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
These dark chocolate brownies are the ultimate dessert for any chocolate lover! Rich, fudgy, and so decadent; you need this recipe in your life!
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
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
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This is my go to recipe for moist, super chocolatey brownies.
I made these with 72% dark chocolate and they were perfect – a deep, dark, rich chocolate experience. Definitely not overly sweet. People who think they were too sweet with 60% chocolate should try this. I also added a cup of coarsely chopped pecans. Exquisite.
Hi I will try these later , always yummy
Love the rich chocolate flavor of these. I baked for 35 min and thought they were done, let them cool and they fully fall apart when serving. Seems they needed probably another 10 minutes. I’m in a very humid area so maybe that impacted it. Definitely excited to try these again with longer cook time and see how it goes.
These were delicious and so easy to make. My husband just told me “these are the best brownies I’ve ever had” and he doesn’t make a fuss about anything. One change I made was only adding 1 1/2 cups sugar instead of 2 cups. Thank you for the recipe!
I was looking for a recipe that used chocolate and cocoa powder! These are FANTASTIC! First try and they turned out perfectly! Not too sweet either! I don’t like when they’re too sweet! And they’re soft and chewy and perfect in every way!
These were so delicious! Never going back to the box mix again! I think the amount of sugar was bit overkill. But other than that, it was fudgy, rich, thick, and amazing. I’m so proud of myself for making these as well! Very easy recipe too! If I had known it was this easy to make brownies I would have never used the box! I did add a touch of coffee to the brownies to enhance the flavor of the chocolate.
I want to make these. What changes would you make for high elevation, 8700 feet?
Hi Kim, I’m unfamiliar with cooking at a higher elevation but I found these tips here: https://www.bettycrocker.com/how-to/tipslibrary/baking-tips/baking-cooking-high-altitudes
They do have a few specific tips for brownies like lowering the oven temp by 25 degrees and increasing bake time by 10 minutes, among a few others.
These were delicious. there is nothing better than a good brownie recipe.
These look like the most perfect texture. I never make home made brownies, always go for the box mix, but I’m going to make these!
I’m so making this over the weekend! So yummy!
Oh yum, I would love these. I am a huge fan of brownies and eat too many of them. But ah well!
Good
I like my brownies more bittersweet so I reduced the sugar to 1-1/4 cup and added about 1/4 Cup of strong coffee to the ingredients. Coffee can really enhance the chocolate flavor in desserts and it did! Also added some chopped nuts snd a sprinkling of chocolate morsels to the batter. Excellent brownies.
This is my new Go-to brownie recipe. There were very easy to make. I had only Extra bittersweet chocolate on hand, and they were perfect,