high-quality cocoa powder and melted butter, delivering an unparalleled depth of chocolate flavor. And let’s not forget that coveted, perfectly crackly top – a hallmark of a truly exceptional brownie. Nothing quite compares to this homemade delight, making it an ideal dessert for any occasion, from casual weeknights to special gatherings.

Essential Ingredients for Perfect Brownies

Crafting the ultimate fudgy double chocolate brownie requires a thoughtful selection of ingredients, each playing a crucial role in achieving that coveted rich flavor and perfectly chewy texture. After numerous rounds of testing and tweaking, I’ve finalized the precise list that consistently delivers these outstanding brownies. Below, I’ve provided some detailed notes on each component, explaining its function in the recipe. For a comprehensive, printable list with exact measurements, please refer to the full recipe card located at the end of this post.

• Sugar (Granulated and Brown): This recipe ingeniously combines both granulated sugar and brown sugar for a balanced sweetness and enhanced texture. Granulated sugar primarily contributes to the classic crisp, crackly top and overall sweetness of the brownies. Brown sugar, being slightly acidic and containing molasses, adds crucial moisture, a subtle caramel note, and significantly enhances the fudgy, chewy texture. While you can technically use all of one type of sugar in a pinch, using both is highly recommended for the most nuanced flavor and ideal texture.
• Unsalted Butter: Melted unsalted butter is crucial here. It provides a foundational richness and moisture, contributing to the dense, fudgy consistency that distinguishes these brownies from cake-like versions. Melting the butter ensures it fully incorporates into the batter, yielding a smoother, more homogenous texture and a richer mouthfeel. Using unsalted butter allows you to control the exact amount of salt in the recipe.
• Eggs (Whole Eggs + Extra Yolk): We use two whole large eggs for binding the ingredients together, providing structure, and contributing to the richness. The addition of an extra egg yolk is a secret weapon in this recipe! It significantly enriches the brownie’s texture, making it even denser, chewier, and more intensely fudgy – reminiscent of a high-quality chocolate truffle. The extra fat from the yolk also helps achieve that desirable gooeyness.
• Neutral Oil (Vegetable or Canola): Just a touch of vegetable oil or canola oil works wonders in this recipe. It helps create a supremely dense and moist brownie, preventing any dryness and contributing significantly to that desirable fudgy quality. Unlike butter, oil remains liquid at room temperature, which helps keep the brownies soft and moist for longer. Ensure you use an oil with a neutral flavor to let the star of the show, chocolate, truly shine.
• Vanilla Extract: Pure vanilla extract is a must-have ingredient in almost any baked good, and these brownies are no exception. It doesn’t just add its own delightful flavor; it beautifully enhances and deepens the complex chocolate notes, making the overall taste more profound, complex, and satisfying. Always opt for pure vanilla extract over imitation vanilla for the best possible flavor profile.
• Unsweetened Cocoa Powder: This is where a significant portion of our “double chocolate” comes from, providing the intense, deep chocolate flavor. I strongly recommend using a high-quality unsweetened natural cocoa powder (like Ghirardelli or Hershey’s natural). It provides an intense, robust chocolate flavor that is absolutely essential for truly fudgy brownies and contributes to their magnificent deep, dark color.
• All-Purpose Flour, Cornstarch, and Salt: This trio creates the perfect structure and balance.
  • All-Purpose Flour: Provides the necessary structural integrity to hold the brownies together without making them overly tough or cakey. We use a relatively small amount to keep them fudgy rather than airy.
  • Cornstarch: This might seem like an unusual addition to a brownie recipe, but adding cornstarch is a game-changer! It effectively inhibits gluten development in the flour, resulting in a distinctly denser, chewier brownie with a wonderfully soft, almost melt-in-your-mouth texture that often reminds people of their favorite bakery-style or premium box mix brownies, but with superior homemade flavor and quality.
  • Salt: A crucial ingredient that often gets overlooked. A half teaspoon of salt might not seem like much, but it plays a vital role in balancing the intense sweetness of the sugars and bringing out the full depth and complexity of the chocolate flavor. Don’t skip it, as it prevents the brownies from tasting flat or overly sweet.
• Chocolate Chunks (or Chips): The second, visible layer of “double chocolate” and a key component for melty pockets! You can use dark, milk, or semisweet chocolate chunks, or even good quality chocolate chips, depending on your preference for sweetness and chocolate intensity. Large chunks are particularly fantastic as they create glorious pockets of molten chocolate that are incredibly satisfying with every bite. Feel free to use your favorite type – the melty factor is paramount!

