Double Chocolate Brownies Recipe
When it comes to classic sweet treats like these classic Double Chocolate Brownies, everyone has a different opinion on how they like them.
What’s makes the perfect brownie? Well, for one thing, a brownie shouldn’t come out like fudge. If that’s how you like ’em, than enjoy, but that’s not a true brownie.
This version will satisfy everyone. It’s what a brownie is and should be: have crackly tops and a soft, slightly fudgey center. With every bite you not only get a hit of rich chocolate from the cocoa powder but also from the semi-sweet chocolate chips that get thrown on top.
Rich, dark, chewy and chocolate brownies made from scratch are so easy to make you’ll never reach for a box mixed again. I don’t dare make claims like this very often, but this is the very best brownie recipe!
Once you make these, you can make different variation by adding nuts, marshmallows or top with frosting. But try them like they are and you’ll be in chocolate brownie heaven.
Double Chocolate Brownies
- 1/2 cup butter (1 stick)
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup Semi-sweet chocolate chips or chunks for topping
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
In a large saucepan, melt 1/2 cup butter. Let stand to cool slightly for about 10 minutes.
Stir in sugar, eggs, and 1 teaspoon vanilla.
Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder.
Spread batter into prepared pan.
Bake in preheated oven for 30 minutes. Allow to cool before serving.
TIP: These brownies freeze well. Simply slice off a few piece and wrap the rest whole in plastic wrap and place in a freezer bag for up to 8 weeks.