Double Chocolate Brownies

The only thing better than a brownie is double chocolate brownies. Especially with homemade chocolate icing.
In my world, brownies are their own food group. They’re a necessary part of life.
Just think, can you be sad while you’re eating a brownie?
No. Because they’re just that awesome.
(Unless the brownie sucks, then you can be sad. But lets not think about a world with sucky brownies)
These brownies are everything the perfect brownie should be, moist, fudgy, delicious, and chocolatey.
Also, they happen to have chocolate chips in them. Once I saw that, I knew I just had to make them.
As easy as from the box brownies are, these are so much better – making the extra time worth it!
They’re not even that complex – one bowl is really all you need (I only used a mixer for the icing!), and no fancy ingredients… so really, there’s no excuse for you not to be making these.

Here’s what these heavenly chocolate creations look like:

Double Chocolate Brownies

And here’s how you can (so easily) create them:


For the brownies:

1/2 cup of butter (I used salted)
8 ounces of semi-sweet chocolate chips or baking chocolate
3/4 cup of granulated sugar
1/4 cup of packed light brown sugar
3 eggs
1 tsp of vanilla
1/2 cup and 2 tbsp of all-purpose flour
2 tbsp of cocoa powder
1/4 tsp of salt
1 cup of semi-sweet chocolate chips

For the icing:

3 cups of icing sugar
1/3 of a cup of butter (I usually add more depending on the texture)
1-2 tbsp of milk (more or less might be necessary)
2-3 tbsp of cocoa powder (add more or less depending on what flavour you want)


For the brownies:

Preheat your oven to 350 degrees.
Melt the butter and 8 ounces of chocolate chips either over the stove on in the microwave, then let it cool for about 10 minutes (you don’t want it melting the other chocolate chips that you’re putting it!)
In a large bowl mix both of the sugars into the cooled chocolate mixture – it wont be too thick, so I didn’t even bother using the mixer.
Add your eggs one at a time, mixing each one into the batter completely.
Combine the rest of the remaining ingredients into the batter.
Line a 9×9 pan with either parchment paper or aluminum foil. It’s helpful to have excess at the sides so it will be easier to get the brownies out of the pan once they’re cool.
Pour the batter into your pan, and bake for about 35 minutes – mine took slightly longer, but make sure to check your brownies close to the end because everyones oven differs.
Allow your brownies to cool completely, then remove them from the pan.

For the icing:

In your bowl, add all the ingredients and mix it together.
Icing is weird because it doesn’t matter how exact I measure my ingredients, it always ends different each time.
The easiest thing to do is just test your icing and add more ingredients! I usually end up adding more butter and milk, but the measurements above are a good starting point.

Hopefully you enjoy this brownie recipe – it’s so good I just want to eat the whole pan!
You definitely don’t have to use this icing recipe, it’s just my go-to recipe whenever I need icing – it’s great on cakes as well (if you do use it on a double layer round cake, double it so you have enough… Believe me, I know this one from experience)

Brownie recipe adapted from Sallys Baking Addiction

Icing recipe adapted from Betty Crocker


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