Brownies | Fudgy Dark Chocolate Brownies
Fudgy Dark Chocolate Brownies are the ultimate dessert that brings together a rich, velvety texture and an indulgent chocolate flavor that is out of this world. Picture biting into a warm brownie: the outside has a slight crispiness, while the interior melts in your mouth, creating that perfect gooey experience. Made with quality ingredients like bittersweet chocolate and just the right amount of sugar, these brownies are a crowd-pleaser for a reason.
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I’ve had my fair share of store-bought brownies, but nothing compares to the homemade version. You can taste the love and care that goes into each pan, not to mention the thrill of crafting a treat that fills the house with the most irresistible aroma. Whether you’re celebrating a birthday, easing a tough week, or simply satisfying a chocolate craving, this simple recipe will become your go-to favorite. Trust me, once you try these brownies, you’ll find it hard to resist whipping up another batch!
Why You’ll Love This Recipe
- Simple & Quick: From start to finish, these brownies take only about 50 minutes to make, including prep and baking.
- Irresistible Flavor: Each bite is bursting with deep chocolate flavor and a decadent gooey consistency that’s simply unforgettable.
- Eye-Catching Appeal: With their shiny, crackly tops and rich dark color, they look as good as they taste—perfect for impressing guests.
- Flexible Serving: Enjoy them warm with a scoop of ice cream for dessert or cut them into smaller squares for a delicious afternoon snack.
- Diet-Friendly Options: Easily adapted to be gluten-free by swapping the all-purpose flour with a gluten-free blend.
Ingredients You’ll Need
- 1 cup unsalted butter: Used for richness and to help create that fudgy texture; you can use salted butter for a slight variation.
- 8 oz. bittersweet chocolate: I recommend Ghirardelli 60% cacao baking chips for a balanced sweetness; feel free to use semi-sweet if that’s what you have on hand.
- 2 cups sugar: This sweetens the brownies and contributes to their moisture. You could substitute with coconut sugar for a lighter flavor.
- 2 teaspoons vanilla extract: Adds depth to the flavor profile; always opt for pure vanilla extract for the best results.
- 5 large eggs: They act as a binder and provide structure while adding moisture. Room temperature eggs work best for the smooth mixing process.
- 1/3 cup unsweetened cocoa powder: This intensifies the chocolate flavor; Dutch-processed cocoa will give a smoother taste if you prefer.
- 2/3 cup all-purpose flour: Adds body to the brownies; for a gluten-free option, use a 1:1 gluten-free flour blend.
- 1/2 teaspoon salt: Enhances flavor; it’s key to balance the sweetness.
How to Make Brownies | Fudgy Dark Chocolate Brownies
Preheat oven: Begin by preheating your oven to 350 degrees Fahrenheit. While it warms up, grease and flour a 13×9 inch baking pan, ensuring not a single square inch is left unprepared, as this will help your brownies release easily.
Melt butter and chocolate: In a 3-quart saucepan, melt 1 cup of unsalted butter along with 8 ounces of bittersweet chocolate over low heat. Stir continuously to avoid burning, and take it off the heat once melted and the mixture is smooth. Let it cool a bit; this waiting period is crucial for a fudgy texture.
Whisk sugar and eggs: Once the chocolate mixture is comfortable to the touch, whisk in 2 cups of sugar and 2 teaspoons of vanilla extract. Then, add in 5 large eggs one at a time. Mix well after each addition—this step ensures a smooth, cohesive batter, free of clumps.
Sift dry ingredients: In a separate bowl, sift together 1/3 cup of unsweetened cocoa powder, 2/3 cup of all-purpose flour, and 1/2 teaspoon of salt. This process incorporates air into the dry ingredients, helping to achieve that light texture.
Combine mixtures: Ladle the dry mix into the chocolate mixture and whisk thoroughly, making sure there are no dry pockets left. Your batter should be rich and glossy, begging to be spread into the pan.
