These double chocolate brownies are the best brownies you can make at home, as simple as a boxed mix, but so much better. The perfect fudgy, chewy, chocolatey brownie!
These brownies are the perfect brownie. They’re fudgy chocolate in each bite. With little bursts of mini chocolate chips throughout. They’ve got the perfect crunchy edges with the light crisp and crackly crust on top that you know you love. They’re chewy and gooey. They’re rich, sweet, and seriously delicious.
They taste like the best boxed brownies you’ve ever had, or even better! And you know how much I love boxed brownies! If you want some easy ideas to make box brownies better we’ve got you covered. And I love topping them with this chocolate brownie frosting too, to make an even more decadent treat.
This recipe may even replace my need to buy boxed brownies, because it’s almost as easy to make as they are, and doesn’t have too many ingredients. All you need to make these chocolate brownies is white sugar, flour, cocoa powder, salt, baking powder, chocolate chips, eggs, vanilla, and oil.
You could even make these into a homemade “boxed” brownie mix, because you can keep a container of the mix on hand. When you want to make them just scoop out a little and add in the eggs, vanilla and oil. Just as easy as a boxed mix!
A while back I participated in something called “The Surprise Recipe Swap”. Basically each month, you were assigned another blog/blogger. And then you would visit their blog and pick one of their recipes that you want to cook or bake. Then you would post your version of their recipe onto your site.
I was assigned Persnickety Plates, which is funny now because Melissa and I are blogging buddies, but I didn’t know her at all at the time. I had a heck of a time scouring through Melissa’s delicious recipes and deciding which one to make, because there are way too many good choices.
Finally I picked her Simple Dark Chocolate Brownies, but sometime soon I am going to also make her Traditional Macaroni Salad and her Browned Butter Chocolate Chip Cookie Cups.
But, let me tell you, these brownies did not disappoint. From those, these amazing double chocolate brownies were born.
I picked brownies, because I love brownies!! I mean, if you know one thing about me, you should know that I love brownies.
I however, don’t always love dark chocolate, I decided to switch my brownies up with regular cocoa powder. But if you like dark chocolate you’re welcome to make these with Hershey’s Special dark cocoa for that super rich dark chocolate taste.
How to make chocolate brownies?
These brownies couldn’t be easier. I mean, seriously boxed level brownies easy. First you’ll mix together your white sugar, flour, cocoa powder, salt, and baking powder. It should come together and resemble a dry brownie mix.
Add in your chocolate chips. This coats them in the flour and keeps them from sinking to the bottom when it bakes. You can use milk chocolate, semi sweet chocolate, or dark chocolate chips. Mini chocolate chips are great too. I haven’t tried them, but mint, butterscotch, white chocolate chips, etc should work great too.
Add the eggs, vanilla, and oil to the dry ingredients and mix them all together for a couple minutes until you’ve got a nice wet brownie mix batter. Pour that all into a greased 8×8 or 9×9 inch baking pan.
I like to sprinkle a couple extra chocolate chips on top to make the brownies look extra pretty.
Bake it all up until a toothpick comes out mostly clean. A few crumbs are good, just make sure it’s not still runny batter. Crumbs mean the brownies will be extra fudgy 😉
Can these brownies be doubled?
This brownie recipe as is, makes an 8×8 square or 9×9 square brownie pan worth of brownies. The brownie batter can easily be doubled and baked up in a 9×13 inch pan instead. This will increase the baking time, and your brownies should be done in about 30-40 minutes, or when a toothpick comes out mostly clean.
Top these brownies with some ice cream and chocolate syrup for the best brownie sundae, and maybe the best dessert ever!
These brownies are my favorite brownies ever and I think they’ll become your favorite as well too. The perfect fudgy, chocolatey, chewy brownies with the best flaky crispy top on them. Just look at that gorgeous shine on the topping.
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Double Chocolate Brownies
- 1 cup white sugar
- 1/2 cup flour
- 1/3 cup cocoa powder
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1/2 cup chocolate chips (I like mini chips best)
- 2 eggs
- 1 tsp vanilla
- 1/2 cup canola oil (or vegetable oil)
- Preheat oven to 350 degrees.
- Combine all dry ingredients in a large bowl, the sugar, flour, cocoa, salt and baking powder.
- Stir in the chocolate chips with the dry ingredients to coat them in the flour mixture
- Add in the eggs, vanilla and oil and stir until combined.
- Spread batter into a greased 8×8 pan.
- Bake for about 22-28 minutes, or until an inserted toothpick comes out mostly clean.
Recipe first published on June 20, 2013. Photos and text updated on February 4, 2019.
Made these today because was in the mood for something chocolate and was quick to make. Boy these sure delivered! Great recipe. I substituted half butter and half oil, for added flavor. Came out great 👍 This is a keeper for sure.
These were so delicious! Was the first batch of brownies from scratch that turned out and was delicious. I will be making these again 😊
Emily Boyle says
Great alternative to a box mix!
