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Ultimate Double Chocolate Brownies

These brownies are addictive, and they magically bake up with a crinkly chewy crust and rich fudgy insides -- which is exactly what a perfect brownie should be! They are a MUST for every serious chocolate lover!

Guest post from Brigette Shevy

These are *the* brownies Crystal and I grew up on. Our family first discovered this recipe in a Taste of Home magazine, and it instantly became a favorite. I can’t tell you how many times we’ve made these addictive, chocolately gems over the years – definitely more than I can count! My mom often served them with ice cream when we had company over, and they were always a hit with adults and children alike (because who doesn’t like homemade brownies?!).

Ultimate Double Chocolate Brownies

They magically bake up with a crinkly chewy crust, and rich fudgy insides, which is exactly the way I like my brownies. And in all the times I’ve made them, I can’t remember them ever not turning out.

These are a must for every serious chocolate lover!

Ultimate Double Chocolate Brownies

Ultimate Double Chocolate Brownies

Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy (ages 6, 4, and 2). She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.

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  • Monica says:

    Yummy! My favorite dessert. =)

    • Linda says:

      This is the best brownie recipe I have ever made. They are moist…great texture…and are scrumptious. My friends all gave them a huge stamp of approval and so have I. Thanks! As far as timing, mine took 30 minutes…done to perfection.

    • Sadie says:

      Can you substitute with baking powder in this recipe by chance if so how much would you ? And same salt content as original recipe ? I totally messed up this batch so hope it’s good my toddler grabbed my phone and lost the page half way through finishing ?

    • Heliana says:

      Hello there, i love to bake and cook at home and your recipe got my attention from pinterest :).

      I am from Albania and currently living in India so I gave it a try and my husband loved it 🙂 I used olive oil instead of butter, brown sugar instead of regular and quinoa flower instead of regular – it really turned out amazing and everyone who has tried it has loved it. Thank you for this wonderful recipe which I will keep using for brownies 🙂

      Faleminderit – Thank you in Albanian 🙂

  • Andrea says:

    We used this recipe growing up, too! So happy to have my own copy.

  • Mmmmm…definitely trying these!! I love brownies so much that my hubby and I had a “brownie tower” in lieu of of cake at our wedding! They were delish. 🙂

  • Yum! I love brownies and will easily pick them over cake or cookies any day. I *might* make these for my family…myself…. I mean my family. lol…:) Thanks for sharing Brigette! Hope you have a great weekend!

    • Brigette says:

      You should absolutely make these for your “family.” 😉

      • Brandi says:

        This is my first time making homemade brownies. Omg. Everybody loved it! It is perfect. I baked it for 35 minutes and put a crumbled oreo crust on the bottom. So good so perfect and so moist!! How could anyone say this is bland???? ???

  • Andrea says:

    I looked up the original for the carb count for my son – that’s the cool thing about Type 1 Diabetes: they can have all sorts of fun stuff too!

    I am so making these for a Sunday lunch play date for him and a friend! Thanks Brigette!

  • Susan says:

    You asked “who doesn’t like homemade brownies?” The answer is my 13-yo daughter. The girls does not like and will not eat chocolate. I, on the other hand, can easily eat an entire pan of brownies. Which is why I rarely ever make them.

    But they sure do look good! I’m keeping the recipe for when we have company. Or maybe I’ll bake some, eat like two, and bring the rest to work where they’ll quickly disappear.

    Thanks Bridgette.

  • Susan in St. Louis says:

    These look and sound fabulous! Thanks for sharing! 🙂

  • elvira says:

    Can any type of chocolate chips be used? What is the best type to use, semi-sweet, milk, or dark?

    • Brigette says:

      I haven’t ever used dark chocolate chips (I am the only dark chocolate fan in my family), but I’m sure they would be amazing – if you like dark chocolate! I have used both semi and milk, and they both are great (my husband prefers milk, I prefer the semi-sweet). The “best” kind to use will depend on your personal taste preference!

  • Lynn says:

    *(Note: If you prefer your brownies not quite as sweet, you can always scale back on the amount of chocolate chips.) -HAHA!! 😉

    • Brigette says:

      Yeah, I know – how could brownies possibly be TOO sweet? 😉 But apparently not everyone in the world agrees with me, so I just thought I would add that disclaimer!

