Fudgy Dark Chocolate Brownies (One-Bowl)
These dark chocolate brownies are fudgy and moist and are made with Dutch cocoa powder and high-quality dark chocolate.
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.
Nutrition
Calories: 288kcalCarbohydrates: 28gProtein: 4gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 56mgSodium: 156mgPotassium: 204mgFiber: 3gSugar: 18gVitamin A: 320IUCalcium: 31mgIron: 3mg
Tried this recipe?Let us know how it was!