Experience the ultimate indulgence with these moist, chewy, and intensely chocolatey double fudge brownies. Every bite offers a luscious texture and rich chocolate flavor that’s simply irresistible! While these brownies are delightful on their own, adding a smooth brownie frosting elevates them to a new level of decadence. If you’re a brownie enthusiast, be sure to have our homemade brownie mix on hand for whenever the craving strikes!
Ingredients & Substitutions
There are two main components to this recipe—the brownies and the frosting.
Cocoa Powder: For the brownies, we use Dutch-processed cocoa powder to achieve a deeper color and more robust chocolate flavor. In the frosting, regular unsweetened cocoa powder works perfectly.
Flour: Fudgy brownies typically require less flour. This recipe calls for 1 cup (125 g) of all-purpose flour.
Butter: More butter contributes to the fudgy texture. We’ve added 1 cup (2 sticks / 227 g) of unsalted butter for richness.
Espresso Powder: A teaspoon of espresso powder enhances the chocolate flavor without adding a coffee taste. If you don’t have it, you can omit it, but the chocolate flavor won’t be as intense.
Chocolate Chips: Semi-sweet chocolate chips are incorporated into the brownies for added depth.
Frosting: The brownie frosting is designed to be spread over warm brownies, sealing in moisture and creating a seamless, velvety layer. A touch of honey adds extra sweetness.
Why Melt Butter with Sugar?
Melting the butter with the sugar and bringing it to a low boil, rather than creaming them together, results in a chewier, fudgier brownie. Creaming incorporates air, leading to a lighter texture. Melting keeps air out, giving you that dense, fudgy consistency. Stirring in chocolate chips at this stage also helps achieve a shiny, crackled top.
Optional Add-Ins for Extra Flavor
While these brownies are amazing as-is, you can customize them:
- Chocolate Chips: Fold in extra chocolate chips, or try peanut butter, butterscotch, or mint chips.
- Nuts: Add walnuts, pecans, or almonds for crunch.
- Caramel Swirl: Incorporate caramel for a gooey surprise.
- Mint Flavor: Add peppermint extract or crushed candy canes for a festive twist.
How to Store Double Fudge Brownies
Store brownies in an airtight container at room temperature. Avoid cutting them until you’re ready to serve to keep them moist. They’ll stay fresh for 2-4 days. Refrigeration can extend shelf life but may dry them out.
How to Avoid Dry Over-Baked Brownies
Over-baking leads to dry brownies. Stick closely to the recommended baking time and check them a few minutes early. Every oven varies, so remove them when the center is still slightly moist.
Can I Freeze Brownies?
Yes! Wrap the cooled brownies in plastic wrap and then in aluminum foil or place them in an airtight container. Label with the date—they’ll keep for up to 3 months. Thaw at room temperature when ready to enjoy.
Ingredients
Brownies
- 1⅓ cups (160 g) Dutch-processed cocoa powder
- 1 cup (125 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 teaspoon espresso powder
- 1 cup (2 sticks / 230 g) unsalted butter, room temperature
- 2 cups (400 g) granulated sugar
- 1 cup (170 g) semi-sweet chocolate chips
- 1 tablespoon vanilla extract
- 4 large eggs, room temperature
Frosting
- 3 tablespoons unsalted butter, room temperature
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 cup (125 g) confectioners’ sugar
- 3 tablespoons whole milk, or heavy cream
Instructions
Brownies
- Prepare the Oven: Preheat to 350°F (175°C). Grease a 9×13-inch (23×33 cm) metal baking dish with nonstick spray.
- Mix Dry Ingredients: In a large bowl, whisk together cocoa powder, flour, baking powder, salt, and espresso powder. Set aside.
- Melt Butter and Sugar: In a large saucepan over medium heat, melt butter and sugar. Once melted, bring to a low boil and cook for 2 minutes, stirring occasionally, or until it reaches 230°F (110°C) on an instant-read thermometer.
- Add Chocolate and Vanilla: Remove from heat and stir in chocolate chips and vanilla extract until melted. The mixture may appear grainy. Let cool for about 10 minutes.
- Incorporate Eggs: Stir in the eggs, one at a time, until smooth.
- Combine with Dry Ingredients: Pour the chocolate mixture into the dry ingredients. Mix until just combined.
- Bake: Spread the batter evenly in the prepared baking dish. Bake for 30-35 minutes, or until slightly puffed and a toothpick comes out with a few moist crumbs.
- Prepare Frosting While Baking.
Frosting
- Mix Ingredients: In a stand mixer with the whisk attachment or using a hand mixer, combine butter, cocoa powder, honey, vanilla extract, and confectioners’ sugar.
- Adjust Consistency: With the mixer on low, slowly add milk, one tablespoon at a time, until you reach the desired consistency. You may not need all 3 tablespoons.
- Frost Brownies: Spread the frosting over the warm brownies.
- Cool and Serve: Allow the brownies to cool completely before cutting into squares and serving.