  • Sarah says:

    We tried these this afternoon. I did find that they were done after just 20 minutes, and would have been best after just 18 minutes, so I’d say to keep an eye on them. Also, my family usually makes a salted fudge brownie recipe, and we found these to be rather bland in comparison. These actually reminded me of a boxed brownie mix. Thanks for sharing though, it’s always nice to try something new!

    • Tanya says:

      Thank you for this! My family loves boxed brownies but I have been trying to find a recipe to make them from scratch. Most of the recipes I have found are more cake like. Can’t wait to try these!

  • Karen says:

    Oooh–my homemade brownie recipe uses SIX eggs, so I hardly ever make it (too expensive.) This looks yummy and much more reasonable–thanks so much!! 🙂

  • Ann says:

    I did it!!! And love it!!! This is the type I like most! Thank you!!

  • Jessica says:

    Yum! Just made these and they are delish! Thanks for the recipe!

  • Angela M says:

    I made these tonight. They are amazing!!!! I don’t think you could ever get this much chocolate out of the box! Thanks so much, this was the first time I ever made brownies from scratch. I think my hubby would have eaten the whole pan if I let him 🙂

  • Kristin says:

    Could you freeze these and bake them another time?

    • Brigette says:

      I haven’t ever tried that, so I don’t know. I DO they that they freeze beautifully after you cook them – I do that all the time, and they stay nice and moist!

  • Becky says:

    We made these tonight! I used about one cup of chocolate chips in the batter. Once they came out of the oven, while they were still piping hot, I dumped some chocolate chips on top & waited for them to soften. I then spread them like frosting all over the top. This was my first brownie mix from scratch! They were so good! My family gave them a thumbs up! Thanks so much for sharing the recipe! 🙂

  • Jisoo Rho says:

    Ok, so let me start by saying that I LOVE the fact this does not require a mixer of any sort. I’m a college student! I just want to bake brownies on a friday and not have to spend a fortune on a mixer when making baked goods from scratch! So that’s a plus. I also didn’t have chocolate chips, so i used some discounted halloween chocolates I bought at the drugstore. woohoo! After Halloween, I went all out and bought m&ms (PB, white chocolate, and milk chocolate!), snickers, resees pieces! This recipe was super easy and I’m so excited to share them tomorrow at work!! After reading a previous post, I decided to check up on the brownies at 20 minutes because i know my oven tends to be on the hotter side. Took them out at 20 and they look great! I just have to wait for it to cool. The hardest part… I am actually going to be patient this time…(every other time I make something off of pinterest, I never wait and eat it piping hot. lol!) Thanks for the recipe! This is definitely one of the easiest ones that i’ve made so far! (Though I haven’t made too many!)

    • Brigette says:

      I can SO relate to your comment about being a college student with no mixer. 🙂 Been there, done that (and made a TON of chocolate chip cookies by hand during grad school – it IS possible…just tedious!). That’s really weird about them only taking 20 minutes, because there is NO way mine would be done in that amount of time – but, I’m glad you thought to check them. 🙂 Thanks for taking time to leave a comment!

  • Julia says:

    Hi there!
    that’s a really nice recipe you have 😀
    but i have one question, i’ve never made brownies before and i’m from Austria (Europe)
    so my question is about the flour, you say 11/3 cup.. is it really almost four cups of flour you put in there? or is it just 3/11 cup, so just a little?
    might be a stupid question, but i think it’s important to know 😉

  • Christine Thompson says:

    I am about to make a dairy free version of these. I will let you know how it turns out!

    • Amy Klun says:

      I would be very interested in your substitutions. I have a good friend whose daughter has never had a brownie because of egg/dairy, and nut allergies. I was considering using applesauce for eggs and a butter substitute. Please post your results! Thanks!

      • Christine says:

        I still use egg as that isn’t dairy and is therefore not a problem for me, but I do know a recipe that doesn’t use egg either. I use Earth Balance Vegan Butter Sticks to replace butter and that works just fine. Coconut oil can also be used as a replacement in many recipes. The ones I made came out great 🙂

  • Taylor Nicholas says:

    Just made these and they are amazing!

  • Christina says:

    Thank you so much for putting this brownie recipe on Pinterest my family loved the brownies last night they were so yummy 🙂

  • Heather says:

    Do you use unsweetened cocoa powder or is it just cocoa (hot chocolate)?

  • Shirley says:

    I made these. I put them in a 9×9 pan because it seemed that a bigger pan was just too big with the amount of batter it made. They turned out cakey and not great. Could it be that the 9×12 pan makes them thinner and this gets the right consistency and that gorgeous crackly top? Help! I am determined to find the perfect gooey, crackly top brownie!

