This recipe is a heavenly creation that’s sure to satisfy the deepest of chocolate cravings. These chewy double chocolate brownies are not just any ordinary brownies; they are a chocolate lover’s dream, doubling down on the chocolate for an intensely rich and satisfying experience. Let’s dive into these deliciously dense treats, exploring the intricacies of their creation, the science behind their chewiness, and tips to ensure your brownies are nothing short of perfection.

I truly believe that there is no such thing as too much chocolate, I’ve crafted this recipe to be the ultimate treat for my like-minded chocoholics. These chewy double chocolate brownies are a product of my endless quest to create the perfect brownie: rich, chewy, and deeply chocolatey. If you love chocolate, you should also try Double Chocolate Cake or Double Chocolate Cookies. As you can tell, a double chocolate treat is the way to go.

chewy double chocolate brownies

The Chemistry of Chewy Double Chocolate Brownies

The secret to the chewiness of these brownies lies in the specific combination of ingredients and their proportions. The use of both cocoa powder and semi-sweet chocolate chips ensures a deep, layered chocolate flavor. Cornstarch is a crucial component, softening the protein in the flour to give these brownies their characteristic chew. The technique of whipping the butter and sugar introduces air into the batter, contributing to a lighter texture the balances the density of the chocolate. Finally, baking just until the shine disappears from the top keeps them moist and chewy, avoiding the dry, crumbly texture of over baked brownies.

Why use both cocoa powder and chocolate chips in the batter?

This combination delivers a double dose of chocolate, with cocoa powder providing deep chocolate notes and the chocolate chips melting into gooey pockets of chocolatey goodness, ensuring every bite is rich and satisfying.

How do you achieve chewy brownies every time?

The key to chewy brownies is not over baking them. Remove them from the oven when the center is set but still slightly soft. The cornstarch also plays a vital role, as it interferes with gluten formation. This ensures that the brownies remain chewy rather than cakey. This makes for a sensational brownie!

chewy double chocolate brownies

Can I make these brownies without a standing mixer?

Absolutely! While a standing mixer will make the process easier, you can achieve similar results with a hand mixer. As long as you ensure the sugar and butter are well whipped and the eggs are fully incorporated before adding the dry ingredients.

How do you know when the brownies are done baking?

The brownies are done when the edges start pulling away slightly from the sides of the pan, and the surface is set and no longer shiny. A toothpick inserted into the center should come out with a few moist crumbs attached, indicating they are perfectly baked.

chewy double chocolate brownies

Chewy Double Chocolate Brownies

Unsalted Butter

It is always important to use unsalted butter when baking. If you use salted butter, you have no way of knowing how much salt you are adding to your dough or batter and it will result in an overly salted treat.

Butter adds fats to your dough or batter which helps with moistness, flavor and texture. Butter melts at body temperature, which creates a ‘melt in your mouth’ sensation.

When baking with butter the temperature is important. If the butter is too warm your treat will melt down too fast and overspread in the oven, leaving you with a greasy, flat mess. If your butter is too cold it will have the opposite problem and not melt down enough, leaving your treat too thick.

Granulated Sugar

Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.


Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.

Vanilla Extract

When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.

Cocoa Powder

Provides a rich, sweet chocolate flavor. Creates a dark brown color in your treat. Absorbs water in your batter or dough at the same rate as flour. That means, if you add too much, you could end up with a dried, crumbly finished product.


All-purpose Flour

Builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It’s exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods.

Fine Sea Salt

Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand.

Baking Soda

Elevates the pH level of your batter or dough. It increases the spread in your treat and encourages browning, which gives the crispy outside and soft inside texture that everyone loves. Baking soda needs both an acid and a liquid to react. Things that will activate your baking soda are: vinegar, fruit juice, molasses, brown sugar, tartar, buttermilk and sour cream. Baking soda only reacts once, which is right when it’s mixed into your batter or dough. The soda creates little air bubbles all throughout your treat. When the air bubbles get heated up in the oven, they expand.


Helps create a crumbly tender texture to toppings. Softens cookies, brownies and cakes. And it can also thicken sauces and fillings.

Chocolate Chips

Is a form of chocolate. Chocolate chips are not pure chocolate, they are typically made up of cocoa, sugar, emulsifier and vanilla. Chips are good for baking because they do not melt completely in the oven like pure chocolate would. That way you get confined pockets of chocolate throughout your treat.

chewy double chocolate brownies

Storage Tips

Store chewy double chocolate brownies in an airtight container at room temperature for up to 5 days, ensuring they remain moist and delicious. For longer storage, they can be frozen for up to 3 months. Thaw overnight at room temperature before serving to enjoy them as if they were freshly baked.


These brownies freeze exceptionally well. Wrap them tightly in plastic wrap and then in foil before placing them in a freezer bag. To enjoy, let them thaw at room temperature, ensuring they retain their chewy texture and rich flavor.

Making Ahead

Plan ahead, make the brownie batter a day in advance and store in the refrigerator overnight. Bring it to room temperature before baking to ensure even cooking. This makes it easy to have fresh, warm brownies ready for any occasion.

chewy double chocolate brownies

Recommended Products


Why make Chewy Double Chocolate Brownies?

Perfect for any occasion or simply to satisfy a chocolate craving. These brownies are sure to become a classic recipe in your collection, bringing warmth and joy with their rich, chocolatey goodness.

Recipes You May Love

Chewy Double Chocolate Brownies

5 from 1 vote
Author: Madison Reid
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 16
These chewy double chocolate brownies are double the chocolate and double delicious!


  • 1 cup unsalted butter
  • 2 cups granulated sugar
  • 4 eggs
  • 2 tsp vanilla extract
  • 1/2 cup cocoa powder
  • 1 1/2 cup all-purpose flour
  • 1 tsp fine sea salt
  • 1/8 tsp baking soda
  • 1 tbsp cornstarch
  • 11 ounces semi sweet chocolate chips **1 bag


  • Preheat your oven to 350 degrees
  • In a standing mixer combine the room temperature butter and granulated sugar, mix until combined and then turn the speed up to high and whip for 1-2 minutes until the mixture is lighter in color and texture
  • Turn the mixer off and add the eggs and vanilla extract to the mixer. Turn it back on low speed and mix until combined.
  • Turn the mixer off and add the cocoa powder, flour, salt, baking soda, and cornstarch. Mix on low until combined.
  • Pour the bag of semi sweet chocolate chips into the batter and fold in.
  • Pour and spread the batter into a greased and parchment paper lined 9×13 pan
  • Bake the brownies for 35-37 minutes until the top of the brownies are no longer shiny in the center of the pan.
  • Remove the brownies and allow them to cool. Enjoy!


Calories: 379kcal Carbohydrates: 46g Protein: 4g Fat: 21g Saturated Fat: 12g Polyunsaturated Fat: 1g Monounsaturated Fat: 6g Trans Fat: 0.5g Cholesterol: 73mg Sodium: 174mg Potassium: 184mg Fiber: 3g Sugar: 32g Vitamin A: 424IU Calcium: 27mg Iron: 2mg

Have you tried this recipe?

I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.

chewy double chocolate brownies