Decadent Double Chocolate Fudge Brownies
These double chocolate fudge brownies have been my family's little celebration for as long as I can remember. I first made them when my children were young, when an ordinary Tuesday would become extraordinary because of a warm pan and a promise of chocolate. The kitchen would fill with that rich, familiar aroma and my little ones would press their noses to the oven window, eyes bright as if the brownies were a small miracle. We called them our cozy treat and they were called upon for birthdays, snow days, and the nights when someone needed a hug in the form of a dessert. What makes these brownies special is the way they balance deep chocolate flavor with a melt in your mouth fudginess. There is a dense, tender crumb studded with glossy chocolate pockets and finished with a shiny ganache that catches the light like a jewel. When I wanted to comfort a weary soul or celebrate a tiny victory, this is the recipe I turned to. It is simple enough to make any day feel like a warm occasion and rich enough to be saved for company. I have handed down little tricks tucked into this recipe across the years. A teaspoon of vanilla, a careful stir that is not rushed, and a moment to let the brownies rest before cutting. Those small acts are how love gets folded into the batter. You will see that the steps are gentle and forgiving. Oh, do not you fret if the top cracks a bit it only means it will have a beautiful, rustic look and the inside will still be melt in your mouth. So come pull up a chair, child, and let us make something that carries comfort forward. This is more than a dessert. It is a memory maker. Whether you are baking for children, friends, or a quiet evening by yourself, these brownies will wrap everyone in a familiar warmth. You can do this, and I know you will see the smiles that follow.
Ingredients
- 1 cup (2 sticks, 226 g) unsalted butter (good, unsalted butter, cut into pieces)
- 8 oz (225 g) semisweet chocolate chips or chopped semisweet chocolate
- 1/2 cup (45 g) cocoa powder, unsweetened
- 1 1/2 cups (300 g) granulated sugar
- 1/4 cup (50 g) light brown sugar, packed (adds chew and warmth)
- 4 large eggs, if you can let them sit at room temperature a little it helps
- 2 teaspoons pure vanilla extract
- 1 cup (125 g) all purpose flour
- 1/2 teaspoon fine sea salt
- 1 cup (150 g) bittersweet or dark chocolate chunks for extra pockets of chocolate
- 1/2 cup (120 ml) for the ganache: heavy cream
- 4 oz (115 g) for the ganache: dark chocolate, finely chopped
- 1 tablespoon for the ganache: a little unsalted butter for shine
- 1/8 teaspoon optional: a tiny pinch of espresso powder to lift chocolate flavor
Instructions
Preheat your oven to 350 F. Butter an 8 or 9 inch square baking pan and line it with parchment leaving an overhang so you can lift the brownies out later. That little step makes cutting so much kinder on the edges.
Now, let us melt butter and the semisweet chocolate together. Put the butter and the 8 ounces of chocolate in a heatproof bowl over a pot of barely simmering water or use short bursts in the microwave, stirring in between. Stir slowly until glossy and smooth. Your kitchen will smell like a warm hug right about now and that is all part of the joy.
Remove the bowl from heat and let it cool a little so it is warm, not hot. Stir in the cocoa powder, granulated sugar, and brown sugar until everything is lovingly combined. Keep your spoon moving gently and you will see the mixture deepen to a beautiful, dark gloss.
Whisk the eggs and vanilla in a separate small bowl. Add the eggs to the chocolate mixture a little at a time, stirring after each addition so it becomes silky. If you add them too quickly it can go a bit grainy so take your time. This is where patience pays you back later.
Sift the flour and salt together and fold them into the wet batter with a spatula. Fold gently just until you no longer see streaks of flour. Oh, my dear, do not overdo it. A few flour streaks are better than overmixed, and we want fudgy, not cakey.
Fold in the dark chocolate chunks and the optional pinch of espresso powder if you are using it. The batter should be thick and glossy. If it feels a bit heavy that is perfectly fine. Love is a little heavy sometimes.
Spoon the batter into your prepared pan and smooth the top with your spatula. Tap the pan gently on the counter to settle the batter and coax out any air bubbles. Bake in the preheated oven for 28 to 35 minutes. You want the top to look set and a toothpick inserted in the center to come out with a few moist crumbs clinging to it. If it comes out wet with batter keep it a touch longer.
While the brownies bake, make the ganache. Warm the heavy cream in a small saucepan until it is hot and just shy of boiling. Pour it over the chopped dark chocolate in a bowl and let it rest for a minute, then stir until smooth. Stir in the tablespoon of butter for shine. Oh, look at that glossy ribbon of chocolate. It is like velvet.
When the brownies are done, remove the pan from the oven and set it on a rack. Let them cool for at least 20 minutes in the pan so they settle and become fudgy. If you pour ganache over brownies that are too warm it will sink in too much and you will lose that shiny top, so patience my dear.
Pour the ganache over the slightly cooled brownies and spread it gently to the edges. Let the ganache set at room temperature, or if you are in a hurry pop it into the refrigerator for 10 to 15 minutes until set. But do not chill too long or the bite will be less tender.
Use the parchment overhang to lift the brownies from the pan. Place on a cutting board and let them rest a little more if needed before cutting. Use a sharp knife warmed under hot water and wiped dry for clean slices. Wipe the knife between cuts. This makes the pieces look like they were made for a special afternoon tea.
Serve with a small dusting of cocoa or a sprinkle of flaky salt if you like a little contrast. Sit down, breathe in that chocolate, and share. Warm or room temperature these are pure comfort, and I guarantee there will be quiet smiles.
Cooking Tips
- 💡Nana's Little Notes: If your batter seems very thick, a spoonful of warm coffee or a teaspoon of warm milk will soften it without changing the flavor.
- 💡If the top cracks a little that is perfectly fine it gives a lovely, rustic look and the center will still be fudgy.
- 💡When folding in flour stop as soon as you see no white streaks overmixing steals tenderness.
- 💡Warm your knife under hot water and wipe it dry between slices for neat, pretty squares.
Nutritional Information
Per serving
May these brownies be more than a recipe for you. May they be a reason to gather, a small ritual to pass along, and a gentle reminder that the simplest acts of making and sharing food are how we wrap one another in care. Be good to yourself, set the kettle on, and enjoy every warm, chocolatey moment with someone you love.
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