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
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
This is a great recipe! I added crushed pretzels, a little instant coffe, and dark chocolate chips to mine. Very rich, but delicious!
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!!!!!!!!!
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!
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!
The perfect chocolate treat and activity for at home. Baking is one of the best pass times right now. These look delicious too!
Dark chocolate is my favorite! Add it into this delicious brownie mix and you have a great treat.
I always prefer fudgy brownies over cake brownies. These are going to go over well with my family, I’m sure.
These brownies look amazing! I wonder if I have these ingredients in the house.
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!!!
Making them now!! I’m using 53% dark chocolate chips, though!Cant wait to eat them!
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! 🙂
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.
These are my go to brownie now! I make a creamy caramel sauce to have with them and everyone loves them!
Best Brownie Recipe ✨
just made these for my family so delicious and fudgy !! Super easy to make
No baking powder or baking sofa needed?
Nope!
Can I use vegetable oil instead of butter? I’m planning on making this today. Thanks!