Double Chocolate Brownies + Video
This post may contain affiliate links. Please read my disclosure policy.
These Double Chocolate Brownies are ultra fudgy, outrageously delicious, and loaded with chewy goodness! It’s one of our most requested desserts and every chocolate lover’s dream. Make an extra large pan in under an hour — the perfect treat for any occasion!
Double Chocolate Brownies
I always seem to be topping myself, especially when it comes to chocolate desserts. The bigger, the better!!
That’s how we got recipes like my Death by Chocolate Bundt Cake and Chocolate Brownie Lasagna.
But sometimes you just want a simple, homemade brownie that’s chewy, fudgy, and oh-so-delicious. There’s a reason I’m asked to make these over and over again!
Not only are double chocolate brownies great for parties and bake sales, but they’re the perfect homemade gift for the holiday season.
Pair them with other baked goods like Pecan Pie Bars or Lemon Bars to make a delicious treat basket to share.
Recipe Video
To see us make this double chocolate brownie recipe from start to finish, watch the video in this post!
Ingredient Notes and Substitutions
- Butter – You’re going to need a lot — a whole cup, to be exact! Use unsalted sticks, or reduce the amount of added salt by ¼ teaspoon for each salted stick you substitute.
- Chocolate – I like to use mostly semi-sweet chocolate chips for this old fashioned brownie recipe, plus some bittersweet chunks for depth.
Feel free to play around with the ratios and even the type of chocolate for a different flavor, so long as you use two different kinds.
Dark is more bitter, while milk is lighter and sweeter. - Instant Coffee Granules – If you don’t like the flavor of coffee, don’t worry! This just helps bring out the richness of the chocolate. Be sure to choose one without any added flavoring.
- Sugar – Granulated white sugar is perfect for this recipe, though you could replace up to half the amount with light brown sugar if you’d like.
Any more, and these double chocolate brownies will be a little too chewy! - Vanilla Extract – Enhances the sweet flavors and adds some warmth. If you decide to use some brown sugar in this double chocolate brownie recipe, you’ll want to reduce the amount of vanilla.
- Flour & Baking Soda – These provide structure and lift to the dessert. Be sure they are fresh and measured properly!
- Unsweetened Cocoa – It doesn’t matter too much what kind, as this doesn’t actually go in the batter!
Use a little to dust the inside of your baking pan after greasing it with butter or cooking spray.
It’s a simple trick that keeps your double chocolate brownies from appearing white along the outer edges.
Tips and Tricks to Make Double My Chocolate Brownie from Scratch
- Keep ingredients close to the same temperature.
This is the easiest way to ensure a smooth batter! Most important is bringing the eggs to room temperature — simply let them sit on the counter for about 30-40 minutes before getting started.
If you need to speed up the process, place them in a bowl of warm (not hot) water for 5-10 minutes or crack them into the mixing bowl and let them sit before adding the other ingredients.
This way, they are less likely to scramble when mixed with the hot melted chocolate!
- Toss chocolate chips in flour before mixing them into the batter.
It’s an easy way to prevent them from sinking straight to the bottom of the pan — and it works for cookies, muffins, and quick breads too!
You can also sprinkle the chocolate chips evenly over the batter after you’ve poured it into the baking pan instead of mixing them in. If you do this, don’t toss them flour first.
- Mix double chocolate brownie batter by hand.
Using an electric mixer or stand mixer will add too much air to the batter, causing it to rise quickly and then collapse in the oven.
Simply put, you’ll end up with tough, dry brownies… and nobody wants that!
Prep Ahead
- Bring eggs to room temp
- Grease and dust baking pan
Kitchen Tools You Will Need
- 12×18 Baking Pan – This is NOT a standard-size baking pan! It holds twice as much, making it perfect for double batches of your favorite bar desserts. You can also divide this old fashioned brownie recipe into two 9×13 Baking Dishes.
- Microwave-Safe Bowl – Not only does it make melting chocolate easier, but you can use it to quickly steam vegetables too!
- Large Bowl – This one is my go-to!
- A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing and is easy to clean too!
- Sieve – Use this to sift your dry ingredients into the bowl, ensuring a smooth, lump-free batter.
Serving Suggestions
Why not make your double chocolate brownies even more outrageous with some toppings??
I’m not just talking about a scoop of ice cream, though that’s always a delicious choice. Maybe with some hot fudge or caramel drizzle too.
No, I’m talking actual toppings like chopped candy bars or maybe a layer of frosting. For some contrast, a sprinkle of sea salt would be lovely.
Storing and Freezing Old Fashioned Brownies
Cut and store double chocolate brownie squares in an airtight container, or wrap them well with plastic wrap.
They’ll stay fresh for a few days at room temperature or for up to a week in the refrigerator.
You can also freeze individual squares or a whole pan for up to 3 months! Wrap tightly in layers of plastic wrap and foil to avoid freezer burn.
Thaw frozen old fashioned brownies on the counter until softened, or warm them one slice at a time in the microwave for 15-second increments at half power.