• Step 1: Prepare Your Pan and Oven. First, preheat your oven to 350ºF (175ºC). This ensures the oven is at the correct temperature when your batter is ready. Next, prepare an 8×8-inch square baking pan. My preferred method is to lightly grease the pan, then line it with parchment paper, leaving a generous overhang on two sides. This parchment sling will make it incredibly easy to lift the entire slab of cooled brownies out of the pan for clean and effortless slicing later. Alternatively, you can thoroughly grease and flour the pan to prevent any sticking.
• Step 2: Combine the Wet Ingredients. In a large mixing bowl, whisk together the granulated sugar, brown sugar, and melted unsalted butter until the mixture is smooth, creamy, and looks slightly aerated. This initial creaming process is important for developing the perfect texture and a beautifully crackly top. Next, beat in the two large eggs and the additional egg yolk, followed by the vegetable oil and pure vanilla extract. Continue stirring until all the wet ingredients are thoroughly combined and homogenous, creating a glossy, rich mixture.
• Step 3: Incorporate the Dry Ingredients and Chocolate. Sift the unsweetened cocoa powder, all-purpose flour, cornstarch, and salt directly into the wet ingredient mixture. Using a rubber spatula or a wooden spoon, gently mix these dry ingredients into the wet mixture. Mix only until the brownie batter just comes together and no significant streaks of dry flour are visible. It’s crucial not to overmix at this stage, as excessive mixing develops gluten in the flour, which can lead to tough, cakey brownies. Once combined, gently fold in about ¾ of your chosen chocolate chunks until they are evenly distributed throughout the rich, dark batter.

• Step 4: Fill the Pan and Add More Chocolate. Carefully spoon and spread the thick brownie batter evenly into your prepared 8-inch square pan using an offset spatula or the back of a spoon. Work gently to ensure an even layer. Once the batter is smoothly spread, generously sprinkle the remaining chocolate chunks over the top surface. This strategic addition ensures beautiful pockets of melty, gooey chocolate on the surface and throughout the brownie, enhancing both flavor and visual appeal.
• Step 5: Bake to Perfection. Transfer the pan to your preheated oven and bake the double chocolate brownies for approximately 25-30 minutes. Brownies are generally best when slightly underbaked, as this is the secret to maximizing their fudgy, moist texture. To test for doneness, look for the edges to be visibly set and firm. Insert a toothpick or a thin skewer about 2 inches from the side of the pan (avoid testing the very center). If it comes out with moist crumbs attached, but no wet batter, they are ready. The very center might still look a little soft or gooey – this is precisely what you want for ultimate fudginess!
• Step 6: Cool Completely and Enjoy. Once baked, remove the brownies from the oven and immediately place the pan on a wire rack to cool completely on the counter. Patience is absolutely key here – allowing them to cool fully (which can take 2-3 hours) allows them to set properly, intensify in flavor, and makes for much cleaner, more precise slices. Cutting them too soon can result in a gooey, crumbly mess. Once cool, use the parchment paper overhang to gently lift the entire slab of brownies out of the pan, slice them into perfectly uniform squares, and savor every single indulgent bite!

