Rich and Fudgy Dark Chocolate Brownies
Brownies are a popular dessert typically made from chocolate, sugar, flour, eggs, and butter. Recipes for brownies are in plenty. Learn about how to make the BEST EVER dark chocolate brownies here.
These dark chocolate brownies are my go-to when I want something rich, bold, and just a little dramatic. The kind of dessert that doesn’t whisper “I’m chocolate”—it declares it.
For the longest time, I used to think brownies had to be sweet and safe—crowd-pleasers with sprinkles and maybe a few chocolate chips. But then I discovered dark chocolate, the kind with that deep, almost bitter edge, and everything changed. Suddenly, I didn’t just want a brownie—I wanted one that made me feel something.
When I bake these, it’s usually for a quiet moment: a rainy afternoon, a late-night craving, or as a not-so-subtle excuse to make a cup of coffee and pause. But every time, they remind me why I fell in love with baking in the first place—because a good brownie can fix almost anything.
Why make these brownies
- 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.
- I have tried and tested this recipe for so many years. It’s like a winning formula that works as a base for my other brownie recipes.
- All the ingredients in this recipe are easy to find or pantry staples.
- The process for mixing the brownies is as little as 10 minutes, with baking for 30 minutes.
- You don’t need any electric mixers or stand mixers. Just a large bowl and a whisk work just fine.
- I am using the microwave to melt the butter and chocolate, but you can also make a double boiler with a saucepan over a pot of simmering water.
- These do stay well, so make a big batch (double batch) and save some for later. Leftovers can also be frozen for up to a month.
Ingredients and substitutes
- Chocolate – You know how I feel about my chocolate. If you are going to bake with chocolate, use the best quality dark chocolate for the best chocolate flavor. Please do not use baking chocolate. Nothing is worse than baking a beautiful recipe and realizing you didn’t take it to its ultimate luxury. You can also use dark chocolate chips,
- Sugar – The white sugar adds a bit of crisp skin to the top. You can replace half the sugar with brown sugar for a fudgy texture as it keeps it deliciously soft and moist with that distinct taste from the molasses.
- Eggs – Large eggs work as a leavening agent here. Notice we don’t have any baking powder or baking soda in this recipe.
- Unsweetened cocoa powder – I use Dutch process cocoa powder. It’s what gives the brownies their dense, dark-chocolate color and texture.
- Flour – Adds stability to the brownie. To make it gluten-free, you can use almond or coconut flour, too.
- 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.
Step-by-step: Dark chocolate brownies
- Preheat oven to 350°F/ 177°C/ Gas Mark 4.
- Prep pans – Line a 13 x 9 baking dish with cooking spray, parchment paper, or aluminum foil. (I used a 9 x 9 square baking pan in the video)
Pro tip – Make sure to leave an overhang of parchment paper along the edges so you can pick the baked brownie out for easy slicing.
- Dry ingredients – In a medium bowl, combine the flour, cocoa, and salt. Use a whisk to ensure everything is well combined.
- In a large microwave-safe bowl, add the butter and chocolate. Melt it on high at one-minute intervals until smooth.
Pro tip – Alternatively, you can melt the chocolate in a saucepan over low heat.
- Wet ingredients – Add sugar to the chocolate-butter mixture and stir until the mixture is almost cooled. Then, add the eggs one at a time, making sure each one is well incorporated before adding the next. Then, add the vanilla extract and brewed coffee.
Pro tip – Combine the sugar well so it cools the chocolate mixture; otherwise, it will curdle the eggs. - Combine dry to wet – Add the flour mixture and chocolate chips. Combine well until no dry flour is seen.
- Bake – Pour the brownie batter into the prepared pan and bake on the middle rack for 30 minutes or until a toothpick inserted in the center comes out with moist crumbs.
Pro tip – Brownies are best undercooked rather than overcooked, so make sure not to overcook the brownies.
- Cool – Place the baking pan on the wire rack for a few minutes. Then pick the whole slab of brownies out of the pan with the help of the parchment overhang and cool further. Then, cut into 16 squares.
Frequently asked questions
How long will these brownies keep?
If stored properly, these dark chocolate brownies will last about 3 to 4 days at room temperature or up to a week in the fridge. Store them in an airtight container to prevent them from drying out. You can even freeze them for over a month.
How far in advance can I bake these chocolate brownies?
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 is best to make them no more than a day ahead, so people will also have some storage time.
How do I know if my brownies are done?
Brownies are similar to cakes, 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 wet in the center. Hence, it’s better to underbake rather than overbake brownies.
Why did my brownies sink in the center?
If too much air is incorporated into the mixture, the brownie batter can sink in the middle. Therefore, it’s best not to overmix, especially when adding the eggs.