Had to come back and tell you how much we loved this recipe! I was amazed at how fast and easy it was, and how well they turned out. I shared it on my Facebook page and a bunch of my friends and family thought the same thing. Delicious and so fast and simple. Thanks!
Hey, my brownie didn’t got the crust as shown in your picture and my sugar didn’t dissolve. Did you use Caster sugar or icing? I used caster
You would want to use caster sugar unless you can find granulated sugar that is even thicker crystals than that. Which may have made a bit of a difference for the crust. The sugar shouldn’t dissolve in the mixture, but shouldn’t be noticeable once the brownies are baked up… did you use the chocolate chips in the batter? They seem to help with the crust too because of the extra sugar and fat.
Thanks for the reply. Yes i used chocolate chips and i used caster sugar and it was on the top and bottom and wasn’t dissolved. I am afraid to use granulated sugar.
The sugar crusted on the top and bottom? And didn’t bake throughout the brownies? I used granulated as that is the most common here in the United States, so I think the best results would be with that. Sorry I can’t offer more advice :/
Julie A Wedan says
Too sweet and oily for me.
Beth Anne says
I make this same recipe except I use butter instead of oil and I use 1/2 white sugar and 1/2 brown sugar. They are so YUMMY. I do the same thing as you when I have time I measure all the dry ingredients for this recipe so I have it and when I want to make it all I have to do is add butter/oil and the eggs.
February 7, 2019
I made these yesterday for my book club, they are absolutely delicious.
They are so easy to make.
I’m so glad to hear that Katherine! They are the best huh?!
I never comment on recipes…but oh my goodness these brownies are so delicious! I found this recipe on Pinterest several years ago now and I have yet to find brownies as delicious as these! At times I’ve substituted ingredients to make them more waist friendly and they are still just as yummy!
Thank you so much for sharing this recipe! I’ve gotten many compliments on these brownies and I always send this pin to others so they can make wonderfully delicious brownies too!
I used this recipe probably about 30 times while we lived in Italy. It was the perfect brownie recipe and since box brownies were never heard of this wonderful recipe was my go to recipe. I often would mix it up by following your many ideas in 50 Fixes for Brownie Mixes! The perfect combination.
These are so good!! Definitely pinning to save-actually I think they deserve to be printed and added to the cookbook binder! I only made half the recipe and baked in a loaf pan, and I was feeling tropical so I substituted coconut oil and added a handful of coconut flakes and some chopped walnuts. Perfection!! Thanks for such a great classic.
Aimee Berrett says
Yay so glad you liked them! The tropical version sounds so delicious!
Maria Monroe says
I made these brownies for my son on Saturday. Followed the recipe exactly but added 1 full cup of chocolate chips (he always says there’s never enough! LOL). They baked up beautifully! He said “This is the way a brownie is supposed to be: crunchy on top and gooey in the center!” My husband said “These are the best you’ve ever made!” Thanks for the recipe!! They are my official Go To!
Aimee Berrett says
So glad you all loved them!! They are my favorite homemade brownies too 🙂
I halved the recipe and I didnt get a crunchy top 🙁 I really wanted it to turn out like yours
Tiana H. says
These brownies are a hit! I made them and they turned out great, easy recipe I’m making more tonight! They are crispy and crackly on top and ooey gooey inside! Yum! Sooo good!
Aimee Berrett says
So glad you liked them Tiana! Now I want to make another batch!
I make these all the time! I love this recipe, its easy to whip up and everyone loves them. I take them to work sometimes for my co-workers and they are oh so thankful 🙂
Aimee Berrett says
Thanks so much for letting me know Chrissy! Now I think I need to make another batch!
These were delicious! My family finished them off in no time at all…thank you! Definitely my favorite recipe.
I have made these often….for school events, parties, and for my own pleasure of course! They are amazing!
I double the recipe and make in my 9×13…just up the time a bit. Love this simple recipe….I also add a sprinkle of cinnamon in the dry ingredients for a little something extra.
Thanks for the recipe! Not sure why people even buy boxed when you can make one from scratch so quickly.
I tried making a batch of these and they tasted good ! But the top didn’t turn out crackly as in your pictures and they had more of like a cake consistency rather than moist and fudgy. Do you know what might be the reason ?
Aimee Berrett says
Ulliel, I’m not sure what your exact problem was since I wasn’t in the kitchen with you – but a couple things that can make brownies more cake like are 1 – over mixing the batter (you want to hand mix until the batter is JUST mixed together, no longer) and 2 – take the brownies out of the oven earlier than you might expect. I still do the toothpick method, but it just barely comes out clean.
Let me know if you try again!
Stacy (@stacymakescents) says
Okay, so ummmm – true story. I made these for my husband’s boss for his birthday. But we couldn’t stop eating them. Soooooooooooooooooo, happy birthday to me? 6 months early? Yep.
Aimee Berrett says
Stacy, I’m so glad you liked them! Brownies don’t need cause for eating, they are good any day of the year!
Thank you. These were good! I used Coconut oil instead of canola oil.