Expert Brownie Baking Tips for Success

Achieving the perfect batch of fudgy double chocolate brownies is an art, and these expert tips will help ensure your success every time, leading to brownies that are dense, moist, and utterly delicious:

• Always Prepare Your Baking Pan Thoroughly: Whether you opt for greasing and flouring or lining with parchment paper, do not skip this crucial step. Lining your 8×8-inch pan with parchment paper (leaving an overhang on two sides) is my preferred method. It creates a convenient “sling” that allows you to easily lift the entire slab of cooled brownies out of the pan, making slicing incredibly neat and simple without any sticking. If you don’t use parchment, ensure the pan is very well greased and floured in every corner to prevent the brownies from adhering to the pan.
• Mind Your Mixing – Avoid Overworking the Batter: This is perhaps the most crucial tip for achieving that signature fudgy texture. Once you add the dry ingredients (flour, cocoa powder, cornstarch, salt) to the wet mixture, mix only until they are *just* combined. Overmixing develops the gluten in the flour, leading to a denser, tougher, and ultimately less fudgy, more cake-like brownie texture. A few visible streaks of flour are far better than a perfectly smooth, overmixed batter. Use a spatula and fold gently.
• Master the Doneness Test for Fudgy Results: Brownies are notoriously tricky to tell when they’re done, as you want them slightly underbaked for maximum fudginess. The key is to look for set edges: the perimeter of the brownies should appear firm and baked. Insert a toothpick or a thin wooden skewer about 2 inches from the side of the pan (avoid testing directly in the very center, as it will always be the last part to set). If the tester comes out with moist crumbs attached, but no wet batter, they are perfectly ready. The very center might still look a little soft or gooey – embrace this, as it’s your ticket to ultimate fudginess!
• Beware of Overbaking: The Enemy of Fudginess: Overbaking is the number one culprit behind dry, crumbly, and unappetizingly cake-like chocolate brownies. Because all ovens vary slightly in temperature and calibration, it’s always best practice to start checking your brownies at the earliest recommended baking time (around 25 minutes). From there, monitor them closely and take them out as soon as they meet the “doneness” criteria mentioned above. Trust your instincts and always err on the side of slightly underbaked for that desirable gooey center.
• Allow for Proper Cooling – Patience is a Virtue: This step is non-negotiable for perfectly fudgy brownies and clean cuts. Resisting the urge to slice into warm brownies is incredibly hard, but absolutely essential. As brownies cool, they continue to set and firm up, allowing their flavors to deepen and meld. Cutting them too soon can result in a gooey, crumbly mess that’s difficult to handle. Let them cool completely on a wire rack for at least 2-3 hours at room temperature. For even easier, cleaner cuts and an even fudgier texture, you can even chill them in the refrigerator for an hour or two before slicing.
• Scaling Up the Recipe for a Crowd: If you’re planning a party, feeding a larger family, or simply need a bigger batch of these delectable treats, you can easily double the recipe. For a doubled batch, bake the brownies in a 9×13-inch baking pan. Keep in mind that baking times may vary slightly with a larger pan, so continue to use the toothpick test for doneness, adjusting the baking time as needed.

Creative Add-ins and Delicious Variations

While these double chocolate brownies are absolutely divine as they are, their simple yet robust and fudgy base makes them an excellent canvas for endless customization. Don’t hesitate to get creative and make them uniquely yours with these delightful add-in and topping ideas:

