double fudge brownies

double fudge brownies

“Angela’s party will have double fudge brownies…it will also have Angela.” Whether you’re a fan of “The Office” or just love a fudge brownie with chocolate chips, you’ll love this recipe!

My brother celebrated his 32nd birthday last month, and I surprised him with an “Office” themed soiree! He was blown away by the festivities and since we’re both big fans of the show, I incorporated a slew of references from the sitcom.

One of my favorite things about the party was offering a special desert in addition to the homemade birthday cake. To add a dose of chocolate to the event, I developed this recipe for “Angela’s double fudge brownies.”

double fudge brownies

When creating this recipe, I wanted a foolproof way to create a shiny crust on top of the brownies. In my other brownie recipes, I instruct readers to fully whisk the eggs into the melted chocolate and sugar. Whisking adds air into the egg whites, mimicking the technique bakers use to make meringues. When baked, the air and egg whites do their magic and form a shiny, crackly crust on top of the brownies. Traditional brownie recipes simply stir the eggs into the batter, usually with a wooden spoon, not adding enough air to develop a shiny crust.

To take this recipe even further, I used a technique I learned from my Tartine Cookbook. The Tartine recipe calls whisking the eggs and sugar with a stand mixer (or an electric hand mixture) for 3-5 minutes. Once the mixture is thick, glossy, and falls into the bowl in a ribbon pattern you add the remaining ingredients. I was so impressed with this method of baking brownies that I used it when developing the recipe for my double fudge brownies.

Similar to Tartine, I opted for light brown sugar to add hints of molasses to the batter. To amp up the chocolate flavor, I decreased the amount of sugar and added cocoa powder and coffee granules. I folded in chocolate chips and slightly under-baked the treats for the most perfect double fudge brownies ever!

double fudge brownie recipe
Pin this recipe to your desserts and chocolate board!

I hope you like this recipe as much as my family does! Enjoy!

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double fudge brownies

double fudge brownies

  • Author: Sepideh Campos


Angela’s double fudge brownies. Made with brown sugar, cocoa powder, and coffee for deep chocolate flavor. 


  • 6 tablespoons unsalted butter
  • 8 ounces 72% chocolate, chopped
  • 2 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant coffee granules
  • 3 large eggs
  • ¾ cup light brown sugar, lightly packed
  • ¼ teaspoon kosher salt 
  • ¼ cup all purpose flour 
  • ½ cup semisweet chocolate chips
  • ¾ cups walnuts, roughly chopped (optional)
  • Flaked salt (optional)


  1. Preheat oven to 350 degrees. 
  2. Line a 8×8 inch square baking dish with aluminum foil or parchment paper. Spray with cooking spray (I use avocado oil spray). 
  3. Place the chopped dark chocolate (not the chips), butter, and cocoa powder in a microwave safe bowl. 
  4. Microwave on 50% power until the chocolate and butter have melted, about 2 minutes but stopping every 30 seconds to stir the chocolate.
  5. Remove the chocolate from the microwave. Add the vanilla, salt, and coffee granules to the chocolate and let cool slightly. 
  6. While the chocolate is cooling, place the eggs and sugar in the bowl of a standing mixer. With the whisk attachment in place, whisk on medium high speed until increased in volume, light in color, and mixture falls from the whisk into the bowl leaving a ribbon pattern, 3-4 minutes.  
  7. Slowly add the chocolate to the eggs and sugar, whisk to combine.  
  8. Remove the bowl from the stand mixer.
  9. Sprinkle the flour over the batter and add the chocolate chips. Use a rubber spatula to gently fold the flour and chocolate chips into the batter.  
  10. Spread the mixture into the prepared dish, top evenly with walnuts (if using) and bake on the middle rack until the top of the brownies is glossy, cracked, and the mixture underneath doesn’t jiggle when you shake the pan, 25-30 minutes. 
  11. Hint: Start testing the brownies for doneness after 20 minutes of baking. Underdone brownies are still fudgy and delicious while over-baked brownies are bland and dry. 
  12. Remove the brownies from the oven, top with a sprinkling of flaked salt (if using) and place the brownie pan on a cooling rack. Cool at room temperature for at least one hour before slicing the brownies.
  13. Cut the brownies into squares (your size of choice) and enjoy warm or at room temperature. 
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