I’m a cookie lover. But sometimes a chocolate brownie does capture my interest. It has to be freshly baked and simple to make. And this double chocolate brownie is just that. You can include chocolate chips, walnuts or pecans. Or stay classic and simple which is what I did today. I baked this brownie recipe back in the day. Back in the day I still wrote recipes down on little index cards. Back in the day I used plain old chocolate chips from the grocery store. Nothing fancy.
Today I used premium Callebaut and Ghirardelli chocolates. Oh, you’ve got to try this brownie recipe. Use your favorite chocolates. I recommend you use a dark (sometimes called bittersweet) chocolate and a semi-sweet chocolate.
Dark chocolate is higher in chocolate intensity, lower in sugar. I used bittersweet chocolate baking chips from Ghirardelli at 60% cacao. Do NOT use unsweetened chocolate in this recipe, it will be too bitter. There are many dark chocolates available as it is very popular now. Just look for chocolate named dark or bittersweet. You can also use a high quality dark chocolate bar and break it up into pieces since you will be melting it anyways.
For the semi-sweet, I used Callebaut chocolate chips, which is 44.9% cacao. You can use your favorite brand of chocolate chips, I’ve also used Nestle and Hershey semi-sweet for this recipe.
I melted the chocolate and the butter together in this bowl sitting over my idea of a double boiler. I used a large pan with simmering water and the bowl sat atop. Make sure the bowl is heatproof and is not actually sitting in the water. Heat until the butter and chocolate have combined, stirring with a spoon.
I love the fact that this easy brownie recipe requires only one bowl. You don’t even need a mixer, just a mixing spoon and a whisk.
After melting the butter and chocolates together, remove the mixture from the heat and stir in the sugars. Oh, yum. I wish there was a better word to describe this mixture but I’ve already said it. Yum. Now would be the right time to taste a spoonful.
Prior to adding the eggs which you should whisk in using a light touch, and then the dry ingredients. Don’t over mix brownies. After adding the sugars, the mixture will be grainy. That’s good. After adding the dry ingredients, just fold in using a spatula or spoon. NO beating.
After baking, you should cool completely. If you like simple brownies like above, just cut into 24 bars and enjoy.
For special occasion brownies, frost your brownies in the pan using your favorite powdered sugar icing, top with sprinkles, chill briefly and cut to serve. I used my recipe for chocolate buttercream frosting from this earlier post but you could use any powdered sugar based icing.
Pour a glass of milk and you’ve got a classic dessert. I hope you enjoy baking these Double Chocolate Brownies!
If you do try this recipe, post a photo on Instagram and tag with #countrycupboardcookies.
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- 8 ounces butter (1 cup)
- 7 ounces white granulated sugar (1 cup)
- 3½ ounces brown sugar (1/2 cup packed)
- 4 large eggs
- 2 tsp pure vanilla
- 6½ ounces all-purpose flour (1½ cup)
- ½ tsp baking soda
- 1 tsp salt
- 6 ounces dark chocolate (1 cup) * I used Ghirardelli premium baking chips, 60% cacao
- 9 ounces semi-sweet chocolate (1½ cup) *I used Callebaut chocolate chips
- Preheat oven to 350 degrees. Butter a 13x9x2 inch baking pan.
- Using a double boiler, melt butter and chocolates. Stir until butter is combined with chocolate.Remove from heat.
- Add sugars and stir using a spoon just until combined. Mixture will appear grainy. Cool completely.
- Add eggs and vanilla, using a whisk.
- Add dry ingredients of flour, baking soda and salt. Stir using a spoon or spatula just until combined. Do not over mix brownie batter.
- Pour into prepared pan and bake for 25 to 28 minutes.
- Cool in pan on a wire rack, then cut into 24 bars.
If you want to frost your brownies to add sprinkles, it's easier to frost the cooled brownies in the pan prior to cutting. I would chill briefly before cutting.