Double Chocolate Brownies

Always a favorite, brownies are one of those treats that satisfy the sweet tooth and the chocolate craving every time. And these are no exception! This recipe is so easy to make and turns out beautiful double chocolate brownies every time. How can you go wrong here?!

I love my classic recipes, and this is a great example of one of those well-loved favorites. This recipe is borrowed, but I’ve added my own touches, like a shot of espresso and a combination of chocolates, both of which do wonders to enhance the flavors. And because my husband (a true chocoholic!) loves his brownies to be thicker, I’ve doubled the original recipe, but baked them in a 1 inch deep dish, so that they turn out ‘taller’. The result? True chocolate delight, of course! Enjoy these on just about any sweet occasion!

This recipe was inspired by Angie’s ‘Best Brownies’ on

Double Chocolate Brownies

Yield: One 8 x 16 inch tray, or 15 large brownies 


2 cups of butter (16 oz)

3 1/2 cups of sugar

8 eggs, lightly beaten

4 tsp of vanilla

2/3 cup of unsweetened cocoa powder

8 oz of semi sweet chocolate, chopped

1 double shot of espresso or 2 tbs of espresso powder

2 cups of flour

1 tsp of salt

2 tsp of baking powder


Preheat the oven to 350 F and thoroughly grease an 8 x 16 inch baking dish.

Melt together the butter and semisweet chocolate over a baño María on the stove. Remove from the heat and allow to cool slightly, about 5 minutes.

Once the mixture has cooled, whisk in the sugar and vanilla, and then the eggs, stirring constantly.

In the same manner, whisk in the cocoa powder, flour, baking powder and salt in sections. Whisk in the espresso. Mix until just combined and no lumps remain.

Pour the batter into the prepared pan and bake for 1 hour – 1 hour and 15 minutes, or until a fork inserted into the center comes out clean. Be sure not to over bake.

Note: Before removing from the oven, leave the brownies inside for about 10 minutes with the door open and the heat turned off. This should prevent them from falling, which can happen when the brownies are exposed to a drastic change in temperature.

Enjoy warm or cold, with a scoop of vanilla ice cream or plain.

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