If you love deep, chocolatey flavor and rich, fudgy texture, this double fudge brownie recipe is for you! With a shiny, crackly top and melt-in-your-mouth goodness, these homemade brownies are so easy to make that you’ll never want to reach for a box mix again.
Equipment Needed for Double Fudge Brownies
Ingredients for Double Fudge Brownies
Butter & Sugar
Melted unsalted butter gives these brownies their signature fudgy texture, while granulated sugar helps create that perfect crackly top. Whisking the sugar into the warm butter helps dissolve it, contributing to a shiny, slightly crispy top layer.
Cocoa Powder
Unsweetened cocoa powder is responsible for the deep, rich chocolate flavor. For even more intense chocolatey goodness, consider using Dutch-processed cocoa.
Eggs & Vanilla
Eggs provide structure and moisture, making the brownies extra rich. Vanilla extract enhances the chocolate flavor and balances the sweetness.
Salt
A small amount of salt is crucial to bring out the chocolate flavor and balance the sweetness.
Flour
All-purpose flour binds everything together. To avoid dry brownies, measure your flour correctly using a kitchen scale or the spoon-and-level method.
Chocolate Chips
Adding semisweet chocolate chips ensures pockets of melted chocolate in every bite. For an extra fudgy texture, sprinkle some on top before baking.
How to Make the Double Fudge Brownies
Step 1: Preheat and Prep
Preheat your oven to 350°F. Lightly grease an 8×8-inch baking pan with baking spray and line it with parchment paper, leaving an overhang for easy removal.
Step 2: Melt the Butter
In a microwave-safe bowl, melt the butter in 20-second intervals, stirring between each, until fully melted. This takes about 2 minutes total.
Step 3: Mix the Wet Ingredients
Whisk in the sugar and cocoa powder, stirring vigorously for about 30 seconds. Then, add the eggs, vanilla, and salt, whisking until smooth and fully combined.
Step 4: Add the Dry Ingredients
Gently fold in the flour and chocolate chips using a spatula, mixing until just combined. Over-mixing can lead to dense brownies, so be careful not to overwork the batter.
Step 5: Bake
Spread the batter evenly into the prepared pan. If desired, sprinkle extra chocolate chips on top. Bake for 35-40 minutes. To check for doneness, insert a toothpick into the center—if it comes out with moist crumbs, they’re ready.
Step 6: Cool and Slice
Let the brownies cool completely in the pan before slicing. This helps them set properly and prevents them from falling apart when cut.
Pro Tips
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Use a Bigger Pan for Thinner Brownies: If you prefer thinner brownies, use a 9×9-inch pan instead of an 8×8-inch.
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Frosting Suggestions: Top with a sprinkle of powdered sugar, crushed chocolate chips or a shaved chocolate bar, or ganache. I topped mine with cream cheese frosting, milk chocolate buttercream frosting, and nutella buttercream frosting.
-
Add Extra Ingredients: Mix in ½ cup of toasted walnuts or pecans for a crunchy texture.
-
Avoid Over-Baking: Brownies continue to cook after being removed from the oven. Take them out when the center is just set.
-
Glass vs. Metal Pans: Metal baking pans yield crisp edges and even baking, while glass pans require 5-10 extra minutes of baking and may cause the brownies to sink slightly in the center.
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Conclusion
These double fudge brownies are the ultimate treat for chocolate lovers. With their rich flavor, gooey texture, and irresistible crackly top, they’re bound to become a household favorite. Whether you enjoy them plain, dusted with powdered sugar, or topped with ganache, one thing’s for sure—you’ll never go back to store-bought brownies again!
Double Fudge Brownies: Rich, Gooey, & Irresistible
Description
If you love deep, chocolatey flavor and rich, fudgy texture, this double fudge brownie recipe is for you! With a shiny, crackly top and melt-in-your-mouth goodness, these homemade brownies are so easy to make that you’ll never want to reach for a box mix again.
Ingredients
Instructions
Step 1: Preheat and Prep
-
Preheat your oven to 350°F. Lightly grease an 8x8-inch baking pan with baking spray and line it with parchment paper, leaving an overhang for easy removal.
Step 2: Melt the Butter
-
In a microwave-safe bowl, melt the butter in 20-second intervals, stirring between each, until fully melted. This takes about 2 minutes total.
Step 3: Mix the Wet Ingredients
-
Whisk in the sugar and cocoa powder, stirring vigorously for about 30 seconds. Then, add the eggs, vanilla, and salt, whisking until smooth and fully combined.
Step 4: Add the Dry Ingredients
-
Gently fold in the flour and chocolate chips using a spatula, mixing until just combined. Over-mixing can lead to dense brownies, so be careful not to overwork the batter.
Step 5: Bake
-
Spread the batter evenly into the prepared pan. If desired, sprinkle extra chocolate chips on top. Bake for 35-40 minutes. To check for doneness, insert a toothpick into the center—if it comes out with moist crumbs, they’re ready.
Step 6: Cool and Slice
-
Let the brownies cool completely in the pan before slicing. This helps them set properly and prevents them from falling apart when cut.
Note
Use a Bigger Pan for Thinner Brownies: If you prefer thinner brownies, use a 9x9-inch pan instead of an 8x8-inch.
Frosting Suggestions: Top with a sprinkle of powdered sugar, crushed chocolate chips or a shaved chocolate bar, or ganache. I topped mine with cream cheese frosting, milk chocolate buttercream frosting, and nutella buttercream frosting.
Add Extra Ingredients: Mix in ½ cup of toasted walnuts or pecans for a crunchy texture.
Avoid Over-Baking: Brownies continue to cook after being removed from the oven. Take them out when the center is just set.
Glass vs. Metal Pans: Metal baking pans yield crisp edges and even baking, while glass pans require 5-10 extra minutes of baking and may cause the brownies to sink slightly in the center.
