These Double Chocolate Brownies are the ultimate treat for true chocolate lovers, offering an incredibly dense, fudgy center and a classic crackly top. By combining a high ratio of cocoa powder with melty chocolate chunks, these brownies deliver a deep, sophisticated flavor that far surpasses any box mix.
Featuring a perfect balance of chewy edges and a gooey interior, these brownies are studded with even more chocolate chunks on top for a decadent finish that is simply irresistible.
Recipe Details
- Flavor Profile: Intensely chocolatey with a rich, buttery sweetness and a hint of vanilla to round out the cocoa notes.
- Textures: Ultra-fudgy and chewy on the inside with a delicate, paper-thin crinkle on top and satisfying pockets of melted chocolate chunks.
- Total Active Time: Approximately 15 minutes of prep plus 25–30 minutes of baking.
- Difficulty Level: Easy – This is a simple one-bowl mixing process that requires no specialized equipment beyond a whisk and a spatula.
What You’ll Need
To bake these brownies, you will create a base of melted butter and a duo of granulated and brown sugars. The structure comes from a small amount of all-purpose flour and cornstarch, while the deep color and flavor are provided by unsweetened cocoa powder and a generous helping of chocolate chunks.
Ingredient Notes
- Granulated sugar – Provides sweetness and helps create that signature shiny, crackly brownie top.
- Brown sugar – Adds moisture and a slight molasses note, which contributes to the fudgy, chewy texture.
- Unsalted butter – Melting the butter before mixing is key to achieving a dense, fudgy brownie rather than a cakey one.
- Eggs and egg yolk – The extra egg yolk adds richness and helps create a more custard-like, fudgy consistency.
- Vegetable oil – A small amount of oil ensures the brownies stay moist and soft for days after baking.
- Unsweetened cocoa powder – This provides the primary chocolate flavor; use a high-quality cocoa for the best results.
- All-purpose flour – Using just a 1/2 cup of flour keeps the brownies dense and prevents them from becoming too bread-like.
- Cornstarch – This secret ingredient helps soften the flour’s proteins, resulting in an even more tender and chewy bite.
- Chocolate chunks – Using chunks instead of chips allows for larger, more decadent pools of melted chocolate throughout the brownie.
Add-ins and Substitutions
- Nuts – Fold in a 1/2 cup of chopped walnuts or pecans along with the chocolate chunks for added crunch.
- Sea Salt – A light sprinkle of flaky sea salt on top immediately after baking can beautifully balance the intense sweetness.
- Espresso Powder – Adding a 1/2 teaspoon of instant espresso powder to the dry ingredients can further intensify the chocolate flavor without making the brownies taste like coffee.
- White Chocolate – Substitute half of the chocolate chunks with white chocolate chunks for a color and flavor contrast.
How to Make Double Chocolate Brownies
- Prepare for baking: Preheat your oven to 350° F. Prepare an 8-inch square baking dish by lining it with parchment paper or by greasing and flouring the pan very well to prevent sticking.
- Cream the sugars and butter: In a mixing bowl, whisk together the granulated sugar, brown sugar, and melted butter until the mixture is smooth and well combined.
- Add the wet ingredients: Add the eggs, the extra egg yolk, vegetable oil, and vanilla extract. Stir the mixture until it is fully incorporated and smooth.
- Mix in the dry ingredients: Add the cocoa powder, all-purpose flour, cornstarch, and salt. Mix gently until the batter just comes together; do not overmix.
- Fold in the chocolate: Gently fold in 3/4 cup of the chocolate chunks until they are evenly distributed throughout the thick batter.
- Pan and top: Spread the batter evenly into your prepared 8-inch pan. Sprinkle the remaining 1/4 cup of chocolate chunks over the top.
- Bake: Bake for 25–30 minutes. You will know they are ready when the edges are set and a tester inserted into the center comes out mostly clean (a few moist crumbs are fine for a fudgy brownie).
- Cool and serve: Remove the pan from the oven and let the brownies cool completely in the dish before slicing them into bars to serve.
Pro Tip: For the absolute best texture, do not overbake! Brownies continue to cook slightly in the hot pan after being removed from the oven. If your toothpick or tester has a few moist crumbs attached, they are ready to come out.
Recipe Tips
- Whisking the Sugar – When whisking the sugars and melted butter, ensure the mixture is smooth. This process helps dissolve the sugar, which is essential for that shiny, crackly top layer.
- Parchment Paper – Leaving an overhang of parchment paper on two sides of the pan allows you to easily lift the entire block of brownies out of the dish for perfectly neat slicing.
