Fudgy Double Chocolate Brownies made from scratch and topped with walnuts - this recipe is easy and requires little preparation. The perfect fudgy brownie with a gooey center and crispy, crackly top - these are the BEST cocoa brownies.
When I tell you this is the best-ever brownie recipe, I mean it. Extra fudgy double chocolate brownies are made from scratch and ready in 30 minutes. These have it all - a crackly top, fudgy-gooey center, and rich chocolate flavor. Similar to using a box mix, homemade cocoa brownies are easy to make too and require little work.
This simple brownie recipe is made with cocoa powder and butter—no need to melt butter and chocolate together. Cocoa powder provides the dominant flavor. Because of cocoa's dark flavor profile, granulated sugar balances the bitterness of the unsweetened powder.
What makes these double chocolate brownies? There is an added bonus of semi-sweet chocolate chips. The delicious homemade brownies are finished with crunchy walnuts. This recipe has it all - intense chocolate flavor and perfect fudgy texture.
- What Makes Brownies Fudgy?
- How to Make Brownies Fudgier
- How to Make Double Chocolate Brownies
- How to Tell When Brownies are Done
- Brownie Mix-Ins and Variations
- Other Brownie Recipes
- Suggested Equipment
- Warm Ooey Gooey Brownies
- Expert Tips
- Frequently Asked Questions
- 📖 Recipe
- 💬 Comments
What Makes Brownies Fudgy?
A good, fudgy brownie is dense and gooey. The chocolate is prominent and the overall height of the brownie is generally lower. What makes a brownie fudgy? Fudgy brownies have a higher fat-to-flour ratio. They have more fat, usually butter, and a small amount of flour.
How to Make Brownies Fudgier
Five simple measures provide the perfect fudgy brownie texture.
- Whisk the sugar and butter well - for at least one to two minutes.
- A small amount of oil and hot melted butter keep the center of the brownies fudgy without compromising on a crispy, crackly top.
- Whisk the eggs well, for at least two minutes, to develop air. The eggs keep the brownies rich and moist while aiding in leavening.
- Keep gluten production at a minimum. Mix the flour and cocoa in just until incorporated.
- Bake only until set and the top is crackly - for this recipe, that is twenty to twenty-five minutes.
- Unsalted Butter (melted)
- Avocado Oil
- Granulated Sugar
- Large Eggs (room temperature)
- Pure Vanilla Extract
- All-Purpose Flour
- Unsweetened Cocoa Powder
- Semi-Sweet Chocolate Chips
- Walnuts (chopped)
See the recipe card for ingredient quantities.
How to Make Double Chocolate Brownies
Preheat the oven to 350 F. Grease an 8-in square baking dish, and set it aside.
Whisk together butter, avocado oil, and sugar in a medium-sized bowl. Whisk well for 1-2 minutes. Add the eggs and vanilla extract, and whisk for 2 minutes until light in color.
Whisk together the flour, cocoa powder, and salt in a small bowl. Carefully fold the dry ingredients into the egg butter mixture until just combined.
Fold in the chocolate chips.
Pour the batter into the prepared pan, and spread it out evenly. Sprinkle the top with the chopped walnuts. Bake for 20-25 minutes, or until just set.
How to Tell When Brownies are Done
Baking the brownies just right is one of the most critical components for achieving the perfect fudgy texture. Watch the timer. Brownies will be soft and chocolaty in the center with a crackled top. While they may look underbaked, the brownies will continue cooking as they cool.
- Avocado Oil - Canola Oil, Coconut Oil
- Semi-Sweet Chocolate Chips - Semi-Sweet Chocolate Chunks, White Chocolate Chips, Peanut Butter Chips
- Walnuts - Pecans, Almonds, Macadamia Nuts, Pistachios, or Omit
Brownie Mix-Ins and Variations
- Double batch brownies - double the recipe and bake in a 13-by-9-inch pan.
- Top with sea salt instead of nuts. After baking, sprinkle flakey sea salt or fleur de sel over the warm brownies.
- Mix in chocolate chunks instead of chips, or mix in the nuts versus using them as a topping for the ultimate walnut brownies.
Still want to use the box mix, here is how to make the best-boxed brownies.
Other Brownie Recipes
- Almond Joy Brownies
- Fudgy Brownies with Peanut Butter Frosting
- Black Forest Brownies
- Peanut Butter Swirl Brownies
- Pyrex Prepware 4-Quart Rimmed Mixing Bowl
- OXO Good Grips 11-Inch Balloon Whisk
- Heat Resistant Rubber Spatula
- USA Pan Bakeware Square Cake Pan, 8 inch - My Favorite!
Store these brownies at room temperature in an airtight container for up to 5 days. To lengthen their freshness, store the brownies in the refrigerator.
Can you freeze homemade brownies? Yes, you can freeze brownies. Wrap the brownies in plastic wrap before placing them into a freezer-safe zip-top bag—label with the item's name and date. Freeze them for up to 2 months.
Warm Ooey Gooey Brownies
Enjoy double chocolate brownies at room temperature or warm—top warm brownies with vanilla ice cream or whipped cream. For even more decadence, drizzle them with homemade caramel sauce or berry compote.
Are you looking for a fresh-out-of-oven gooey texture? To reheat, preheat the oven to 300 degrees F. Place the brownies on a sheet pan and heat in the preheated oven for 2 minutes. Or microwave one brownie for 15 to 30 seconds.
- Cocoa powder tends to clump up; sift it before adding it to the brownie batter.
- Use room temperature eggs. Warm eggs incorporate better into the batter.
- For fudgy brownies, mix by hand. The dominant whisking is at the beginning of the mixing process.
- Line the baking pan with parchment paper to prevent sticking and easy brownie removal.
Frequently Asked Questions
Use a neutral-flavored oil like avocado or canola oil. Coconut oil is an effective option as well.
Use a nonstick pan - grease and line it with parchment paper. This recipe is small-batch, so use an 8-inch pan or 9-inch pan. You can also double the recipe and bake it in a 13-by-9-inch pan.
If you make the recipe, don’t forget to rate the recipe, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
Fudgy Double Chocolate Brownies with Walnuts
- ¾ cup unsalted butter melted
- 1 tablespoon avocado oil
- 1 ¼ cups granulated sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- ¾ cup all-purpose flour
- ¾ cup cocoa powder
- ½ teaspoon salt
- ½ cup semi-sweet chocolate chips
- ½ cup chopped walnuts
- Preheat the oven to 350°F. Grease and parchment line an 8-inch square baking pan, and set it aside.
- Whisk together butter, avocado oil, and sugar. Whisk well for 1-2 minutes. Add the eggs and vanilla, whisk for another 2 minutes, until light in color.
- Whisk together the flour, cocoa powder, and salt in a small bowl. Carefully fold the dry ingredients into the egg butter mixture, until just combined. Fold in the chocolate chips.
- Pour the batter into the prepared pan, and spread it out evenly. Sprinkle the top with the chopped walnuts. Bake for 20-25 minutes, or until just set. (Brownies will be soft and chocolaty with a crackled top.) Allow the brownies to cool before slicing.
Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!
This now my go to recipe. I've made it twice in fact because the family loves it! Fudgy and not so sweet. It keeps well and tastes just as good a week after - assuming it lasts as long. You don't even need a mixer and no tricky steps. That's the way good food normally is...straightforward and uncomplicated.
Hi Paul! I am so happy to hear that you and your family enjoy this recipe so much. That's fantastic!