These Double Fudge Brownies are the kind of treat that makes any day feel special. They’re dense, chewy, and packed with deep chocolate flavor from both melted chocolate and cocoa powder. The top gets that classic shiny crackle, while the center stays fudgy and soft.
No mixer needed and only one bowl to wash, which is always a win. If you love brownies that lean rich rather than cakey, this is your new go-to.
What Makes This Special
These brownies double down on chocolate with a mix of melted chocolate and cocoa powder for a bold, rounded flavor. A touch of espresso powder deepens the chocolate without making it taste like coffee.
The recipe uses more fat and less flour than cake-style brownies, so you get a chewy edge and a gooey center. Best of all, you can pull them together in about 15 minutes before they go in the oven. It’s the perfect balance of bakery-level results and weeknight ease.
What You’ll Need
- 1 cup (225 g) unsalted butter, plus a little extra for greasing
- 8 oz (225 g) semisweet or dark chocolate, chopped (chips work too)
- 1 1/2 cups (300 g) granulated sugar
- 1/2 cup (100 g) packed brown sugar (light or dark)
- 3 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 2 tsp vanilla extract
- 3/4 cup (75 g) unsweetened cocoa powder (natural or Dutch-process)
- 3/4 cup (95 g) all-purpose flour
- 1/2 tsp fine sea salt
- 1/2 tsp instant espresso powder (optional but recommended)
- 1 cup (170 g) chocolate chips or chunks, for the “double fudge” mix-in
- Flaky sea salt, for topping (optional)
How to Make It
- Prep the pan and oven. Heat your oven to 350°F (175°C).
Line a 9×9-inch baking pan with parchment, leaving overhang on two sides for easy lifting. Lightly grease the parchment and sides.
- Melt the butter and chocolate. In a large, heatproof bowl, combine the butter and chopped chocolate. Melt gently over a saucepan of barely simmering water or in short microwave bursts, stirring until smooth.
- Whisk in the sugars. While the mixture is still warm but not hot, whisk in granulated and brown sugar until the mixture looks glossy and thick.
- Add eggs and vanilla. Whisk in the eggs and egg yolk, one at a time, followed by the vanilla.
Beat vigorously for 30–45 seconds to help create that shiny top.
- Stir in dry ingredients. Sift or whisk together cocoa powder, flour, salt, and espresso powder. Add to the bowl and fold gently with a spatula until just combined. Do not overmix.
- Fold in chocolate chips. Stir in the chips or chunks until evenly distributed.
The batter will be thick and glossy.
- Spread and smooth. Scrape the batter into the prepared pan and smooth the top. If you like, sprinkle a pinch of flaky sea salt over the surface.
- Bake. Bake for 25–32 minutes, depending on your oven and how fudgy you like them. A toothpick should come out with a few moist crumbs, not wet batter.
Start checking at 24 minutes.
- Cool completely. Let the brownies cool in the pan on a rack. For the cleanest slices and the fudgiest texture, chill for 30 minutes before cutting.
- Slice and serve. Use the parchment overhang to lift the brownies out. Cut into 9 large or 16 smaller squares with a sharp knife wiped clean between cuts.
Keeping It Fresh
These brownies keep well at room temperature for 3–4 days.
Store them in an airtight container with a sheet of parchment between layers. If your kitchen is warm, refrigerate them and bring to room temperature before serving. They also freeze well: wrap each piece in plastic, then place in a freezer bag for up to 2 months.
Thaw at room temperature, or warm briefly in the microwave for that fresh-baked feel.
Benefits of This Recipe
- Big chocolate payoff. Using both melted chocolate and cocoa builds deep flavor with minimal effort.
- Reliable texture. The extra egg yolk and the sugar ratio help ensure fudgy centers and a shiny top.
- Simple method. One bowl, no mixer, and straightforward steps make this weeknight-friendly.
- Flexible ingredients. Works with semisweet or dark chocolate, natural or Dutch cocoa, and any chocolate chips you like.
- Freezer-friendly. Make ahead for parties, holidays, or treat-yourself moments.
Common Mistakes to Avoid
- Overbaking. This is the fastest way to lose that fudgy center. Pull the brownies when the edges are set and the center still looks slightly soft.
- Skipping the whisk. Not whisking the sugar into the warm chocolate-butter mixture or not beating the eggs enough can cost you that shiny top.
- Overmixing the batter. Overworking flour activates gluten and can make brownies tough. Fold just until combined.
- Cutting too soon. Hot brownies crumble.
Let them cool fully, or chill briefly, for clean slices.
- Wrong pan size. A different pan changes thickness and bake time. If you use an 8×8 pan, add a few minutes. For a 9×13 pan, double the recipe or accept thinner brownies and a shorter bake.
Variations You Can Try
- Triple Chocolate. Mix half milk chocolate and half dark chocolate chips for a layered flavor.
- Walnut Crunch. Fold in 3/4 cup toasted walnuts or pecans for texture.
- Salted Caramel Swirl. Dollop 1/3 cup thick caramel over the batter and swirl with a knife.
Add a pinch of flaky salt on top.
- Mint-Chocolate. Add 1/2 tsp peppermint extract and use mint chocolate chips.
- Mocha Brownies. Increase espresso powder to 1 tsp and top with a dusting of cocoa after baking.
- Peanut Butter Ribbon. Warm 1/4 cup peanut butter to loosen, spoon over the batter, and swirl.
- Gluten-Free. Swap the flour for a 1:1 gluten-free baking blend and avoid overbaking.
FAQ
How do I know when the brownies are done?
Look for set edges and a center that no longer jiggles. A toothpick should come out with a few moist crumbs, not streaks of wet batter. If in doubt, pull them a little early; they’ll continue to set as they cool.
Can I use cocoa powder only?
You can, but you’ll lose some depth and the texture won’t be as rich.
If you try it, add two extra tablespoons of butter and taste the batter to ensure the sweetness and intensity feel balanced.
What kind of chocolate works best?
Semisweet (around 55–60% cacao) is a safe bet. If you prefer a darker, less sweet brownie, go for 70%. Avoid very low-quality chocolate, which can mute flavor and affect texture.
Why didn’t I get a shiny top?
Usually it’s from not whisking the sugar into the warm chocolate-butter mixture long enough or not beating the eggs well.
Sugar needs to dissolve a bit, and the mixture needs air. Also, avoid reducing the sugar too much; it helps create that glossy finish.
Can I halve or double the recipe?
Yes. For a smaller batch, bake in a loaf pan and start checking at 18–20 minutes.
For a double batch, use a 9×13 pan and add a few minutes to the bake time, watching closely near the end.
Should I use Dutch-process or natural cocoa?
Either works here. Dutch-process gives a smoother, deeper chocolate note, while natural cocoa can taste a bit brighter. Use what you have and adjust sweetness to taste if needed.
How do I get clean slices?
Cool completely, chill for 30 minutes, and use a sharp knife.
Wipe the blade with a warm, damp cloth between cuts. This keeps the edges neat and the tops intact.
Can I add frosting?
You can, but these are rich enough on their own. If you want extra indulgence, a thin layer of ganache or a dusting of powdered sugar is perfect.
Wrapping Up
These Double Fudge Brownies deliver everything a brownie should: a crackly top, a dense, fudgy center, and full-on chocolate flavor.
The method is simple, the ingredients are flexible, and the results are consistently great. Keep a pan on hand for birthdays, potlucks, or just because. Once you try them, you’ll keep coming back to this recipe whenever the chocolate craving hits.