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.
-
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 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
Fudgy Dark Chocolate Brownies
These dark chocolate brownies are the ultimate dessert for any chocolate lover! Rich, fudgy, and so decadent; you need this recipe in your life!
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Servings: 24 brownies
Calories: 216kcal
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!
Video
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
Nutrition
Calories: 216kcal | Carbohydrates: 25g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 55mg | Sodium: 63mg | Potassium: 90mg | Fiber: 1g | Sugar: 20g | Vitamin A: 290IU | Calcium: 15mg | Iron: 1.1mg
Did you make this recipe? Let me know!Mention @TheBelleoftheKitchen or tag #BelleoftheKitchen
Chris Goode says
These are the best brownies!!! I am having to go to physical therapy. I took a batch in. The doctors and aids told me they were the best brownies they ever had. I have taken another batch. Everyone knows my name and are extremely friendly to me.
I did batch add 1 1/2 cups chopped pecans to the batch.
Thank you!
Ashlyn Edwards says
I’m so happy to hear that, Chris! And you are an awesome patient taking in treats to share! I love the addition of pecans; will have to try that.
Amber S Battishill says
Mmmm, you had me at dark chocolate! These look delicious and decadent!
Julia welch says
Hey! Love the recipe. How do you know they are done? Should a toothpick inserted come out clean?
Carissa says
These look amazing!!! My husband walked up behind me while I was reading this, he was asking me if I was making these tonight!
Rose Ann Sales says
Oh my….. This looks so moist! And I love how the top looks brittle. Thanks for sharing!
rachel says
My 8 year old has been BEGGING me for brownies and these look incredible. Can’t wait to try them.
Deborah Brooks says
I may be licking my screen a little! Can’t go wrong with chocolate brownies
Linda Hensens says
I just made these brownies tonight. They are my first attempt at making brownies from scratch. They turned out wonderfully! The taste is very chocolatey, nice and rich. They were very good!
Shelly Ortiz says
Can I use dark cocoa powder?
Ashlyn Edwards says
Sure!
Emma Latimore says
I just made these and they were fantastic! I added 3/4’s of a bag of dark chocolate chunks at the end and they perfected it!!!
rachel says
Funny enough, I don’t like chocolate — but I LOOOOOVE brownies!!!! Cannot wait to try these!
Marina says
Looks so good. Saved your recipe and will try to make it but vegan! Thanks for sharing x
Nadalie Bardo says
These look sssssoooo rich and chocolatey! I love brownies that are soft and they look like they MELT in your mouth! Can’t wait to try!
Priya says
Thanks for sharing this recipe. It was perfectly balanced. I reduced the sugar to one cup because I like mine extra dark and they were insanely delicious. Never buying brownies from the store again!!
Darshit Shah says
They look exactly as depicted. And the texture is just spot on. Hands down the best recipe