Description

These Double Chocolate Brownies offer a rich, fudgy experience that every chocolate lover craves. They strike the perfect balance between a chewy edge and a gooey, melt-in-your-mouth center, using simple, wholesome ingredients to create a decadent treat without complicated techniques.

Ingredients

Scale

1/2 cup Unsalted Butter (Melted)
1 cup Coconut Sugar
2 units Large Eggs
1 teaspoon Vanilla Extract
1/2 cup Unsweetened Cocoa Powder
1/2 cup All-Purpose Flour
1/4 teaspoon Sea Salt
3/4 cup Semi-Sweet Chocolate Chips

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Instructions

Preheat and Prep: Set your oven to 350°F (175°C) and grease an 8×8 inch baking pan. Line the pan with parchment paper, leaving an overhang on the sides for easy removal later
Mix the Wet Ingredients: In a large mixing bowl, combine the melted butter and coconut sugar. Whisk vigorously for about one minute until the mixture looks smooth and well-combined
Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition. Stir in the vanilla extract to infuse the base with flavor
Sift the Dry Ingredients: Gently fold in the cocoa powder, flour, and sea salt. Use a spatula to mix until just combined, ensuring you do not overmix the batter
Fold in the Chips: Add the chocolate chips to the bowl. Use a gentle folding motion to distribute them evenly throughout the thick batter
Bake to Perfection: Spread the batter into your prepared pan and smooth the top. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs
Cool Completely: Allow the brownies to cool in the pan for at least 30 minutes before slicing

Notes

For a vegan version, substitute butter with melted coconut oil and eggs with flax eggs.

Prep Time: 20 mins
Cook Time: 25 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 185 kcal
Sugar: 16g
Sodium: 65mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 2g
Cholesterol: 38mg