Double Chocolate Chip Brownies recipe

These are massively chocolate brownies - containing extra chocolate chips studded through the brownies as well as being drizzled with chocolate after they've cooled, these are not for the faint-hearted but are absolutely perfect for the chocoholic.


  • 300g caster sugar
  • 115g plain flour
  • 115g unsalted butter
  • 115g plain chocolate
  • 100g white or milk chocolate chips (use half and half if you like both)
  • 2 eggs
  • 2 tbsp. unsweetened cocoa powder
  • 1 tsp. vanilla extract
  • Pinch of salt
  • 100g extra plain chocolate for drizzling on the top.
  • 40ml milk


Preheat the oven to 180C/gas mark 4.

Line and grease the insides of a 20cm square cake tin.

Melt the butter and the chocolate together in a bowl over a pan of simmering water until the mixture is completely smooth and without any lumps. Leave this to one side to cool slightly.

Stir in the sugar and the vanilla extract until completely smooth.

Add in the eggs to the mixture one at a time, mixing until one eggs has been completely combined before adding in the next one.

Sift the flour, cocoa powder and salt and fold together quickly but thoroughly to prevent the mixture from being overworked.

Stir in the chocolate chips.

Pour the mixture into the baking tin and cook for around 35 minutes.

Wait for the mixture to cool completely before the next step.

Melt the 100g plain chocolate with the 40ml of milk in a small saucepan until completely smooth.

Drizzle with a spoon over the brownies in whatever pattern you fancy. Leave these to cool again. The chocolate will set and harden.

Serve these with some thick home-made custard or a handful of fruit. They're very rich but they hold together well, so they would also be a perfect treat for kid's lunchboxes.

Recipe Details:

  • Author: Laura Young.
  • Published:

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