Moist Dark Chocolate Brownies

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Best Chocolate Brownies EVER!!

These dark chocolate brownies are moist, dense, fudgy and chocolaty. Using both chocolate and cocoa powder adds to a rich chocolate taste in these fudgy 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!

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.

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.

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.

About this chocolate brownie 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. 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.

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 (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.

Useful Tips and Tools

• I bake most of my brownies in an 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 in order to prevent overmixing. So, a bowl, a whisk, and spatula are all you need.
• 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 cleanup.

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

• 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.

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

Adjust Servings Here: 16 squares

Description

These dark chocolate brownies are moist, dense, fudgy and chocolaty. Using both chocolate and cocoa powder adds to a rich chocolate taste in these fudgy 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!

ADJUST SERVINGS HERE - 16 squares

Ingredients

• 225 grams (8.00 oz) Dark chocolate
• 228 grams (1 cups) Unsalted butter (2 sticks) room temperature
• 220 grams (1 cups) Brown sugar dark
• 3 (3 ) Eggs
• 95 grams (0.75 cups) All purpose flour
• 1/8 tsp Salt
• 2 tbsp (2 tbsp) Cocoa powder (optional)
• 1 tsp (1 tsp) Vanilla extract
• 1/4 cup (1 tsp) Coffee brewed (optional)
• 100 grams (4.00 oz) Chocolate chips (optional)
• 100 grams (1.00 cups) 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

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.

Equipment

Mixing Bowl

Meas Cups and Spoons

Square C.Pan 8

Nutrition Information

Calories: 333kcalCarbohydrates: 31gProtein: 4gFat: 22gSaturated Fat: 11gCholesterol: 59mgSodium: 41mgPotassium: 173mgFiber: 3gSugar: 23gVitamin A: 379IUVitamin C: 1mgCalcium: 39mgIron: 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

Did you make this recipe? I'd love to hear about itMention @veenaazmanov or #tag on Instagram #veenaazmanov

Frequently asked questions

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