These Double Chocolate Brownies are the best brownies I have made so far, as they are rich and delicious with a crunchy top and soft interior. The best part is when you feel the melted chopped chocolate inside… it is just DIVINE.
I have tried various recipes but were either too dry or missed the chocolate flavor. This recipe has it all. These brownies are fudgy, chocolatey and super delicious. The recipe is really easy to prepare, takes no more than 15 minutes to prepare and it’s ready for baking. The hard part though is to let the brownies cool before serving.
Everybody is delighted by these double chocolate brownies every time I make them. Give them a try and you will see why.
Healthy No-Bake Brownies
Eggless Yogurt Brownies
- 3/4 cup (90g) dark chocolate (55%-70%) , for melting
- 3/4 cup (90g) dark chocolate ((55%-70%)) , chopped
- 3/4 cup (170g) butter
- 1 tsp (1g) instant espresso powder
- 1 tbsp (8g) dark cocoa powder
- 1 cup (200g) sugar
- 1/2 tsp (3g) salt
- 3 eggs
- 1 tsp (5g) vanilla extract
- 3/4 cup (95g) flour
- Preheat oven to 350 degrees F (180 C). Butter the sides and bottom of a 8×8 inch (20 X 20 cm) baking pan. Line the pan with parchment paper.
- Melt the chocolate and butter in a medium bowl, over bain-marie, stirring occasionally, until smooth. Add espresso powder. Remove the pan from heat but keep the bowl over the water and stir in the sugar, then remove the bowl from the pan.
- Incorporate the eggs one at a time into the mixture and whisk until well combined. Stir in the vanilla extract then add the flour, salt, cocoa powder and stir well. Stir in the chopped chocolate.
- Pour the batter into the prepared pan and bake for about 30-40 minutes until a toothpick inserted in the center comes out with a few moist crumbs sticking to it.
- Let the brownies cool completely, then carefully lift the parchment out of the baking pan. Cut into squares and serve.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
Mmm, I love cappuccino brownies! These look wonderfully moist and fudgy 🙂
Can’t beat a nice and chocolatey brownie =)
I must find vanilla cappuccino powder, these sound fantastic!
I agree, Chocolate is the Answer no matter the question. I usually add a pinch of cayenne pepper to my brownies.
Yum, those look great!
I can’t get enough of dark chocolate. I’ll take these with a glass of almond milk, please!
Fabulous looking brownies!! dense, moist…send some over right away!!!
It looks great!!! I’m making this asap… (:
Are these more cakey or fudgey? I love the idea of the chocolate chunks but am wary of the fact that for the chunks to stand out the rest of the brownie might be cakey… can’t decide if the chunks are worth it!
I would say they are fudgey enough.. it worth trying.. also if you want it more fudgy cook it just for 25 minutes and let cool completely before cutting it.
I need to do make this! Reminds me of my childhood!
Could i check do we need to cool the melted choc at step 2 before incorporating the egg ?
As you add the sugar it already cools a bit. If you want you can leave it another 1-2 minutes before adding the eggs, just to make sure it's not too hot.
Which flour did you use? Self raising flour or just plain flour?
plain flour, you don't need raising flour for brownies.
I’m just going to make them 🙂
Awesome.. let me know.. have patience to let it cool:)
Hello Dear Ella
I think I am in love your website. In all my leisure time i make sure i watch a video or two on your website and i must say i immediately fall in love with your recipes.
thanks alot. i tried the brownie recipe last night. i have made brownies previously too but i must say the result of you recipe was too good. crunchy top and softer inside. however, i want to make it slightly more fudgey *as my husband likes fudgey brownies*
can u advise me on that..
hoping to hear from u soon.
hope your children and husband are all well.
I am so glad Adeeha you are following my blog and try recipes. I love these brownies too. The trick to fudgey brownies is how you combine quantities for flour, chocolate and sugar.The more flour you add, the more cake-like will be the result. Less flour and more chocolate and sugar, you get a more chewy result. You should just play with the recipe and see which you like best.
Amazing looking brownies!
May I ask, to produce that beautiful top layer, what was the heat settings on (top, bottom or both)? Looking forward to your reply 🙂
It was not the heat setting, it is the sugar in the recipe who creates the top like this. You can use up to 1 cup of sugar in this recipe to create this crispy top.
