Double fudge brownies are rich and delicious with layers of chocolate, blondie, and topped with caramel icing. They are heavenly!
Three layers of deliciousness! What’s not to love, right? Double fudge brownies are double the yum! Try pairing them with Vanilla Ice Cream, or for more brownie fun check out Fudgy Brownies or Blondies!
Rich + Delish
Several years ago my best friend Jessica introduced me to this double fudge brownie recipe. It is a family recipe that they eat at special occasions, and is the most requested, with good reason!
There may be 3 sticks of butter in this recipe, but I promise you it’s well worth it. Even my hubby who isn’t a huge fan of brownies REALLY liked these ones. That means they must be pretty darn good!
They are quite rich, but oh so good. She says they usually cut them into small slices so they don’t feel guilty eating so many pieces!
Making Double Brownies
MELT butter and cocoa in microwave, set aside
BEAT eggs until foamy. Add sugar, flour and salt.
COMBINE cocoa mixture and egg mixture. Pour into a 9×13 pan (it will be runny).
CREAM sugar, butter, eggs and vanilla. Add flour and salt.
SPOON over the first layer, swirl with a knife.
BAKE at 350 for 28-30 minutes.
BOIL milk, margarine and sugar. Simmer for 2 minutes.
STIR in powdered sugar and let cool (will be runny).
POUR over warm brownies. ENJOY!
Tips + Variations
Serve these right out of the oven and have them be nice and warm or you can serve them at room temperature. I prefer room temperature.
The eggs and egg yolks are what really give the brownies their fudgy texture. To make them really fudgy consider adding another egg yolk to the batter to make it even more fudgy!
- Use milk, dark, and milk chocolate chips to mix it up
- Top with different kinds of frostings!
STORE leftover brownies covered with foil or plastic wrap and they can easily be stored at room temperature. They can also be stored in the fridge if you prefer, just make sure that they are sealed or wrapped tightly so they don’t dry out or pick up smells from other foods. They will last 4-5 days storing them either way.
To FREEZE, wrap them tightly in plastic wrap and then again with foil. Freeze them for up to 3 months and they can either be eaten frozen or thawed in the fridge.
These brownies can easily be made ahead of time. After taking them out of the oven let them cool completely before storing them. To keep them as soft and fresh as possible I suggest storing it as a whole or a few large pieces but you can also cut them into individual squares. Then store them in an airtight container or Ziploc bag at room temperature. They are best eaten within 24 hours but can be made up to 2 days in advance.
For more yummy brownies be sure to check out:
Double Fudge Brownies Recipe
- 1/2 cup butter
- 1/2 cup brown sugar
- 3 tbsp milk
- 1 1/2 cups powdered sugar
- Bottom Layer: Melt butter and cocoa in microwave, set aside. Beat eggs until foamy. Add sugar, flour and salt. Combine cocoa mixture and egg mixture. Pour into a 9x13 pan (it will be runny).
- Middle Layer: Cream sugar, butter, eggs and vanilla. Add flour and salt. Spoon over the first layer, swirl with a knife.
- Bake at 350 for 28-30 minutes.
- Caramel Icing: Boil milk, butter and sugar. Simmer for 2 minutes. Stir in powdered sugar and let cool (will be runny). Pour over warm brownies. ENJOY!