Double Fudge Brownies
These Double Fudge Brownies are rich, chocolatey, and perfect for any chocolate lover.
Equipment
- Mixing bowl
- baking pan
Ingredients
For the Brownies
- 1 ⅓ cups Dutch-processed cocoa powder
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 teaspoon espresso powder
- 1 cup unsalted butter, room temperature (2 sticks / 227 g)
- 2 cups granulated sugar
- 1 cup semi-sweet chocolate chips
- 1 tablespoon vanilla extract
- 4 large eggs, room temperature
For the Frosting
- 3 tablespoons unsalted butter, room temperature
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 cup confectioners' sugar
- 3 tablespoons whole milk or heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a baking pan with parchment paper.
- In a mixing bowl, combine the cocoa powder, flour, baking powder, salt, and espresso powder.
- In another bowl, cream the unsalted butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until well combined. Fold in chocolate chips.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30 minutes or until a toothpick inserted comes out clean. Let cool.
- For the frosting, mix the butter, cocoa powder, honey, vanilla extract, confectioners' sugar, and milk until smooth.
- Spread the frosting over the cooled brownies and cut into squares.
Notes
Store any leftovers in an airtight container. You can add nuts or adjust sweetness to your taste.