Extra Fudgy Dark Double Chocolate Brownies
When Valentine’s Day rolls around, I usually start going a bit overboard thinking of all of the fun dessert possibilities. My brain gets going down the “everything chocolate and strawberries and love and cutsie” track, and I have to try excessively hard to stay in control of myself. Valentine’s day truly is one of my favorites to bake for. But with this one, I wanted to keep it as classic as possible with the best result I could obtain. After what felt like endless tweaking , I finally landed on a recipe that delivers the ultimate rich, fudgy brownie. It’s a dessert that says “I love you” without requiring hours in the kitchen. Indulgent in the best way.
These brownies are everything you’d want in a chocolate dessert. They’re intensely chocolatey, with the perfect balance of sweetness and depth from the mix of bittersweet and semi-sweet chocolate, as well as the addition of a little coffee powder to bring out those beautiful, roasted, dark notes of the chocolate. The crackly top gives way to a dense, gooey center that practically melts in your mouth. With extra chocolate chips scattered throughout and on top, they’re just… Perfect. At least my idea of it.
The process is surprisingly simple, even if you’re new to baking. Browning the butter might sound intimidating, but it’s just about watching it carefully . Folding the batter together by hand helps keep these brownies dense and fudgy, not cakey.
If you’re looking for a dessert to impress but don’t want to spend hours in the kitchen, these brownies are your answer. Whether you’re baking them for a romantic dinner, a Galentine’s celebration, or just to treat yourself (because you deserve it), they’re bound to be a hit. Just be warned: once you taste these, boxed brownie mixes might never make it into your pantry again. Happy baking!
Convinced it’s time for some homemade dark chocolate brownies? Here’s a grocery list of everything you’re gonna need!
Ingredients Needed to Bake Fudgy Dark Chocolate Brownies:
Bittersweet chocolate chips
Semi-sweet chocolate chips
Instant coffee powder
Salted butter
Brown sugar
Granulated sugar
Eggs
Vanilla extract
All-purpose flour
Cocoa powder
Salt
(To make it even easier, you can hit the “Get Ingredients” button inside the recipe, and these items will be added straight to your shopping cart at the grocery store of your choice.)
Ingredient Substitutions:
Bittersweet chocolate chips: Substitute with dark chocolate bars (roughly chopped) or milk chocolate for a sweeter flavor.
Semi-sweet chocolate chips: Swap for white chocolate or extra bittersweet chocolate for a deeper chocolate flavor.
Instant coffee powder: Replace with espresso powder for a stronger coffee note, or omit if you prefer a purer chocolate flavor.
Salted butter: Unsalted butter works fine; just add an extra pinch of salt.
Brown sugar: Light brown sugar or a mix of white sugar and molasses can be used.
Granulated sugar: Use raw cane sugar or superfine sugar for a slightly different texture.
Cocoa powder: Dutch-process cocoa powder can add a richer chocolate flavor.
What Tools Do You Need to Bake Fudgy Dark Chocolate Brownies?
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Parchment Paper
Step-by-Step Instructions for Baking Fudgy Dark Chocolate Brownies:
To start, brown your butter in a saucepan. Melt it over medium heat and let it cook until golden brown with a nutty aroma. Pour the hot butter over bittersweet and semi-sweet chocolate chips and instant coffee powder in a mixing bowl. Let it sit for a minute before whisking it into a smooth, glossy mixture.
Add both sugars to the chocolate mixture and whisk well. Incorporate the eggs and vanilla, whisking until the batter is thick and shiny.
Sift in the dry ingredients—flour, cocoa powder, and salt—directly into the bowl to prevent lumps. Stir gently with a wooden spoon until just combined, being careful not to overmix. Fold in additional chocolate chips for bursts of chocolate in every bite.
Spread the batter evenly into your prepared pan, sprinkle with more chocolate chips, and bake for 30-35 minutes. Keep an eye on the brownies toward the end of the baking time to achieve your desired gooeyness. Let them cool before slicing into squares.
How to Make the Best Crackly Brownie Top:
The secret to that shiny, crackly top lies in thoroughly whisking the eggs and sugars into the chocolate mixture. This emulsifies the ingredients and creates a glossy surface as the brownies bake.
How to Tell When Your Brownies Have Reached Your Desired Doneness Level:
For ultra-gooey brownies, look for slightly jiggly centers when you shake the pan gently. For firmer, more cake-like brownies, a toothpick inserted in the center should come out with just a few moist crumbs.
How to Freeze or Store Your Baked Brownies:
To store brownies, wrap them tightly in plastic wrap and place them in an airtight container. They’ll keep at room temperature for up to 3 days or in the fridge for a week. To freeze, wrap individual portions in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw at room temperature or reheat in the microwave for 15 seconds for a just-baked taste.
Recipe for Fudgy Dark Double Chocolate Brownies:
Fudgy Double Chocolate Brownies
Ingredients
Instructions
- Begin by preheating your oven to 350 degrees F, and lining a 9x9 in. baking dish with a piece of buttered parchment paper that fits into the bottom and up the sides of the pan (for easy removal after baking).
- Next, place your butter into a small saucepan, and heat it on the stove over medium heat until melted. Once melted, turn the heat up to high, and continue browning the butter until it turns golden brown and fragrant. Be careful not to leave it on the heat for too long, as the butter will burn very quickly.
- Once your butter has been browned, remove it from the heat, and set it aside. Into a large mixing bowl, pour your initial 3 oz. of bittersweet chocolate, 3 oz. of semi-sweet chocolate, and the instant coffee powder.
- Next, pour your brown butter directly over the chocolate chips and allow it to sit untouched for one minute. Once the minute has passed, whisk the chocolate and butter together until the chocolate has completely melted, the coffee powder has dissolved, and the mixture is smooth.
- After the chocolate and butter have been mixed, add in both of your sugars, and whisk well until combined.
- Next, add in all three of your eggs and the vanilla extract, and whisk well until the chocolate mixture gets thick and glossy. Set aside.
- Into a small mixing bowl, add your flour, salt, and cocoa powder. Using a fine sifter, sift the dry ingredients into the chocolate and egg mixture to avoid lumps.
- Once your dry ingredients have been sifted in, using a wooden spoon, stir the wet and dry ingredients together until a thick, brownie batter takes shape.
- Add in your additional 2 oz. of bittersweet chocolate chips, and stir them into the batter until they are evenly distributed throughout.
- Next, transfer your batter into your prepared baking dish, and smooth out into an even layer. Sprinkle the top with the additional 2 oz. semi-sweet chocolate chips. Place your brownies into the oven and bake at 350 degrees for 30-35 minutes, or until the brownies have set to your desired level of gooiness.
- Once the brownies have baked, remove them from the oven and allow them to cool for 20 minutes before lifting the brownies with the parchment paper from the pan, and cutting them into 9 equal squares.
- Serve and enjoy!