Are these more fudgy or cakey brownies?

These are more on the fudgy end. Fudgy brownies have a dense and moist texture, with a higher fat-to-flour ratio. Cakey brownies, on the other hand, have a lighter, more cake-like texture due to a higher proportion of flour.

Is the batter supposed to be thick?

Yes, the batter is very thick in this recipe. Do your best to combine it but not over mix. You can use a hand mixer if you'd like.

Can I freeze brownies?

Yes! Brownies work well to freeze. We suggest you slice them, wrap them individually with plastic wrap, and place in a freezer bag to help retain moisture. After they thaw on the counter, microwave for 5-10 seconds to bring them back to life.

Can I use a glass baking dish instead of metal?

Yes, but you will need to adjust baking time. It takes recipes longer to cook in glass dishes so allow for extra baking time. We tested this in an 8x8 dish and it took around 35-40 minutes.

How can I make these dairy free?

Use dairy-free chocolate chips, such as Enjoy Life brand. Replace the butter with melted coconut oil. Or, melted ghee is a great substitution, but note that it is only lactose-free but not dairy-free.

Double Chocolate Brownies

Name: Double Chocolate Brownies
Prep time: 15 min
Cook time: PT-481886H40M5S
Total time: PT-481886H40M5S
Cuisine: American
Ingredients: 6 tablespoons unsalted butter; 2/3 cup semi-sweet chocolate chips; 3 large eggs; 3/4 teaspoon vanilla extract; 1 batch Homemade Brownie Mix (sub: one 18-ounce box of brownie mix)

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Double Chocolate Brownies

Our rigorously-tested Double Chocolate Brownies are a crowd-pleasing dessert crafted with precision by our expert pastry chef friend. Every fudgy square is packed with rich chocolatey flavor and leaves you coming back for more.

Yield: 9 brownies (9x9" square pan) 1x

Prep: 15 minutesCook: 22-27 minutesTotal: 42-47 minutes

Scale:

Ingredients

6 tablespoons unsalted butter
2/3 cup semi-sweet chocolate chips
3 large eggs
3/4 teaspoon vanilla extract
1 batch Homemade Brownie Mix (sub: one 18-ounce box of brownie mix)

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Instructions

Prep: Preheat oven to 350°F. Grease a 9×9 metal pan* generously with butter/cooking spray or line with parchment paper.
Melt Chocolate Mixture: In a microwave-safe bowl or glass measuring cup, melt the butter and chocolate chips together in short 10-20 second bursts until smooth, stirring frequently. Be careful not to let the mixture get too hot. Set aside to cool for 5-10 minutes.
Wet Ingredients: In a large mixing bowl, whisk together eggs and vanilla. Stream the slightly cooled butter and chocolate mixture into the eggs and vanilla while whisking. Whisk until smooth.
Combine with Dry: Add the brownie mix and fold together with a spatula until no flour is visible (but be careful not to over-mix). The batter will be thick.
Bake: Spread the batter into the prepared metal pan so that it is evenly distributed. Bake for 22-27 minutes, rotating halfway through the bake time. Insert a toothpick to check doneness. They’re done when there are only a few moist crumbs remaining on the toothpick and no wet batter is visible. Let brownies cool most of the way before slicing.

Freeze For Later: Let brownies cool completely. The brownies can be frozen before or after they are sliced and kept in the freezer for up to 3 months. For longest storage, wrap in plastic wrap and place in an airtight container or ziploc bag.

Prepare From Frozen: Take brownies out of the freezer and let thaw to room temperature.

Notes/Tips

If using our brownie mix recipe, be sure to mix it up in a separate bowl or shake it in a mason jar before adding to the wet ingredients in Step 4.
*Changes for Various Pan Types and Sizes: We tested this recipe in various types and sizes of pans and here’s what our team discovered:
- If using a 9×13 metal pan, bake for 15-20 minutes.
- If using a 9×13 metal pan for a double batch, bake for 35-40 minutes.
- If using an 8×8 ceramic pan, bake for 35-40 minutes.
- If using a 9×13 ceramic pan, bake for 22-27 minutes.
- If using a glass pan, this article says to try dropping the temperature from 350°F to 325°F and increasing the time anywhere from 5 to 15 minutes, depending on the volume of batter.⁠ (We haven’t tested this yet, but plan to soon!)

The butter and chocolate could also be melted over a double boiler (a heatproof bowl placed over a pot filled with 2 inches of boiling water). This is a safe way to melt chocolate and prevent it from scorching because it is not being exposed to direct heat, but steam.
The batter is very thick and if using parchment in the pan, it may slide around while you are trying to spread it. But, parchment may be easiest when removing the brownies from the pan because of how moist they are.
The less time spent spreading the batter in the pan, the better! Similar to overmixing, this can create a tougher final product. Try to use longer strokes with your spatula.
A plastic knife will provide cleaner cuts than a metal knife when cutting the brownies.
You may find a stand mixer to be helpful for this recipe. Use the whisk attachment for the wet ingredients and the paddle attachment to fold the dough together. Again, don’t over mix!
Learn more about How to Freeze Brownies properly.

Cuisine: American Method: Bake

Find it online: https://thrivinghomeblog.com/double-chocolate-brownies/