Double Chocolate Brownies
These double chocolate brownies have semi-sweet chocolate chips and cocoa powder in them to create a rich chocolaty flavor. And to add a bit more depth, I use both white and brown sugar. Instead of adding the eggs right in, I first whisk them in a separate bowl for 2 minutes until they are nice and frothy, this creates lots of air bubbles which results in a shiny, crinkly top.
- 2 sticks unsalted butter
- 1 cup semi-sweet chocolate chips, plus an extra 1/2 cup for folding in
- 1 cup granulated sugar
- 1/2 – 1 cup light brown sugar, depending on how sweet you want t your brownies
- 2 teaspoons vanilla
- 4 eggs, at room temperature
- 1/2 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
Preheat oven to 350F. Grease a 9×13 inch pan with butter, then line with parchment paper leaving excess paper hanging over the sides so that the brownies will be easier to remove from the pan when cooled.
In a large glass bowl, melt the butter and 1 cup chocolate chips in the microwave for 30 seconds at a time, stirring after each 30 second interval until completely melted.
Add the sugars and vanilla and stir to combine.
In a medium bowl, whisk the eggs until they are frothy with lots of little bubbles, about 2 minutes.
Add the eggs to the chocolate sugar mixture and stir to combine.
Then sift the the dry ingredients in and stir with a wooden spoon or rubber spatula until just combined.
Gently fold in the 1/2 cup chocolate chips then pour batter into prepared baking pan.
Bake for 28-30 minutes or until just set with a little bit of a wobbly center.
I like to under-bake them just slightly which gives them a fudgy molten center.
*For thicker brownies, bake in a 9×9 inch pan for 30-35 minutes