• Nutty Additions: For a delightful crunch, added texture, and an earthy flavor that beautifully contrasts the sweet chocolate, fold in about ½ to 1 cup of your favorite chopped nuts. Crushed pecans, walnuts, almonds, or hazelnuts are all fantastic choices that complement the rich chocolate beautifully. For an extra boost of flavor, lightly toast the nuts in a dry pan or in the oven for a few minutes before adding them to the batter.
• Candy and Confectionery Mix-ins: Elevate the fun factor and add an extra layer of flavor and texture by incorporating various candies into the brownie batter.
  • Peanut Butter Delights: For the ultimate chocolate-peanut butter pairing, transform these into peanut butter stuffed brownies, or simply stir in peanut butter chips, chopped Reese’s Peanut Butter Cups, or Reese’s Pieces.
  • Colorful M&Ms: Add a vibrant, festive touch and extra melty chocolate by mixing in classic M&Ms – perfect for holidays, birthdays, or just adding a pop of color.
  • Chopped Candy Bars: Roughly chop your favorite candy bars (think Snickers, Twix, Kit Kat, Skor, etc.) and gently fold them into the batter for a truly indulgent and textural experience with surprises in every bite.
• Minty Freshness for a Seasonal Twist: For a refreshing and festive twist, especially around the holidays, add about ½ to 1 teaspoon of pure peppermint extract to the brownie batter along with the vanilla. You can then stir in crushed peppermint candies, chopped Andes Mints, or even white chocolate chips for a delightful flavor and visual contrast.
• Luscious Swirls for Visual Appeal and Flavor: Create beautiful and flavorful swirls by taking a spoonful or two of a complementary spread or sauce and gently swirling it through the brownie batter with a knife or skewer just before baking.
  • Nutella Swirl: A generous Nutella swirl adds a creamy, decadent hazelnut-chocolate dimension that is incredibly popular. If you love this combination, be sure to try our dedicated Nutella brownies recipe.
  • Caramel Swirl: A swirl of rich, gooey caramel sauce introduces a buttery, sweet depth that is simply irresistible and adds a delightful chewiness.
  • Cream Cheese Swirl: For a tangy, cheesecake-like element, dollop spoonfuls of a sweetened cream cheese mixture (made with softened cream cheese, a little sugar, an egg yolk, and vanilla) over the batter and swirl gently.
• Decadent Frostings and Toppings: Once the brownies are completely cooled, take them to the next level with a luxurious frosting or topping.
  • Creamy Chocolate Frosting: Finish these rich chocolate brownies with a generous layer of creamy homemade chocolate frosting for an even more intense, triple-chocolate experience (hello, triple chocolate brownies!).
  • Chocolate Ganache: For a sophisticated, extra-decadent finish, pour a smooth, glossy chocolate ganache over the cooled brownies.
  • Buttery Buttercream: A classic buttercream, perhaps flavored with vanilla, almond, or mint, can add a lovely contrasting texture and flavor. For instance, our Grasshopper Brownies feature a delicious mint buttercream.
  • Powdered Sugar or Cocoa Dusting: For a simple yet elegant touch, dust cooled brownies with a light layer of powdered sugar or unsweetened cocoa powder just before serving.

How to Store Your Double Chocolate Brownies

Proper storage is essential to maintain the freshness, fudgy texture, and incredible flavor of your delicious double chocolate brownies. Here’s how to keep them at their absolute best, whether you plan to enjoy them tomorrow or several weeks from now:

• Room Temperature Storage (Recommended for Short-Term): For optimal fudginess and the most intense flavor, it is best to store your brownies in an airtight container at room temperature. Placed on your kitchen counter, they will stay fresh, wonderfully moist, and perfectly chewy for 3-4 days. While you *can* refrigerate brownies to extend their shelf life, be aware that refrigeration tends to make them firmer and can sometimes dry them out slightly. If you do choose to refrigerate them, allow them to come back to room temperature for about 30 minutes before serving, or gently warm them in the microwave for a few seconds (about 10-15 seconds per brownie) to restore their soft, gooey texture.
• Freezing for Longer Preservation (Excellent Option!): Double chocolate brownies freeze beautifully, making them an excellent candidate for meal prep, baking ahead for events, or simply saving a batch for later cravings. To freeze your brownies effectively:
  1. Cool Completely and Slice: Ensure the brownies are completely cooled to room temperature before attempting to slice them. This prevents condensation from forming in the freezer, which can lead to ice crystals and freezer burn. Once cooled, slice them into individual squares.
  2. Wrap Individually: Wrap each individual brownie tightly in a double layer of plastic wrap. For extra protection against freezer burn and to maintain moisture, you can then wrap each plastic-wrapped brownie again in aluminum foil. This dual layer is key for long-term freshness.
  3. Store in an Airtight Container: Alternatively, after wrapping, you can place the wrapped brownies into a larger airtight freezer bag or a freezer-safe container. Ensure as much air is removed as possible from bags to prevent oxidation and freezer burn.
  4. Freezing Time: Store the brownies in the freezer for up to 3 months. Beyond this, their quality may start to diminish, though they will likely still be edible.
  5. Thawing Instructions: To thaw, simply remove the desired number of brownies from the freezer and let them sit at room temperature for a couple of hours until fully defrosted. For an experience akin to freshly baked, you can also warm them slightly in the microwave (after unwrapping) for 10-20 seconds, or in a preheated oven at 300°F (150°C) for 5-7 minutes.

