Brownies | Fudgy Dark Chocolate Brownies
Brownies are the ultimate comfort food, and there’s something magically indulgent about a rich, fudgy dark chocolate brownie. Picture this: a warm stack of brownies straight from the oven, with a shiny, crackly top, gooey center, and a melty chocolate experience that beckons with every bite. Whether it’s a casual weekday treat or a dessert shared with friends at a weekend gathering, Fudgy Dark Chocolate Brownies deliver on all fronts.
Table of Contents
What I love most about this recipe is the ease of preparation. With just a few ingredients—most of which you probably already have in your pantry—these brownies can be whipped up in no time. Plus, they are such a crowd-pleaser! I remember the first time I made them; I was instantly hooked by their rich flavor and delightful texture. The aroma of chocolate fills the kitchen, making it nearly impossible to resist sneaking a bite before they cool down. I can’t wait for you to try this recipe and enjoy the heavenly flavors and textures that this batch of brownies offers!
Why You’ll Love This Recipe
- Simple & Quick: You can have these brownies mixed and baking in just 5 minutes!
- Irresistible Flavor: Each bite is an explosion of dark chocolate richness.
- Eye-Catching Appeal: These brownies have a glossy top that looks as good as they taste.
- Flexible Serving: Perfect as a post-dinner dessert or an afternoon pick-me-up.
- Diet-Friendly Options: Easily adaptable for gluten-free baking with the right flour.
Ingredients You’ll Need
- 1 cup unsalted butter: The foundation of your brownies, providing richness and depth. If you’re out of unsalted butter, feel free to use salted, but adjust your salt content accordingly.
- 8 oz. bittersweet chocolate: I recommend Ghirardelli 60% cacao baking chips; they melt beautifully and offer the perfect sweetness balance. If you prefer, semisweet chocolate can work too, but the flavor will be slightly different.
- 2 cups sugar: Granulated sugar is needed for sweetness and structure. For a less sweet option, you can reduce it to 1 ¾ cups without affecting the overall texture too much.
- 2 teaspoons vanilla extract: Always go for pure vanilla extract to enhance the chocolate flavor. I like using Mexican vanilla for a unique touch.
- 5 large eggs: These are essential for binding the brownies and giving them a rich texture. Let them sit at room temperature for even better incorporation.
- 1/3 cup unsweetened cocoa powder: This adds intense chocolate flavor. Use high-quality cocoa for best results; Dutch-processed cocoa is particularly rich.
- 2/3 cup all-purpose flour: This is necessary for structure. For gluten-free brownies, consider using a 1:1 gluten-free flour blend.
- 1/2 teaspoon salt: Counteracts the sweetness and enriches the chocolate taste. A pinch of sea salt sprinkled on top before baking also makes for a tasty finish.
How to Make Brownies | Fudgy Dark Chocolate Brownies
Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit. Prepare a 13×9-inch baking pan by greasing and flouring it to prevent sticking.
Melt Butter & Chocolate: In a 3-quart saucepan, combine 1 cup of unsalted butter and the 8 oz. bittersweet chocolate over low heat. Stir gently until the mixture is smooth and glossy. Don’t rush; patience is key in melting chocolate to avoid burning.
Cool & Whisk in Sugar: Remove the saucepan from heat and let it cool slightly. Once it’s cooler but still warm, whisk in the 2 cups of sugar and 2 teaspoons of vanilla extract until smoothly combined.
Add the Eggs: Crack in 5 large eggs, one at a time, whisking well after each addition. This step ensures that your brownies will be perfectly airy and fudgy. The batter will have a gorgeous sheen at this point.
Sift Dry Ingredients: In a separate bowl, sift together 1/3 cup unsweetened cocoa powder, 2/3 cup all-purpose flour, and 1/2 teaspoon salt. This aerates the flour and cocoa, making for lighter brownies.
Combine Mixtures: Gradually add the flour mixture to the chocolate mixture, stirring gently until just combined. You want to avoid overmixing; stopping when it’s fully incorporated will keep your brownies tender.
Spread & Bake: Pour the brownie batter into your prepared baking pan. Spread it evenly with a spatula, and bake in your preheated oven for 25–35 minutes. You’ll know they’re done when the edges are set, and the center is still slightly fudgy.
