Double Chocolate Brownies


What can I say? I’m a sucker for brownies, cookies, cakes, pies or any other sort of dessert that exists. I spotted a recipe for double chocolate brownies from that my sister had pinned. I changed the recipe slightly both on purpose and on accident. I had 5 egg yolks that I needed to use so I substituted egg yolks for two of the eggs, cake flour for regular flour, and I accidentally dumped baking soda in before realizing the recipe called for baking powder. Whoops!


  • 1 c. (2 sticks) butter
  • 2 1/4 c. granulated sugar
  • 1 1/4 c. cocoa powder
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda (would not recommend adding)
  • 1 T. vanilla extract
  • 2 eggs
  • 5 egg yolks
  • 1 1/2 c. cake flour
  • 2 c. semi sweet chocolate chips



  1. Preheat oven to 350º F. Lightly grease a 9 x 13 inch baking pan with shortening; set aside.
  2. In a medium saucepan melt butter over medium heat. Once butter is completely melted add in sugar and cook for 1 to 2 minutes, stirring constantly.
  3. Pour sugar mixture into a large bowl. Beat in cocoa, salt, baking powder, vanilla, eggs. Mix until combined. Stir in the flour and chocolate chips until well combined.
  4. Spread brownie batter into prepared pan (batter will be very thick and sticky – almost like a fudge frosting). Bake for approximately 30 minutes.
  5. Cool completely before cutting into squares.


You will notice that your brownies will puff up really high after 30 minutes but will deflate once they are cooled. Don’t be alarmed! It’s my personal feeling that all brownies should be slightly underbaked when you take them out of the oven. Once a underbaked brownie cools it has a dense consistency instead of a cakey consistency. My edges got super tall and cakey. I reserved them for my friend Sarah, who loves the edge of a brownie. But I prefer the moist center.

Recipe rating: 

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