Double-Chocolate Brownies

Rating: 3.95 stars
258 Ratings
  • 5 star values: 113
  • 4 star values: 67
  • 3 star values: 40
  • 2 star values: 27
  • 1 star values: 11

These dark, rich fudge brownies are one of our all-time reader favorites. The better the quality of chocolate you use, the better the results.

Martha Stewart Living, February 2004

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Recipe Summary

Yield:
Makes 9 large or 16 small squares
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Ingredients

Directions

  • Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.

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  • Put butter, chocolate, and cocoa in a heatproof medium bowl set over a pan of simmering water; stir until butter and chocolate are melted. Let cool slightly.

  • Whisk together flour, baking powder, and salt in a separate bowl; set aside.

  • Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale, about 4 minutes. Add chocolate mixture; beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.

  • Pour batter into prepared pan; smooth top with a rubber spatula. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35 minutes. Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.

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Reviews (23)

258 Ratings
  • 5 star values: 113
  • 4 star values: 67
  • 3 star values: 40
  • 2 star values: 27
  • 1 star values: 11
Anonymous
Rating: 5.0 stars
10/25/2020
These brownies are super rich and delicious. If you follow the recipe exactly you can't go wrong! They're honestly the best brownies I've ever made.
Anonymous
Rating: 2.0 stars
05/13/2020
You put in way to much chocolate. These brownies are a dark chocolate taste. If you like dark chocolate this is a good recipe. Otherwise they have a bitter taste.
Anonymous
Rating: 5 stars
11/19/2018
This is my go-to brownie recipe! They are really delicious and easy to make, especially if you melt the chocolate in the microwave. I use semi-sweet chocolate chips.
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Anonymous
Rating: 5 stars
02/24/2017
It was too thick.
Anonymous
Rating: Unrated
01/19/2016
Great brownies - work with whole wheat flour, too! Made these changes based on what we had in the pantry: -Whole wheat flour (same amt) -1/2 cup sugar, 1/2 cup brown sugar -3 tbsp unsalted butter, 3 tbsp grape seed oil -6 oz dark chocolate chips instead of baking chocolate Followed rest of the recipe to the letter (incl 35 min cook time), and these came out fantastic. Pregnant wife was craving brownies, and she LOVED these, so we've got a winner :)
Anonymous
Rating: 5 stars
08/18/2015
This was good, if a little crusty, with nice chocolate flavor. I had to bake an additional 10 minutes (45 total in glass) in my oven until the pan passed the toothpick test. If I make them again, I'll substitute vegetable oil for some of the butter to get a moister texture. I'd also consider adding a tsp or two of instant espresso powder for a deeper flavor.
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Anonymous
Rating: 5 stars
03/18/2015
Wow.. this was really amazing, I made these with my mom yesterday, they turned out amazing. These are the best brownies ever, everyone loved it. They were very chocolaty and chewy. I also would like to request, please give the ingredients' proportions in the metric scale if you can. All the measurements using the cup sort of puts me out.
Anonymous
Rating: Unrated
02/16/2015
Amazing recipe. I used dutch process cocoa a few weeks back in making these brownies and had no difficulties for any of you who were wondering if it makes a difference. Brownies were delicious and a great hit with the family, will be making this again today.
Anonymous
Rating: Unrated
02/16/2015
Amazing recipe. I used dutch process cocoa a few weeks back in making these brownies and had no difficulties for any of you who were wondering if it makes a difference. Brownies were delicious and a great hit with the family, will be making this again today.
Anonymous
Rating: Unrated
12/05/2014
Wow these were so bad I threw them away. I baked them less than 35 minutes and they were so dry you could not swallow Certainly lots of chocolate flavor but certainly not gooey or chewy. I am an experienced baker. Something is off, even if 35 was too long they should not be dry like this.
Anonymous
Rating: 5 stars
11/06/2014
Nothing much to say other then these are the best brownies I have ever eaten !
Anonymous
Rating: Unrated
02/26/2013
This is my favorite brownie recipe. If they seem too gooey, don't worry, they will thicken up a few minutes out of the oven. They are perfectly rich and delicious. They taste way better than the picture indicates if you ask me.
Anonymous
Rating: Unrated
01/29/2013
I made these because the photo made them look so delicious and thin, but making them in the 8x8 pan mentioned in the recipe yields far thicker brownies.
Anonymous
Rating: Unrated
11/03/2012
Absolutely delicious, persevered with recipe inspite of having to convert everything to metric .Simply can't get my head round all these cup measurements. Metric measurements are much more accurate ( as you will know)
Anonymous
Rating: Unrated
10/28/2012
Just perfect! I tried it today and it was absolutely delicious!
Anonymous
Rating: Unrated
10/28/2012
Just perfect! I tried it today and it was absolutely delicious!
Anonymous
Rating: Unrated
06/27/2012
backe backe Kuchen für Julies Purzeltag
Anonymous
Rating: Unrated
06/02/2012
Oh. My. Goodness. Best brownie recipe I've tried--never going to the Duncan Hines box again! threw in some chocolate chips before baking to add extra texture and flavor; everyone loved them!
Anonymous
Rating: Unrated
08/26/2011
This is my go to brownie recipe...... Its so easy to put together... After having these I will never go back to a box mix.. These are so much easier and more tasteful!
Anonymous
Rating: Unrated
02/27/2011
A superb recipe! Chewy and clasic!
Anonymous
Rating: Unrated
02/05/2011
This is my go-to brownie recipe. They are fabulous, easy and so rich. I like them better with dark cocoa powder!
Anonymous
Rating: Unrated
03/11/2008
Dutch Process has been treated to neutralize its natural acidity. Because it is neutral and does not react with baking soda, it must be used in recipes calling for baking powder, unless there are other acidic ingredients in sufficient quantities used, but for this recipe ive tried both and i didnt find a difference
Anonymous
Rating: Unrated
02/23/2008
this recipe calls for cocoa that is not dutch process. could anyone tell me whats the difference betweem just regular unsweeted cocoa to a dutch processes one. Does it affect the outcome drastically. I only have dutch process on stock
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