Double Fudge Brownies are made with two kinds of chocolate: milk chocolate chips and high-quality cocoa powder and they contain very little flour. Quick to throw together, they are thick and fudgy and super indulgent.
These brownies can be made in a single bowl for easy cleanup with only 10 minutes or less of prep.
They are in a totally different category than chocolate cake, which is typically much lighter and fluffier. Cakes use much more flour than chocolate or cocoa powder. One of the reasons why I love Flourless Chocolate Cake is because it does not have flour and is much more similar to brownies than classic chocolate cake.
For brownies that are just a little extra special, I love to make this Oreo Pizookie, or Oreo Brookies. And if I really want something that tastes elevated, but is not too complicated, I make Oreo Cheesecake Brownies (one of my favorite desserts - feel free to leave out the Oreos).
Jump to:
- Why You'll Love This Recipe
- Recipe Testing: What Didn't Work
- Ingredients
- Double Chocolate
- Choosing High-Quality Chocolate
- Double Chocolate Fudge Brownie Variations and Mix-In Ideas
- How To Make Double Fudge Brownies
- How To Know When the Chocolate Fudge Brownies Are Done?
- Double Fudge Brownie FAQs:
- If you're looking for other dessert recipes, you may love these:
- Double Fudge Brownies
Why You'll Love This Recipe
Better Than Box Mix: These brownies taste better than brownies from a box mix, which is not easy to do... box mix brownies are good! But, these are better. And there are no extra additives, just lots of chocolate.
Super Chocolatey: Made with cocoa powder and milk chocolate chips these brownies are super chocolatey. An extra egg yolk and lots of butter make them super-rich.
Recipe Testing: What Didn't Work
- 1 Cup Butter: I tried this recipe with 1 cup of butter (2 sticks), but there was so much butter it couldn't be absorbed by the flour and cocoa powder. Instead, this recipe calls for 12 tablespoons of butter.
- 3 Eggs: Three whole eggs were just too much, creating brownies that were too cakey. Two eggs plus one yolk for extra richness is just the right amount.
- More Flour than Cocoa Powder: I tried making a version that had more flour than cocoa powder but the brownies were too cakey, and not chocolatey enough. This recipe uses more cocoa powder (¾ cup) than flour (½ cup) - just the right balance.
- Cornstarch: Some recipes call for cornstarch to help create that super thin crackly sheen on top of the brownies that you get with the box mix. I have tried it both ways (with and without cornstarch) and I have not seen the cornstarch make an impact. This recipe does not call for cornstarch and yet you can see in the photo below in the How To Make Double Chocolate Fudge Brownies Section that there is a nice thin crackly top above a super fudgy center.
- Baking Temperature: I've tried making brownies at 350℉ and 325℉. In my experience, 325℉ is a better temperature for this style of brownie. The lower temperature helps to keep that fudgy consistency.
Ingredients
Below are the ingredients needed to make Double Fudge Brownies.
- Milk Chocolate Chips: Using milk chocolate instead of dark chocolate or even semi-sweet mellows out the intensity of the chocolate flavor. I recommend Guittard or Ghirardelli.
- Butter: Use salted butter.
- Sugar: Use granulated sugar.
- Eggs & Egg Yolk: Adding an extra egg yolk adds extra richness.
- Cocoa Powder: With ¾ cup cocoa powder and only ½ all-purpose flour, cocoa powder makes up most of the "substance" of these brownies for a very chocolatey taste.
- Flour: Use all-purpose unbleached flour. Adding a small amount of flour balances the intensity of the cocoa powder and milk chocolate and helps provide chewiness.
- Vanilla Extract: Enhances the flavor of the brownies. Use real vanilla extract.
- Salt: Balances and brings out the flavor of the chocolate.
See the recipe card further below for full information on ingredients and quantities.
Double Chocolate
These brownies use two types of chocolate in three different ways:
- Milk Chocolate Chips - melted and incorporated into the batter
- Cocoa Powder - stirred into the batter
- Milk Chocolate Chips - whole chips are mixed into the batter
I like to use milk chocolate rather than semi-sweet or bitter-sweet chocolate in these brownies. The cocoa 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 will have a very different brownie if you use high-quality milk chocolate and cocoa powder rather than store-brand or lower-quality chocolate. Higher-quality milk chocolate melts better in the microwave (or on the stove) compared with lower-quality chocolate. It also 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 cocoa powder. Choose a higher quality brand such as Guittard or Ghirardelli. I also use the Ghirardelli brand when making Bakery Style Cafe Cookies which are chock full of shards of chocolate. These brands of cocoa powder can sometimes be harder to find than high-quality chocolate chips, but I have seen them at Target, Whole Foods, and Amazon.
