Double chocolate brownies
Rich, fudgy chocolate brownies with a hint of vanilla and chunks of creamy white chocolate. Perfectly baked for a soft center and crisp top - an irresistible treat for any chocolate lover.
Updated : 22 October, 2025
Easy
About 20 min.
Ingredients
375 grams
Butter
375 grams
Dark chocolate
6
Eggs
350 grams
Sugar
1 tablespoon
Vanilla extract
225 grams
Flour
1 teaspoon
Salt
250 grams
White chocolate
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 180C and line the base and sides of a 33x23x5.5cm/13x9x2in baking tin with baking paper.
Step 2
Melt the butter and dark chocolate together in a heatproof bowl set over a saucepan of barely simmering water, making sure the base of the bowl doesn’t touch the water. Once smooth, remove from the heat and let it cool slightly.
Step 3
In a separate bowl, whisk together the eggs, sugar, and vanilla extract until light and well combined. Pour the mixture into the melted chocolate and whisk until smooth.
Step 4
Sift the flour and salt together, then gently fold them into the chocolate mixture. Stir in the white chocolate pieces until evenly distributed.
Step 5
Pour the batter into the prepared tin and bake for 25 minutes, until the edges are set but the center remains slightly soft. Remove from the oven and allow to cool slightly in the tin.
Step 6
For serving, lift the brownie slab out of the tin and cut into warm, gooey squares - perfect with a scoop of ice cream or a dusting of cocoa powder.