Rustic Roots & Modern Finds

Double Chocolate Brownies

An 8x8 pan of homemade chocolate brownies with uneven edges and a crackly top, baked on unbleached parchment paper and topped with chocolate chips.

Rich. Fudgy. Deep chocolate flavor.
And in our case — layered into a birthday trifle that may now be requested for the rest of Ben’s life.

These brownies are soft in the center, slightly chewy at the edges, and sturdy enough to hold their structure when layered into a dessert.

If you’re making them for snacking, they’re indulgent on their own.
If you’re making them for a trifle, they’re the perfect base layer.

Ingredients

  • ½ cup (1 stick / 115 g) unsalted butter
  • ½ cup (100 g) dark brown sugar, packed
  • ½ cup (100 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (60 g) all-purpose flour
  • ½ cup (40 g) unsweetened cocoa powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup (170 g) chocolate chips

Instructions

1. Preheat and Prepare

Preheat oven to 350°F (175°C).
Line an 8×8-inch baking pan with parchment paper.

2. Melt the Butter

Melt the butter gently (stovetop or microwave). Let it cool slightly so it doesn’t scramble the eggs.

3. Mix the Wet Ingredients

In a mixing bowl, combine the melted butter, brown sugar, and granulated sugar.
Whisk until smooth and glossy.

Add the eggs and vanilla extract. Whisk until fully incorporated and slightly thickened.

4. Add the Dry Ingredients

In a separate bowl, whisk together:

  • Flour
  • Cocoa powder
  • Salt
  • Baking soda

Fold the dry ingredients into the wet mixture until just combined. Do not overmix.

5. Fold in Chips

Gently fold in the chocolate chips.

The chocolate chips are optional but they deepen the richness.

6. Bake

Spread batter evenly into prepared pan.

Bake for 20–24 minutes, or until the center is set but still slightly soft. A toothpick should come out with moist crumbs, not wet batter.

Do not overbake — that fudgy center is the goal.

7. Cool Completely

Let brownies cool fully before cutting — especially if using for a layered dessert.

Texture Notes

These brownies are:

  • Fudgy but not underbaked
  • Dense enough to cube cleanly
  • Deep chocolate-forward
  • Balanced by the peanut butter sweetness

They hold beautifully in a trifle and don’t dissolve into mush under pudding or mousse.

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