These Double Chocolate Brownies are fudgy, rich, decadent, and filled with dark chocolate and cocoa powder. It's every brownie lover's dream!
I love nothing more than biting into a brownie and finding a fudgy, moist, and rich center! These Double Chocolate Brownies deliver that and more. They're filled with high quality melted chocolate, Dutch process cocoa powder and baked to perfection with the perfect crinkle tops!
Now, don't get me wrong. I love a good brownie box mix like the next person, and sometimes prefer it, but there's something about a homemade decadent fudgy brownie recipe with a crinkle top that gets my taste buds tingling. There's really nothing like it, especially when the recipe is easy, and you have brownies prepped and out of the oven in 40 minutes.
Why You'll Love this Fudgy Double Chocolate Crinkle Top Brownies Recipe
- Easy - The recipe isn't hard. It does require chopping up chocolate (unless you choose to use chocolate chips) and melting chocolate, and I do recommend using a handheld mixer to beat the eggs and sugar, but it's all not hard or time-consuming. If you don't own a handheld mixer, you can skip that and use a whisk.
- Rich & decadent - This fudgy brownie recipe is filled with richness from both the melted chocolate as well as the cocoa powder.
- Crinkle top - A good brownie recipe is when you have that shiny crinkle top, and this one has it! Beating those eggs and sugar for a few minutes produces a beautiful shiny top.
- Fudgy brownies - Aside from the richness, these Double Chocolate Brownies are so fudgy and moist in the center!
Ingredients in Double Chocolate Brownies
- All-Purpose Flour: This recipe is best used with all-purpose flour.
- Dutch Process Cocoa powder: I like using Dutch Process cocoa powder instead of natural because it gives a deeper and more intense chocolate flavor, but if all you have is natural, then you can use that.
- Melted Chocolate: I have successfully used several brands for these brownies: Ghirardelli, Lindt, Guittard, and Trader Joe's Pound Plus.
- Butter: For this recipe, I use unsalted butter and it's best to stick with unsalted.
- Salt: The salt enhances the flavors and sweetness.
- Granulated Sugar: Adds the sweetness and structure.
- Eggs: They add moisture, richness, and are the key to a crinkle top!
- Vanilla extract: Adds even more flavor!
How to Make Crinkle Top Double Chocolate Brownies
- Melt the chocolate: In a microwave safe bowl, combine chocolate and butter and melt in microwave in 30 seconds increments, making sure to stir between each increment. Set aside to let cool a little.
- Sift the dry ingredients: While chocolate is melting, sift flour, cocoa powder and salt and set aside
- Beat the Eggs and Sugar: In a medium bowl, add the eggs and sugar and beat for a few minutes until the mixture is light and voluminous. Beating the eggs and sugar creates the perfect crinkly top that brownies are known for. Add the vanilla extract and mix until just combined.
- Add the chocolate: Pour the melted chocolate into the bowl and mix until combined. Make sure the chocolate is not piping hot at this point.
- Fold the dry ingredients: fold in the dry ingredients until just incorporated.
- Pour Batter into pan: Prepare an 8x8 pan with parchment paper and pour the batter and spread evenly.
- Bake: Place the pan in a 350 degree preheated oven and bake for 25-30 minutes until a toothpick inserted comes out with moist crumbs.
- Cool: Let the brownies cool completely before slicing and enjoying.
Dark vs. Light Pans for the Best Brownies
- Dark pan - Because dark pans absorb more heat, they'll cook baked goods quicker, and they tend to crisp up more around the edges, and potentially the inside could take longer, resulting in a more uneven bake.
- Light pan - They tend to reflect heat, resulting in baked goods taking a little longer to bake up than a dark pan, but they will bake up more evenly, with less crisp around the edges.
Which is better?
For the best results, use a light colored pan for these Double Chocolate Brownies so that you're not over baking them and causing them to become too dry and hard. I like my USA pan that I purchased off of Amazon. There are a lot of different brands that you can choose as well.
If all you have is a dark colored pan, start checking the brownies at 20 minutes to avoid over baking.
Tips to Make The Best Double Chocolate Brownies
- Use high quality chocolate! Don't skimp out on the chocolate if you want the best tasting chocolate. I highly recommend chopping up some good chocolate bar. It really does make a difference.
- Use a beater to beat the eggs and sugar. You can use a whisk, but you won't end up with AS shiny and crackly tops if you do. And when beating, make sure to beat for a couple minutes.
- Don't overbake the brownies. Once a toothpick comes out with a few moist crumbs, take it out of the oven, because it will still bake up while cooling in the pan. You can even under bake them slightly, but if you do that, make sure to let them cool for a few hours before slicing them so that they're not too gooey.
Frequently Asked Questions (FAQs)
A fudgy brownie contains a lot more fat and chocolate and its ratio to flour is higher. In this recipe, we use two types of chocolate: melted dark chocolate and cocoa powder, and we add a stick of butter, as well as 3 eggs. But we only add ⅔ cup of flour.
To get the crinkly top brownies, beat the eggs for a few minutes and once baked up the brownies will have those shiny, crinkly tops!
Other Recipes You Might Like
Double Chocolate Brownies
- 1 8x8 baking pan use a light colored pan (see notes)
Double Chocolate Brownies
- 5 oz. (142g) dark chocolate 70% or higher, chopped* (see notes)
- ½ cup (1stick) unsalted butter cubed
- 1 cup (200g) granulated sugar
- 3 eggs
- 1.5 teaspoon vanilla extract
- ⅔ cup (80g) all purpose flour
- ¼ cup (25g) dutch processed cocoa powder
- ¼ tsp salt
Double Chocolate Brownies
- Preheat oven to 350°F and line an 8x8 light colored baking pan with parchment paper
- In a small bowl, sift flour, cocoa powder and salt and set aside
- In a microwave safe bowl, combine chocolate and butter and melt in microwave in 30 seconds increments, making sure to stir between each increment. Set aside to let cool a little.
- In a medium size bowl, add sugar and the eggs and beat using a hand mixer (you can use a whisk and beat by hand too) for a few minutes until the mixture is light and voluminous. Add the vanilla extract and mix until just combined.
- Pour the melted chocolate into the bowl and mix until combined. Make sure the chocolate is not piping hot at this point.
- Add dry ingredients and fold until just incorporated.
- Add brownie batter to pan and place in oven. Bake for 25 to 30 minutes. The brownies are meant to be fudgy, so the toothpick inserted into the center will come out with quite a few moist crumbs and that is perfectly fine. If left in too long, the brownies could become dry.
- Let brownies cool completely before slicing and enjoying.
- Pan: Use a light colored pan. I use USA pan, but you can use any brand. If all you have is a dark colored pan, start checking the brownies at 20 minutes to avoid over baking.
- Chocolate: You can use chocolate chips if you don't have chocolate bars.