Fudgy Double-Chocolate Brownies

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Fudgy Double-Chocolate Brownies, oh sweet, sweet brownies—these chocolate delights are a world of comfort and joy for those of us who revel in the magic of cocoa. Today, I’m sharing a recipe that will whisk you away on a journey to the land of fudgy bliss, where decadence reigns supreme.

When it comes to brownies, there are two tempting paths to follow: fudgy or cakey. Here, we’re firmly planted in the luscious terrain of fudgy brownies, the kind that ooze with a rich, velvety texture that’ll have you craving every bite. If you’re a chocolate enthusiast like myself, consider this recipe your golden ticket to chocolate paradise.

Fudgy Double-Chocolate Brownies hold a special place in my heart, ranking high among my favorite desserts. What truly sets these apart are their fudgy nature and the sheer intensity of chocolate flavor they deliver. Imagine sinking your teeth into a square of chocolatey heaven, where each bite is a symphony of indulgent cocoa goodness.

This recipe is a celebration of the chocolate lover in all of us. It’s a simple yet heavenly concoction that’ll elevate your brownie game to new heights. Whether you’re an experienced baker or a kitchen novice, these fudgy brownies are a delightful adventure waiting to unfold. So, roll up your sleeves, gather your ingredients, and let’s embark on a chocolate-infused journey that will leave your taste buds dancing with joy.

And these are insanely delicious!

Not what you are looking for? Try these other sweet recipes: Luscious Lemon Squares, Easy Chocolate Ice Cream or Salted-Caramel Pineapple Upside-Down Cake.


Fudgy Double-Chocolate Brownies

Fudgy Double Chocolate Brownies

Brownies can go two ways—fudgy or cakey—and these rich, decadent squares decidedly fall into the fudgy category. For all of you chocolate obsessed people like me, this is your recipe. Brownies are one of my favorite desserts in the world, especially if they are fudgy and full of intense chocolate flavor.

  • Author: San Worley
  • Prep Time: :35
  • Cook Time: :55
  • Total Time: 1:30
  • Yield: 15 1x
  • Category: Dessert
  • Method: Baked




  1. Preheat oven to 325°F. Grease a 13×9″ baking pan with room temperature butter or nonstick cooking spray, line the bottom with parchment, leaving a generous overhang on both long sides, and grease parchment with room temperature butter or nonstick cooking spray.
  2. Combine 1 1/2 cups butter, chocolate, and cocoa powder in a large heatproof bowl set over a pot of simmering water, stirring often, until mixture is melted and smooth. Remove from heat and set aside.
  3. Whip eggs, sugar, and salt in bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer) on high speed, until tripled in size and lightened in color, 4–5 minutes. When you lift the whisk, the mixture should fall back on itself in thick ribbons and dissipate.
  4. Add one-third egg mixture to reserved chocolate mixture and stir to combine with a spatula. Fold in remaining egg mixture in 2 batches. Sift in flour in three parts, gently folding with spatula after each addition. Pour evenly into prepared pan. Smooth top of batter with spatula.
  5. Bake brownies, rotating in oven halfway through, until sides are visibly baked and center is set, 50–55 minutes. Transfer to a wire rack. After brownies have cooled, loosen edges with an offset spatula or a butter knife, then pull up both sides of the parchment to remove brownies from pan. Place brownies on parchment on a cutting board and cut into 15–18 pieces.


  • Brownies can be baked, covered with plastic wrap, and stored at room temperature, up to 3 days.
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