Double Chocolate Fudge Brownies are made with two kinds of chocolate: milk chocolate chips and high quality coco powder, and very little flour. Quick to throw together, they are thick and fudgy and super indulgent.
These brownies use two types of chocolate in three different ways. First, high quality milk chocolate chips are melted in the microwave along with the butter. Add sugar and eggs. Then ¾ of a cup of high quality coco powder is added along with flour, vanilla, and salt. Lastly, high quality milk chocolate chips are stirred into the batter for extra melty milk chocolate in each brownie bite.
I like to use milk chocolate rather than semi-sweet or bitter sweet chocolate in these brownies. The coco powder is already very rich and intense and using milk chocolate helps to average it out so these brownies taste like brownies and not like intense dark chocolate brownies. (Though if that’s what you love, absolutely go with darker chocolate chips for a dark chocolate brownie!)
Choosing High Quality Chocolate
Choosing high quality chocolate for these brownies makes all the difference. You really will have a totally different brownie if you use high quality milk chocolate and cocoa powder rather than store brand or lower quality chocolate. Higher quality milk chocolate will melt better in the microwave (or on the stove) compared with lower quality chocolate. It also just tastes infinitely better. I recommend either Ghirardelli or Guittard. They are readily accessible at large grocery stores, Target, or Whole Foods.
The same is true with the coco powder. Choose a higher quality brand such as Guittard or Ghirardelli. This can sometimes be harder to find than high quality chocolate chips, but I have seen it at Target, Whole Foods, and Amazon.
Aluminum Baking Dish
I make these brownies in an 8x8 aluminum baking dish. If you plan to eat them at home with your family I find it easier to just butter and flour the dish, or butter and use coco powder rather than flour to “flour” the dish. If you’re looking to pack them up and bring them somewhere, I’d recommend lining the dish with parchment paper, then butter and “flour” the dish with coco powder. It makes it easier to remove the brownies cleanly and cut evenly sized pieces.
When using a 9x9 dish, or a glass or ceramic dish you may have to adjust the baking time. Also keep in mind that all ovens vary in terms of how hot they run. You may want to check the brownies before the 30-35 minute mark to see how yours are doing.
How To Know When Fudge Brownies Are Done?
These brownies bake for 30-35 minutes at 325℉. The center should be set and no longer jiggly, but you do want gooey-fudge brownies, so don’t wait until a toothpick inserted into the center comes out clean. That would mean it's overdone.
If you insert a toothpick and it is covered in wet batter, then it's not yet done. You're looking for something in between. A toothpick (or fork) covered in moist brownie crumbs, but not wet batter.
Double Chocolate Fudge Brownie Mix-In Ideas
Here are a few ideas for things you can mix into these double chocolate fudge brownies:
- Nuts, such as walnuts
- Rolos (the caramel will melt into the brownie – SO good)
- Andes Candies
- Twix or Snickers
- Oreos, or other cookies
- Thin Mints
If you're looking for other dessert recipes, you may love these:
Biscoff Blondies: Easy blondies with Biscoff Cookie Spread in the batter and swirled on top.
Flourless Triple Chocolate Chocolate Chip Cookies: Super intense chocolate cookies with three kinds of chocolate.
Simple Flourless Chocolate Cake: Quick to throw together, great for having people over, or a date night dessert in, made without flour.
If you make these brownies, I'd love to hear from you and learn how it went. Leave a comment down below and let me know how it turns out! Your feedback means a lot!
Double Chocolate Fudge Brownies
- 1 cup high quality milk chocolate chips + additional ½ cup
- 12 tbsp butter
- 1 cup granulated sugar
- 2 large eggs
- 1 egg yolk
- ¾ cup high quality coco powder
- ½ cup all-purpose flour
- 1 tsp vanilla
- ¼ tsp salt
- Preheat the oven to 325℉.
- Butter and flour (or use coco powder to “flour”) an 8x8 aluminum baking dish, or butter and line with parchment paper.
- In a large bowl, add 1 cup milk chocolate chips and butter. Microwave at 50% power for 1 minute, continuing for 30 seconds at a time until the chocolate has softened and the butter has melted and can be stirred.
- Add the granulated sugar and stir to combine. Ensure that the melted chocolate mixture has cooled to room temperature, then add the eggs and additional egg yolk and combine.
- Add the coco powder, flour, vanilla, and salt and combine. Stir in the remaining ½ cup milk chocolate chips.
- Pour into the prepared baking dish and bake for 30-35 minutes. Allow to cool and cut into squares. If using parchment paper, lift the parchment paper and brownies up, transfer to a cutting board, and slice into squares.