I’ve never met someone who doesn’t like brownies. Everyone has a preference between a fudgy brownie and a cakey brownie, but everyone loves brownies. And what’s not to love? It’s literally the perfect square of chocolate sponge with a beautiful shiny top. YUM. Say hello to these double chocolate brownies with white chocolate drizzle!
We’re putting chopped chocolate in the brownie batter and drizzling white chocolate on top because we’re feeling a little extra and we deserve it.
They look good, and they taste good. What more could you want out of a brownie?
When I first published this recipe, I hadn’t actually tried these brownies. I was halfway through a two week detox that includes no sugar or dairy, among other things. A baker has to bake though and thankfully I have lots of people at work who never shy away from the chance to taste-test something for me.
Doctors, a nurse, and a pharmacist tried these bad boys and had nothing but positive things to say. Believe me when I tell you they wouldn’t hesitate to tell me if something I make isn’t quite up to their lofty standards. I took their effusive comments and chocolate in their teeth smiles as signs of a winner.
Making the Brownies
These brownies really couldn’t be much easier to put together. Grease your pan. Whisk together your dry ingredients. Melt your butter and unsweetened chocolate. Whisk in your sugars. Add in the eggs and vanilla. Stir in the flour mixture, fold in your dark chocolate chunks, pour into your pan, and bake. Then you let it cool, cut it into squares, and drizzle your heart out with white chocolate.
So easy, so good. These double chocolate brownies with white chocolate drizzle are actually perfect brownie! Get baking, friends, you don’t want to miss these.
Double Chocolate Brownies with White Chocolate Drizzle
Need a chocolate fix? These double chocolate brownies with white chocolate drizzle will do the job!
Ingredients
- 3/4 cup all-purpose flour
- 1 1/2 tsp. espresso powder
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup (1 stick) unsalted butter
- 3 oz. unsweetened chocolate
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 2 eggs
- 1 egg yolk
- 1 tsp. vanilla extract
- 4oz. bittersweet chocolate, chopped
- 1 cup white chocolate chips
Directions
- Step 1 Preheat oven to 350°F. Butter an 8″ square baking pan and line with parchment paper, letting it hang over the edges. Butter the parchment paper and set aside.
- Step 2 In a small bowl, whisk together the flour, espresso powder, baking powder and salt, set aside.
- Step 3 Bring some water to a simmer in a medium saucepan. Place the butter and unsweetened chocolate in a heatproof bowl and put on top of simmering pan, making sure the bowl doesn’t touch the water. Stir occasionally until the butter and chocolate have completely melted. Remove bowl from saucepan and whisk in both sugars. Once combined, whisk in both eggs, the egg yolk and vanilla extract.
- Step 4 Add flour mixture and fold it into the chocolate mixture using a rubber spatula. Fold in the chopped chocolate.
- Step 5 Pour mixture into prepared pan and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely before cutting.
- Step 6 Once cooled and cut, melt the white chocolate and drizzle over brownie pieces. Let set and enjoy.
