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Fudgy Double Chocolate Brownies Recipe Easy Homemade from Scratch

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Rich, dense, and deeply chocolatey fudgy double chocolate brownies made from scratch with simple pantry ingredients and a glossy, smooth batter.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, melted
  • 4 oz (115g) good-quality dark chocolate, chopped (60-70% cocoa)
  • 1 cup (200g) granulated sugar (can swap half with brown sugar)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 3/4 cup (95g) all-purpose flour
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/4 tsp salt
  • 1/2 cup (90g) chocolate chunks or chips (semi-sweet preferred)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease an 8×8 inch (20×20 cm) pan or line it with parchment paper.
  2. Melt the butter and chopped dark chocolate together gently over a double boiler or in the microwave in 20-second bursts, stirring in between until smooth and glossy.
  3. Transfer the melted mixture to a mixing bowl and whisk in the granulated sugar until it dissolves slightly and the batter looks shiny and thick.
  4. Add the eggs and vanilla extract one at a time, whisking well after each addition to create a smooth, homogenous batter.
  5. Sift together the flour, cocoa powder, and salt in a separate bowl to prevent lumps.
  6. Gently fold the dry ingredients into the wet mixture using a rubber spatula, mixing just until no streaks remain to avoid overmixing.
  7. Fold in the chocolate chunks or chips for melty pockets of chocolate.
  8. Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan gently on the counter to release air bubbles.
  9. Bake for 25-30 minutes. Insert a toothpick in the center; it should come out with moist crumbs but not wet batter. Start checking at 25 minutes to avoid overbaking.
  10. Remove from oven and let cool completely on a wire rack before slicing to set the fudgy texture.

Notes

Use room temperature eggs for smoother batter. Do not overmix after adding flour to keep brownies fudgy. Start checking for doneness at 25 minutes to avoid cakey texture. Cooling completely before slicing ensures clean cuts and perfect texture. Parchment paper helps with easy removal and cleanup. For gluten-free, substitute almond flour; for dairy-free, use coconut oil and dairy-free chocolate chips.

Nutrition

Keywords: fudgy brownies, double chocolate brownies, homemade brownies, easy brownies, chocolate dessert, scratch brownies

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