Ultra-fudgy, intensely chocolatey, and loaded with melted chocolate and cocoa powder – these Double Chocolate Fudgy Brownies are the ultimate treat for true chocolate lovers. Rich, gooey, and topped with a crackly crust, they're pure chocolate perfection.
Some brownies are good. These are extraordinary. The secret? A double dose of chocolate – rich, melted dark chocolate in the batter plus a generous amount of cocoa powder for that deep, intense flavour. The result is a brownie that's fudgy, gooey, and loaded with chocolate chunks in every single bite. They have that perfect crackly, shiny top that brownie lovers dream about.
This recipe is foolproof and comes together in one bowl. No complicated techniques, no double boiler required – just simple ingredients and a little patience while they bake. Whether you're baking for a crowd, a special occasion, or just a quiet night in, these brownies are guaranteed to disappear.
🍫 Ingredients
- 225 g unsalted butter
- 200 g dark chocolate (60–70% cocoa), chopped
- 300 g caster sugar
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 120 g unsweetened cocoa powder
- 100 g plain flour
- ½ tsp salt
- ½ tsp baking powder
- 150 g dark chocolate chips or chunks (extra for the top)
- Flaky sea salt for sprinkling (optional)
👩🍳 Step‑by‑Step Instructions
- Preheat & prepare: Preheat your oven to 180°C (350°F). Line a 23 x 23 cm (9 x 9 inch) square baking tin with parchment paper, leaving some overhang for easy removal.
- Melt the butter and chocolate: In a large microwave-safe bowl, combine the butter and chopped dark chocolate. Microwave in 30-second bursts, stirring between each, until melted and smooth. Alternatively, melt in a saucepan over low heat.
- Add sugar and eggs: Whisk in the sugar until combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
- Add dry ingredients: Sift in the cocoa powder, flour, salt, and baking powder. Fold gently with a spatula until just combined – don't overmix.
- Add chocolate chunks: Fold in the dark chocolate chips or chunks, reserving a handful to sprinkle on top.
- Pour and bake: Pour the batter into the prepared tin and spread evenly. Sprinkle the reserved chocolate chunks and flaky sea salt (if using) on top. Bake for 28–32 minutes, until a toothpick inserted into the centre comes out with a few moist crumbs – not wet batter.
- Cool & serve: Let the brownies cool completely in the tin before lifting out and slicing into squares. For clean slices, chill in the refrigerator for 1 hour before cutting.
💡 Pro tip: The key to fudgy brownies is not overbaking! The toothpick should come out with a few moist crumbs – not clean. The brownies will continue to set as they cool, leaving you with perfectly fudgy, gooey results.
❓ Tips & Variations
- Make them extra intense: Add 1 tsp espresso powder to enhance the chocolate flavour. Use dark cocoa powder (Dutch-processed) for a deeper, richer colour and flavour.
- Topping ideas: Sprinkle flaky sea salt, crushed pistachios, or toasted pecans on top before baking for added texture and flavour.
- Gluten-free option: Swap the plain flour for a 1:1 gluten-free flour blend.
- Vegan option: Use vegan butter, dark chocolate, and a flax egg (1 tbsp ground flax + 3 tbsp water, set for 5 minutes).
- Storage: Keep in an airtight container at room temperature for up to 5 days – they stay fudgy and moist. Freeze for up to 3 months.
- Yield: Makes 12–16 brownies, depending on size.
Double the chocolate, double the fudge – the ultimate brownie for true chocolate lovers.
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