    • Ami Davis says:

      I have made these 4 times now and the the last time was the best. The changes that I made (and keeping) are as follows: I reduced the eggs down to 1, made sure the chocolate chips were semi-sweet and baked them in an 8 X 8 glass pan. These changes produced a chewy, soft, not cakey brownie!

  • Matt says:

    I used this recipe to make some delicious pot brownies (I live in Colorado). For the butter, I substituted a little more than 2/3 cup of Cannabis Infused Coconut Oil, which I infused myself at home using a double boiler. I think that this is the best recipe for pot brownies I have tried and I am very satisfied, especially after using more chocolate chips than suggested. Thank you, and much love!

  • Amahnda says:

    Hi I was just wondering if the eggs would scramble if putting them in after boiling water? Or do you let it cool down?

    • April says:

      I’ve made this twice, and didn’t have any problem with the egg. By the time I mixed the cocoa/butter and hot water to a smooth consistency it probably wasn’t boiling temp.

  • April says:

    I’ve never tried making brownies from scratch before. Since finding this recipe, I’ve made it twice. It’s so easy, and the taste is phenomenal. My kids and husband told me not to bother buying boxed brownie mix anymore. Thanks for a great recipe.

  • Jaclyn says:

    I just made these and they’re amazing! All of my siblings and family members say they’re better than the box mix. Thank you so much!!

  • Khulood Yaseen says:

    Hey thanks for the recipe , I ‘ve tried a few recipes but it’s always more cakey, unfortunately this one was cake ish as well , maybe I need to bake it for 15 mins only rather than 20mins …

  • Amy b says:

    I made these tonight and the flavor I’d good, but they were overdone at 20 min 🙁 they would have been best around 17 min. (weird, bc I’ve never made brownies that cook for less than 25 minutes) Mine didn’t develop a flaky top either. I’ll probably try them again with a 16 min cooking time.

  • Ashley says:

    has anyone ever tried this recipe gluten-free?

    • Liz says:

      I’ve made them GF a dozen times…they are always perfect. I bake for 30mins and they are fudgey and delicious. I just use an all purpose blend.

  • makenzie says:

    Ummm these are so good

  • Secil says:

    Hi, thanks for sharing this recipe. I did bake them for 35 min but they were really overdone; It could have been easily done at 20-25 min in my oven I think. I will keep an eye on them next time. And I just want to say that I love that the ingredients are listed in the same order as they are in the recipe; it makes it really easy to follow. Thank you!

  • Melissa says:

    These are some of the best brownies I’ve ever had. My family absolutely loved them! I followed the comments and only baked them for only 20 minutes and they were perfect! Thank you!

  • Sam says:

    Hi what sort of flour is best?

  • Laura says:

    I have made these a few times and am never disappointed! Tomorrow I’m going to bake them with half a bag of chocolate chunks (I always do a full bag of chips, but the chunks are all we have and I don’t feel like going to the store…haha). I’m excited to see how they turn out!

    Also, I’ve made these using GLUTEN FREE flour and they’ve still come out delicious, in case any one on here was curious! In fact, the first time I made them they were gluten free and I fell in love!!! 🙂 Thank you for a scrumptious recipe!

  • D says:

    By chance, has anyone substituted milk for water? If so, how’d it work out?

  • Selma Leonardo says:

    This the best recipe than I have tasted… thanks for sharing

  • Caroline Wilson says:

    I’ve used a similar recipe. My family uses a recipe that has melted unsweetened chocolate. Those are addictive and fudgy and very easy. People always ask me for the recipe. My mom would make them and serve them with Vanilla Ice Cream.

  • Holly says:

    I have not tried this recipe yet and have never made homemade brownies before. I’m just wondering that if you omit the chocolate chips completely, if they will still have a nice flavor. Has anyone tried it without them?

  • Margaret says:

    I’m so excited to try these! I used two “chia eggs” because I ran out of chicken eggs and didn’t want to run to the store just for that one ingredient. I hope that doesn’t ruin them…I’m making them for my son’s preschool Christmas party and actually poured them into an extra large muffin tray so they will be like little cakes and easier for serving. I tried one of the “most pinned” brownie recipes this weekend and did NOT like them (too goopy, almost like raw, yuck), so I’m hoping this is a match made in heaven. It is so hard to strike a balance between not cakey but not just like a glob of raw batter. Will update on how the kids liked them! 😀

  • Ami Davis says:

    I used an 8 x 8 pan and only added 1 egg and semi sweet chocolate chips. They’re perfect for me now!! Not cakey at all!!

