There is nothing better than a really good brownie. Call me crazy, but I am personally always happy with a boxed brownie mix. It’s so incredibly easy to make brownies homemade though, and they do turn out so much better than any boxed mix. I really love this brownie recipe, but I’m also pretty attached to my Chocolate Fudge Brownies and these Best Fudgy Brownies.
Ingredients needed:
unsalted butter semisweet chocolate Dutch process cocoa powder all purpose flour baking powder salt eggs white sugar vanilla extract
About Dutch Process Cocoa Powder:
This recipe calls for using the Dutch process variety of cocoa powder. Regular cocoa is intense, full flavored and somewhat acidic. Dutch-process cocoa is treated with an alkali to neutralize its acidity. You can substitute regular cocoa powder for the Dutch process in this recipe. The brownies won’t be quite as dark in color and they won’t be as rich in flavor.
How to make Double Chocolate Brownies:
Butter, chocolate and cocoa are melted together and combined. Flour, baking powder and salt are mixed. Eggs, sugar and vanilla are beaten together for a few minutes until pale. The chocolate is mixed in, and then the dry ingredients to create the complete batter for these Double Chocolate Brownies. The batter is scraped into a parchment-lined square pan.
These brownies are baked for about 1/2 hour.
Let the brownies cool completely. Once cooled, you can use the parchment paper to help you move the whole slab of brownies to a cutting board.
Cut into 16 pieces if you would like smaller brownie bites. If you prefer larger brownies, cut them into 8 pieces.
These brownies have a nice, fudgy and very chocolatey texture. Don’t over-bake them! I like them a little underdone so they are moist and perfect. Store in a sealed container at room temperature for up to 3 days. Enjoy!
