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
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
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.
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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,
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!
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.
Mmmm, you had me at dark chocolate! These look delicious and decadent!
Hey! Love the recipe. How do you know they are done? Should a toothpick inserted come out clean?
These look amazing!!! My husband walked up behind me while I was reading this, he was asking me if I was making these tonight!
Oh my….. This looks so moist! And I love how the top looks brittle. Thanks for sharing!
My 8 year old has been BEGGING me for brownies and these look incredible. Can’t wait to try them.
I may be licking my screen a little! Can’t go wrong with chocolate brownies
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!
Can I use dark cocoa powder?
Sure!
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!!!
Funny enough, I don’t like chocolate — but I LOOOOOVE brownies!!!! Cannot wait to try these!
Looks so good. Saved your recipe and will try to make it but vegan! Thanks for sharing x
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!
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!!
They look exactly as depicted. And the texture is just spot on. Hands down the best recipe