Moist Dark Chocolate Brownies

Best Chocolate Brownies EVER!!

These dark chocolate brownies are an addiction. With a light crust on the top and a super moist center. This simple and easy recipe makes the best chocolate brownies. It uses dark chocolate and light-brown sugar that gives it that distinct texture and flavor. Ideally, you need no excuse to make these, but take them with you for your next party invitation and everybody will beg you for the recipe. They are so good!

What’s your favorite chocolate type? Dark, milk, white? In our family, we have all different taste buds when it comes to chocolate. Aadi likes milk chocolate, Rhea likes white chocolate, and Ziv likes 60% dark chocolate. Personally, I love dark chocolate – and I mean I love using 70% or even 80% dark chocolate in my Brownies!!

What’s your favorite way to eat a brownie?

I love a dark chocolate brownie with vanilla ice cream. Sometimes, when I’m feeling spoilt, a little drizzle of caramel on the vanilla ice cream, and sometimes a nice warm chocolate sauce on the bottom for those indulgent days when you just can’t have enough chocolate. Ladies you know what I’m talking about  –  Absolutely heaven!!

Now, this is my recipe, tried and tested over the years. Why? Because I’m so fussy about my brownies. Yep!! It has to be perfect. As embarrassing as it sounds, I believe I make the best brownies. So, I don’t order brownies when I’m out in a restaurant – just because I’m afraid I’d be disappointed. I know!

This recipe is so simple and easy you absolutely must try it. It’s my kids favorite and I usually never ever make it without Aadi and Rhea around. They enjoy every bit of the process, from making and licking the bowl to cutting and enjoying the brownies.

One recipe so many possibilities

As I said, I have tried and tested this recipe for so many years, so it’s just the way I like it. It’s like a winning formula that works as a base for my other brownie recipes. A good brownie should have a little crisp crust on the top with a soft, sweet, fudgy almost, melt in your mouth center. That’s what this one is.

You can play around with the choice of nuts. I usually like pecan (try my Pecan Pie Brownies), but walnuts also make a perfect match with chocolate, as I have in my Chocolate Walnut Brownies. Try white chocolate chips if you like the contrast. I use this recipe as a base to make my Dark Chocolate Fudge Brownies as well as my Ultimate Moist Strawberry Chocolate Brownies.

Let’s Talk Ingredients and Substitutes (Save/Pin)

• Dark Chocolate – You know how I feel about my chocolate. If you are going to bake with chocolate, use the best quality chocolate you can get. Nothing is worse than to bake a beautiful recipe and realize you didn’t take it to its ultimate luxury.
• Sugar – The white sugar adds a bit of crisp skin on the top and the dark keeps it deliciously soft and moist with that distinct taste from the molasses.
• Eggs – The eggs work as a leavening agent here. Notice we don’t have any baking powder or baking soda in this recipe.
• Cocoa powder – I use Dutch-processed dark cocoa powder. It’s what gives the brownies that dense dark chocolate color and texture.
• Flour – Adds stability to the brownie. You can use almond or coconut flour if you want to make it gluten-free.
• Coffee – 1 tsp is not much. You can add more if you like. I prefer a subtle hint of coffee that does not take away from my distinct brownie taste.

Don’t these look divine?

Can you see that thin layer of crust? And look at how moist that center looks. The secret? Never overbake brownies. My mom’s first rule to baking brownies – err on the side of under-baked rather than over-baked. Why? No one ever complains about moist brownies, and yet no one will forget if you give them dry chocolate brownies. Agree?

Useful Tips and Tools

• I bake most of my brownies in a 8 x 8 square baking pan, so I usually get 12 small or 9 large squares.
• It’s best not to use any electric mixers for making brownies to prevent overmixing. So a bowl is all you need.
• And, a whisk is good for combining. And yet, it’s best not to over mix brownie batter.
• Also, a spatula works great to get every last smear of the batter into the pan.
• Lastly, lining the pan with parchment paper works great for easy clean up.

