Dark Chocolate Brownies are the ultimate treat! This recipe for dark chocolate brownies is so easy to make, fudgy, and delicious!
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These dark chocolate chip brownies are the most delicious brownie recipe, with double the chocolate!
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.
These brownies are also incredibly easy to make, perfect for those times you need to satisfy your chocolate cravings and SO much better than boxed brownies!
Plus - making the batter requires only one mixing bowl, so cleaning up afterward is so easy!
Need a bigger batch of brownies? Simply double the recipe and bake in a larger tin.
The cooking time may need to be increased slightly, so watch the brownies carefully towards the end of the cooking time.
Why We Love this Dark Chocolate Brownie Recipe
- Delicious: Some of the best recipes are simple and still have a ton of flavor. Loaded with rich chocolate flavor. Perfect with a glass of milk.
- Easy to make: With a few ingredients, you most likely already have on hand, whipping up fudgy brownies is easy and quick.
- Perfect for chocolate lovers: Filled with rich dark chocolate and cocoa then topped again with chocolate chips!
Dark Chocolate Brownie Ingredients
To make fudgy dark chocolate brownies you'll need:
- Salted butter
- Dark chocolate
- white sugar
- vanilla extract
- eggs
- all purpose flour
- unsweetened cocoa powder
- Dark chocolate chips
How To Make Dark Chocolate Brownies
- Line a 9-inch square baking tin with baking parchment, or spray with non-stick cooking spray.
- 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 melted butter/ 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 baking tin and bake.
Storing this Recipe for Dark Chocolate Brownies
Storing: You can store these brownies for up to 4 days in an airtight container at room temperature.
Freezing: These fudgy dark chocolate brownies are suitable for freezing. Store brownies in the freezer in an airtight container or zip lock bag for up to 3 months. Defrost at room temperature.
Substitutions for Dark Chocolate Brownies Recipe:
Butter: Unsalted butter can be used in place of the salted butter. If using unsalted, add a pinch of salt to the batter when adding the flour and cocoa powder.
Dark Chocolate: These are dark chocolate brownies, so we don't recommend changing this!
Sugar: We don't recommend substituting white sugar unless you have to, but White sugar can be used interchangeably with brown sugar. You can add 1 teaspoon of molasses to white sugar to make brown sugar. Check out this post on Sugar Substitutes for Baking for other ideas.
Vanilla Extract: Helps to add flavor, we don't recommend substituting.
Eggs: We don't recommend substituting eggs, but you can read this article on how to substitute for eggs in brownies. Try it at your own risk!
All Purpose Flour: We don't recommend substituting the flour, but you can check out this article on Cake Flour vs. All-Purpose Flour or Substitutions for All-Purpose Flour
Cocoa Powder: Don't substitute cocoa powder for hot chocolate or cacao powder, they are not the same. I haven't tried this with dark cocoa powde,r but I think it would work!
Chocolate Chips: You can use milk, semi-sweet or dark chocolate chips. You can also use roughly chopped dark chocolate.
How to tell when brownies are done:
Brownies are one of those desserts that everyone likes baked slightly differently. Follow this guide for brownies that suits your preferences:
For underdone brownies, an inserted toothpick will have a film of thick batter.
For perfectly done brownies, an inserted toothpick will have a few crumbs clinging to it.
For more cake-like brownies, an inserted toothpick will come out clean.
What Should I Serve with this Dark Chocolate Brownies Recipe?
Unsure what to serve dark chocolate brownies with? The options are only limited by your imagination. Some of my favorite are:
Ice cream: Warm and fudgy brownies are perfect served alongside a cool scoop of vanilla ice cream. A truly perfect combination.
Whipped cream: Leftover chilled brownies are delicious still topped with whipped cream and cherries.
More chocolate!: Chocolate drizzle or even a hazelnut chocolate spread across the top.
Tips for this Brownie Recipe with Dark Chocolate
- Try other chocolate: Use white chocolate chips or mint chocolate chips.
- Add orange zest for flavor: Bring some festive flavor to your brownies by adding orange zest to your batter.
- Allowing the brownies to cool completely in the tin will make them easier to slice into pieces.
- Cut into 9 brownies for larger pieces, or 16 brownies for smaller pieces.
- If you love the flavor of brownies and the texture of cookies, try our Brownie Cookies!
Dark Chocolate Brownies 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.
Yes! Allow your brownies to cool completely before freezing. Wrap individual servings in plastic wrap then store them together in a Ziplock in the freezer for up to 2 months.
Other brownie recipes:
- The Best S’mores Brownies Recipe
- Air Fryer Brownies
- Edible Brownie Batter
- Easy Strawberry Brownies
- Easy M&M Brownies Recipe
- Lemon Brownies
Dark Chocolate Brownies
Ingredients
- 1 stick salted butter
- ¾ cup dark chocolate chopped (4.25 oz)
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 3 eggs
- ¾ cup all purpose flour
- ¼ cup cocoa powder
- ½ cup dark chocolate chips
Instructions
- Preheat the oven to 320°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 baking tin. Bake for 30 - 35 minutes. Cool completely in the tin before removing and slicing.
Lynne
Yummy, decedent, easy to make !
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)!