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It took me years to perfect these Double Chocolate Brownies.

Years.

Because — brownies should not be this hard.

But they are.

Too sweet.

Horrifyingly bitter.

Dense.

Undercooked and messy.

The edges perfect and the middle raw, or the middle right and the edges dried out and nearly burned. A disaster.

Every single batch had a new problem to solve, and I mean every batch.

There’s a graveyard of mediocre brownies behind this recipe — the ones that were a fail, the ones that were close.

The ones I served anyway with an apology.

I kept going until I got the one I was chasing: deep, dark, fudgy, chocolate on chocolate, with that shiny crackly top and a center that’s rich without being a mess.

This is that brownie.

Let’s make them.

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Brownies

Recipe by Jennifer Williams

  • Total Time0 hours
  • Yield15 brownies 1x

Only took me years to perfect my brownie recipe.  This one is the winner.

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J Dub's Double Chocolate Brownies stacked on a cutting board with a glass of milk, extra plates, and forks - J Dub By Design™
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Ingredients

Scale
  • 1 1/4 cups (149 grams) sugar
  • 1 1/4 cups (266 grams) brown sugar
  • 1 cup (226 grams) salted butter
  • 5 eggs, room temperature
  • 1 1/4 cups (150 grams) flour
  • 1 1/4 cup (105 grams) cocoa
  • 2 teaspoons espresso powder
  • 3/4 teaspoon kosher salt
  • 1/8 teaspoon baking powder
  • 1 cup semi sweet chocolate
  • 1 cup milk chocolate
  • 1 Tablespoon vanilla

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Spray a 9X13 pyrex dish with spray to keep brownies from sticking.
  3. Melt butter and sugar together in a saucepan on low heat.
  4. Using a stand or hand mixer, mix for 3 minutes and allow to cool.
  5. Add eggs one at time, mixing for a few seconds between each addition.
  6. After adding the last egg, beat the mixture for an additional 2 minutes.
  7. Set aside.
  8. Whisk together flour, cocoa, espresso powder, salt, and baking powder.
  9. Pour over butter sugar mixture and mix for an additional minute.
  10. Add in chocolate chips and vanilla.  Stir to combine.
  11. Pour the mixture into the greased pyrex and bake in preheated over for 28-33 minutes, checking periodically to make sure you do not overbake.
  12. Remove from oven and allow to cool.
  13. Serve with homemade ice cream or alone.  You can’t go wrong.
  14. Enjoy.
  • Prep Time: 12 minutes
  • Cook Time: 28-33 minutes
  • Category: desserts
  • Method: Baking
  • Cuisine: American

Drop me a comment below and let me know what you think of my Double Chocolate Brownies.

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J Dub's Double Chocolate Brownies stacked on a cutting board with a glass of milk, extra plates, and forks - J Dub By Design™
Double Chocolate Brownies – J Dub By Design™

Looking for More?

If chocolate is your thing – my Molten Lava Cakes are the perfect ending to a great meal.

My Bananas Foster Bread Pudding is a nod to one of my father’s favorite restaurants in New Orleans – Brennans.

Pound cakes are one of the easiest ways to serve dessert to a crowd.

My Vanilla Pound Cake a la Darlene, Key Lime Pound Cake, Piña Colada Pound Cake, Strawberry Pound Cake, Peaches and Vanilla Cream Pound Cake – you can’t go wrong with any of these.

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