Brownies | Fudgy Dark Chocolate Brownies
Fudgy Dark Chocolate Brownies are everything that a perfect brownie should be: decadent, rich, and so chocolatey that they practically melt in your mouth. If you’re the type who revels in a fudgy texture rather than a cakey bite, these brownies will quickly become your go-to indulgence. Made with high-quality bittersweet chocolate and a handful of simple ingredients, it’s astonishing how a few additions can elevate your classic brownie experience to something truly special.
Table of Contents
My first memory of making these Fudgy Dark Chocolate Brownies was a rainy afternoon, the kind that begs for something warm and comforting. I remember coaxing together the melted chocolate and butter, watching them swirl into a luscious mixture that smelled absolutely divine. With every whisk, I knew these brownies would turn out wonderfully, and they did—not only satisfying the sweet tooth but also brightening up a dull day. I invite you to make a batch of these brownies, as I guarantee they’ll become a cherished treat for any occasion.
Why You’ll Love This Recipe
- Simple & Quick: With just a 5-minute prep time, these brownies come together in no time.
- Irresistible Flavor: The bittersweet chocolate gives a luxurious chocolate experience that is truly crave-worthy.
- Eye-Catching Appeal: Deep, dark, and glossy, they look as delicious as they taste.
- Flexible Serving: Perfect for after-school snacks, birthday parties, or late-night cravings.
- Diet-Friendly Options: You can easily make them gluten-free by substituting with a gluten-free flour blend.
Ingredients You’ll Need
- 1 cup unsalted butter: This adds richness and moisture to the brownies. If you’re in a pinch, you can substitute with margarine or coconut oil.
- 8 oz. bittersweet chocolate: Quality matters here; I recommend Ghirardelli 60% cacao baking chips for a deep, rich flavor. If you prefer, semi-sweet chocolate can also work, though the end result may be a bit sweeter.
- 2 cups sugar: This is crucial for that lovely sweetness without being overpowering. If reducing sugar is necessary, honey or agave syrup can be a lighter option, but the texture may change.
- 2 teaspoons vanilla extract: Pure vanilla extracts provide a fantastic aroma and enhance the chocolate flavor. If you’re out, you might try vanilla bean paste for a more complex taste.
- 5 large eggs: Room temperature eggs help with the batter’s incorporation, making it smoother. If you need an egg substitute, 1/4 cup of unsweetened applesauce or mashed banana can be used per egg, but this will impact texture.
- 1/3 cup unsweetened cocoa powder: This adds a deep chocolate flavor while maintaining the brownies’ fudginess. Dutch-processed cocoa powder can be substituted for a more mellow taste.
- 2/3 cup all-purpose flour: To bind the ingredients together, resulting in a fudgy texture. For a gluten-free version, use a 1-to-1 gluten-free flour blend.
- 1/2 teaspoon salt: Just a pinch enhances the overall flavor, rounding out the sweetness. Fine sea salt is an excellent choice for this.
How to Make Brownies | Fudgy Dark Chocolate Brownies
Preheat Oven: Start by preheating your oven to 350 degrees Fahrenheit. Grease and flour a 13×9 inch baking pan and set it aside to ensure your brownies won’t stick.
Melt Chocolate and Butter: In a 3-quart saucepan, combine 1 cup unsalted butter and 8 oz. bittersweet chocolate over low heat. Stir occasionally until the mixture is completely smooth and fragrant, then remove from heat, allowing it to cool slightly.
Whisk in Sugar and Vanilla: Once the chocolate mixture has cooled down a bit, whisk in 2 cups of sugar and 2 teaspoons of vanilla extract. This step is crucial for balancing the chocolate’s richness, making it sweeter without overwhelming it.
Incorporate Eggs: Add 5 large eggs to the chocolate mixture, one at a time, whisking until fully combined and the mixture is smooth. Take your time here—this is another key to ensuring your brownies have that rich texture.
