Dark Chocolate Brownies are the ultimate fudgy, delicious sweet treat. This double chocolate brownie recipe is much better than a boxed mix!
This is one of my favorite fudgy brownie recipes! The dark chocolate flavor and fudge consistency are incredible! It's almost a cross between a traditional fudge recipe and brownie cookies.
The brownie batter is made using melted dark chocolate, with dark chocolate chips folded through. There is no such thing as too much chocolate when it comes to brownies, and this recipe is definitely no exception.
Why You'll Love This Recipe
- One bowl recipe. This means clean up is super simple!
- Freezer friendly. Brownies freeze well for up to 4 months!
- Quick and easy to make. This double chocolate brownie recipe is perfect for those times when you need a quick fix for your craving!
Ingredients
See ingredient substitutions in the next section. ⬇️
To make this dark chocolate brownie recipe, you'll need:
- salted butter
- dark chocolate bar: Try to find a bar that has 60 to 70% cocoa. Anything higher than that tends to have a bitter flavor.
- white sugar
- vanilla extract
- eggs
- all-purpose flour
- unsweetened cocoa powder: You can use either natural cocoa powder or Dutch-process. Just be sure not to use hot cocoa mix, because it already has sugar in it.
- Dark chocolate chips
Substitutions and Recipe Variations
- all-purpose flour: If you'd like to make gluten-free brownies, substitute the AP flour with a cup-for-cup variety of gluten-free all-purpose flour. Two popular brands are Bob's Red Mill and King Arthur Flour.
- white granulated sugar: To reduce the calories, you can substitute the sugar with any cup-for-cup variety of granulated sugar substitute. Monkfruit sugar is a good option.
- chocolate chips: You can use milk, semi-sweet or dark chocolate chips. You can also use roughly chopped dark chocolate.
- butter: Unsalted butter can be used in place of the salted butter. If using unsalted, add ¼ teaspoon of salt to the batter when you add the flour and cocoa powder.
- eggs: Egg yolks are important for creating moisture and structure. If you need a substitute, check out my post on egg substitutes for brownies.
- vanilla extract: If you need an alcohol-free flavoring, you can use vanilla essence. For a stronger vanilla flavor, use vanilla bean paste.
Variations
- Add orange zest for flavor: Add a boost of citrus flavor to your dessert by stirring a tablespoon of fresh orange zest into the batter.
- Make triple chocolate brownies! By including white chocolate chips, you can make the double dark chocolate brownies even better!
- Use other types of chips. Swap the regular chocolate chips for peanut butter chips. mint chocolate, or even butterscotch!
- Dairy free: I haven't tested this recipe using dairy free ingredients, but this dairy free chocolate brownies recipe is great!
How to Make Dark Chocolate Brownies
Summary only. The complete recipe instructions are in the card at the bottom of this post ⬇️
- Melt chocolate over a double boiler.
- Make the dark chocolate brownie batter.
- Stir in the chocolate chips.
- Bake in a parchment-lined pan.
Liz's Brownie-Baking Tips and Suggestions
- Line the baking pan with parchment paper. This makes it much easier to remove the dessert from the pan.
- Let the brownies cool in the pan. It's easier to cut them cool than when they're still warm,
- This double chocolate brownie recipe yields 16 small brownies. Cut into 9 squares for large servings, or 12 for medium-sized servings.
- Need a bigger batch of brownies? Simply double the recipe and bake in a larger pan. The cooking time may need to be increased slightly, so watch the brownies carefully towards the end of the cooking time.
The consistency and doneness of brownies varies from person to person. To bake them to your desired doneness, perform a toothpick test, then follow this guideline:
- for underdone brownies: When the toothpick is removed, it will have a film of thick, wet batter.
- classic fudgy brownies: The toothpick will have a few moist crumbs clinging to it.
- for cake-like brownies: The inserted toothpick will come out clean.
Storage
Storing: You can store the brownies for up to 4 days in an airtight container at room temperature.
Freezing: To keep them for longer storage, freeze brownies in a freezer-safe container for up to 3 months. Thaw them at room temperature, then warm them up in the microwave if you'd like.
Serving Suggestions
Of course, this dessert is fantastic all by itself, but it's even better with a topping or two! The options are limited only by your imagination. Some of my favorite ways to serve brownies are:
Topped with ice cream: Warm brownies are perfect with a cool scoop of vanilla ice cream on top.
Brownie sundae: Serve the fudgy treats with a drizzle of hot fudge sauce, whipped cream, and maraschino cherries.
Other sauces: Caramel drizzle, strawberry sauce, or even melted Nutella (hazelnut chocolate spread) across the top.
If strawberries on a fudgy chocolate dessert sounds delicious, You should make my strawberry brownies recipe!
Dark Chocolate Brownie Recipe FAQs
For a fudgier brownie, reduce the cooking time slightly. For a firmer more cake-like brownie, increase the cooking time slightly.
Overcooking your brownies will cause the edges to harden. The sugars in the batter will start to solidify. Using the correct sized pan will also help to prevent hard edges.
Double Dark Chocolate Brownies
Ingredients
- ½ cup salted butter or unsalted butter plus ¼ teaspoon coarse salt
- ¾ cup chopped dark chocolate (about 6 ounces)
- 1 cup granulated white sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder or Dutch-process cocoa powder
- ½ cup chocolate chips dark, bittersweet, or semi-sweet
Instructions
- Preheat the oven to 350°F. Line a 9-inch square baking tin with baking parchment, or spray with non-stick cooking spray. Set aside.
- Place a large heat proof mixing bowl over a saucepan of simmering water, ensuring the water does not touch the bottom of the bowl. Add the butter and dark chocolate to the bowl and stir until just melted. Remove from the heat.
- Whisk the sugar and vanilla extract into the chocolate mixture. Quickly whisk in the eggs until combined.
- Add the flour and cocoa powder to the mixture and mix until just combined. Fold through the chocolate chips.
- Pour the brownie batter into the prepared pan. Bake for 30 - 35 minutes. Remove from oven and let brownies cool completely in pan before removing and slicing.
Carol-Ann
HOLY MOLY! These are aMAZing and easy! I will not EVER buy a box mix again!
This will be my permanent brownie recipe! Served with homemade vanilla ice cream and whipped cream-of course!!
Thank you!!
I love your recipes!
(This recipe has it's ow pantry shelf I stocked up)!
Lynne
Yummy, decedent, easy to make !
Ellen
These are SO yummy!! And easy too!