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!

a stack of dark chocolate brownies

Oh chocolate. The one food I just cannot resist. 

brownies in a white baking dish

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

ingredients in bowls laid out in bowls

  • 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

  • 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.

butter and chocolate chips cooking in a pan

 

  • Once chocolate mixture is cool, whisk in the sugar and vanilla. Whisk in eggs, one at a time, until combined and smooth.
an egg being whisked into a pot of chocolate
 
  • In a separate bowl sift together cocoa powder, flour, and salt. Combine flour mixture with chocolate mixture and whisk thoroughly.
flour and cocoa powder in a bowl
 
  • Spread brownie batter into prepared pan and bake for 25-35 minutes. 

brownies in a white baking dish

 

  • Allow brownies to cool before cutting. Enjoy!

brownies in a white baking dish

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.

a stack of dark chocolate brownies

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. 

a stack of dark chocolate brownies

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

a stack of dark chocolate brownies
5 from 52 ratings

Fudgy Dark Chocolate Brownies

Yield: 24 brownies
Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins
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
Cuisine: American
Course: Dessert
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 on Instagram or tag #BelleoftheKitchen.