  • Rachel says:

    I made these brownies tonight. I rarely comment on recipes I try but I just had to for this one. AMAZING! I have tried a ton of brownie recipes promising a fudgy texture, but they all turn into a crumbly, cakey disaster. I made this recipe EXACTLY as written and it came out perfectly fudgy with that awesome crunchy top. This recipe is definitely my go-to and will be going into my recipe binder!

  • Denisa says:

    These brownies are INSANELY GOOD!! Thanks a lot for sharing this recipe, I made them for my friends and everyone loved them!

  • Lawrence says:

    Oh, I just really love this post. The brownies look so delicious! I’m craving for it, it’s yummy. I’ve got to tell mom and girlfriend too, creating ones like these are great! Thanks for sharing the recipe.

  • Sherry says:

    These were not good IMO, they tasted like sugar cookies, with barely a hint of chocolate, and that’s with chocolate chips in them. It’s too bad, I made them for my MIL’s birthday as she is a big brownie lover, but I had to make an entirely new batch with a different recipe.

  • June says:

    After an epic fail with an almond cake, and little time to prepare something else, I tried this recipe. Firstly, this recipe saved the day for me! It is really, really easy and doesn’t take long to prepare for the oven. Secondly, the taste is just absolutely awesome. My guests were extremely impressed. Thank you so much for sharing this utterly decadent and delightful recipe. I am making a batch this afternoon and my mouth is watering just at the thought of them :-)))

    Five stars, thumbs up and many thanks.

  • Bridgette Ball says:

    I have just made these brownies in a glass dish, i followed the recipe exactly it went a few min over the cooking time and the top was dark brown but the centre was runny and under cooked…. any suggestions

  • Leigh says:

    Great texture, mediocre flavor. These are very fudgy with a flaky, crispy top – perfect texture.

    However, the flavor was very sugary with not much chocolate. I’m all for sweet things – but there needs to be lots of FLAVOR in the sweetness.

  • Judy says:

    Not sure how is possible for brownies to be done at 350F for under 20mins… I wonder if they’re setting it at 350C… Or maybe they’re not using the chocolate chips so it’s not as moist and needs way less time…? Mine were perfect after 40mins. I used 70% dark chocolate chips, so decadent!!

  • Theresa says:

    Somehow mine turned out Cakey 🙁 I followed the recipe and the steps. How do I fix this? This isn’t the first time I’ve tried a from scratch recipe that became Cakey.

    • JJ says:

      The reason your brownies seem to turn out cakey is probably because you over bake them. Brownies should always be a little underdone, because that gives you the fudgy texture you’re looking for. They’ll set completely when cooled. To check, insert a toothpick and if moist crumbs come out, remove them immediately. And don’t always follow the amount of time given. Every oven is different, so check at the 20 minute or earlier mark and then keep checking until wet crumbs come out (It should not come out clean).

      Hope this helps!

    • Abril says:

      Mine turned out cakey too but still delicious! 🙂

  • April says:

    Love love love these!! Cooked them 25 min and they were perfect did 1cup of chocolate chips and 1 1/2 cups chocolate covered coffee beans.. I topped them with a dark fudge frosting!! They were so good and the moans coming from friends and family couldn’t be wrong!! Will make these forever… ????????????????????

  • sameena says:

    May I know the measurement in Grams

  • Nancy says:

    Made today….not a fan. Not sure what problem was but at about 29 mins they started to smell burnt and I saw the edges were burnt. Took them out and they tasted ok not great. Once cutting them up one quarter section or so the bottom was burnt. Not sure if it’s my oven the pan or the recipe. Disappointed.

  • Julie says:

    We’ve always leaned toward boxed brownie mixes, and I haven’t had much luck with brownies from scratch. This is the first recipe that I have made that my pickiest son when it comes to brownies said to me “These aren’t from a mix?” That is a compliment, in case you’re wondering! Love this recipe! I will stick with this one for eons to come, I am sure!!

  • Liz says:

    This is the only brownie recipe I use…. I won’t even buy box mixes anymore! I use Namaste GF all purpose flour and they are always perfect and fudgy at 30min! I make them for groups regularly and no one ever knows they are GF! I have also made using ghee/coconut oil and they are still good! Ghee has a strong flavor but the coconut oil doesn’t change the taste as much!

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