Fudgy Dark Chocolate Brownies
Fudgy Dark Chocolate Brownies – these brownies are the ultimate dessert for any chocolate lover! Rich, fudgy, and so decadent; you need this recipe in your life!
Oh chocolate. The one food I just cannot resist.
Try as I may, if chocolate is involved, you might as well just hand me the whole pan/plate/bowl/bag, because I will more than likely devour it! Dark chocolate included.
Ingredients for Dark Chocolate Brownies
- unsalted butter
- bittersweet chocolate (like Ghirardelli 60% baking chips)
- granulated sugar
- vanilla extract
- eggs
- cocoa powder
- all purpose flour
- salt
How to Make Dark Chocolate Brownies – Step by Step
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Preheat oven to 350 degrees. Grease and flour a 13×9 inch baking pan and set aside. In a 3-quart saucepan, melt butter and chocolate over low heat, stirring until smooth. Remove from heat and allow to cool.
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Once chocolate mixture is cool, whisk in the sugar and vanilla. Whisk in eggs, one at a time, until combined and smooth.
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In a separate bowl sift together cocoa powder, flour, and salt. Combine flour mixture with chocolate mixture and whisk thoroughly.
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Spread brownie batter into prepared pan and bake for 25-35 minutes.
- Allow brownies to cool before cutting. Enjoy!
Tips and Notes
- What pan works best: A 9×13 pan is what I prefer to use for best results. You can also use a smaller baking pan for thicker brownies, but the baking time will need to increase.
- Topping: These brownies taste phenomenal without any toppings, but a little powdered sugar dusted on top is a nice way to add a little pizazz.
- How to store: once the brownies are completely cool, cover tightly with cling wrap or place them in an airtight container and store on the countertop for up to five days.
Can these Dark Chocolate Brownies be made gluten free?
Yes! In order to make these brownies gluten free, all you need to do is swap out the all purpose flour for your favorite gluten-free flour. I would recommend one of the blends from either Bob’s Red Mill or King Arthur Flour.
Can I freeze these Dark Chocolate Brownies?
Yes! Prepare as directed and allow to cool completely. Either slice the brownies or leave in the baking dish (so long as it’s freezer-safe!) then cover tightly with both plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw the brownies overnight in the refrigerator before serving.
More Decadent Chocolate Recipes
- Homemade Chocolate Cake
- The Best Chocolate Pecan Pie
- Caramel Chocolate Chip Cookies
- Microwave Chocolate Mug Cake
Recipe: Fudgy Dark Chocolate Brownies
Ingredients
- 1 cup unsalted butter
- 8 oz. bittersweet chocolate, (I used Ghirardelli 60% cacao baking chips)
- 2 cups sugar
- 2 teaspoons vanilla extract
- 5 large eggs
- 1/3 cup unsweetened cocoa powder
- 2/3 cup all purpose flour
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350 degrees. Grease and flour a 13x9 inch baking pan and set aside.
- In a 3-quart saucepan, melt butter and chocolate over low heat, stirring until smooth. Remove from heat and allow to cool.
- Once chocolate mixture is cool, whisk in the sugar and vanilla. Whisk in eggs, one at a time, until combined and smooth.
- In a separate bowl sift together cocoa powder, flour, and salt. Combine flour mixture with chocolate mixture and whisk thoroughly.
- Spread brownie batter into prepared pan and bake for 25-35 minutes. Allow to cool before cutting. Enjoy!
Notes
- What pan works best: A 9×13 pan is what I prefer to use for best results. You can also use a smaller baking pan for thicker brownies, but the baking time will need to increase.
- Topping: These brownies taste phenomenal without any toppings, but a little powdered sugar dusted on top is a nice way to add a little pizazz.
- How to store: once the brownies are completely cool, cover tightly with cling wrap or place them in an airtight container and store on the countertop for up to five days.
- Gluten free option: In order to make these brownies gluten free, all you need to do is swap out the all purpose flour for your favorite gluten-free flour. I would recommend one of the blends from either Bob’s Red Mill or King Arthur Flour.
- Freezer Option: Prepare as directed and allow to cool completely. Either slice the brownies or leave in the baking dish (so long as it's freezer-safe!) then cover tightly with both plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw the brownies overnight in the refrigerator before serving.
- Adapted from Food
OMG! These brownies are the best ever!!! I did substitute brown sugar for white, btw. I shared these with my mom and some friends and they LOVED them! Keeper!!
Did I see that you could use this recipe for cookies as well? If i didn’t dream it, can you let me know what may need to be adapted in the recipe?
