There are cakey brownies and there are fudgy brownies, and this recipe plants its flag firmly in fudgy territory. Dense, rich and intensely chocolatey, with a glossy, crackly top and pockets of melted chocolate throughout — this is the brownie for serious chocolate lovers.

The two hits of chocolate, melted into the batter and folded in as chunks, are what the "double" promises. A one-bowl method keeps it simple, and the hardest part is waiting for them to cool before cutting.

Why You’ll Love This Recipe

Seriously fudgy and dense, never cakey.
A glossy, crackly top from the classic method.
Double the chocolate for deep, rich flavour.
One bowl, no mixer, minimal fuss.

Ingredients You’ll Need

¾ cup unsalted butter — Melted with the chocolate for a fudgy crumb.
6 oz dark chocolate, chopped — The melted half of the "double"; 60–70% works well.
1 cup granulated sugar — Whisked hard with the eggs for that crackly top.
½ cup brown sugar — Adds moisture and a deeper flavour.
3 large eggs — Room temperature; whisking well gives the shiny crust.
1 tsp vanilla extract — Rounds out the chocolate.
¾ cup all-purpose flour — Just enough to hold them together; do not overmix.
¼ cup cocoa powder — Deepens the chocolate flavour.
½ tsp salt — Balances the sweetness and sharpens the chocolate.
¾ cup chocolate chunks — Folded in for molten pockets — the second hit of chocolate.

How to Make It

Heat the oven to 350°F (175°C) and line an 8-inch square tin with parchment.
Melt the butter and chopped chocolate together, stirring until smooth. Let cool slightly.
Whisk the eggs with both sugars and the vanilla for a full 2 minutes until pale and thick — this creates the crackly top.
Stir in the melted chocolate, then fold in the flour, cocoa and salt until just combined.
Fold in the chocolate chunks, then spread the batter into the tin.
Bake for 28–32 minutes, until the top is set and a skewer comes out with a few moist crumbs. Cool completely before cutting.

Cooking Tips

Whisk the eggs and sugar well — that step is what gives the shiny, crackly crust.
Underbake slightly for maximum fudginess; a skewer should have moist crumbs, not wet batter.
Cool completely (even chill) before cutting for clean, neat squares.
Wipe the knife between cuts for tidy edges.

How to Serve

Wonderful on their own, or warmed slightly and served with a scoop of vanilla ice cream and a drizzle of chocolate sauce for a proper dessert. A dusting of cocoa or icing sugar dresses them up.

Storage & Reheating

Store in an airtight container at room temperature for up to 5 days; they stay fudgy and even improve on day two. They freeze very well for up to 3 months — wrap individually and thaw at room temperature.