Double Chocolate Brownies – a delicious recipe with Butter, Cocoa, Sugar, Vanilla, Salt, Baking Powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 F. Spray an 8x8 baking dish with non-stick spray and line the bottom and two sides with parchment paper, leaving some paper overhang. Spray the parchment with non-stick spray as well. Set aside.
2
In a medium saucepan melt the butter over medium low heat. Remove from heat and whisk in cocoa powder, sugar, vanilla, salt, and baking powder. Mixture will be grainy. Whisk in the eggs one at a time, working quickly so they don't scramble. After all four eggs are added the mixture should be smooth.
3
Toss the chocolate chips and flour together in a small bowl. Add this to the chocolate mixture and mix just until combined. Some lumps and/or streaks of flour are OK. Do not overmix.
4
Pour brownie batter into the lined 8x8 baking dish and bake at 350 F for 45-50 minutes, or until a wooden skewer comes out with no raw batter. Do not over-bake. Let the brownies cool in the pan at least 15 minutes then use the parchment paper to lift them out of the pan. Slice into squares and serve.
5
Store any leftovers in an airtight container and eat within 2-3 days.
1267
kcal
Calories
65
g
Fat
149
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup Butter, 2/3 cups Dark Cocoa Powder, 2 cups Sugar, 1-1/2 teaspoon Vanilla, and more.
Yes, Double Chocolate Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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