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.
Servings: 9 brownies (9x9 pan)
Calories: 416kcal
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
Instructions
- Prep: Preheat oven to 350°F. Grease a 9x9 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.
Notes
- 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 9x13 metal pan, bake for 15-20 minutes.
- If using a 9x13 metal pan for a double batch, bake for 35-40 minutes.
- If using an 8x8 ceramic pan, bake for 35-40 minutes.
- If using a 9x13 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!
Nutrition
Serving: 1brownie | Calories: 416kcal | Carbohydrates: 52g | Protein: 5g | Fat: 21g | Cholesterol: 75mg | Sodium: 189mg | Fiber: 1g | Sugar: 33g