Fudgy Salted Double Chocolate Chunk Brownies
About This Fudgy Salted Double Chocolate Chunk Brownie Recipe
These fudge salty double chocolate chunk brownies are everything you want in a chocolate dessert: fudgy centers, a shiny crackly top, deep cocoa flavor, and melty pockets of both white and dark chocolate. They’re incredibly easy, use pantry staples, and bake up into that perfect chewy-meets-gooey texture. If you love rich brownies with a salty finish, these are the one.
Why You’ll Love It
Fudgy texture with a glossy crackly top
Loaded with two kinds of chocolate chunks
Pantry-friendly and fast — no mixer needed
Not too sweet thanks to the salted butter + cocoa
Great for parties, gifting, or freezing
Customizable with different chocolates or extracts
Ingredients You’ll Need
Butter
Granulated sugar
Brown sugar
Eggs
Vanilla
Flour
Cocoa powder
Baking powder
Semi-sweet chocolate chunks
White chocolate chunks
Flaky sea salt
How to Make It
Melt the butter, sugars, and cocoa together until glossy, then let it cool slightly. Whisk in the vanilla and eggs one at a time, fold in the dry ingredients, and stir in both chocolate chunks. Spread into a 9×13 pan, top with flaky salt, and bake until the center is set but still fudgy. Let cool fully before slicing for the cleanest edges.
Tips for Success
Don’t skip cooking the butter + sugar — this creates the shiny crust.
Let the mixture cool slightly so the eggs don’t scramble.
Underbake slightly for that perfect fudgy middle.
Use good-quality chocolate for the best flavor.
Chill before slicing if you want super-clean squares.
Frequently Asked Questions
Can I use unsalted butter?
Yes — add 1 teaspoon of kosher salt to the batter.
What cocoa powder works best?
Natural or Dutch-process both work. Dutch gives a deeper flavor.
Can I add nuts or other mix-ins?
Absolutely — chopped pecans, walnuts, toffee bits, espresso powder, or peppermint extract all work.
How do I store these?
Keep at room temp for 3–4 days or freeze for up to 3 months.
Can I make them extra fudgy?
Bake on the shorter end of the 25–30 minute window.
What to Serve With These Brownies
Vanilla ice cream
Fresh berries
Espresso or iced coffee
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Fudgy Brownie Recipe
Ingredients:
Makes about 12 brownies, depending on how you cut them
1 cup (2 sticks) butter (I prefer salted, you can use unsalted and then add 1 teaspoon salt)
1 1/2 cups granulated sugar
1 cup brown sugar
4 large eggs
4 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder
1/2 teaspoon baking powder
3/4 cup semi sweet or sweet chocolate chunks (whatever you prefer)
1 cup white chocolate chunks
Maldon salt for topping
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper, leaving some overhang on the sides for easy removal.
In a medium-sized saucepan, melt the butter on low heat. Add the granulated sugar, brown sugar, and cocoa over medium-low heat stirring to combine. Cook until the mixture is shiny. This will create a gorgeous/delicious crackly/crunchy top. Cook until hot but not bubbling. Remove from heat and let stand for about 10-15 minutes.
Transfer the chocolate butter mixture to a large mixing bowl. Add in baking powder, vanilla extract and stir.
Add the eggs one at a time, whisking well after each addition.
Gradually add the flour, mixing until just combined.
Fold in the chocolate chunks and white chocolate chips.
Pour the batter into the prepared baking pan and spread it evenly. Sprinkle Maldon salt on top of brownies and bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Be careful not to overbake.
Allow the brownies to cool completely in the pan on a wire rack.
Once cooled, lift the brownies out of the pan using the parchment paper overhang. Cut into squares, and enjoy!
