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Simply Brownies: a double chocolate Brownie Recipe

July 26, 2015 by Judy 6 Comments

Simply Brownies

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.

SIMPLY BROWNIES

chocolate and butter

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.

melted chocolate

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.

melted chocolate and sugar

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.

simply brownies recipe

After baking, you should cool completely. If you like simple brownies like above, just cut into 24 bars and enjoy.

simply brownies

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.

simply brownies with sprinkles

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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5.0 from 1 reviews
Simply Brownies
 
Print
Prep time
30 mins
Cook time
28 mins
Total time
58 mins
 
A chocolate brownie recipe made in one bowl. Includes dark chocolate, semi-sweet chocolate and butter melted together, then mixed with sugars, eggs and flour. Versatile and easy.
Author: Country Cupboard Cookies
Recipe type: Brownies
Serves: 24
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees. Butter a 13x9x2 inch baking pan.
  2. Using a double boiler, melt butter and chocolates. Stir until butter is combined with chocolate.Remove from heat.
  3. Add sugars and stir using a spoon just until combined. Mixture will appear grainy. Cool completely.
  4. Add eggs and vanilla, using a whisk.
  5. Add dry ingredients of flour, baking soda and salt. Stir using a spoon or spatula just until combined. Do not over mix brownie batter.
  6. Pour into prepared pan and bake for 25 to 28 minutes.
  7. Cool in pan on a wire rack, then cut into 24 bars.
Notes
Using different chocolate brands will change the flavor of your brownies. That's ok, I found I liked the combination of both dark and semi-sweet chocolate. A "dark" chocolate is one with 60% or more cacao. I used Ghirardelli bittersweet chocolate baking chips but there are other brands you can use. For the semi-sweet chocolate, I used Callebaut chocolate chips (44% cacao). Try to find good quality chocolate, but it doesn't matter if you use chips, chunks, or cut up a bar. You're going to melt the chocolate down anyways.

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.
3.3.3077

 

Filed Under: Brownies and Bars Tagged With: brownie recipe, chocolate, chocolate brownies

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Comments

  1. Lisa Hurt says

    December 1, 2018 at 1:58 am

    I made these tonight, using Ghirardelli Bittersweet and semi-sweet chips. Oh Boy. These were super fudgy, decadent, and amazing. I’ll never use a brownie mix ever again. Best recipe I’ve found for fudgy brownies. So thanks!

    Reply
    • Judy says

      December 1, 2018 at 1:16 pm

      Glad you liked the recipe!

      Reply
  2. Sarah Morton says

    June 7, 2020 at 5:36 pm

    Could you explain the flour measurement? 6.5 oz is not a cup and a half.

    Thank you,
    Sarah

    Reply
    • Judy says

      June 8, 2020 at 4:51 pm

      Hi Sarah,
      One cup of all purpose flour weighs 4.25 ounces. Based on this measurement, 1 1/2 cups weighs 6 3/8 ounces. I rounded to 6.5 ounces. (6 4/8 ounces)
      This is using a small food scale that I use for all my baking.

      Reply
  3. Fina says

    June 3, 2022 at 8:15 pm

    Should the butter and chocolate be at room temperature first before melting it? Or you can melt it down after its straight out of the fridge?

    Reply
    • Judy says

      June 3, 2022 at 8:52 pm

      Fina, The butter can be melted with the chocolate right out of the fridge.

      Reply

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