This Double Chocolate Brownie Recipe is the ultimate treat for chocolate lovers! These rich, fudgy brownies combine the best, gooey fudge and chocolate chip cookies in every bite. Bursting with intense chocolate flavor and melty chocolate chips, they’re incredibly easy to make and perfect for dessert, parties, or satisfying your sweet tooth.
Using high-quality ingredients like Ghirardelli chocolate, these brownies deliver bakery-level decadence with a San Francisco touch. Whether you’re making these for a family gathering or a quiet night at home, they’re guaranteed to be a hit. And the best part? They’re so easy to make!
A Family Recipe
As some of you know, I’ve been on a mission to track down my mom’s old cookbook collection. Last spring, we finally unearthed it at my brother’s house, and let me tell you—I couldn’t be happier! Among the treasures was this little gem of a recipe. On the surface, it might not look like much. You’d probably pass it by if you saw it typed out on a 3×5 index card.
But I’ll be honest—I was a bit skeptical at first. This recipe doesn’t use baking powder, baking soda, or even cocoa powder, which seemed unusual for a brownie recipe. I wasn’t sure how it would turn out, but I decided to try it.
Once, I decided to give it a shot—what a surprise! After some trial and error (and tweaking), I turned it into the decadent, chunky, and dense Double Chocolate Brownie Recipe you see here today. It’s hands down one of the best brownies I’ve ever had. And on a bittersweet note, I know my mom be over the moon to see her recipes shared and loved by so many.
Why You’ll Love This Brownie Recipe
Perfectly Rich and Fudgy
These brownies are everything you love about a chocolate dessert: gooey, chewy, and irresistibly rich.
Made with Ghirardelli Chocolate
Living in San Francisco, I have access to the finest Ghirardelli chocolate, and it makes all the difference. The deep, velvety flavor elevates these brownies to a whole new level.
Simple and Quick to Make
With just a few ingredients and minimal prep, this recipe is perfect for last-minute gatherings or weekday treats.
Essential Ingredients for the Best Chocolate Chip Brownies
Main Ingredients:
- Sugar – Provides the sweetness and structure for the brownies, balancing the rich chocolate flavors.
- Butter – Adds richness and a tender crumb to the brownies.
- Water – Helps dissolve the sugar and create a smooth chocolate mixture.
- Chocolate Chips – Melted into the batter, these create a deep chocolate flavor and luscious texture.
- Vanilla Extract – Enhances the overall flavor with a hint of warmth and depth.
- Eggs – Bind the ingredients together and provide structure and moisture.
- Flour – Gives the brownies their body and helps them hold their shape.
- Chocolate Chunks – Adds gooey pockets of chocolate throughout the brownies for extra indulgence.
Step-by-Step Instructions
How to Make the Best Double Chocolate Brownies
Step 1 – Preheat Oven
Preheat oven to 325°F. Grease an 8″x 8″ baking pan and set aside. You can line the baking pan with parchment paper if you prefer.
Step 2 – Prepare the Chocolate Mixture
In a small saucepan, combine the sugar, butter, and water. Bring to a boil, then remove from heat. Stir in the chocolate chips and the vanilla extract until the chocolate is fully melted and smooth.
Step 3 – Combine Wet Ingredients
Transfer the chocolate mixture to a large mixing bowl. Beat in the eggs, one at a time, until fully incorporated.
Step 4 – Add Dry Ingredients
Gradually add the flour to the chocolate mixture, stirring just until combined. Fold in the chocolate chunks for an extra burst of flavor.
Step 5 – Bake
Spread the batter evenly into the prepared pan. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Let the brownies cool completely before cutting.
Double Chocolate Brownie Recipe
Ingredients
- 1½ cups granulated sugar
- ⅔ cup butter
- ¼ cup water
- 12 oz chocolate chips 2 cups
- 2 tsp vanilla extract
- 4 eggs
- 1½ cup flour
- 1 cup chocolate chunks
- 1 cup chopped nuts optional
Instructions
- Preheat oven to 325°F. Grease a baking pan and set aside. You can line the baking pan with parchment paper if you prefer.
- In a small saucepan, combine the sugar, butter, and water. Bring to a boil, then remove from heat. Stir in the chocolate chips and the vanilla extract until the chocolate is fully melted and smooth.
- Transfer the chocolate mixture to a large mixing bowl. Beat in the eggs, one at a time, until fully incorporated.
- Gradually add the flour to the chocolate mixture, stirring just until combined. Fold in the chocolate chunks for an extra burst of flavor.
- Spread the batter evenly into the prepared pan. Bake for 50 minutes or until a toothpick inserted in the center comes out with moist crumbs. Let the brownies cool completely before cutting.
Nutrition
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Parchment Paper | Spatula | Glass Mixing Bowls
Baking Pans | Kitchen Aid Mixer
Tips for Success
Use High-Quality Chocolate
Ghirardelli chocolate ensures these brownies have a deep, luxurious flavor.
Don’t Overmix
Overmixing can lead to dense brownies. Stir just until the ingredients are combined.
Let Them Cool Completely
Allow the brownies to cool in the pan for at least 20 minutes before lifting them out to cut. This helps them set properly.
Line Your Pan with Parchment Paper
This makes removing the brownies easy and keeps them from sticking to the pan.
Avoid Overbaking
Take the brownies out when a toothpick inserted comes out with moist crumbs. They’ll continue to set as they cool.
Use Room Temperature Eggs
Room temperature eggs mix more evenly into the batter, ensuring a smooth texture.
D
Yes, using an 8×10-inch pan will give you thicker, chunkier brownies. Just ensure to adjust the baking time by a few minutes to avoid underbaking.
Use a Smaller Pan
Using an 8×8-inch pan will give you thicker, chunkier brownies and less dried out brownies. Yes, using a smaller pan will give you thicker, chunkier brownies. Just ensure to adjust the baking time by a few minutes to avoid underbaking.
More Brownie Recipes to Try
Brownie Recipe Without Cocoa Powder
If you’re out of cocoa powder, this recipe is a lifesaver. It uses melted chocolate to create a dense, fudgy brownie with incredible depth of flavor.
Gluten-Free Brownies
For those avoiding gluten, these brownies are a dream. They’re just as rich and decadent as the classic version but made with a gluten-free flour blend.
Healthy Brownies
Craving brownies but want a lighter option? These healthy brownies use natural sweeteners and wholesome ingredients while still delivering that indulgent chocolate taste.
Frequently Asked Questions
Yes! Wrap them tightly in plastic wrap and store in an airtight container. They’ll keep in the freezer for up to 3 months.
Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.
Absolutely! Double all the ingredients and bake in a 9×13-inch pan. Adjust the baking time to about 10-15 minutes longer, but keep an eye on them.
Ghirardelli semi-sweet or bittersweet chocolate chips are ideal for this recipe, but you can also experiment with dark or milk chocolate for a different flavor.
An 8×8-inch pan will give you thicker, chunkier brownies, and less dried-out brownies.
Reduce the flour slightly (by about 2 tablespoons) and bake for the minimum recommended time for an extra fudgy texture.
There’s something magical about biting into one of these Double Chocolate Brownies. The perfect balance of gooey fudge and chewy texture, combined with melty chocolate chunks, makes each bite a chocolate delight. Whether you’re a seasoned baker or just starting, this recipe will surely become a favorite. Don’t forget to share your creations and tell me how much you love them!
Happy baking this double chocolate brownie recipe!
Photo Credits: MyPhotography.com
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