Double Chocolate Brownie Recipe FAQ
Use a double boiler, or make your own by placing a glass bowl over a pot of simmering water.
The bowl needs to be large enough to rest securely over the pot without touching the water. If any moisture gets into the bowl, the chocolate will seize (become hard and crumbly).
Also, be sure to keep the water at a low simmer because chocolate will burn and take on a butter flavor if it gets too hot.
I’m not going to stop you, but you likely won’t need to! This old fashioned brownie recipe makes anywhere from 24-48 squares, depending on how small you slice them.
That’s double the typical recipe — which is why you need such a large pan! If you’re looking for a standard tray of brownies, cut the recipe in half and it’ll fit in one 9×13-inch pan.
The easiest way to tell is with the toothpick test — insert one into the center of the pan, pull it back out, and see how it looks. If it comes out clean, they’re done!
Now, keep in mind that your old fashioned brownies will continue to cook a bit as they cool.
So if you want fudgy, slightly gooey brownies, remove the pan when there are still a few moist crumbs or a very thin layer of batter on the toothpick.
But if you prefer a more cakey texture, watch for the edges to start to pull away from the pan.
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Double Chocolate Brownies + Video
Equipment
Ingredients
- 1 pound unsalted butter, 4 sticks
- 28 ounces semisweet chocolate chips, divided (1 pound + 12 ounces)
- 6 ounces bittersweet chocolate
- 8 large eggs
- 1 tablespoon instant coffee granules
- 2 tablespoons pure vanilla extract
- 2 1/4 cups granulated sugar
- 1 1/4 cups all-purpose flour, divided
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- unsweetened cocoa, to dust pan
Instructions
- Preheat oven to 350°F.
- Butter a 12 x 18 x 2-inch baking pan and dust with cocoa (this keeps the brownies from having a white powdery appearance)
- Melt together the butter, 1 pound of chocolate chips, and the bittersweet chocolate in a microwave safe medium bowl. Heat in 30 second increments until melted. Stir between each heating. Allow to cool slightly.
- In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
- Add 1 cup flour, baking powder and salt to a sieve and sift into chocolate mixture.
- Toss the remaining 12 ounces of chocolate chips with 1/4 cup of flour. Add them to the chocolate mixture and stir to combine.
- Pour batter into prepared baking pan.
- Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Half way in between cooking time; rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Use care not to overbake! Allow brownies to cool thoroughly, cut into 48 brownie squares.
- Serve and enjoy!
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2013. Updated and republished December 2024
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Fudgy brownies with shiny tops? Outrageous alright!
Sounds like a Paula Deen recipe
The 1/4 cup flour used with the 12 oz. chocolate chips, is that in addition to the 1 1/4 cups called for or is it the 1/4 cup?
Sorry if it's a dumb question, just want to get it right.
I can't wait to make them.
Happy Holidays
")
That is part of the ingredient list. Add 1 cup at first. Hope that helps. Enjoy!
Thank you Donna. It helps me. 🙂
Made several times, took me an hour to make it first time, had to keep rewinding TiVo while Ina breezed along like it was no big deal, made a huge mess of my kitchen but in the end, coworkers devoured the whole huge pan in minutes!!! Since then, I've made them several times and it's become easier and easier and quicker too, it's just way too expensive with the amount of stuff but I never managed to halve the recipe; it's surely the best tasting brownies ever!!!
Glad you like them! Thanks for stopping by.
Can you melt on the stove top?
M.Cano
Set up a double boiler and melt chocolate.
Can you use pan spray instead of the butter and cocoa?
Yes! That would be good too. Enjoy and let us know how it goes.
I made these brownies and they were fabulous. When I went to cut them, I found huge hunks missing. It seems my kids, grandkids and daughter in law decided to to "taste". We wound up putting the cooled pan on the table and just cutting out chunks.
another brownie in my book is a bonus! Thank you for sharing this yummy recipe xoxo
no unsweetened baking chocolate where I live. Can I substitute with baking cocoa?
I have not tested baking cocoa. So I can not say how it would work. Where do you live? In the baking aisle near the chocolate chips you will find all sorts of baking chocolate bars. Look for one that says unsweetened. Or you can pick it up here: http://amzn.to/1Rxn7hd
can I substitute bittersweet chocolate with good quality dark chocolate?
Donna, do you know if expresso powder can be subbed for the instant coffee granules? Is so, how much? Thx!
Hi! I'm from Buenos Aires, Argentina. I want to prepared a Layer Cake with at least three or four cakes with an 8" round pan. Do you think this quantity should be enough to make four cakes? Thank you
This is a BROWNIE recipe not a cake recipe. They are the complete opposite of a cake. If you want variety in your desserts instead of all cakes, this could be an option. Just Google what you're wanting to do (cakes), double check serving size and how many your pan serves and go from there in deciding what you want to do………Good Luck!
can you give smaller size ingredient measurements?
You simply cannot get a better brownie recipe. This was easy and absolutely great!