Double Chocolate Brownies

Double Chocolate Brownies are the ultimate gooey, chewy brownie recipe with melty chocolate chunks throughout for an extra chocolatey taste.

These sweet chocolate brownies are the perfect Dessert Recipe for any chocolate lovers in your life. They have the same fudgy chocolate base as Classic Brownies, but with semisweet chocolate chunks throughout to make them even richer with chocolate.

Double Chocolate Brownies three stacked on each other

These delicious brownies are extra fudgy from the combination of cocoa powder and chocolate chunks. They absolutely melt in your mouth, and each bite is full of rich, melting chocolate. If you can’t get enough chocolate, then these are definitely the brownies for you! Serve them warm with a scoop of Vanilla Ice Cream on top for the perfect brownies a la mode.

These brownies are the perfect treat for a potluck, bake sale or after-dinner dessert. They’re also great for a last-minute recipe since they’re made with ingredients you probably already have. With butter, sugar, eggs, cocoa powder, and a few other easy pantry ingredients this chocolate brownie recipe comes together in just 45 minutes.

Double Chocolate Brownies ingredients in separate bowls

The only more specific ingredient in these brownies is the semisweet chocolate chunks. The chocolate chunks are great because they’re bigger and will spread more bits of chocolate throughout the brownies than chocolate chips. However, they’ll still taste great if you use semisweet chocolate chips instead. So, if you don’t want to run to the grocery store, just use chocolate chips.

Double Chocolate Brownies batter preparation collage

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Baking Tips

  • Prep time: To get these brownies started, preheat the oven and coat your 9×13 inch baking dish with nonstick cooking spray. The cooking spray will make it much easier to get the fudgy brownies from the pan once they’re cooked.
  • Chocolate mixture: Add water to your saucepan and bring it to a boil. Once it’s boiling, turn off the heat and add in the butter and cocoa powder. Whisk the cocoa powder and butter in until it’s combined into one liquid chocolate mixture. Pour the melted chocolate from the pan into a large mixing bowl. Whisk in the granulated sugar, eggs, and vanilla extract. Continue stirring for about 2 minutes until the mixture is creamy.
  • Dry ingredients: Add the all-purpose flour, baking soda, and salt to the brownie batter. Mix the dry ingredients until just combined. You want it to be mixed enough that there aren’t any white streaks remaining from the flour. Fold in the chocolate chunks or semisweet chocolate chips.
  • Bake: Pour the brownie batter into your prepared pan and bake for 35-40 minutes. To test if the brownies are done, stick a toothpick in the center of the pan. If the toothpick comes out with moist crumbs, then you can take the brownies from the oven. Let them cool before you slice them into squares to serve.

Double Chocolate Brownies batter in bowl and cut on parchment paper with center brownie on spatula collage

Variations

  • Chocolate chips: If you don’t have chocolate chunks, you can just use semisweet chocolate chips. You could also use white chocolate chips, dark chocolate chips, milk chocolate chips, or peanut butter chips to add some more variety to your chocolate brownie recipe.
  • Toppings: You can add delicious toppings to these brownies like melted chocolate, melted Salted Caramel Sauce, or Chocolate Ganache.
  • Sweetener: Instead of white sugar you can use other sweeteners in your fudgy chocolate brownies. Try using brown sugar, coconut sugar, or maple syrup.
  • Peanut Butter: To add some peanut butter flavor to these brownies, swirl melted peanut butter over the surface of the brownie batter before baking.
  • Mix-ins: There are plenty of mix-ins you can add to these chewy brownies. Try adding nuts like almonds, pecans, or walnuts. You could also use sweet treats like M&M’s, toffee bits, coconut flakes, or crushed peppermint.

Double Chocolate Brownies cut on parchment paper with center brownie has bite taken out

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How to Store

  • Serve: These fudgy brownies can stay good at room temperature for up to 2 days. To keep the Double Chocolate Brownie recipe from going stale, cover them in plastic wrap or put them in an airtight container.
  • Store: You can also store brownies in an airtight container in the fridge. They’ll stay good for up to 3 days. Warm them in the microwave to make the chocolate melty and gooey again!
  • Freeze: To freeze these brownies, cut them into squares, and put them in a freezer bag or airtight container with the layers separated by parchment paper. They’ll keep well for up to 3 months.

Double Chocolate Brownies three stacked on each other

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Double Chocolate Brownies

Double Chocolate Brownies are the ultimate gooey, chewy brownie recipe with melty chocolate chunks throughout for an extra chocolatey taste.
Yield 16 Servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1/2 cup water
  • 2/3 cup unsalted butter
  • 3/4 cup unsweetened cocoa powder
  • 2 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 12 ounces semi-sweet chocolate chunks

Instructions

  • Preheat oven to 350 degrees and spray a 9x13 baking dish with baking spray.
  • To a saucepan bring water to a boil.
  • Turn off the heat, add in the butter and cocoa powder.
  • Whisk until completely blended.
  • Pour mixture into a large mixing bowl.
  • Whisk in the sugar, eggs, and vanilla extract until creamy.
  • Add flour, baking soda, and salt until just combined.
  • Stir in chocolate chunks.
  • Pour into a baking dish and spread evenly.
  • Bake for 35-40 minutes.
  • Cool completely before slicing.

Nutrition

Calories: 349kcal | Carbohydrates: 48g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 84mg | Potassium: 205mg | Fiber: 3g | Sugar: 33g | Vitamin A: 281IU | Calcium: 26mg | Iron: 3mg
Keyword: Double Chocolate Brownies

Double Chocolate Brownies three stacked on each other collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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