Death by Chocolate Brownies

Death by Chocolate Brownies

These indulgent rich brownies have the perfect fudgey texture, aren’t overly sweet, and are easy to make. Plus, it only uses 1 bowl, so it’s a an easy choice for your next quick and easy impressive dessert.  

Want to double it?

No problem! Feel free to double the recipe to create enough brownies for a 9X13″ pan. 

Sweet vs. not as sweet

I prefer the recipe as written – a thick, rich, fudgey, bakery style brownie that’s not overly sweet. If you’re like my family though, then everyone has a different opinion about how sweet their brownie should be, and I get that. To make a sweeter brownie while keeping the same amazing texture, simply substitute the brown sugar for additional white sugar and swap up the semi sweet chocolate chips for milk chocolate chips. If you’re me, I even sometimes like to trade in dark chocolate for an even richer flavor! 

Glass pan vs. metal pan

Both work fine. I’ve had some people ask in the past so I thought I’d share a couple differences. The ideal pan for brownies I light aluminum pan. Metal heats up fast, and cools down quickly, which works great for bakes like brownies. Glass works fine, but because it heats up slowly and then retains all the heat, it causes the sugars to melt and leaveners rise at a different rate. The heat retention also makes for a crispier and more curled edge. 

King Arthur suggests that if you use a glass pan, turn down the heat about 25 degrees and cook up to 10 minutes longer.  at the end of the day, you’ll have delicious brownies either way. I’ve used both and my family has devoured both – so there you go. 

If you really want to take it next level, serve warm and pair with vanilla ice cream. 

And now, with your new sweet brownie tips, you have the perfect formula for the brownie built just for you! Happy baking!  

Death by Chocolate Brownies

Lori Vaughn
These indulgent rich brownies have the perfect fudgey texture, aren't overly sweet, and are easy to make.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • ½ cup unsalted butter
  • ¾ cup sugar
  • ¼ cup brown sugar
  • 1 tsp vanilla
  • 1 large eggs
  • ½ cup unsweetened cocoa powder*
  • ½ tsp sea salt
  • ½ cup flour
  • 1 ½ cups semi sweet chocolate chunks, divided**


  • Preheat oven to 350° F. Grease an 8x8 pan.
  • In a large bowl, whisk together melted butter, sugar, eggs, and vanilla.
  • Add all of the dry ingredients, except the chocolate chips. Mix gently until combined.
  • Mix in 1 cup of the chocolate chunks.
  • Pour the thick batter into the greased pan and evenly scatter the remaining ½ cup of chocolate chips on top.
  • Bake for 26-30 minutes until a toothpick comes out with a few moist crumbs.


*If your cocoa powder is lumpy, sift it into the mixture. No one wants a surprise chunk of cocoa powder in their brownie!
**You can trade out the semi sweet chunks for any kind of chocolate chip. I love the richness of the semi sweet and the look of the chunks, but if you love a sweeter brownie, milk chocolate is a great choice. 
***This recipe doubles great. Double the ingredients and put in a greased 9x13 pan. You'll bake for the same amount of time. 
Keyword brownie, chocolate, dessert, easy, easy dessert, quick
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