Double Chocolate Fudge Brownies


Ok, I’ll admit it.  I haven’t made brownies in years.   It’s probably been at least two, probably closer to three.    I shall never let that happen again.  Ever.

These brownies are of the fudge variety,  and they definitely deliver.   They seriously taste like they are half fudge, half rich chocolate cookie.  A half cup of mini chocolate chips certainly helped.

And they can be made in one large bowl.


Just look at that texture.


If your feeling ambitious, try topping these with chocolate frosting.   Or mint frosting.


Do you prefer cake or fudge brownies?  Real chocolate, yes or no?   Leave your thoughts in the comments!

RECIPE:                Servings:  1 9″ by 13″  pan, or about 20 brownies.        Time, active:   15 minutes      Time, inactive:  45 minutes (cook time + cool time)   Total Time:  1 hour.


1 cup all-purpose flour

3/4 cup unsweetened cocoa powder

2 cups white sugar

1/4 teaspoon baking powder

1 teaspoon espresso powder

3 eggs

8 tablespoons melted salted butter

1/4 cup coconut oil (melted)  or vegetable oil (use as is).  Coconut oil is a nice flavoring touch, in my opinion.

2 teaspoons vanilla extract

1/2 cup mini chocolate chips.


To Make:

Preheat oven to 375 degrees.   Grease a 9″ by 13″ pan and set aside.

In a large bowl, yes, an actually large bowl,  and combine the ingredients in the order listed.  Easy, isn’t it?   This is why I like King Arthur Flour.

Ease it into the prepared pan and bake for 15 minutes.

Remove from oven and let cool for 30 minutes, or, you know, until completely cool.

Cut into squares, and pop one in your mouth.

These will keep in an airtight container at room temperature for one week.

Source: Recipe adapted from Quick and Easy Fudge Brownies.

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