These dark chocolate brownies are fudgy and moist and are made with Dutch cocoa powder and high-quality dark chocolate.
Made with high-quality dark chocolate, these brownies offer a perfect balance of sweetness and bitterness that appeals to the taste buds of chocolate enthusiasts.
The deep, dark color of the brownies hints at the luxurious cocoa content within, creating a visually appealing dessert that is as delightful to look at as it is to eat.
Whether enjoyed warm with a scoop of vanilla ice cream or savored on their own, these brownies are sure to satisfy any craving for an indulgent and luxurious treat.
If you love making brownie recipes, check out our brownie bites, small batch brownies, sprinkle brownies, oreo brownies, biscoff brownies, and our dulce de leche brownies.
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Why this recipe works
- Dark chocolate flavor- these brownies have a rich chocolate flavor and are perfect for dark chocolate lovers. They are topped and filled with 60 precent dark chocolate for the ultimate rich flavor.
- Texture- these brownies are perfect: they have a crispy, crackly top and a fudgy, gooey middle packed with lots of rich chocolate flavor!
- Time- this brownie recipe is made in under an hour from start to finish! It's perfect for satisfying your brownie cravings or when you have friends or family coming over and need a quick dessert option.
- Ease- these brownies are a breeze to make! Just grab a bowl, mix together simple pantry ingredients, and you're good to go. A whisk and a large bowl is all you need to whip up these delicious treats.
- Versatile- you can make these brownies your own by adding your favorite add ins like chopped nuts, dried fruits, chocolate chips, Oreos, etc.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious brownies.
Dark chocolate- use the best quality dark chocolate for the best flavor. I used 60% dark chocolate for a bitter taste that is not too strong. Feel free to use a higher percentage of dark chocolate.
You will need dark chocolate for the brownie batter and for topping the brownies at the end of the recipe.
Dutch cocoa powder– we like to use Dutch-process cocoa powder for our brownies because we like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Granulated sugar– we like to use granulated sugar, the most common sugar in baking. Caster sugar will work great as well.
Espresso powder- use your favorite brand of espresso powder for this. The espresso powder enhances the chocolate flavor and gives it a rich chocolate flavor.
Brown sugar- adds a chewy texture to the brownies. Use light brown sugar for this.
Eggs– To give the brownies a good structure. Make sure you’re using room-temperature eggs. You will need two whole eggs and one egg yolk for this to add a creamy and rich texture to the brownies.
Vanilla extract- vanilla extract adds extra flavor. For extra vanilla flavor, use vanilla bean extract.
Salt– We used kosher salt for this recipe. Salt doesn’t give the brownies a salty taste, it helps to enhance the chocolate flavor.
Flour– we used all-purpose flour for this recipe, cake flour will work great as well.
Instructions
Preheat an oven to 180c (350f) and prep a parchment paper-lined 8 by 8 baking pan.
In a large mixing bowl, add the butter and the dark chocolate. Melt completely in the microwave or on a bain Marie.
Into the melty chocolate mixture, add the granulated sugar, brown sugar, espresso powder, vanilla extract, and kosher salt, and mix with a whisk until well combined.
Add the eggs and egg yolk and mix until well combined and smooth.
Sift the cocoa powder into the batter to prevent any lumps. Mix until combined.
Sift the flour and fold the mixture with a rubber spatula until the batter is almost combined.
Add the dark chocolate chunks and lightly fold them into the batter. Do not overmix.
Pour the batter into a parchment paper lined 8 by 8 brownie pan and top with more chocolate chunks. Bake in a 180c (350f) preheated oven for 30-35 minutes. Do not overbake it to keep it fudgy!
Allow the brownies to cool for at least 30 minutes before slicing, so they won't crumble and fall apart.
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist brownies and not dense and dry brownies.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Feel free to personalize this recipe by adding your favorite mix-ins! Get creative and add in some of your go-to brownie extras like chocolate chips, chopped walnuts, pecans, chocolate chunks, M&M's, caramel sauce, white chocolate, Kinder bars, toffee, and anything else you love! Let your imagination run wild!
- Be patient! I know it’s extremely tempting to eat these brownies as they are pulled out of the oven, but let these brownies cool for at least 30 minutes so they will be firmer and won’t crumble up.
- Don’t overbake your brownies! to have super moist brownies, we like to underbake the brownies a little bit.
- Ensure you line your baking pan with parchment paper to prevent the brownies from sticking to the pan.
Faq's
It sounds like you may have overbaked your brownies. I usually underbake mine slightly because they continue to cook as they cool, resulting in a chewy center that we brownie lovers love.
I prefer using Dutch process cocoa powder as it gives the brownie a deeper, richer chocolate taste, but natural cocoa powder will work just fine too! It all comes down to personal preference.
Knowing when your brownies are done baking can be tricky, but we have a few tricks to help you figure it out.
If the brownies have a shiny and crinkly top, they should be ready. However, if you insert a toothpick into the brownies and it comes out covered with wet batter, bake them for a few more minutes. Check again to ensure you get the perfect brownie.
