This double fudge brownies recipe stands out from the rest with its simple steps and fail-proof results. You’ll have perfectly fudgy brownies every single time with this recipe.
Table of Contents
My Go-To Brownie Recipe
Hi folks,
I make brownies more often than I’d like to admit, whether for family dinner, lunch boxes, or when I get a chocolate hankering.
I love that this recipe always comes out beautifully with a thin, crackly, crispy top and a fudgy, decadent interior (thanks to adding cocoa powder and melted chocolate). Plus, you need just one bowl and a handful of pantry ingredients to make them.
Ingredients and Estimated Costs
Per Serving Cost: $0.56
Recipe Cost: $5.10
To make these double fudge brownies, you’ll need:
- 6 Tablespoons unsalted butter – ($0.84) Adds richness and moisture. You can substitute with an equal amount of vegetable or canola oil.
- 2 ounces semi-sweet chocolate bar, chopped – ($2.00) Enhances the deep chocolate flavor. You can replate it with dark chocolate for a richer taste.
- 1 cup granulated sugar – ($0.36) Sweetens the brownies and helps create a crackly top. Swap with coconut sugar for a less refined option.
- ½ cup light brown sugar – ($0.22) Adds moisture and a hint of caramel flavor. You can replace it with dark brown sugar for a deeper flavor.
- 2 large eggs – ($0.38) Binds the ingredients and add structure. You can substitute with flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg).
- 1 teaspoon pure vanilla extract – ($0.83) Enhances the overall flavor. Replace it with almond extract for a nutty twist.
- ½ cup unsweetened cocoa powder – ($0.42) Gives the brownies a rich chocolate flavor. You can substitute with Dutch-processed cocoa for a smoother taste.
- ½ cup all-purpose flour – ($0.04) Provides structure to the brownies. You can swap it with a 1:1 gluten-free flour blend.
- ½ teaspoon salt – ($0.01) Enhances sweetness and flavors. Replace with sea salt for a slightly different taste.
NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Double Fudge Brownies
Preheat & Prep
- Preheat the oven to 325°F. Line an 8×8-inch baking pan with parchment paper or foil, lightly greased.
Melt & Mix
- In a microwave-safe bowl, melt the butter and chopped chocolate in 30-second intervals, stirring after each, until smooth.
- Stir in granulated sugar and brown sugar until well combined.
- Whisk in the eggs and vanilla extract until the mixture becomes glossy.
Incorporate Dry Ingredients
- Add the cocoa powder, flour, and salt.
- Gently fold in the dry ingredients using a silicone spatula. Do not overmix.
Bake
- Spread the batter evenly into the prepared pan.
- Bake for 40-45 minutes. Start checking at the 40-minute mark—a toothpick inserted in the center should have a few moist crumbs (not wet batter).
Cool & Serve
- Let the brownies cool in the pan on a wire rack for 2 hours.
- Slice and serve.
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Double Fudge Brownies
Equipment
- 8×8-inch baking pan
- Microwave safe-bowl
- Silicone spatula
- whisk
- measuring cups and spoons
- mixing bowl
- wire cooling rack
Ingredients
- 6 Tablespoons unsalted butter
- 2 ounces of semi-sweet chocolate bar chopped
- 1 cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ½ teaspoon salt
Instructions
- Preheat your oven to 325°F. Prepare an 8×8-inch baking pan by lightly spraying it with baking spray and lining it with foil or parchment paper.
- In a microwave-safe bowl, combine the butter and chopped semi-sweet chocolate bar. Heat in 30-second increments, stirring after each, until the mixture is completely melted and smooth. Stir in both sugars until well blended. Next, whisk in the eggs and vanilla extract until the mixture is glossy.
- Add the cocoa powder, flour, and salt. Use a silicone spatula to fold the dry ingredients into the wet mixture until just combined. The batter will be thick, but that’s a good sign!
- Spread the batter evenly into your prepared pan. Bake for 40-45 minutes. Around the 40-minute mark, start checking for doneness by inserting a toothpick into the center—if it comes out with wet batter, it needs more time. If there are just a few moist crumbs clinging to it, it’s ready. Check in 2-minute intervals if needed.
- Once baked, cool the brownies in the pan on a wire rack for about 2 hours before slicing. The wait is tough, but it’s worth it for clean, perfect squares!
Notes
Nutrition
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Double Fudge Brownies Recipe FAQs
I prefer to use semi-sweet chocolate. If you use milk chocolate, it will result in a sweeter-tasting brownie.
Butter makes everything better, so it has always been my first choice. But you can use equal amount of oil for the butter if needed.
Use the toothpick method to test if the brownies are done. If the toothpick comes out clean after inserting it into the brownies, they are finished baking.
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