Rich Double Chocolate Chunk Brownie
Easy Rich Double Chocolate Chunk Brownies from scratch with melted dark chocolate batter, Dutch-process cocoa, and gooey chocolate chunk pockets — fudgy, dense, one bowl, 40 minutes.
Equipment
- 8×8-inch baking pan
- parchment paper
- Medium saucepan
- large mixing bowl
- whisk
- spatula
Ingredients
Ingredients
- 0.5 cup unsalted butter
- 4 oz dark chocolate, chopped 60% cocoa or higher, for melting
- 0.75 cup granulated sugar
- 2 tbsp brown sugar
- 3 large eggs room temperature
- 1 egg yolk room temperature
- 1 tsp vanilla extract
- 0.33 cup all-purpose flour
- 3 tbsp Dutch-process cocoa powder
- 0.5 tsp salt
- 0.75 cup dark chocolate, roughly chopped into chunks for folding in
- flaky sea salt optional, for topping
Instructions
- Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides.
- In a medium saucepan over low heat, melt the butter with the chopped dark chocolate, stirring until completely smooth. Remove from heat and cool for 5 minutes.
- In a large bowl, whisk together the granulated sugar and brown sugar.
- Add the cooled chocolate mixture to the sugar and whisk to combine.
- Add the eggs, egg yolk, and vanilla extract. Whisk vigorously for about 2 minutes until the batter looks glossy and slightly thickened.
- Sift in the flour, cocoa powder, and salt. Fold gently until just combined — do not overmix.
- Fold in the roughly chopped dark chocolate chunks.
- Pour the batter into the prepared pan and spread evenly. Scatter a few extra chocolate chunks on top.
- Bake for 25 to 28 minutes until the edges are set and the center has a very slight jiggle.
- Cool completely in the pan before lifting out and slicing.
Notes
Do not overmix after adding flour. Cool chocolate mixture before adding eggs. Pull from oven while center still jiggles slightly. Whisk eggs and sugar vigorously for the shiny crackly top. Use a hot dry knife for clean slices. Brownies get fudgier overnight.