My best friend has been living in Paris for the past 6 years, creating the wonderful excuse for me to visit my favorite city multiple times a year. Every time I visit, I try to cook or bake her something special since the opportunity is rare.
On one of my recent visits, one of our baking sessions included these double chocolate brownies. My best friend actually requested them for her office. She works for a French company where the majority of employees are native Frenchmen and, ironically, love American treats.
As a result, she periodically brings in classic American baked goods for her fellow coworkers. She had a feeling these brownies would hit the spot, so we made a batch of these perfectly fudgy brownies, which were unsurprisingly eaten up within the blink of an eye.
So today, I share a completely American recipe with you, knowing it will satisfy not just my fellow Americans, but my dear French friends as well.
I’ve used the recipe for these double chocolate brownies since I first found it on Kristin’s blog, Pastry Affair, 2 years ago. Up until then, I had been using a variety of brownie recipes, which were all good in their own right.
But once I tried this recipe, it became my go-to brownie recipe. These double chocolate brownies taste just like those irresistible Ghirardelli brownies that come from a box.
They’re rich from the double dose of chocolate in the batter. Melted chocolate is combined with sugar, eggs, and flour to create the base, while chocolate chips get stirred in right at the end.
Even more spectacular is the texture of these brownies. To me, these are exactly how brownies should look.
They’ve got the perfect balance of dense and fudgy, while also remaining light and cake-like. Those chocolate chips that get stirred in at the end really give the brownies their gooey chocolate quality, so make sure you don’t skimp on that.
Whether you’re someone who loves the center pieces or the person who loves the edges, I just know you will adore these brownies!
Double Chocolate Brownies
Rich and moist, fudgy brownies.
- 4 tbsp unsalted butter
- 4 oz . semisweet chocolate
- 2 eggs
- 3/4 cup brown sugar
- 3 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup + 1 tbsp semisweet chocolate chips
Preheat the oven to 350°F. Grease a 9"x9" pan. Warm the butter and 4 oz. of semisweet chocolate in a medium saucepan over low heat. Stir until melted and smooth.
Remove the saucepan from the heat. Add in the sugar, eggs, and vanilla extract. Whisk to combine.
Add in the flour, baking soda, and salt, and again whisk to combine everything together.
Once the batter is room temperature, stir in the chocolate chips. Pour the batter into the prepared pan, smoothing it out so it's evenly distributed.
Bake the brownies for 22 to 25 minutes, until a toothpick inserted in the center comes out clean or with just a couple of crumbs. Allow the brownies to slightly cool in the pan before cutting and removing (this will give you cleaner cuts and make it easier to remove the brownies).