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Double Chocolate Chunk Fudge Brownies

Scott Phillips

Yield: Yields 12 brownies.

If you use a metal pan, the edges of these brownies will be flat and the texture will be even. If you use a Pyrex baking pan, your brownies will have puffier, drier edges, but it will be easier to get the brownies out of the pan.


  • 6 oz. (3/4 cup) unsalted butter, cut into six pieces; more for the pan
  • 2 oz. (2/3 cup) unsweetened cocoa powder (natural or Dutch-processed)
  • 1-2/3 cups granulated sugar
  • 1/4 tsp. table salt
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 4-1/2 oz. (1 cup) unbleached all-purpose flour
  • 4 oz. very coarsely chopped semisweet or bittersweet chocolate (3/4 cup)
  • 2 oz. (1/2 cup) coarsely chopped walnuts or pecans (optional)

Nutritional Information

  • Nutritional Sample Size based on twelve servings
  • Calories (kcal) : 360
  • Fat Calories (kcal): 170
  • Fat (g): 19
  • Saturated Fat (g): 10
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 65
  • Sodium (mg): 65
  • Carbohydrates (g): 45
  • Fiber (g): 2
  • Protein (g): 4


  • Position a rack in the middle of the oven and heat the oven to 350°F. Generously butter the bottom and sides of an 8-inch-square Pyrex or metal baking pan.
  • Melt the butter in a medium saucepan over medium heat, stirring occasionally. Off the heat, add the cocoa. Whisk until smooth. Add the sugar and salt and whisk until blended. Add 1 egg and whisk until just blended. Whisk in the vanilla and the second egg until just blended. Sprinkle the flour over the mixture and stir with a rubber spatula until just blended. Add the chopped chocolate and stir until combined.
  • Scrape the batter into the prepared baking pan and spread evenly. Scatter the nuts evenly over the batter, if using. Bake until a toothpick inserted in the center comes out with small, gooey clumps of brownie sticking to it, 33 to 38 min. Don’t overbake or the brownies won’t be fudgy. Transfer the baking dish to a rack and let cool completely.
  • Run a knife around the edges of the brownie and then pry it from the pan in one piece. Using a sharp knife, cut the cooled brownie into three equal strips and cut each strip into four equal pieces. Or, use a bench scraper to cut the brownie in the baking pan and then use a spatula to lift out the cut brownies. The cooler the brownie is, the cleaner the cutting will be, but these fudgy brownies will always leave some sticky crumbs on the knife.


Rate or Review

Reviews (10 reviews)

  • pokano | 03/25/2018

    These were MUCH better the day after I made them and quite delicious. Not my absolutely favorite brownie, but probably the yummiest one for the work to make them.

  • bellaginger | 04/23/2014

    Just made them again and this is the best brownie recipe ever!

  • gnatann | 01/31/2014

    Too sweet for my taste. The bites with large chunks of dark chocolate were pretty good, though the base is still too sticky-sweet in taste and texture to compensate. Honestly reminds me of boxed brownies-- which are cheaper and easier to make if that's what I was going for.

  • fortkcook | 08/06/2012

    I tried this using Valrhona cocoa powder and they were the best brownies ever -- fudgy without being dense and gummy, with an intense chocolate flavor! (At the advice of other reviewers, I also cut back on sugar a bit -- 1 1/2 c rather than 1 2/3) And here's a tip I learned in another recipe: after you take brownies out of oven, set the pan in a larger pan filled with ice water until the brownies cool. This stops any further cooking and makes the top of the brownies glossy.

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