Double Chocolate Brownies
with Chocolate Chips | Serves 8+
- Milk
- Eggs
- Gluten
- Wheat
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Soy
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
- Gluten
- Wheat
Why eat chocolate when you can eat double chocolate! That's why these brownies get sneaky dark and white chocolate chips stirred into the mix. It takes hardly any effort to create a stunning effect on your brownies for a dessert with maximum wow-factor.
Ingredients
1 packet
Chocolate Brownie Mix
(Contains: Gluten, Wheat May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
1 packet
Dark Chocolate Chips
(Contains: Milk, Soy May be present: Gluten, Peanuts, Sesame, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
1 packet
White Chocolate Chips
(Contains: Milk, Soy May be present: Gluten, Peanuts, Sesame, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
Not included in your delivery
150 g
butter
(Contains: Milk)
3
eggs
(Contains: Eggs)
Utensils
Cooking Steps
• Preheat oven to 180°C/160°C fan-forced. Grease and line the baking tin with baking paper. • Melt the butter in the microwave or in a saucepan.
• Crack the eggs into a large heatproof bowl. Add chocolate brownie mix, dark chocolate chips, white chocolate chips, melted butter and a pinch of salt. Stir with a wooden spoon until well combined.
• Pour brownie batter into the prepared baking tin, then spread out evenly using the back of a wooden spoon. • Bake until just firm to the touch but still a little soft in the middle, 25-28 minutes. Allow to cool completely in the baking tin.
TIP: To check if the brownies are done, stick a toothpick or skewer in the centre. It should come out with crumbs clinging. If you like your brownies more cakey and less fudgey, bake for an extra 5 minutes. TIP: The brownies will firm up more once they've cooled.
• When the brownies have cooled, slice into squares and place on a serving plate. Enjoy!
TIP: Refrigerate any leftover brownies in an airtight container!
Customer reviews
Review summary
Updated on July 2026- Flavour: Rich, deeply chocolatey, and decadent — most customers loved the fudgy intensity, though some found the sweetness a little overwhelming.
- Ease of prep: Straightforward enough for kids and first-time bakers to tackle confidently, with simple steps and minimal effort required.
- Suggestions: Many customers found the brownies needed noticeably longer than the suggested bake time — try adding 15–20 minutes, especially in a fan-forced oven, and check that a skewer comes out with moist crumbs rather than wet batter. Several customers noted the butter quantity wasn't clearly listed in the recipe; 150g is the amount needed. Some found the result a little oily and suggest using slightly less butter, while others recommend adding a pinch of flaky salt or chopped walnuts to balance the richness. One customer suggested skipping one packet of chocolate chips if you prefer a less sweet result, and another noted that using applesauce instead of butter produced a cakier texture rather than a fudgy brownie.
- Leftovers: Brownies keep well in the fridge and are even better chilled — they also freeze nicely for lunchbox treats throughout the week. Slightly undercooked brownies can be rescued with a 20–30 second burst in the microwave, then served with ice cream.
- Portions: The recipe serves a generous crowd, and several customers noted it was plenty to share with friends, family, or colleagues.
- Serving: Customers loved these warm with a scoop of vanilla ice cream, a dollop of cream, or alongside fresh fruit like strawberries or raspberries.