I’ve already tried many of your recipes and all of them came out perfect! Everything is delicious. I baked these brownies this afternoos and they are the best brownies I have ever eaten. Thank you for sharing all these recipes and doing the videos that take away all my doubts while in the kitchen.
So happy to hear that Debora. I am glad you tried many of my recipes and turned good for you. These kind of comments are such a reward for me. Thank you.
Can these be made without expresso powder? And can milk chocolate be used in substitute of dark chocolate, also how would that change the taste? Or how do you recommend i change the recipe to accomodate the use of milk chocolate?
You can definitely make this without the espresso powder.. I never tried with milk chocolate.. but I suggest to just give it a try with the same amount and same recipe.. it might work well.. though I am sure milk chocolate will melt completely..
Hi Ella! I’ve been looking for the “perfect” brownie recipe too, I’ve tried two other recipes, and while I would say that they didn’t exactly fail, they just didn’t meet my (high) expectations. I tried yours yesterday and to my surprise it was PERFECT! It had a very crispy exterior, with a fudgy inside. I also loved how you could still taste the chopped chocolate and it didn’t melt. Thanks so much again!
So glad to hear that Connie:) It's definitely a great recipe.. one of my favorites as well.
This is Mohamed from Egypt, I would like to say THANK YOU for your great recipes. We tried Strawberry Choc. Tart, then Choc. Lava Cake, and finally we want to try your great Brownies,
so please, Do you mind to tell us the flour in grams and the sugar type (Granulated, Superfine, Powder) and quantity in grams too ??
and What is the minimum amount of sugar I can add to have less sweet Brownies?
Hi Mohamed, so glad to hear you have already tried so many of my recipes:) I will add the grams on the recipe too, so : 1 cup sugar is 200g and 3/4 cup flour is 95 g flour. You can try using only half the sugar (100g) if you want a less sweet brownie. Hope you will try it out, and let me know how it turns for you.
I've used regular, granulated sugar
would it taste the same if the chopped chocolate subtituted with dark choco chips?
sure.. as good 🙂 hope you will try it out
I loved your chocolate mousse receipe. I am really confused about the brownie receipe though. You say it takes 3/4 cup of flour which is 95 GMs, whereas 1 cup of sugar is 200 GMs. Are these measurements right? Could you please confirm soon? I plan to make them tomorrow for my nephew.
The measurements are correct, sugar and flour and other ingredients weight differently.. one can be lighter or heavier even if same measurement unit is used.. so yes: if taking a cup (of 240 ml capacity) 3/4 cup of flour – 95 g flour and 1 cup of sugar – 200 g sugar. Hope you will try it out
Big thanks for this recipe. That is actually the first brownies recipe I’ve tried and the result was delicious. I used darker chocolate (85%) and put a little bit more of it (200g overall), so the final result was more thick and not that crispy at the top, but still so good, my sister and I were sure we died and gone to the chocolate heaven, when we first tried it.
I am sure it was heavenly indeed:) Wish I was there too.. haha
Hey… Wanted to try this recipe… Could you please tell me how can i replace eggs?
Thank you, your videos are amazing! You put the weight in grams, and this is why l follow your recipes, and the clean, simple e direct style of videos are make.
l made your brownie recipe and it tastes like heaven!
The brownie of heaven.
Thank you, I am so happy to hear that, means a lot to me 🙂
Thanks for your recipe.Today I baked the brownie for the first time, it came out awsome, I can’t belive it that I can make such deliciouc and perfect brownies.Thanks again for sharing such perfect recipe.
Dear Ella, I am from India and a big fan of you and your recipes. I love baking and always look forward to the new recipes you post in your blog. They look awesome and taste divine.
I am in a search for the best brownie recipe and to be honest with you, could not find one. I am going to try your recipe. Could you please let me know the brand of chocolate and cocoa powder you use? Thank you.
could you please let me know the brand of chocolate you use? Thank you.
Dear Ella, I tried making this brownies once, but because I used bad chocolate then (it was compound chocolate) the taste wasn’t so great, and I’m planning to make it once again, but with proper dark chocolate this time (I found it at last!). My question is, is it fine to substitute vanilla extract with vanilla paste? If it’s good that way, how much can I use to substitute the extract?
Please bring in low calorïe brownie recipe dear
What can I substitute eggs with?