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
Oh my goodness! These look delicious and the are so easy to make too .. I have all the ingredients and I am making this tomorrow for my family! Yumm
Oh my! These are so rich they look like fudge! Yum! I want some right now!
These brownies look bonkers good. They look SO fudgy on the inside, but still crackly on top. The fact that they’re made with dark chocolate only makes them that much better.
These brownies have my mouth watering! They look perfect and are cut perfectly, too! YUM
The texture of these brownies is just spot on! I love you have used dark chocolate too – YUM! Bookmarking to make soon!
Best brownie recipe!
Omg 5 eggs, I’m drooling already. I never use cocoa powder, only chocolate, I add some extra flour to substitute but also a little bit extra chocolate. I’m trying gluten free flour and adding fresh raspberries and white chocolate chips. I don’t really mind if they fail, because in my experience of brownie making, put it in the microwave and add a scoop of ice cream and some whipped cream and raspberries or strawberries and it tastes awesome no matter what. Well a good recipe does, some recipe ingredients just don’t work. This one looks perfect. Can’t wait until they come out of the oven 🙂
I’m a 27 y/o guy who has never baked anything by himself until yesterday. I used the above mentioned recipe to make brownies for my family. I lacked a baking sheet so I used a pie sheet, and brown sugar. My dad who is a very picky desert eater said the brownies were *really* good. I love your blog and I’ll be following for life!
Yay so glad to hear it, Sean! Glad to have you here!!
I have made these twice now, sooo good!!!
Quest though: can they be made then frozen?.. want to make some for Christmas but with so much else to do as well it would be easier to make ahead of time if I could. Thanks
These are now my go to brownie recipe. I’ll never buy a box again!
So delicious and moist.
I used a bag of Hershey’s dark chocolate chips and they’re perfect.
I’ve made them to the recipe and with 1.5c of sugar instead of 2 and then caramel sauce on the side. They’re delicious every which way!
For the kids I make them with semisweet or milk chocolate chips too.
Awesome Dana, so glad to hear that!
This is my favorite brownie recipe. I stumbled across it when I was trying to come up with a way to use up all the weird chocolate bar flavors I had gotten as gifts like chocolate with potato chips or chocolate with salt and pepper. I just weighed out the chocolate. I also used hot chocolate mix after I had used up my left over cocoa powder and that worked well. I cut the sugar to 1.5c when I did that. These brownies melt in your mouth and I have never had issue with them being too dry. I check them frequently once the surface starts to crack and in my experience this is closer to 35 minutes than 25 minutes.
So glad you love these, Elizabeth! I love the idea of using leftover chocolates in them, too! Genius!
Wow. These have to be the fudgiest brownies I’ve ever seen. They look so delicious! I have got to make this for our Labor Day party!! Great recipe!
Wow – you can see how dense and chocolately these are. Amazing!
These look so fudgy and tasty! I am totally craving a batch of brownies now and would love to try your recipe!
This deliciousness has my name written all over them! They look so ahhmazing!
how decadent these are . I love a good brownie and homemade is the best these look fabulous!