Dark Chocolate Brownies
Brownies are a popular dessert typically made from chocolate, sugar, flour, eggs, and butter. Recipes for chocolate brownies are in plenty. Learn about how to make the BEST EVER chocolate brownies here
Video
Ingredients
- 8 oz (200 g) Chocolate dark, bittersweet chocolate chips, or semi-sweet chocolate
- 6 oz (170 g) Unsalted butter room temperature
- 1 cup (220 g) Sugar
- 3 large Eggs
- ⅔ cup (80 g) All purpose flour or gluten-free flour
- ¼ tsp Salt
- 2 tbsp (15 g) Cocoa powder
- 1 tsp Vanilla extract
- 4 oz (110 g) Chocolate chips
Optional
- ¼ cup (60 ml) Brewed coffee or 1/2 tsp espresso powder
Method
- Preheat oven 350°F/ 177°C/ Gas Mark 4.
- Prep pans – Line a 13 x 9 baking with cooking spray, parchment paper, or aluminum foil. (I used a 9 x 9 square baking pan in the video)Pro tip – make sure to leave an overhang of parchment paper along the edges so you can pick the baked brownie out for easy slicing.
- Dry ingredients – In a medium bowl combine the flour, cocoa, and salt. Use a whisk to ensure everything is well combined.⅔ cup All purpose flour, 2 tbsp Cocoa powder, ¼ tsp Salt
- In a large microwave-safe bowl add the butter and chocolate. Melt it on high at one-minute intervals until smooth. Pro tip – Alternatively, you can melt the chocolate in a saucepan over low heat.8 oz Chocolate, 6 oz Unsalted butter
- Wet ingredients – Add sugar to the chocolate-butter mixture and stir until the mixture is almost cooled. Then, add the eggs one at a time making sure each one is well incorporated before adding the next. Then, add the vanilla extract and brewed coffee. Pro tip – combine the sugar well so it cools the chocolate mixture otherwise it will curdle the eggs.1 cup Sugar, 3 large Eggs, 1 tsp Vanilla extract, ¼ cup Brewed coffee
- Combine dry to wet – Add the flour mixture and chocolate chips. Combine well until no dry flour is seen.4 oz Chocolate chips
- Bake – Pour the brownie batter into the prepared pan and bake on the middle rack for 30 minutes or until a toothpick inserted in the center comes out with moist crumbs. Pro tip – brownies are best undercooked rather than overcooked so make sure not to overcook the brownies.
- Cool – Place the baking pan on the wire rack for a few minutes. Then pick the whole slab of brownies out of the pan with the help of the parchment overhang and cool further. Then, cut into 16 squares.
Notes
- 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.
Equipment you will need
Nutrition
Tried this recipe?
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I love all your recipes ! I am going to try these too I just had a question could I do half whole wheat half all purpose flour?
Thankyou
Anita
Hey Anira. I have not tried it but I don’t see why not! Enjoy!
Hi, I notice that your instructions says 30mins of baking but the video says 15. Which is correct may I ask? Also, the chocolate chip u mentioned… can it be normal or also 70-80% dark chocolate. Thanks.
Its 30 mins. Ann. Sorry, I must check the video again. You can use any chocolate chips dark or semi-sweet. Also, note that the darker the chocolate the less sweet the brownies.
Hello Veena.. i wanted to ask you can you use this recioe with cream cheese on top ? Thank you
Yes, Nicoletta. You can use cream cheese on top of these brownies as well. In fact, I should be posting a cream cheese brownies recipe very soon too
Great !!Looking forward to ..
Hi Veena, I tried this recipe and it turned out super awesome! Wish I could post my brownie pics here.
Your recipes never fail me. You write so much in detail and with Metric ingredients which makes it very easy.
Thank you so much for this great website
Thank you, Cynthia. So happy you enjoyed this recipe. You can share a picture with me on Pinterest here –
Thank you for coming back to write this feedback. So happy you enjoy my recipes.
Have a lovely day.
hello! what can be used to replace eggs?
and which chocolate should be used? Compound or couverture?
I do not recommend you replace the eggs in this recipe. Perhaps look for an eggless recipe. You can try my Eggless Chocolate Fudge Cake but it’s similar to a brownie but not a brownie recipe.
I just found your site today. So very glad I did. I absolutely love dark chocolate and these brownies look amazing. I’ll be making them very soon. Now I have your blog added to my Pinterest to follow and liked your Facebook page. Looking forward to spending the next 30 + LOL checking out the rest of your recipes 🙂
So happy to hear that Kari. Thank you
My favourite kind of brownie! I love dark chocolate (70%) and vanilla ice-cream served with it..yes!
Me too Sarah.. Glad to see I’m not a lone for the dark Brownie.!!
Yep, I’m with you – the darker the chocolate the better for me too. Served warm with good vanilla ice cream and homemade butterscotch please! And I love nuts too, although they are a controversial addition for some!
Yeah I know I grew up with Nuts in Brownie but now days people have so many allergies that you have to be careful.
Looks good! Brownies are an eternal fave
Thanks Swayam.
These look so decadent! And thanks so much for the video, I always love watching the recipe being made first, so helpful!
My pleasure Sarah. True.. I know what you mean. thanks
These brownies look amazing. Nothing nicer than a warm brownie with ice cream
Indeed. My son’s favorite way to eat Browne… mine too…
Video does not play.
Some server issue always stuck. Could you please provide this in written.
Many thanks.