Cool & Enjoy: Allow the brownies to cool in the pan on a wire rack before cutting into squares. This allows them to firm up a bit, making for perfect, clean edges when slicing.
Storing & Reheating
To keep your brownies fresh, store them at room temperature in an airtight container for up to 3 days. You can also refrigerate them for up to a week, but cover them well to prevent drying out. If you want to keep them longer, freeze the brownies in a freezer-safe container for up to 3 months. Just wrap them tightly in plastic wrap first. When you’re ready to enjoy, let them thaw at room temperature or warm them briefly in the microwave for a gooey treat.
Chef’s Helpful Tips
- Avoid overmixing the batter after adding the flour. This can lead to tough brownies.
- Make sure your eggs are at room temperature for the best texture.
- Keep an eye on the baking time; ovens can vary. Check for doneness when edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
- For extra flavor, consider adding a pinch of espresso powder to enhance the chocolate.
- Feel free to add nuts, chocolate chips, or swirl in some peanut butter for a fun twist.
- If making ahead, enjoy them within a few days of baking for optimal texture and taste.
These brownies are more than just a dessert; they are a celebration of chocolate that brings joy to any moment. With their rich flavor, delightful texture, and ease of preparation, you’ll find yourself making them again and again. Experiment a little—add sprinkles, nuts, or even a layer of caramel if you’re feeling creative! Guilty pleasures have never been this satisfying, and I hope you enjoy every fudgy bite.
Recipe FAQs
Can I use cocoa powder instead of baking chocolate?
Absolutely! You can replace the bittersweet chocolate with 2/3 cup of cocoa powder. Just remember to add an equal amount of fat, which would be about 4 ounces of melted unsalted butter, or increase the butter by a bit to keep the same rich texture.
What’s the best way to cut brownies?
To get clean cuts, let the brownies cool completely before slicing. Use a sharp knife, and for even cleaner slices, wipe the blade with a damp cloth between cuts. For extra appeal, dust with powdered sugar or drizzle with chocolate sauce when serving!
How do I prevent brownies from getting too cakey?
Avoid overmixing the batter and make sure not to overbake. You want the center to remain slightly underbaked to achieve a fudgy effect. Also, using higher fat chocolate, like bittersweet or dark chocolate, will give your brownies that coveted moistness.
Can I add mix-ins to the brownie batter?
Definitely! Feel free to stir in chocolate chips, nuts, or dried fruits into the batter before spreading it into the pan. Just remember that adding too many oversized mix-ins can change the texture, so keep it to about a cup for best results.
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📖 Recipe Card
Brownies | Fudgy Dark Chocolate Brownies
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 24 1x
- Category: Desserts & Appetizers
- Method: Baking
- Cuisine: American
Description
These Fudgy Dark Chocolate Brownies offer an irresistible flavor with a rich and moist texture, thanks to key ingredients like bittersweet chocolate and butter. Perfect for a quick treat or a cozy dessert, this homemade recipe is sure to satisfy your sweet cravings.
Ingredients
- 1 cup unsalted butter
- 8 oz. bittersweet chocolate
- 2 cups sugar
- 2 teaspoons vanilla extract
- 5 large eggs
- 1/3 cup unsweetened cocoa powder
- 2/3 cup all purpose flour
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350 degrees. Grease and flour a 13×9 inch baking pan and set it aside.
- In a 3-quart saucepan, melt the butter and bittersweet chocolate over low heat. Stir until the mixture is completely smooth, then remove from heat and allow it to cool.
- Once the chocolate mixture has cooled, whisk in the sugar and vanilla extract. Then, add the eggs one at a time, whisking until everything is well combined and smooth.
- In a separate bowl, sift together the unsweetened cocoa powder, all-purpose flour, and salt. Thoroughly combine this dry mixture with the chocolate mixture and whisk until fully incorporated.
- Spread the brownie batter evenly into the prepared pan and bake for 25 to 35 minutes. After baking, let the brownies cool before cutting them into pieces. Enjoy!
Notes
For extra fudginess, avoid overbaking the brownies.
You can add nuts or chocolate chips to the batter for additional texture.
These brownies are best served warm with a scoop of ice cream.
Nutrition
- Serving Size: 1 brownie
- Calories: 200
- Sugar: 21g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 70mg
