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These double chocolate brownies are made with chocolate syrup and chocolate chips and topped with with an amazing salted caramel frosting.
Why You’ll Love This Recipe!
Sometimes a girl just needs some chocolate and these double chocolate brownies are the answer!
To make these brownies I took two of my favorite recipes. I used my mom’s go to, been making for years chocolate syrup brownie recipe. To give it even more chocolate goodness, I added in chocolate chips, thus making it double chocolate. Chocolate syrup and chocolate chips make for a nice gooey, fudgy brownie which is exactly how I prefer my brownies.
This may just become your favorite chocolate brownie recipe.
Ingredients Needed
- Butter. I use salted butter
- Sugar. You will need granulated sugar, brown sugar and powdered sugar.
- Eggs
- Vanilla
- Chocolate syrup
- Flour. My preference is unbleached all purpose flour
- Chocolate chips. I use semi-sweet chocolate chips but you could also use dark chocolate chips. milk chocolate chips or even white chocolate chips.
- Evaporated milk
- Vanilla Extract
- Coarse Salt. My favorite is flaky Jacobsen Sea Salt.
How to Make Double Chocolate Brownies
- Cream together butter and sugar. Beat in eggs, one at a time.
- Mix in vanilla, chocolate syrup, and flour.
- Pour brownie batter into a greased 9 x 13 prepared pan sprayed with cooking spray, you could also line the pan with parchment paper.
- Sprinkle with chocolate chips.
- Bake at 350 degree F oven for 25-30 minutes or until a toothpick comes out clean.
- Cool to room temperature on a wire rack before frosting.
How to Make Salted Caramel Frosting
- Place 1/4 cup butter, brown sugar and evaporated milk into a small sauce pan over medium heat. Stir until the melted butter and other ingredients are smooth and no longer gritty.
- Cool mixture for 15 minutes and then pour into bowl of stand mixer and add in powdered sugar.
- Mix on medium high for another minute. Add in remaining butter, vanilla and French salt. Beat on medium for 3-4 minutes or until light and fluffy. Add additional milk if needed to get a nice spreadable consistency.
- Frost brownies and sprinkle with additional coarse French salt if desired.
Tip from leigh Anne
- This caramel frosting recipe is from my favorite caramel cake. If you have never made a caramel cake, you need to make this cake!! The cake is really really good but the frosting is AMAZING! I just knew that the brownies and caramel frosting would be a perfect combination.
- The only thing that would make it better is by making it a salted caramel frosting! I added a bit of my favorite French salt to the frosting and sprinkled some on top too. If you aren’t a salted caramel fan, just leave the salt out! The frosting is easy to make right on the stove top and there is no thermometer needed.
Frequently Asked Questions
What other kind of frosting could I use?
These brownies would also be delicious with a buttercream frosting, brown butter frosting or maple frosting.
Can I add nuts to brownies?
If you are a fan of nuts in your baked goods, add in 1/2 cup of chopped walnuts, peanuts, pecans or macadamia nuts.
How long will double chocolate brownies last?
Stored in an airtight container at room temperature they will last 2-3 days. Store in the refrigerator for 4-5 days or they can be frozen for up to 3 months.
If you are a Salted Caramel fan like me be sure and check out these recipes:
Be sure and follow me over on You Tube for weekly cooking demos.
Double Chocolate Brownie Recipe
Double Chocolate Brownies with Salted Caramel Frosting
Ingredients
Double Chocolate Brownies
- 1/2 cup butter
- 1 cup sugar
- 4 eggs
- 1 tsp vanilla
- 1 1/2 cups chocolate syrup
- 1 cup all purpose flour plus 1 Tbsp
- 1/2 cup semi sweet chocolate chips
Salted Caramel Frosting
- 1/2 cup butter
- 1 cup dark brown sugar
- 1/4 cup evaporated milk
- 1 tsp vanilla
- 3 cups powdered sugar
- 1/4 tsp coarse French Salt additional for garnish
Instructions
Double Chocolate Brownies
- Cream together butter and sugar. Beat in eggs, one at a time.
- Mix in vanilla, chocolate syrup, and flour. Pour into a greased 9 x 13 pan. Sprinkle with chocolate chips.
- Bake at 350 degrees F for 25-30 minutes or until a toothpick comes out clean.
- Cool before frosting.
Salted Caramel Frosting
- Place 1/4 cup butter, brown sugar and evaporated milk into a small sauce pan over medium heat. Stir until melted and mixture is smooth and no longer gritty.
- Cool mixture for 15 minutes and then pour into bowl of stand mixer and add in powdered sugar.
- Turn to medium high and mix for another minute. Add in remaining butter, vanilla and French salt. Beat on medium for 3-4 minutes or until light and fluffy. Add additional milk if needed to get a nice spreadable consistency.
- Frost brownies. Sprinkle with additional coarse French salt if desired.
Tips & Notes:
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Nutrition Facts:
Denise says
Can I use half and half instead of evaporated milk ?
Belladante@turntothedarksideofchocolate says
Yummm…this stimulates my creative juices in many ways, thanks for sharing.
chocolate
oregonjudy says
Looks sinful. Can’t wait to try them. Quick technical question-what’s the best way to print out the recipe? Is there a printer friendly version?
FoodontheTable says
This looks delicious! I will have to try it.
Valerie H. says
Yum! Glad I’m not diabetic! I can see how moist they are from your picture.