Double Chocolate Brownies
These Double Chocolate Brownies are fudgy, rich, decadent, and filled with dark chocolate and cocoa powder. It's every brownie lover's dream!
Equipment
- 1 8x8 baking pan use a light colored pan (see notes)
Ingredients
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
Instructions
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.
Notes
- 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.
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