Super fudgy double chocolate brownies made from scratch. These babies melt in your mouth and are exploding with chocolatey goodness. Ditch the store-bought brownie mix. I guarantee you won’t regret it! So easy and (at least) 100 times better.
A couple of months ago I shared with you my recipe for Valentine’s Skillet Blondies (For Two), which are so darn yummy. I promise I’m not biased 😉
Today I’m sharing with you my recipe for brownies. And no doubt about it, these babies win the battle of blondies vs. brownies. Hands down. Not to diminish the deliciousness of the blondies, BUT……
These brownies tick all the boxes:
Oh so chocolatey ✓
Crunchy around the edges ✓
Need I say more. Not necessary in my opinion.
Ok, ok, one more thing…….this recipe is sooooo easy to make. For real! Once you’ve made these you’ll realize that a mix really doesn’t offer any benefits. Store-bought mixes may seem convenient, but they really don’t live up to the hype. It’s honestly no more difficult to make them from scratch. Plus the ingredients are kitchen staples for most people. I would wager that once you make these you will never return to a mix. They are that good!!!
So what do you need to make these brownies?
- Eggs: For this recipe, you do not need to bring the eggs to room temperature. In fact, I recommend you use them straight out of the refrigerator. Cold eggs result in a denser brownie, which is exactly what you want in this case.
- Oil: You have options as far as the oil goes. A neutral oil such as vegetable and canola work great. Alternately you could use olive oil, however, make sure it’s light or extra-virgin to avoid a strong olive oil taste in your brownies. I love a good olive oil, but it’s not exactly what you want to taste when you bite into a brownie. A healthier option would be coconut oil, although it does give the brownies a subtle coconut flavor.
- Brown sugar: Brown sugar results in a moister brownie due to the higher content of molasses. Light or dark will work, however, dark will b render moister brownies.
- White sugar
- Unsweetened cocoa powder
- All-purpose flour
- Milk chocolate chips: I highly recommend Ghiradelli brand chocolate chips. They are simply the best!
How do you make fudgy double chocolate brownies? (+ tips)
Preheat oven to 350 degrees. Line a 9×9 baking pan with parchment paper or lightly grease. Set aside.
In a medium/large mixing bowl, whisk together eggs and both brown and white sugar until smooth. Whisk in the oil until combined.
Stir in the cocoa powder, flour, and salt. Mix until just combined. Do not over mix as this will lead too much air in the brownies resulting in a less than desirable texture.
Stir in the chocolate chips.
Pour batter into the prepared baking dish, spreading it evenly.
Bake for 30-40 minutes depending on your desired consistency. Keep in mind the longer you cook the brownies the less fudgy they will be. Remove from oven and cool to room temperature prior to slicing.
How to store
Store brownies in an airtight container for up to four days. They are best in the first day or two. They do no require refrigeration. Brownies may also be frozen for up to three months. Make sure to slice them first.
If you make these fudgy chocolate brownies I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light and happy cooking ya’ll ♥
- 4 large eggs, cold
- 1 cup canola, vegetable, light olive oil, or coconut oil (see notes)
- 1 cup brown sugar
- 1 cup white sugar
- 1 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup milk chocolate chips
- Preheat oven to 350 degrees.
- Line 9x9 baking dish with parchment paper or lightly grease. Set aside
- In a medium/large mixing bowl, whisk egg and both brown and white sugar until smooth. Whisk in the oil until combined.
- Stir in the cocoa powder, flour, and salt. Mix until just combined.
- Stir in chocolate chips.
- Pour batter into prepared baking dish, spreading it evenly.
- Bake for 30-40 minutes depending on desired consistency. The lower the cooking time the fudgier the brownies. Remove from oven and allow to cool to room temperature before slicing.
Storage: Store in an airtight container for up to four days or freeze them for up to three months (slice first).
- You have options as far as the oil goes. A neutral oil such as vegetable and canola work great. Alternately you could use olive oil, however, make sure it's light or extra-virgin to avoid a strong olive oil taste in your brownies. I love a good olive oil, but it's not exactly what you want to taste when you bite into a brownie. A healthier option would be coconut oil, although it does give the brownies a subtle coconut flavor.
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 400Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 87mgSodium: 175mgCarbohydrates: 70gFiber: 3gSugar: 52gProtein: 8g