Brownies are the perfect dessert for summertime picnics, potlucks, and barbecues. They are crowd pleasers and easy to eat without needing a fork. These Double Chocolate Brownies are intensely chocolatey and satisfying. The chocoholics in your life will love them!
These brownies are special because they utilize both cocoa powder (Dutch process) and chocolate chips for a double hit of chocolate flavor in every bite. They are dark and luscious!
Melting butter to pour over the other pieces of butter – an efficient way to cool the butter as it melts!
Dutch process cocoa is darker than natural cocoa because it is treated with alkaline. It doesn’t play well with baking soda so you want to utilize baking powder or eggs for rising like in this recipe. Be sure you beat the eggs fully for maximum lift.
Always use the type of cocoa called for in the recipe. If it doesn’t say specifically, most American recipes use natural cocoa with baking soda. If it calls for both baking soda and baking powder, use what is recommended in the recipe for best results.
While you could mix this by hand or using a hand mixer, utilizing the stability and strength of a stand mixer allows you to do other tasks while the eggs and sugar are beating together for at least 3 minutes. This guarantees your brownies will rise with the air you’ve beaten into the eggs.
This recipe makes a small batch of just 12 brownies. If you want more I would recommend you make two batches instead of doubling the recipe. It is safer that way and you’ll be sure to get the right amount of eggs in each batch.
The chocolate chips give you nuggets of intense chocolate in every bite. They are amazing and add to the power of the brownies to bring pleasure to everyone.
Be sure you use a 9-inch (23 cm) square baking pan and no smaller. There is a lot of batter and it will fill the pan. I baked mine with a baking sheet on the rack below in case they spilled over the edges. I got lucky but I’m glad to be safer than having to clean the oven! They rose straight up and domed in the center – absolutely beautiful.
Boy does my house smell amazing as these double chocolate brownies are baking. The Artist and I are drooling, LOL.
Because my square baking pan is ceramic, they took longer to bake than listed, trust a wooden skewer to tell you when they are done. But remember to try in a couple of places in case you hit a chocolate chip and it gives you a false reading!
These brownies are a perfect blending of fudgy and cakey textures … more cakey at the edges and more fudgy in the center. Boy oh boy are they delicious – some of the best brownies I’ve ever had!
These Double Chocolate Brownies are heaven in every bite. Rich and indulgent, they are the perfect ending to any meal or a snack after school. Enjoy!
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Ingredients needed for Double Chocolate Brownies:
- Flour, Dutch process cocoa, unsalted butter, salt, eggs
- Sugar, vanilla, semisweet chocolate chips, powdered sugar
PRO Tip:
Resting the batter while the oven preheats gives it time for the flour to fully hydrate, reducing any graininess especially with gluten-free flour blends.
How to make Double Chocolate Brownies:
- Whisk together the flour, cocoa powder, and salt; set aside.
- Melt half the butter stirring occasionally. Place other half of butter in a heatproof medium bowl. Pour the melted butter into the bowl and stir to melt the butter. It will look creamy with small bits of un-melted butter and will be at room temperature.
- Using a stand mixer, beat the eggs and sugar together on medium speed for about 3 minutes or until thick and very pale. Mix in the vanilla. On low speed, add 1/3 of the dry ingredients, then 1/3 of the liquid butter, and continue alternating the remaining flour and butter.
- Stir in the chocolate chips and mix to combine. Spread the batter evenly in the lined baking pan. Preheat the oven. Bake at 350°F (180°C) for 40 to 50 minutes or until a wooden toothpick inserted in the center comes out with a few moist crumbs. If it comes out wet, test again in another spot because you may have hit a chocolate chip; bake a few more minutes if needed.
- Cool in the pan until it is room temperature. Run a knife around the exposed edges and use the parchment sling to lift the brownies onto a cutting board. Cut into 12 rectangles. Dust the tops with powdered sugar just before serving.
PRO Tip:
Cooling the brownies fully will help them be less fragile, especially if you are using gluten-free flours. Then cut into squares or rectangles for serving.
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Gluten-Free Tips:
*You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Double Chocolate Brownies (Gluten Free)
These Double Chocolate Brownies are heaven in every bite. Rich and indulgent, they are the perfect ending to any meal or a snack after school. Enjoy!
Ingredients
- 3/4 lb (3 sticks; 339g) unsalted butter, cut into 1-tbsp pieces
- 3/4 cup (90g) gluten-free all-purpose flour or regular all-purpose flour
- 1 cup (84g) unsweetened Dutch process (alkalized) cocoa powder
- 1 tsp kosher salt
- 3 large eggs (150g)
- 1-3/4 cups (347g) granulated sugar
- 1/2 tsp vanilla paste or extract
- 6 oz (about 1-1/2 cups; 255g) semisweet chocolate chips or chopped chocolate
- Powdered sugar for dusting
Instructions
- Butter and line a 9-inch square (23 cm) baking pan (preferably a metal one with straight sides and corners) with parchment paper, leaving the ends hanging over the edges to form a sling. You’ll use this to lift the brownies out of the pan. Lightly butter any exposed surfaces of the pan. Set aside.
- Melt half the butter in a small saucepan over medium heat, stirring occasionally. Put the remaining butter in a heatproof medium bowl. Pour the melted butter over the solid butter and stir to melt the butter. The butter will have small bits of un-melted butter and be at room temperature.
- Whisk together the flour, cocoa powder, and salt, then set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, mix together the eggs and sugar on medium speed for about 3 minutes, or until thick and very pale. Mix in the vanilla.
- On low speed, add about one-third of the dry ingredients, then add one-third of the liquid butter, and continue alternating the remaining flour and butter.
- Add the chocolate chips and mix to combine. (The batter can be refrigerated for up to 1 week.)
- Preheat the oven to 350°F (180°C).
- Spread the batter evenly in the lined pan using a spatula. Bake for 40 to 50 minutes, or until a wooden toothpick inserted into the center comes out with just a few moist crumbs sticking to it. If the pick comes out wet, test a second time in a different place, because you may have hit a piece of chocolate chip; then bake for a few more minutes longer if necessary.
- Cool in the pan until the brownie is at room temperature. Run a knife around any exposed edges, and use the parchment sling to lift the brownies onto a cutting board. Cut into about 12 rectangles. Dust the tops with powdered sugar just before serving. (The brownies can be stored in an airtight container for up to 2 days.)
Recipe found at www.theheritagecook.com
Notes
*You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Original recipe from Thomas Keller's Cookbook - "Ad Hoc at Home".
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 145Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 30mgSodium: 80mgCarbohydrates: 24gFiber: 1gSugar: 14gProtein: 3g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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