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
-
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!
Print
Pin
Rate
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
Libby says
My friends said these were the best brownies they’d ever tasted. VERY rich and definitely for lovers of dark chocolate, in my opinion. Came out thick in the recommended pan size (I used a glass 9×13) but also nice and fudgey!! Not gooey. I added a chocolate streusel on top (cocoa powder, flour, sugar, butter, chocolate chips) as well as a chocolate drizzle (melted chocolate + butter) and these were the ultimate decadent dessert. I’ve been told never to lose the recipe 🙂 will definitely make again!
India Wingate says
These were spectacular
Gabriel says
This is a great recipe! I added crushed pretzels, a little instant coffe, and dark chocolate chips to mine. Very rich, but delicious!
AMULIAAAAA says
OMGGGG@!!!!! These brownies are the bestttt, I first tried this for fun and then me and my family got addicted to them. First my brother wanted them for his birthday, then my aunt wanted it for mothers day, her birthday and her cheat day and now it’s my famous dessert plate at home so thank you for this recipe!!!!!!!!!
Linda says
I’ve made these twice now and they came out perfectly both times! I stayed away from making homemade brownies because I never seemed to bake them long enough or I would overbake them. These were perfect at 32 minutes and i think even 35 would be fine. They are moist and delicious! I may reduce the sugar to 1-3/4 cups or even 1-1/2 next time, as I love dark chocolate without so much sweetness. Thank you so much for sharing!
Margaret says
Soooooo good! These are like the Starbucks brownies, but better. I used Trader Joe’s pound plus dark chocolate bar. Obnoxiously addictive, so moist I thought they might be underbaked, but were perfect once they cooled. Thanks for the recipe – there’s no need for any other one!
Nadalie Bardo says
The perfect chocolate treat and activity for at home. Baking is one of the best pass times right now. These look delicious too!
Sharon says
Dark chocolate is my favorite! Add it into this delicious brownie mix and you have a great treat.
Marta Rivera Diaz says
I always prefer fudgy brownies over cake brownies. These are going to go over well with my family, I’m sure.
Marissa | Marissa's Teachable Moments says
These brownies look amazing! I wonder if I have these ingredients in the house.
Karen says
I’ve baked a lot of brownies over the years, but these are the BEST!!! I used 8 ounces of a Scharffenberger bittersweet chocolate baking bar (didn’t have any chips in the pantry.) I melted the butter and chocolate together in the microwave on the melting butter setting. Much easier than using a double boiler, and the chocolate didn’t seize. Thanks so much for the recipe!!!
Barbara says
Making them now!! I’m using 53% dark chocolate chips, though!Cant wait to eat them!
Megan says
Let me just say that these were SO FUDGY and decadent! To make sure I didn’t burn the chocolate, I made a makeshift double boiler with a pot of boiling water and a mixing bowl for melting the butter and dark chocolate together. I let that mixture cool down before the eggs and sifted the flour/cocoa powder/salt straight into that bowl (less dishes..woo!). When I was mixing in the eggs and flour/cocoa mixture, it took some effort because its just so fudgy and thick. I cooked mine for about 32 minutes. Next time, I’ll add maybe less sugar because it was a little sweet for me and my family’s taste. I recommend serving the brownie with a scoop of vanilla ice cream for an incredible melt-in-your-mouth experience! 🙂
Mirk says
I recommend keeping the water on an element set to mid-low. Chocolate can be shocked by higher temps and it can be more quickly used. Butter and chocolate have incredibly low melting temps.
Dana Middleton says
These are my go to brownie now! I make a creamy caramel sauce to have with them and everyone loves them!
Dinasha says
Best Brownie Recipe ✨
sandra Fajardo says
just made these for my family so delicious and fudgy !! Super easy to make
Jenn says
No baking powder or baking sofa needed?
Ashlyn says
Nope!
Maria says
Can I use vegetable oil instead of butter? I’m planning on making this today. Thanks!
Sonia says
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
Beth Neels says
Oh my! These are so rich they look like fudge! Yum! I want some right now!
Lauren @ A Nerd Cooks says
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.
Mary Bostow says
These brownies have my mouth watering! They look perfect and are cut perfectly, too! YUM
Carrie | Clean Eating Kitchen says
The texture of these brownies is just spot on! I love you have used dark chocolate too – YUM! Bookmarking to make soon!
Gabrielle says
Best brownie recipe!
Georgina says
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 🙂