Dark chocolate brownies are made with rich cocoa powder (dutch cocoa powder) and dark chocolate, resulting in a deep, intense and rich chocolate flavor.
When baking brownies, it is recommended to use a metal or aluminum pan for even heat distribution and consistent baking results.
Avoid using glass pans, as they may cause the edges of the brownies to overcook before the center is fully baked. Stick to a tried and true metal pan for perfect brownies every time.
Storing
For optimal freshness, make sure to store these delicious brownies at room temperature. Simply seal them in an airtight container to keep them moist and flavorful for up to 4 days.
Freezing
To freeze brownies, bake them according to the instructions wrap them in plastic wrap or foil, then seal them in an airtight container or resealable bag. Brownies can be frozen for up to 2 months.
Thaw them at room temperature overnight to allow them to soften up and turn fudgy again.
Substitutions
Chocolate- you can swap the dark chocolate chunks with milk chocolate, white chocolate , or semisweet chocolate!
Vegan butter- if you don't want to use oil in your brownies, you can use 150 g of dairy free butter instead.
Gluten-free- you can swap the flour with gluten-free flour to make these gluten-free. I never tested this recipe with gluten-free flour, but it should work.
Variations
Marshmallows- add mini marshmallows to the brownie batter for extra texture and flavor!
Nuts- sprinkle chopped almonds, walnuts, or pecans on top of your brownie batter before baking for a crunchy and nutty twist.
Fruit- add fresh or dried fruit! I like adding strawberries, raspberries, and blackberries!
Caramel- after baking, drizzle caramel sauce over the cooled brownies and sprinkle with sea salt for a sweet and salty contrast.
Zest- add an unexpected twist by incorporating 1 teaspoon of lemon zest or orange zest for a citrusy touch.
Oreos- add chopped Oreos for an Oreo brownie flavor! Make sure to fold in the chopped Oreos gently so they are evenly distributed.
Serving Tips
Whipped cream- top each slice of brownie with a dollop of whipped cream.
Vanilla ice cream- add a large scoop of ice cream next to a slice of this brownie.
Fresh fruit- another way to serve brownies is next to fresh fruit like strawberries, blueberries, raspberries, etc.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together.
- Brownie pan
- Rubber spatula
More brownie recipes
Fudgy brownies- This is the only fudgy brownies recipe that you will need. I’ve tested so many brownies recipes, and this is the best one so far, you will not be disappointed.
Dairy free brownies- These fudgy and rich dairy free brownies are made without butter and have a dreamy crinkly top that makes the perfect brownie!
Red velvet brownies- These red velvet brownies are fudgy and have a signature red velvet flavor with a creamy cream cheese glaze.
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If you liked this recipe
📖 Recipe
Fudgy Dark Chocolate Brownies (One-Bowl)
Ingredients
- ¾ cups Butter unsalted
- 8.1 oz Dark chocolate 60% or more, for the brownie batter, melt it with the butter
- ½ cup Granulated sugar
- ½ cup Brown sugar light brown sugar
- ½ teaspoon Kosher salt
- 2 teaspoon Vanilla extract
- 1 teaspoon Espresso powder
- 2 Eggs
- 1 Egg yolk
- ⅓ cup Cocoa powder
- ¾ cup Flour
- 3.5 oz Dark chocolate to mix in the batter
Instructions
- Preheat an oven to 180c (350f) and prep a parchment paper-lined 8 by 8 baking pan.
- In a large mixing bowl, add the butter and the dark chocolate. Melt completely in the microwave or on a bain Marie.
- Into the melty chocolate mixture, add the granulated sugar, brown sugar, espresso powder, vanilla extract, and kosher salt, and mix with a whisk until well combined.
- Add the eggs and egg yolk and mix until well combined and smooth.
- Sift the cocoa powder into the batter to prevent any lumps. Mix until combined.
- Sift the flour and fold the mixture with a rubber spatula until the batter is almost combined.
- Add the dark chocolate chunks and lightly fold them into the batter. Do not overmix.
- Pour the batter into a parchment paper lined 8 by 8 brownie pan and top with more chocolate chunks. Bake in a 180c (350f) preheated oven for 30-35 minutes. Do not overbake it to keep it fudgy!
- Allow the brownies to cool for at least 30 minutes before slicing, so they won't crumble and fall apart.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist brownies and not dense and dry brownies.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Feel free to personalize this recipe by adding your favorite mix-ins! Get creative and add in some of your go-to brownie extras like chocolate chips, chopped walnuts, pecans, chocolate chunks, M&M's, caramel sauce, white chocolate, Kinder bars, toffee, and anything else you love! Let your imagination run wild!
- Be patient! I know it’s extremely tempting to eat these brownies as they are pulled out of the oven, but let these brownies cool for at least 30 minutes so they will be firmer and won’t crumble up.
- Don’t overbake your brownies! to have super moist brownies, we like to underbake the brownies a little bit.
- Ensure you line your baking pan with parchment paper to prevent the brownies from sticking to the pan.
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