My recipe for Double Chocolate Brownies is irresistibly rich and fudgy. Topped with melted chocolate takes this classic bake to a whole new level of delicious decadence.
If you love chocolate desserts, give this one a try. I can promise that you won’t be disappointed. Besides the deliciously rich flavour, this is an incredibly easy recipe with basic ingredients creating an amazing flavour.
What Ingredients Do You Need For Double Chocolate Brownies
- Butter
- Oil: Just a tablespoon is needed to add moisture which contributes to the fudginess of the brownies.
- Cocoa Powder: Contributes to the deep decadent flavour of the brownies
- Buttermilk: This is really one of my favourite ingredients when it comes to baking. It just adds such great flavour and creates a soft, fluffy bake. If you do not have buttermilk, then just add 2 teaspoons of lemon juice or vinegar to ¾ cup ( 200 ) milk. Set aside for 5 minutes before adding to the recipe in place of the buttermilk.
- Sugar: I love using brown sugar in brownies, it adds moisture to the fudgy brownies. However, feel free to use white sugar if you prefer.
- Flour: You can use either cake flour or all-purpose flour in the recipe.
Baking the perfect brownies
Cocoa Powder: Use good quality cocoa powder for a more intense flavour.
Grease and line the baking pan with parchment/baking paper: Or use non-stick cooking spray to grease the pan. This will ensure that the baked brownies lift out easily and do not stick to the pan.
Do not overbake the brownies. If you want fudgy brownies, then do not overbake. The brownies should be firm around the edges but still slightly soft in the centre when you remove it from the oven. They continue to set even after they are removed from the oven.
Allow the melted chocolate topping on the brownies to set before cutting into portions. You can pop the pan of brownies into the refrigerator for a few minutes for a quicker setting.
No Baking Powder?
Baking powder and baking soda will create a fluffy cake-like texture. These brownies have a fudgy texture, so there are no leavening agents such as baking powder or baking soda needed.
Making the Double Chocolate Brownies
Grease and line an 8-inch / 20cm square pan with parchment paper
Beat the melted butter, oil and sugar in a large bowl.
Add in the buttermilk, vanilla extract and melted chocolate and beat well.
Sift in the flour and cocoa powder and beat on low speed until just combined.
Transfer the mixture to the greased and lined baking pan
Bake in a preheated oven of 320°F / 160° for 15 to 18 minutes. The brownies should be firm around the edges but still slightly soft in the centre when you remove it from the oven. They continue to set even after they are removed from the oven.
Allow the tray of brownies to cool for a few minutes before drizzling with melted chocolate. Spread the chocolate to smooth the top. Allow the melted chocolate topping on the brownies to set before cutting into portions. You can pop the pan of brownies into the refrigerator for a few minutes for a quicker setting.
If you like this recipe, be sure to check out my other amazing cakes and dessert recipes
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Enjoy ♥
Double Chocolate Brownies
Ingredients
FOR THE BROWNIES
- 1 cup / 225g melted butter
- 1 Tablespoon / 15ml oil SEE NOTE 1
- ¾ cup / 150g sugar SEE NOTE 2
- ¾ cup / 200ml buttermilk SEE NOTE 3
- 1 ¼ cup / 200g dark chocolate melted
- 1 Tablespoon / 15ml vanilla extract
- ¼ cup / 30g cocoa powder
- 1 ¼ cup / 160g all-purpose or cake flour
FOR THE TOPPING
- 1 cup / 150g chocolate melted
Instructions
MAKE THE BROWNIES
- Grease and line an 8-inch / 20cm square pan with parchment paper
- Beat the melted butter, oil and sugar in a large bowl.
- Add in the buttermilk, vanilla extract and melted dark chocolate and beat well.
- Sift in the flour and cocoa powder and beat on low speed until just combined. Transfer the mixture to the greased and lined baking pan
- Bake in a preheated oven of 320°F / 160° for 15 to 18 minutes. The brownies should be firm around the edges but still slightly soft in the centre when you remove it from the oven. They continue to set even after they are removed from the oven.
- Allow the brownies to cool for a few minutes before drizzling with melted chocolate.
CHOCOLATE TOPPING
- Spread the chocolate to smooth the top. Allow the melted chocolate topping on the brownies to set before cutting into portions. You can pop the pan of brownies into the refrigerator for a few minutes for a quicker setting.
Video
Notes
- 1.Use a neutral flavoured oil like canola or sunflower oil
- I love using brown sugar in brownies, it adds moisture to the fudgy brownies. However, feel free to use white sugar if you prefer.
- If you do not have buttermilk, then just add 2 teaspoons of lemon juice or vinegar to ¾ cup ( 200 ) milk. Set aside for 5 minutes before adding to the recipe in place of the buttermilk.
What is better than homemade brownies topped with chocolate?! Yum!! I would like a huge piece with a cup of black coffee!
I pretty much always have buttermilk in my fridge, because I LOVE baking with it. These brownies are perfection, Ashika! So fudgy! We’d LOVE, love these!
I LOVE brownies! These look so perfectly fudgy, just the way I like them. I’m going to have to try your recipe!
Not just chocolate brownies but DOUBLE chocolate brownies. Yes please Ashika!! 🙂
Nothing like a fudgy brownie that’s super-easy to make! And, that texture…. my goodness it looks amazing!