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Double Chocolate Brownies (25 Minutes)

Okay, picture this: it’s a rainy Sunday afternoon, and all I want is something that feels like a warm hug from the inside. Enter these Double Chocolate Brownies. They smell like the perfect mix of deep cocoa and a little nutty sweetness, with that crackly top that you just want to tap before diving in. The best part? They take just 25 minutes from start to finish, so you can satisfy that chocolate craving before it even has time to simmer. And trust me, the gooey middle with bursts of melty chocolate chips is what brownie dreams are made of. Ready to make your kitchen smell heavenly?

Quick Facts

Yield: Serves 9
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

For the Main Dish:

1/2 cup (1 stick) unsalted butter
8 ounces semi-sweet chocolate, chopped
3/4 cup granulated sugar
1/2 cup brown sugar, packed
3 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup chocolate chips (semi-sweet or milk chocolate)

How I Make It

Step 1:

First up, melt the butter and chopped semi-sweet chocolate together in a heatproof bowl set over simmering water, stirring gently until smooth and glossy. If you don’t have a double boiler, a microwave in 30-second bursts works just as well—just be careful not to burn the chocolate.

Step 2:

Take the chocolate mixture off the heat and stir in the granulated sugar and brown sugar until combined and shiny. Let this cool for a couple of minutes—this helps keep the eggs from scrambling.

Step 3:

Beat in the eggs one at a time, followed by the vanilla extract. This makes the batter silky and smooth, ready to soak up all those rich flavors.

Step 4:

In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually fold this into the wet ingredients until just combined—don’t overmix, or your brownies might get cakey instead of fudgy.

Step 5:

Gently fold in the chocolate chips for those irresistible pockets of melty chocolate. Then pour the batter into a greased 8×8-inch baking pan, smoothing the top with a spatula.

Step 6:

Bake at 350°F for 15 minutes. The edges should be set, but the center still soft and a little jiggly. Let the brownies cool completely in the pan before slicing to get those perfect clean squares.

Variations & Tips

For extra crunch, toss in 1/2 cup chopped walnuts or pecans.
Add a pinch of espresso powder into the batter to deepen the chocolate flavor.
Swap half the semi-sweet chips for white chocolate to mix things up.
Use salted butter and skip the added salt for a subtle flavor twist.
If you love gooey brownies, underbake by 1–2 minutes and let them cool in the pan.
Want a more intense chocolate hit? Stir in 2 tablespoons of melted dark chocolate after folding in the flour.

How I Like to Serve It

I love these brownies straight out of the pan with a scoop of vanilla ice cream on top for those warm-and-cold contrasts. They’re pretty magical with a cup of freshly brewed coffee or hot chocolate on a cozy night in. And they’re perfectly festive for any party—just dust with powdered sugar or drizzle with caramel sauce to fancy things up.

Notes

Store brownies in an airtight container at room temperature for up to 4 days.
Reheat slices for 10 seconds in the microwave to bring back that melty chocolate goodness.

Closing: This recipe always works because it strikes the perfect balance between quick prep, rich chocolate flavor, and that irresistible fudgy texture we all crave.