Thanks!
Yay Cammie! So glad y’all love them!! And I’m sorry to say that I have never made these as cookies, but that sounds like an amazing idea! If I ever try that I will let you know!
I did find the cookie recipe – on the back of the Ghiradelli 60% choc baking chips.
I do have a question about this brownie recipe. I’d like to add a bag of Ghiradelli peppermint chips to the recipe. Do I need to change any of the recipe amounts?
The dark choc/peppermint cookie recipe is on the back of the peppermint chip bag. They are fabulous!
Thank you!
These turned out great! Thanks for the recipe.
So glad you liked them!!
I stumbled across this recipe while browsing the Web for dark chocolate brownies…. boy am I glad that I did! This recipe is amazing and I will be using it over and over again! No more box Brownies for us! Thank you!
Yay Jenni! So glad you love them like I do!!
These win the fudgy brownie recipe for me! I grew up with my mom making her mom’s brownie recipe with a homemade thick fudge “icing”. This fudgy brownie recipe tastes like smooshing my grandmother’s brownie and fudge recipes into one. I also like that it takes much less time than my grandmother’s delicious but time-consuming recipes. My husband and I had very little restraint demolishing the entire pan within just a few days. Going for round 2 with a new batch in the oven now! Thank you for such a delicious recipe!
Oh yum to the icing, that sounds so good!!! So glad you and your husband are enjoying them!
There is nothing better than homemade brownies, made from scratch! These look fantastic!!!
This recipe is a keeper! These brownies are so delicious. I did substitute 1 brown cup of sugar in because that tends to prevent brownies from getting dry in my opinion. I used Hersheys cocoa and herseys dark chocolate chips. I was worried at first because this batter was VERY thick, but came out perfectly.
So glad you enjoyed these, Valerie!!
This is a fantastic recipe.
I normally skip reviews if I see a lot of people already commenting and reviewing that it was good or bad. Since i only saw people commenting on how it “looks delicious” which they do btw I felt obligated to give a tried and true review.
Ingredients are so so simple, steps are flawless. Brownies came out superb and slightly undercooked (purposefully) they will set if you let them cool for 25 minutes and I promise they won’t be dry.
Decadent, beautiful to look at and even better tasting you can’t go wrong. I only had 4 large eggs though and I also promise that it won’t make a difference…next time might cut back to only 1 and 1/3 sugar but only because I like things only slightly sweetened although my son loves them and devoured em. Thank you so much for this recipe. It is literally the first brownie recipe that I am 100% satisfied with and truly hit the spot. (I’m a chocaholic).
Thank you so much for your review! I’m so glad you like them! They are definitely our favorites as well. 🙂
Hi Ashlyn,
I tried your recipe today but was a total fail. Not sure what I did wrong. I followed your recipe to the T. They came out very dry and cakey. What do you suggest I add more of or remove. Or did I cook then a bit too long? 25mins. Im in SF does that make a difference on the temperature i should bake it at?
Thanks!
Oh Tina I’m so sorry it failed for you! I make these all the time and have never had a problem. Does your oven cook quicker or hotter? Do you have an oven thermometer to make sure your oven temp is accurate? That could make a difference.
Assuming SF means San Francisco, yes. I used to live in Florida with an elevation of just eight feet above sea level and very low or high altitudes absolutely make a difference. With recipes like this, I often find the best approach to getting something moist like a brownie is to check on it frequently. A fudgey brownie should never look set in the middle when you pull it out- if it is, it’s over cooked.
It seems delicious!! Can I use oat flour instead of all purpose flour?
Hi Alana, I haven’t tried it with oat flour before. Let me know if you try it that way and how it turns out!
These brownies! I want ALL of them!
Oh my goodness – these look insanely, wonderfully delicious! Like you, I’ve really grown to love deep, dark, rich chocolate over the years, so these brownies are absolutely calling (screaming!) my name! And hey – when all that getting-ready-to-move stuff feels overwhelming, you’ll know just what to do! Yep … grab a dark, fudgy brownie and all the moving problems will melt away into chocolate-y bliss! 😀
DANG, these look absolutely perfect! Now I want the whole batch!!!
These look like the perfect brownies- so fudgy and delicious!!
Fudgy brownies are one of my ultimate weaknesses…you don’t know what these photos are doing to me! And I love that you used dark chocolate in them.
I love how moist and fudgy they look! I’d make them over and over again too!
I still don’t like dark chocolate but I love dark chocolate baked goods like this! They look SO insanely decadent and fudgy. And they look so easy to make. My idea of a perfect recipe. 🙂