Double Chocolate Fudge Brownie Variations and Mix-In Ideas
If you want to try different variations of these brownies, try playing around with using semi-sweet or dark chocolate rather than milk chocolate. It will impact the intensity of the chocolate flavor.
You can also serve these brownies with ice cream, as part of a sundae, or top with them with caramel or frosting.
Here are a few ideas for things you can mix into these double chocolate fudge brownies:
- Dark Chocolate Chunks
- M&M’s
- Nuts, such as walnuts
- Rolos (the caramel will melt into the brownie – SO good)
- Andes Candies
- Twix or Snickers
- Oreos, or other cookies (like Oreo Brookies)
- Thin Mints
- Nutella
- Espresso Powder
How To Make Double Fudge Brownies
Below are the step-by-step instructions for how to make Double Fudge Brownies.
*Note: The recipe card with instructions, ingredient list, and quantities is included further below these step-by-step photos.
Step 1. Preheat the oven to 325℉.
Add the butter and milk chocolate chips to a large microwavable mixing bowl. Heat at 50% power for 1 minute, stirring and adding 30 seconds as needed until the butter has melted and the chocolate is soft enough to combine with the butter. If you heat the bowl too high or for too long you risk burning the chocolate.
Step 2. Add the granulated sugar and stir to combine. Check the mixture and ensure it is room temperature or lukewarm at most.
Step 3. Add the eggs and egg yolk and combine.
Expert Tip: If the chocolate mixture is hot when you add the eggs it will scramble the eggs. Make sure it has cooled down before adding the eggs.
Step 4. Add the cocoa powder, flour, vanilla extract, and salt and combine. The mixture will be very thick and fudgy, not at all like the consistency of the batter made from box mix brownies.
Step 5. Add the chocolate chips and stir gently to combine.
Step 6. Prepare an 8x8 aluminum baking dish by buttering it and lining it with parchment paper. Add the brownie mixture to the baking dish.
Alternatively, butter and "flour" the baking dish instead of using parchment paper by dusting it with flour or cocoa powder. For a picture of a prepared baking dish using cocoa powder see these Oreo Cheesecake Brownies.
Expert Tip:
Eating the brownies at home: If these brownies are just for snacking on at home, I find it's easier to butter and flour the baking dish than to use parchment paper.
Bringing the brownies somewhere: I recommend lining the dish with parchment paper, then butter and “flour” the dish and parchment paper with cocoa powder. It makes it easier to remove the brownies cleanly and cut evenly sized pieces. The cocoa powder will also blend in with the brownies, whereas the white flour will stand out after baking.
Step 7. With a spatula or the back of a large spoon spread the brownie mixture into the baking dish. Press the brownie mixture to the corners and sides of the dish. Bake for 30-35 minutes.
It is better to underbake than overbake fudgy brownies.
Expert Tip: This recipe uses an 8x8 aluminum baking dish. If using a 9x9 dish, or a glass or ceramic dish you may have to adjust the baking time. Keep in mind that all ovens vary in terms of how hot they run. Check the brownies before the 30-35 minute mark to see how yours are doing.
How To Know When the Chocolate 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, fudgy 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/knife) covered in moist brownie crumbs, but not wet batter.
Double Fudge Brownie FAQs:
For the perfect fudgy texture in brownies use an extra egg yolk as well as both melted chocolate and cocoa powder. Lastly do not overbake the brownies.
For fudgy brownies preheat the oven to 325℉. This lower temperature helps to maintain that perfectly fudgy texture and prevent overbaking.
To store leftover brownies, keep the brownies in the dish that they were baked in and cover with plastic wrap, pressing the plastic wrap firmly over the brownies to limit their exposure to air which will dry them out. Alternatively place them in a large plastic baggie (quart, gallon, or several sandwich bags) and press as much extra air out of the bag as possible.
If you're looking for other dessert recipes, you may love these:
If you tried these Double Chocolate Fudge Brownies or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love getting your feedback!
Double Fudge Brownies
Ingredients
- 1 cup high quality milk chocolate chips + additional ½ cup Ghirardelli or Guittard
- 12 tablespoon salted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 egg yolk
- ¾ cup high-quality cocoa powder Ghirardelli or Guittard
- ½ cup all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat the oven to 325℉.
- Butter and flour (or use cocoa 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 cocoa powder, flour, vanilla, and salt and combine. Stir in the remaining ½ cup milk chocolate chips.
- Press the batter 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, transfer to a cutting board, and slice into squares.
Notes
- If eating the brownies at home: If these brownies are just for snacking on at home, I find it's easier to butter and flour the baking dish than use parchment paper.
- If bringing the brownies somewhere: I recommend lining the dish with parchment paper, then butter and “flour” the dish and parchment paper with cocoa powder. It makes it easier to remove the brownies cleanly and cut evenly sized pieces. The cocoa powder will also blend in with the brownies, whereas the white flour will stand out after baking.
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