Double Chocolate Brownies

Can a recipe ever go wrong when it starts with the words “double chocolate?”

The first time I made these Double Chocolate Brownies, I took them to the park to share with friends and they disappeared within minutes.

I love the slightly gooey centers, combined with just the right amount of rich chocolate and nuts. The options with this brownie recipe are nearly endless.

Add nuts or skip them if they aren’t your thing. I’ve made these brownies with macadamia nuts, pecans, walnuts, and almonds, they’re honestly delicious however you make them.

Make the final handful of chocolate whatever you like: white chocolate, dark chocolate, milk chocolate, or semi-sweet chocolate chips.

Make the brownies with the traditional recipe or turn them into the best ever dairy-free brownies or gluten-free brownies that you’ll ever taste!

Dairy Free Brownies

These brownies have been a hit with everyone who tries them. I’ve made them countless times over the past 8-9 years and I’m including tested variations for traditional, dairy-free, and gluten-free recipes.

I’ve been playing with dairy-free baking lately and I’m happy to say that making these brownies dairy free is as simple as swapping coconut oil for the butter in this recipe.

Gluten-Free Brownies

Every single gluten-free recipe on this website has been tested side by side with its traditional all-purpose flour counterparts. “Good enough for gluten-free” will never be part of my baking.

For this recipe, making these brownies gluten-free is as simple as substituting brown rice flour and tapioca starch for the all-purpose flour in this recipe. The measurements are included at the bottom of the recipe card.

Brownie Recipe Ingredients

butter * see note below for dairy-free alternative
semi-sweet chocolate chips
dark chocolate chips
light brown sugar
vanilla extract
eggs
all-purpose flour * see note below for gluten-free alternative
kosher salt
chopped nuts (optional)

Servings: 18

Cook ModePrevent your screen from going dark

Preheat the oven to 325°F. Line a 9×13 pan with parchment paper or line it with foil and grease it very well with butter. Melt the butter in a large saucepan, over medium heat.
When the butter has melted, add the chocolate chips and stir with a wooden spoon until they have melted. Remove from the heat, add the sugar and stir to combine. Add the nuts, if desired, and stir in most of the reserved chocolate chips (saving ¼ cup’s worth for topping).
Add the vanilla and then whisk or stir in the eggs, one at a time. When the mixture is smooth and shiny, slowly add the dry ingredients to the mixture in the saucepan.
Spread the mixture in the parchment-lined pan and then sprinkle the top with the reserved chocolate chips. Bake for 28-30 minutes, just until an inserted toothpick shows moist crumbs.

GLUTEN FREE ALTERNATIVE: Substitute 2/3 cup brown rice flour and 1/3 cup tapioca starch for the all-purpose flour in this recipe.
DAIRY FREE ALTERNATIVE: Substitute 1/2 cup melted coconut oil for the butter in this recipe. Be careful to purchase an alternative dairy-free chocolate as well, if there is an allergy.

Calories: 277kcal · Carbohydrates: 29g · Protein: 4g · Fat: 16g · Saturated Fat: 9g · Polyunsaturated Fat: 3g · Monounsaturated Fat: 3g · Trans Fat: 1g · Cholesterol: 51mg · Sodium: 134mg · Potassium: 181mg · Fiber: 2g · Sugar: 19g · Vitamin A: 217IU · Vitamin C: 1mg · Calcium: 60mg · Iron: 1mg