More Irresistible Brownie and Bar Recipes To Try

If you’re a devoted fan of brownies and delicious bar treats, you’ll love exploring these other fantastic recipes from our collection. Each offers a unique twist on a classic dessert:

• Banana Brownies: A creative and comforting twist, combining the rich fudginess of a brownie with the sweet, moist appeal of banana bread. Perfect for using up ripe bananas!
• S’Mores Brownies: Experience all the nostalgic flavors of a campfire s’more – gooey marshmallows, melty chocolate, and crispy graham crackers – all baked into a decadent brownie base.
• Caramel Layer Bars: While not strictly brownies, these indulgent layered bars feature a rich, buttery shortbread crust topped with luscious caramel and often chocolate, making them a favorite for brownie lovers.
• Butterscotch Blondies: A delightful and equally chewy alternative to chocolate brownies, these blondies are packed with the sweet, buttery notes of butterscotch and creamy white chocolate chips.
• Magic Cookie Bars: A true classic and a crowd-pleaser, these bars are incredibly easy to make and loaded with layers of coconut, chocolate chips, nuts, and a sweet condensed milk topping over a graham cracker crust.
• Chocolate Avalanche Bars: Prepare for a cascade of chocolate! These decadent layered bars feature multiple types of chocolate and other delightful mix-ins for an “avalanche” of flavor and texture.

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Double Chocolate Brownies

By

Erin Sellin

These thick and chewy double chocolate brownies are extra fudgy, made with cocoa powder and chocolate chunks. They’re filled with melty chocolate in every bite!

Prep:

10 minutes
mins

Cook:

25 minutes
mins

Total:

35 minutes
mins

Servings:

9
servings

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Ingredients

• ▢ 1 cup granulated sugar
• ▢ ¼ cup brown sugar
• ▢ ½ cup unsalted butter, melted
• ▢ 2 large eggs
• ▢ 1 egg yolk
• ▢ 3 Tablespoons vegetable oil
• ▢ 1 teaspoon vanilla extract
• ▢ ¾ cup unsweetened cocoa powder
• ▢ ½ cup all-purpose flour
• ▢ 1 Tablespoon cornstarch
• ▢ ½ teaspoon salt
• ▢ 1 cup chocolate chunks, divided

Instructions

• Preheat oven to 350º F. Prepare an 8-inch square baking dish with parchment paper or grease and flour well.
• In a mixing bowl whisk together sugar, brown sugar and melted butter until smooth. Add eggs, egg yolk, oil and vanilla. Stir until well combined.
  1 cup granulated sugar, ¼ cup brown sugar, ½ cup unsalted butter, 2 large eggs, 1 egg yolk, 3 Tablespoons vegetable oil, 1 teaspoon vanilla extract
• Add cocoa powder, flour, cornstarch and salt and mix until it just comes together. Fold in ¾ cup of the chocolate chunks until evenly distributed.
  ¾ cup unsweetened cocoa powder, ½ cup all-purpose flour, 1 Tablespoon cornstarch, ½ teaspoon salt, 1 cup chocolate chunks
• Spread batter onto prepared pan. Sprinkle the remaining chocolate chunks over the top. Bake for 25-30 minutes until the edges are set, and a tester comes out mostly clean.
• Remove and let cool before slicing to serve.

Nutrition

Calories: 375kcal | Carbohydrates: 48g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 86mg | Sodium: 151mg | Potassium: 251mg | Fiber: 4g | Sugar: 35g | Vitamin A: 406IU | Calcium: 38mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author:

Erin Sellin

Prep Time:

10 minutes
minutes

Cook Time:

25 minutes
minutes

Total Time:

35 minutes
minutes

Course:
Dessert Recipes

Cuisine:
American

Servings:

9
servings

Calories:
375

Keyword:
double chocolate brownies

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