These dark chocolate brownies are moist, dense, fudgy and chocolaty. And, using both chocolate and cocoa powder adds to a rich chocolate taste to these brownies. 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!
Table of Content
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. And, I love dark chocolate. Therefore, 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 other times a nice warm chocolate sauce on the bottom for those indulgent days when you just can't have enough chocolate.
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. And, I hate to brag, and yet, I believe I make the best brownies. So, I don't order brownies when I'm out to a restaurant - just because I'm afraid I'd be disappointed.
In addition, 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. Since, they enjoy every bit of the process, from making and licking the bowl to cutting and enjoying the brownies.
About this recipe
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. And, a good brownie should have a little crisp crust on the top with a soft, sweet, fudgy almost, melt in your mouth center. And, that's what this one is.
In addition, you can also play with the choice of nuts. For example, I usually like pecans. In fact, try my Pecan Pie Brownies. And yet, walnuts also make a perfect match with chocolate, as I have in my Chocolate Walnut Brownies. Also, try white chocolate chips if you like the contrast. In fact, I use this recipe as a base to make my Dark Chocolate Fudge Brownies as well as my Ultimate Moist Strawberry Chocolate Brownies.
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?
Ingredients and substitutes
- 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 teaspoon 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.
Step by step instructions
- Preheat oven 170 C /340 F.
- Whisk flour, cocoa, and salt in a bowl.
- Next, melt butter and chocolate in the microwave or double boiler.
- Add sugar - combine until sugar is almost dissolved.
- Followed by eggs, one at a time.
- Next, go in the vanilla and coffee.
- Then, add the flour mixture - combine well
- Finally, in the chocolate chips and nuts (optional).
- 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.
Frequently asked questions
If stored properly, these dark chocolate brownies will last for about 3 to 4 days at room temperature. And, store in an airtight container to prevent them from drying out.
These can be baked up to 3 to 4 days ahead of time. However, if you are making them for a bake sale or to give as gifts, it best to make them no more than a day ahead, so people will also have some storage time.
Brownies are similar to cake and you test them with a toothpick or skewer inserted in the center. However, unlike cake, you do want brownies to still be moist and still wet in the center. Hence, it's better to underbake rather than overbake brownies.
If too much air is incorporated in the mixture during mixing, the brownie batter the brownies can sink in the middle. Therefore, it's best to not over mix especially when adding the eggs.
Yes, chocolate and nuts are always a great combination. Also, try my Pecan Pie Brownies or Chocolate Walnut Brownies.
Yes, you can replace the all-purpose flour in this recipe with ⅓ cup cornstarch instead.
Spices and coffee are a great combination with brownies, especially in the cooler months. You can also add a 1 teaspoon of your favorite spice mixes like cinnamon, pumpkin spice, gingerbread spice, garam masala or cardamom, and coffee. In fact, I have used spices in my Chocolate Fudge Brownies.
You can add up to one cup of your favorite berries, or fruits to this recipe. Also, try my strawberry chocolate brownies, where I make a strawberry topping instead of just adding the fruits.
You may also like
Did you enjoy this recipe? Please ⭐️⭐️⭐️⭐️⭐️ it.
Save it for later.
You can also find a collection of my recipes and tutorials here on Pinterest. Follow me on Facebook, Twitter, and Instagram.
And, don't forget to subscribe to my blog to receive new recipes by email.
Printable Recipe
Super Moist Dark Chocolate Brownie Recipe
Print Pin Rate Share by Email Share on FB Save GrowDescription
Video
Ingredients
- 8 oz (226 g) Dark chocolate
- 8 oz (226 g) Unsalted butter (2 sticks) room temperature
- 1 cup (220 g) Brown sugar dark
- 3 Eggs
- ⅔ cup (80 g) All purpose flour
- ⅛ teaspoon Salt
- 2 tablespoon (15 g) Cocoa powder
- 1 teaspoon Vanilla extract
- ¼ cup (60 ml) Coffee brewed (optional)
- 4 oz (110 g) Chocolate chips
- 4 oz (110 g) Chopped pecans or walnuts (optional)
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 sugar - combine until sugar is almost dissolved.
- Followed by eggs, one at a time.
- Next, go in the vanilla and coffee.
- Add the flour mixture - combine well
- Finally, in the chocolate chips and nuts (optional).
- 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 Notes
Six tips to making the perfect brownie every single time
- 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).
- Make sure all ingredients are at room temperature. This will prevent overmixing, as well as the proper combining of all ingredients.
- 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.
- 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.
- Timing is key - It's always best to underbake brownies rather than overbake, so keep a close eye at the end of baking time.
- 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.
Nutrition Information
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
Mariam
Hello i wanted to ask for the optional coffee brewed. You mean its optional to put coffee but i will have to put hot water or i can omit completely. Sorry if i sound stupid. Thank you!
Veena Azmanov
You can omit the coffee as well Mariam. Thanks
Nicoletta Mythillou
Ill be making 150 brownies for a christening and since its impossibke to bake all of them in one day can i freeze the batter so that i can make a cheese frosting on top before baking? If can be done do i bake straight from freeze or not? Thank you very much your recipe rocks !!!
Veena Azmanov
Hey Nicoletta.
Yes, baked brownies can be frozen for up to a month. Pack them well in freeze-safe bags.
Also, brownie batter has no leavening so it is one batter that can be chilled or frozen in freezer-safe bags.
Make sure to thaw in the fridge overnight and at least for 20 minutes before you serve.