BEST Double Fudge Brownies
Homemade double fudge brownies made without cocoa powder are dense and chocolatey, with a light flaky crust on top. Coffee powder, dark chocolate chips, and peanut butter chips make them even more indulgent! Chill them in the fridge to enhance their true fudge-like texture and serve them for parties and potluck gatherings.
This is hands down my favorite brownie recipe, ever! It’s worth the extra effort of making it from scratch, especially if you’re serving them for a festive gathering, a shower, or a potluck party.
There are a few things that make it different. First of all, they’re not cakey nor are they gooey. They have a firm, smooth center similar to fudge.
Secondly, there’s no cocoa powder. Melted chocolate and butter makes this dessert totally indulgent.
Why They’re the Best
- Intense flavor. There’s much to appreciate about this recipe. It’s made with 2 kinds of chocolate, melted, 2 kinds of chips throughout, and instant coffee powder. It all combines into a fantastic tasting treat.
- Unique. The consistency of these brownies is dense but creamy, almost like ganache or truffles. You still get that classic brownie crust on top, but the center is smooth and luscious. Storing them in the fridge maintains a firm bite.
- Make-ahead. Make these up to 24 hours ahead for easy entertaining. That gives you one less thing to worry about while you’re cooking and hosting.
- Any occasion. These chocolate fudge brownies are elevated enough for dinner parties, but makes enough for a special occasion dessert table, church potluck, a backyard cookout, game day or ladies night in.
Quick Tip
Serve it with vanilla ice cream and fresh berries for a dinner party menu.
Ingredients
- Unsalted butter. Essentially you need 2 sticks of butter, however you won’t use the entire second stick. Unsalted butter gives you control over flavor in your recipes.
- Semi-sweet chocolate chips.
- Unsweetened chocolate. With 2 variations of chocolate there’s more depth of flavor.
- Eggs. Let them sit at room temperature for at least 30 minutes so they integrate easily. Mix them up a little before you mix them in completely.
- Instant coffee powder. It adds more depth and enhances the chocolate flavor.
- Vanilla extract. A baking staple every kitchen needs.
- Sugar. Granulated white sugar works best for this recipe.
- All-purpose flour. You’ll use it in the base recipe as well as tossing with the chips.
- Baking powder.
- Salt.
- Dark chocolate chips. These add extra bite and flavor. Use milk chocolate chips if you like.
- Peanut butter chips. My favorite pairing with chocolate is peanut butter!
Variations
This recipe can be adapted in a variety of ways.
- Nuts. Add walnuts or pecans in place of either of the chip options.
- White chocolate chips. If you love white chocolate you can substitute them for the other chips.
- Candies. In leu of the chocolate and peanut butter chips you can stir in M&M’s, butterscotch chips, broken pieces of peanut butter cups or KitKat bars, marshmallows, or mini Oreo’s.
How to Make It
There are 4 basic steps to making this brownie recipe. Find the full instructions in the card below.
- Melt the butter, and chocolate chips together on the stovetop. Let the mixture cool for around 30 minutes.
- Combine eggs, sugar, instant coffee, and vanilla in a bowl, and then stir into the chocolate mixture.
- Combine flour, baking powder, and salt and add it to the cooled chocolate mixture.
- Fold the dark chocolate chips and peanut butter chips into the batter. Coating your chips in flour keeps them from sinking to the bottom of the pan. Pour the batter into a prepared baking dish and bake.
Helpful Tips
If you insert a cake tester (or toothpick) for doneness, it may not come out clean. It will set up after refrigeration, to become a dense fudge brownie.
Cover and refrigerate for several hours or overnight before cutting into squares. Let the brownies sit out for about 10 minutes before cutting, to make it easier.
These can last for over a week when covered and stored in the fridge.
More Chocolate Desserts
If you’re a chocolate lover like me, here are 17 chocolate dessert recipes for you to check out. Here are some of my favorites.
- Easy Slow Cooker Brownies
- Chocolate Chess Pie
- Chocolate fondue
- Chocolate trifle
- Chocolate Lava Cakes in a Jar
- Chocolate Marshmallow Nut Bars
My double fudge brownies are a guaranteed winner, no matter where you serve them. They’re decadent, delicious and will leave your guests begging for the recipe!
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Double Fudge Brownies from Scratch
These outrageous fudge brownies are AMAZING. They're dense, smooth and silky, with tasty chips throughout. Keep them refrigerated for the best flavor and texture!
Ingredients
- 1/2 cup (1 stick) + 6 Tablespoons unsalted butter
- 12-oz. bag semi-sweet chocolate chips
- 3 ounces unsweetened chocolate
- 3 eggs
- 1 1/2 Tablespoons instant coffee powder
- 1 Tablespoon vanilla extract
- 1 1/8 cup sugar
- 2/3 cup all-purpose flour
- 1/2 Tablespoons baking powder
- 1/2 teaspoon salt
- 3/4 cup dark chocolate chips
- 3/4 cup peanut butter chips
- 2 Tablespoons flour
Instructions
- Prepare a 9 x 11 baking dish by coating with nonstick spray and a dusting of flour, on bottom and sides. Set aside.
- Melt together the butter, semi-sweet chocolate chips, and unsweetened chocolate on top of a double boiler. Stir well to combine and remove from heat to let cool, about 30 minutes.
- Meanwhile, combine eggs, sugar, instant coffee, and vanilla. Stir into chocolate mixture and continue to let it cool to room temperature (about another 30 minutes).
- Combine flour, baking powder, and salt. Add to cooled chocolate mixture.
- Toss together the dark chocolate chips, peanut butter chips, and remaining flour, to coat. Fold into batter.
- Preheat oven to 350 degrees.
- Pour batter into prepared baking dish and bake for about 40-45 minutes, or until the ‘brownie crust’ appears on top and batter no longer jiggles in the center. Remove from oven and let cool completely on a cooling rack. TIP: If you insert a tester (or toothpick) for doneness, it may not come out clean. It will set up to a dense fudge brownie after refrigerated though.
- Cover and refrigerate overnight or for several hours before cutting into squares. Let the brownies sit out for about 10 minutes before cutting, to make it easier.
Notes
STORE IN REFRIGERATOR