How to Make Super Moist Dark Chocolate Brownies (Save/Pin)

Method

• Preheat oven 170 C /340 F.
• Whisk flour, cocoa, and salt in a bowl.
• Melt butter and chocolate in the microwave or double boiler.
• Add both sugars to the melted chocolate-butter mixture.
• Followed by eggs, one at a time.
• Next, go in the vanilla and coffee.
• Add in the chocolate chips and nuts (optional).
• Finally, add the flour mixture.
• Mix well until you have a smooth well-incorporated batter.
• Pour into a parchment-lined 8 x 8 square cake pan.
• Bake at 170 C/340 F for 30 to 40 minutes.

Six tips to making the perfect brownie every single time

1. Use good quality chocolate – Chocolate is the star of the show in brownies, so use good quality chocolate that you like to eat. No compound chocolate, baking chocolate or imitations. I like to use between 60 to 70% Coverture chocolate (Callebaut, Laubeca, Ghiradelli, Godiva are my favorite brands).
2. Make sure all ingredients are at room temperature. This will prevent overmixing, as well as the proper combining of all ingredients.
3. Line your baking pan with parchment paper so the brownies won’t stick. If possible leave an overhang so you can take the whole slab off the pan to cut into squares. It’s always easier to cut when it is outside the tin as compared to inside the tin.
4. Know your preference – If you like soft, fudgy brownies take them off when the batter is baked but still quite moist. If you like them dense, then let them bake until just set. Remember they will continue to bake as they cool.
5. Timing is key – It’s always best to underbake brownies rather than overbake, so keep a close eye at the end of baking time.
6. Let the brownies cool – This is difficult but so necessary. If you let the brownies cool, you will be able to cut them into nice defined squares. If not, they are too soft so tend to fall apart.

Super Moist Dark Chocolate Brownie Recipe

Author: Veena Azmanov

5 from 12 votes

Print Pin Rate

Prep Time: 10 mins

Cook Time: 40 mins

Total Time: 50 mins

Calories: 333kcal

$10

Adjust Servings Here: 16 squares

Description

These dark chocolate brownies are an addiction. With a light crust on the top and a super moist center. This simple and easy recipe makes the best chocolate brownies. It uses dark chocolate and light-brown sugar that gives it that distinct texture and flavor. Ideally, you need no excuse to make these, but take them with you for your next party invitation and everybody will beg you for the recipe. They are so good!

Equipment /Tools

• Stainless steel mixing bowl
• Measuring Cups
• Measuring Spoons
• Spatula
• Whisk
• Square Cake Pan 8 x 8
• Baking Tray
• Oven

Ingredients

• 200 grams Dark chocolate
• 200 grams Unsalted butter
• 100 grams White sugar
• 150 grams Light brown sugar
• 3 Eggs
• 80 grams All purpose flour
• 25 grams Cocoa powder (optional)
• 1/8 tsp Salt
• 1 tsp Vanilla extract
• 1 tsp Coffee powder
• 3 tbsp Hot water
• 100 grams Chocolate chips (optional)
• 100 grams Chopped pecans or walnuts (optional)

Metric – US customary

ADJUST SERVINGS HERE – 16 squares

Conversions – Switch between Metric & US for other measurement options

Instructions

• Preheat oven 170 C /340 F.
• Whisk flour, Cocoa and Salt in a bowl.
• Melt butter and chocolate in the microwave or double boiler.
• Add both sugars to melted chocolate butter mix.
• Followed by eggs, one at a time.
• Next, go in the vanilla and coffee.
• Add in the chocolate chips and nuts (optional).
• Finally, add the flour mixture.
• Mix well until you have a smooth well-incorporated batter.
• Pour into a parchment lined 8 x 8 square cake pan.
• Bake at 170 C/340 F for 30 to 40 minutes.

Recipe Video

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Nutrition Information

Calories: 333kcal | Carbohydrates: 31g | Protein: 4g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 59mg | Sodium: 41mg | Potassium: 173mg | Fiber: 3g | Sugar: 23g | Vitamin A: 379IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Keywords – Brownies, chocolate, Dark, dessert

Did you make this recipe? I’d love to hear how it was.Mention @veenaazmanov or tag me on Instagram #veenaazmanov

Frequently asked questions

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