- Room Temperature Eggs – Using room temperature eggs allows them to emulsify more easily into the butter and sugar mixture, resulting in a more uniform batter.
- Folding Technique – Use a rubber spatula to fold in the dry ingredients and chocolate chunks. This ensures you don’t overwork the gluten in the flour, keeping the brownies tender.
FAQs
Can I use chocolate chips instead of chunks? Yes, you can use chocolate chips if that is what you have on hand. However, chunks are recommended because they create larger, more distinct pockets of melted chocolate.
How do I get a clean cut on my brownies? The secret to clean lines is letting the brownies cool completely, then chilling them in the refrigerator for about 30 minutes before slicing with a long, sharp knife. Wipe the knife clean between each cut.
Can I use a 9-inch pan instead? You can, but the brownies will be thinner and will bake faster. Start checking them for doneness around the 20-minute mark.
Serving Suggestions
- Classic A La Mode – Serve a warm brownie with a large scoop of vanilla bean ice cream and a drizzle of hot fudge.
- Berry Garnish – A side of fresh raspberries or strawberries provides a tart contrast to the deep, dark chocolate.
- Milk Pairing – Nothing beats the classic combination of a rich double chocolate brownie and a cold glass of milk.
Make This Recipe in Advance
These brownies are excellent for making ahead of time as the flavor often settles and improves the next day.
Storage: Store the brownies in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to a week.
Freezing: These brownies freeze beautifully. Wrap the sliced bars tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months. Thaw at room temperature before enjoying.
Print
Double Chocolate Fudgy Brownies with Crackly Tops
- Total Time: 45 minutes
- Yield: 16 brownies 1x
- Diet: Vegetarian
Description
These Double Chocolate Brownies are the ultimate treat for true chocolate lovers, offering an incredibly dense, fudgy center and a classic crackly top. By combining a high ratio of cocoa powder with melty chocolate chunks, these brownies deliver a deep, sophisticated flavor that far surpasses any box mix. Featuring a perfect balance of chewy edges and a gooey interior, they are finished with a decadent layer of extra chocolate chunks for an irresistible homemade dessert.
Ingredients
Wet Ingredients
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 egg yolk
- 3 tablespoons vegetable oil
- 1 teaspoon vanilla extract
Dry Ingredients and Mix-ins
- 3/4 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1 cup chocolate chunks, divided
Instructions
Step 1: Prepare for Baking
Preheat your oven to 350 F. Prepare an 8-inch square baking dish by lining it with parchment paper or by greasing and flouring the pan very well to prevent sticking.
Step 2: Cream the Sugars and Butter
In a mixing bowl, whisk together the granulated sugar, brown sugar, and melted butter until the mixture is smooth and well combined.
Step 3: Add the Wet Ingredients
Add the eggs, the extra egg yolk, vegetable oil, and vanilla extract. Stir the mixture until it is fully incorporated and smooth.
Step 4: Mix in the Dry Ingredients
Add the cocoa powder, all-purpose flour, cornstarch, and salt. Mix gently until the batter just comes together; do not overmix.
Step 5: Fold in the Chocolate
Gently fold in 3/4 cup of the chocolate chunks until they are evenly distributed throughout the thick batter.
Step 6: Pan and Top
Spread the batter evenly into your prepared 8-inch pan. Sprinkle the remaining 1/4 cup of chocolate chunks over the top.
Step 7: Bake
Bake for 25–30 minutes. You will know they are ready when the edges are set and a tester inserted into the center comes out mostly clean (a few moist crumbs are fine for a fudgy brownie).
Step 8: Cool and Serve
Remove the pan from the oven and let the brownies cool completely in the dish before slicing them into bars to serve.
Notes
Achieving the Crackly Top: To ensure that signature shiny, paper-thin crinkle on top, make sure to whisk your sugars and melted butter thoroughly. This helps the sugar dissolve and migrate to the surface during baking.
Storage Instructions: These brownies stay fresh in an airtight container at room temperature for up to 4 days. For an even fudgier texture, store them in the refrigerator for up to 1 week.
The Espresso Hack: To make the chocolate flavor even more intense without adding a coffee taste, stir 1/2 teaspoon of instant espresso powder into the dry ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 215
- Sugar: 19g
- Sodium: 95mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
Keywords: double chocolate brownies, fudgy brownies recipe, crackly top brownies, homemade chocolate brownies, cocoa powder brownies, chewy brownie bars