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 will help break up any clumps and ensure even distribution in your batter.
Combine Mixtures: Gradually fold the dry ingredients into the chocolate mixture. Use a whisk to thoroughly combine them—it should be a thick, luscious batter.
Spread and Bake: Pour the brownie batter into your prepared pan, spreading it evenly. Bake in your preheated oven for 25-35 minutes, keeping an eye on it. You’re aiming for edges that are golden and firm while the center remains soft and fudgy. A toothpick inserted should come out with a few moist crumbs—this is a sign they’re just right.
Cool and Cut: Let your brownies cool in the pan before cutting into them. This allows them to set up a bit more, making them easier to slice. Enjoy your rich, fudgy brownies!
Storing & Reheating
To store your brownies, keep them at room temperature in an airtight container for up to a week. If you prefer, refrigerate them for up to 10 days; however, be aware that chilling might slightly change their texture. For longer storage, freeze brownies in a freezer-safe container or wrap individually in plastic wrap for up to 3 months. When ready to enjoy, reheat briefly in the microwave for about 15-20 seconds to refresh their fudgy texture and flavor.
Chef’s Helpful Tips
- Avoid overmixing the batter, as it can lead to tougher brownies. Just mix until everything is combined and smooth.
- Ensure the butter and chocolate mixture isn’t too hot when you add the eggs; this prevents them from scrambling.
- A touch of espresso powder can amplify the chocolate flavor if you want to experiment with a deeper taste.
- For an extra treat, fold in 1 cup of chocolate chips or nuts for added texture and flavor.
- The brownies can be made ahead and stored, making them perfect for get-togethers—just whip them up a day or two prior!
Baking these Fudgy Dark Chocolate Brownies is not just about following the steps; it’s about enjoying the process. They promise a rich, indulgent treat that is sure to please anyone with a sweet tooth.
Recipe FAQs
Can I use chocolate chips instead of baking chocolate?
Yes, you can definitely use chocolate chips instead of baking chocolate. Aim for bittersweet or semi-sweet chocolate chips to achieve a similar chocolate flavor and fudgy texture.
Why are my brownies cakey instead of fudgy?
If your brownies turned out cakey, it might be due to overmixing, which incorporates air into the batter. Additionally, adding too much flour can lead to a drier texture. For fudgier brownies, be gentle when mixing and measure carefully.
How can I get my brownies to be extra chewy?
To achieve extra chewiness, try adding an extra egg yolk or reducing the flour slightly. The fat from the yolk contributes to richness while the slight decrease in flour keeps them moist.
What can I add to my brownies for extra flavor?
You can enhance your brownies by adding nuts, chocolate chips, or even a pinch of sea salt on top. Swirls of caramel or peanut butter can also bring a delightful twist to the classic flavor.
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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
- Method: Baking
- Cuisine: American
Description
These Fudgy Dark Chocolate Brownies offer a rich chocolate flavor and a soft, gooey texture that makes them irresistible. With simple ingredients like butter, bittersweet chocolate, and eggs, they’re perfect for gatherings or a comforting dessert at home.
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 the oven to 350°F (175°C). Grease and flour a 13×9 inch baking pan.
- Melt the butter and bittersweet chocolate over low heat in a 3-quart saucepan, stirring until smooth, then remove from heat and let cool.
- Once the mixture has cooled, whisk in sugar and vanilla extract, followed by the eggs one at a time until fully combined and smooth.
- In another bowl, sift together cocoa powder, all-purpose flour, and salt, then combine with the chocolate mixture, whisking thoroughly.
- Spread the brownie batter evenly in the prepared pan and bake for 25 to 35 minutes. Let cool before cutting into squares.
Notes
Ensure the butter and chocolate mixture is cool before adding eggs to avoid cooking them.
You can add nuts or chocolate chips to the batter for extra flavor and texture.
Store leftovers in an airtight container at room temperature.
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 18g
- Sodium: 20mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
