Double Chocolate Brownies
Indulge in rich, fudgy double chocolate brownies, combining cocoa and semi-sweet chocolate chips for a chocolate lover's paradise.
Servings: 12 servings
Calories: 300kcal
Ingredients
Main Ingredients
- 1 cup unsalted butter Using unsalted butter helps control the salt level in the recipe.
- 2 cups granulated sugar You can experiment with brown sugar for a more caramelized flavor.
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour Substitute with gluten-free flour blend for a gluten-free version.
- 1 cup unsweetened cocoa powder Consider using Dutch-processed cocoa powder for a deeper flavor.
- 1/2 teaspoon salt If using salted butter, reduce the added salt to 1/4 teaspoon.
- 1 cup semi-sweet chocolate chips Feel free to substitute with dark or white chocolate chips.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan lightly.
- In a medium saucepan, melt the butter and semi-sweet chocolate over low heat. Stir until smooth and fully combined, then remove from heat.
- Stir the granulated sugar into the melted chocolate mixture until well combined. Add the eggs, one at a time, mixing thoroughly after each addition. Incorporate the vanilla extract.
- In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the chocolate mixture, stirring gently until just combined.
- Gently fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the batter.
- Carefully pour the batter into the prepared baking pan and spread it evenly.
Baking
- Place the pan in the preheated oven and bake for 30-35 minutes. A toothpick inserted into the center should come out with a few moist crumbs, indicating they are done.
- Allow the brownies to cool in the pan for at least 15 minutes before cutting them into squares and serving.
Notes
Serve warm with a scoop of vanilla ice cream or enjoy chilled with chocolate sauce. Store leftovers in an airtight container for up to 3 days at room temperature, or refrigerate for up to a week. Reheat in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 5-10 minutes.