Bake: Pour the brownie batter into your prepared pan, smoothing it out evenly. Bake for 25-35 minutes. You’ll know they are done when the edges are set and pulling away from the pan, though a toothpick inserted into the center should still have a few moist crumbs attached—this ensures maximum fudginess!
Cool and cut: Let the brownies cool completely in the pan before cutting them into squares. Patience pays off here—the cooling allows the flavors to meld and the brownies to firm up just enough.
Storing & Reheating
For best enjoyment, store your brownies at room temperature in an airtight container for up to 3 days. You can keep them in the fridge for up to a week if you prefer a chilled treat—store them in a sealed container to prevent drying out. If you want to save some for later, freeze them tightly wrapped for up to 3 months. To reheat, pop them in a microwave for about 30 seconds to soften them back into that gooey state if they’ve been chilled or frozen, reminding you just how delightful they can be.
Chef’s Helpful Tips
- Avoid overmixing your eggs after adding them to the chocolate blend; overmixing can lead to dense brownies.
- For an extra touch, sprinkle a little sea salt on top before baking; it enhances the chocolate depth beautifully.
- Use a parchment paper liner in your baking pan for easier cleanup and serving.
- Store any leftover brownies layered with parchment paper to keep them fresh without sticking together.
- To elevate the flavor, consider adding in chocolate chips, nuts, or even a swirl of peanut butter before baking for an exciting twist.
There’s nothing like the rich taste of homemade brownies making their way into your kitchen. With their fudgy texture, simple ingredients, and an unbelievable chocolate experience, these brownies are bound to lift your spirits and satisfy sweet cravings. Don’t hesitate to experiment with additions or flavorings—each batch can be a lovely twist on your favorite recipe. Enjoy every delicious bite!
Recipe FAQs
Can I use different types of chocolate?
Absolutely! While bittersweet chocolate provides a rich flavor, feel free to experiment with semi-sweet or even dark chocolate if you prefer a more intense taste. Just remember that the sweetness may vary, so you might want to adjust the sugar content slightly.
How do I know when the brownies are done baking?
It’s all about the visual cues! Look for set edges pulling away from the pan and a slightly soft center. A toothpick test will help; if it comes out with a few moist crumbs, your brownies are perfect and fudgy!
Can I make these brownies gluten-free?
Yes! You can easily convert this recipe by substituting the all-purpose flour with a gluten-free blend. Just ensure it’s a good quality one meant for baking for the best results.
How should I store my brownies?
Store them at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week. For longer storage, freeze them in a tightly wrapped format for up to 3 months. When reheating, a quick zap in the microwave makes them gooey again!
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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 servings 1x
- Category: Desserts & Appetizers
- Method: Baking
- Cuisine: American
Description
These fudgy dark chocolate brownies pack an irresistible flavor that satisfies every chocolate craving. Made with simple ingredients, they are perfect for a quick dessert or a comforting treat any time. Enjoy delicious homemade brownies that everyone will love!
Ingredients
- 1 cup unsalted butter
- 8 oz. bittersweet chocolate (I used Ghirardelli 60% cacao baking chips)
- 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 the oven to 350 degrees Fahrenheit. Grease and flour a 13×9 inch baking pan and set it aside.
- Melt the butter and bittersweet chocolate in a 3-quart saucepan over low heat, stirring until the mixture is smooth. Remove from heat and let cool.
- Once cool, whisk in the sugar and vanilla extract. Gradually add the eggs, one at a time, whisking until well combined and smooth.
- In a separate bowl, sift together the cocoa powder, all-purpose flour, and salt. Incorporate this flour mixture into the chocolate mixture and whisk thoroughly until everything is combined.
- Spread the brownie batter into the prepared baking pan and bake for 25-35 minutes. Allow to cool before cutting into squares.
Notes
For an extra touch, sprinkle sea salt on top before baking.
These brownies can be stored in an airtight container for up to a week.
You can add nuts or chocolate chips for added texture if desired.
Nutrition
- Serving Size: 1 brownie
- Calories: 220
- Sugar: 22g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
