Double Chocolate Brownie

double chocolate brownies the cravers guide

Chocolate brownies that combine both melted chocolate and cocoa powder. Keep reading to find out how to get your chocolate fix in 30 minutes.

Embark on a Willy Wonka adventure with these irresistible dark, melting, DoubleChocolate Brownies! I am very much a chocolate lover and I recently noticed that this was the one thing this blog lacked – a legit, extremely chocolatey, double chocolate brownie recipe. 

These rich and fudgy cubes are the stuff of chocolate dreams. Baking up a batch is quick and easy, and the result is a taste of pure indulgence. Whether you’re a seasoned baker or a newbie in the kitchen, this recipe promises to satisfy your sweet tooth and elevate your brownie game to a whole new level.

Are you looking for a Christmas-y twist on Chocolate Brownies? Check out this recipe

Adding Dark Chocolate chips to the brownie batter before baking the cravers guide

Why do you need to make these brownies RIGHT NOW?

  • 15 minutes – that’s how long it takes to get this from stove to oven
  • 1 pot – yup, everything goes into one pot!
  • 3 types of chocolate – so you can tick off ALL your chocolate cravings, fast!

The scoop on chocolate brownies:

Tip 1: Here’s how to make an absolutely fantastic brownie: use melted chocolate and cocoa powder, and forgo the oil for full-fat, melted butter. 

Tip 2: Why butter, you ask? Butter doesn’t just add much-needed fat to the brownie, it also brings incredible flavour to the mix. 

Tip 3: Keep the flour to a minimum, just enough to create a barely-set batter, and use brown sugar instead of white. That’s how you get that dreamy, super-moist, and ultra-chewy brownie you’ve been yearning for.

Choose your chocolate

Dark chocolate and cocoa powder are both popular ingredients in baking and confectionery, but they have distinct characteristics and uses. Here’s a quick table to get you sorted: 

Table comparing Dark chocolate and cocoa powder

Because I want the best of both worlds, this recipe uses a combination of cocoa powder and dark chocolate. For more information on the type of cocoa you should be using, check out this handy article

Let’s get baking! 

Chocolate Brownie adding butter the cravers guide
Add butter to a large, heavy-based saucepan
Adding Dark Chocolate chips to the brownie batter the cravers guide
Adding dark chocolate chips to the butter before melting them together
Adding vanilla and brown sugar to the brownie batter the cravers guide
Adding vanilla and brown sugar to the melted chocolate and butter
Folding flour into the brownie batter the cravers guide
Folding flour and cocoa powder into the brownie batter
Adding Dark Chocolate chips to the brownie batter before baking the cravers guide
The final touch: a generous lashing of chocolate chunks before our brownie gets the heat treatment

Double Chocolate Brownie

Recipe by Krishy Mal


Prep time


Cooking time





Double the delight with this irresistible dark double chocolate brownie. Perfect for chocolate lovers!

You’ll need;

  • 200g butter

  • 200g dark chocolate shards, buttons, chips (see notes)

  • 175g brown sugar

  • 1 tsp vanilla extract

  • 3 eggs, lightly beaten

  • 75g plain flour

  • 35g cocoa powder

  • 150g dark chocolate chopped into chunks, or dark chocolate buttons

You’ll need to;

  • Preheat the oven to 175°C. Grease an 8-inch square cake pan with butter, and line it with parchment paper on the base and sides.
  • Combine the butter and 200g dark chocolate buttons in a large, heavy-based saucepan (see notes). Place on medium heat and start melting, stirring constantly. If you fear that the chocolate might melt and burn, then you can opt to do this process over a double boiler.
  • Once melted, add the brown sugar and vanilla extract to the cooled chocolate and butter mixture. Stir with a spatula until the sugar dissolves into the chocolate. Add the eggs and stir again for around 2 minutes. At this point, the mixture should be thick and luscious.
  • Add the flour and cocoa powder, and stir gently to combine. When the last streaks of flour still remain, add the dark chocolate chunks or buttons, and stir through. Transfer the mixture to the waiting pan, and place it on the middle shelf of your oven for 24 minutes.
  • At the end of 24 minutes, the centre should still be slightly wobbly, while the sides would have set. Remove from the oven and let it cool enough so you can… enjoy it with coffee!


  • If you’d like to use both milk and dark chocolate for this recipe, you can use half of each in place of 200g of dark chocolate.
  • If you’re not keen on melting the chocolate and butter together over the stove, then place both ingredients in a microwave-safe bowl and microwave in 30-second increments until melted. Be careful though, butter tends to blow up and splatter in the microwave, making a mess. 

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