These double chocolate brownies are made with both dark bar chocolate and cocoa powder. They are lovely and thick, crackly-topped and rich in chocolate flavour.
These double chocolate brownies are my version of simply perfect brownies. In addition to using both bar chocolate and cocoa powder, they get extra richness from brown sugar and a crinkly top thanks to the icing sugar.
Ingredients and substitutions
A few notes about the key ingredients …
Bittersweet Chocolate – Bittersweet chocolate is typically has a cocoa percentage of around 70%. You can use 70% chocolate bars (recommended) or opt for squares of bittersweet baking chocolate.
Cocoa Powder – I have only used Dutch-processed cocoa powder (Fry’s) to make these brownies. I prefer the darker colour that Dutch-processed brings to the finished brownies. As I haven’t tested these brownies with natural cocoa powder, I can’t; speak to the differences in the finished product, but since there is only a very small amount of baking powder in these brownies, I suspect it will make small if any difference.
Espresso Powder – I like to keep a small jar of espresso powder in my cupboard just for baking. It keeps for a long time and is a great addition to quite a few bakes. If you don’t have espresso powder, substitute instant coffee powder or omit completely. I don’t recommend adding brewed espresso or coffee as it will alter the liquid ratio.
Icing Sugar – Also known as confectioners’ sugar or powdered sugar, the icing sugar addition is consequential in the development of the lovely crackly top on these brownies, so it is highly recommended.
How to make double chocolate brownies
This is a visual summary of the steps to make this recipe. Always refer to the complete instructions in the Recipe Card below when making the recipe.
- Start by spraying an 8×8-inch baking pan with cooking oil or baking spray and then lining it with parchment paper. I like to just cover the bottom and two sides with parchment.
- Bring a bit of water to a simmer in a saucepan large enough to allow a bowl to be placed over it without the bottom of the bowl touching the water.
- Once the water is simmering, add the bowl with the chopped chocolate and butter on top of the saucepan.
- Stir the chocolate and butter together as it melts and until it is completely melted and smooth.
- Add the brown sugar to the melted chocolate and butter.
- Add the icing/confectioners’ sugar to the batter.
- Use a whisk to whisk the sugars into the melted chocolate and butter.
- Remove from the saucepan and allow to cool a bit before adding the eggs (if the batter is too hot, the eggs will cook in the batter.)
- Whisk the eggs into the batter.
- Add the flour and cocoa mixture to the batter.
- Fold in the flour mixture just until no flour is visible.
- Pour the batter into the prepared baking pan and bake.
Recipe tips!
- I have been known to skip the double-boiler situation in favour of the microwave from time to time, so it is an option if you prefer. I do suggest small bursts of heat with a thorough stirring in between to avoid over-heating or scorching the chocolate. Sometimes the chocolate will still look solid but stirring will break it down fairly quickly.
- I like to cut the 8×8-inch square of brownies into 16 pieces (4×4). These brownies are quite thick, so I find that size a nice-sized bite. You can always eat two :)
- For the most accurate and fool-proof baking, I always suggest using the weight measurements provided. If you don’t have a kitchen scale, be sure to measure the flour with the spoon and level method.
Making ahead, storing and freezing
While there is a certain pleasure in a warm brownie, I think these brownies are at their best after they have cooled and sat for a few hours. You can always warm them up a bit from cooled anytime.
Store brownies in an airtight container and store at room temperature for up to 3 days.
Brownies freeze beautifully, so don’t hesitate to freeze them. Wrap well and freeze for up to 3 months.
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Get the Recipe: Double Chocolate Brownies
Ingredients
- 8 oz (226 g) bittersweet chocolate, chopped *see Note 1 below
- 3/4 cup (170 g) unsalted butter, cut into cubes
- 1 2/3 cups (200 g) icing/confectioners' sugar
- 3/4 cup (165 g) dark brown sugar, packed *see Note 2 below
- 1 1/2 cups (156 g) all-purpose flour, spooned and levelled
- 3 Tablespoons (15 g) cocoa powder, Dutch-processed recommended
- 3/4 teaspoon kosher salt, reduce to 1/4 tsp if using salted butter
- 3/4 teaspoon espresso powder, *see Note 3 below
- 1/4 teaspoon baking powder
- 4 large eggs, at room temperature and lightly beaten
- 2 teaspoons vanilla extract
Instructions
- Tip! For the most accurate and fool-proof baking, I always suggest using the weight measurements provided. If you don't have a kitchen scale, be sure to measure the flour with the spoon and level method.
- Preheat oven to 325F (non-convection/not fan-assisted). Spray an 8×8-inch baking pan with cooking or baking spray and line with parchment paper, allowing the parchment to extend beyond the edges of the pan by a couple of inches. (I like to use one sheet that covers the bottom and two sides of the pan only, to prevent wrinkles in the corners. I also like to use binder clips to secure the parchment to the pan, but you can just fold it, as well.)
- Set up a double-boiler by adding an inch or two of water to the bottom of a saucepan. Find a bowl that will sit overtop of the saucepan (without falling in :). Make sure the water doesn't touch the bottom of the bowl. (Do a dry test.)
- Add the chopped chocolate and cubed butter to the bowl and set aside.
- Bring the water in the saucepan to a boil (without the bowl on top), then reduce the heat under the saucepan to medium-low or low enough to just keep a gentle simmer going.
- Place the bowl with the chocolate and butter on top of the saucepan. Stir the chocolate and butter as it melts, stirring until it is completely melted and smooth. Turn off the heat under the saucepan.
- Using a whisk, whisk the brown sugar and icing/confectioners' sugar into the melted chocolate mixture until well combined, about 1-2 minutes. The mixture may appear a bit grainy at this point. Remove the bowl from the saucepan and let the chocolate mixture cool for 5 minutes, stirring a couple of times to speed up the cooling a bit .
- While the chocolate is cooling, whisk together the flour, cocoa powder, salt, espresso powder and baking powder in a medium bowl. Set aside.
- Lightly beat the eggs in a small bowl. While whisking the chocolate mixture, slowly drizzle the eggs into the chocolate mixture, whisking continually until the eggs are added and well combined. Whisk in the vanilla. Using a spatula, fold in the flour mixture just until combined and no flour is visible in the mixture.
- Pour the batter into the prepared baking pan and spread to even it out.
- Tip! I like to use a wooden skewer to test these brownies. Test in the centre of the pan. For moist, fudgy brownies, you'll want to bake them until there is a bit of liquid batter on the skewer, but there are also a few moist crumbs. If it tests with just liquid on the tester, the brownies need a few more minutes. If it tests with no liquid and only moist crumbs, take them out. The brownies may be a little less fudgy (but still delicious). If the brownies test clean, they've baked a little too long. They will still be tasty, just a little more cake-like.
- Bake the brownies in the preheated oven until a wooden toothpick or skewer comes out with a bit of liquid on the tester, but with a few moist crumbs attached as well, about 45-50 minutes.
- Remove from the oven and let cool in the pan for 15 minutes. Run a knife around the sides of the pan that aren't covered with parchment, then use the edges of the parchment to lift the brownies out of the pan and onto a cooling rack to cool completely.
- Tip! While a warm brownie is certainly a treat, I find these brownies are at their best once fully cooled and allowed to stand for a couple of hours. You can always re-warm them to enjoy!
- Once cooled, cut into 16 squares (4×4). Store in an airtight container for up to 3 days or freeze for up to 3 months.
Notes
I have been known to skip the double-boiler situation in favour of the microwave from time to time, so it is an option if you prefer. I do suggest small bursts of heat with a thorough stirring in between to avoid overheating or scorching the chocolate. Sometimes the chocolate will still look solid, but stirring will break it down fairly quickly. Be sure to read the notes above this Recipe Card for more tips on making this recipe. You’ll also find step-by-step photos that you might find helpful.
Adapted from an Edd Kimber recipe.
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Deadly brownies! Worth the effort! Rich chocolate flavor and perfect moisture balance. I will never use box mix again
So glad you enjoyed them Paula and I agree :) Thanks!
These are very easy to make and produce and dense and fudge brownie.
So glad you enjoyed them, Joan. Thanks!