Dark chocolate brownies are a richer, more indulgent version of regular chocolate brownies. These aren’t only rich-flavored but are easy to make as well. They make a wonderful snack or dessert for the whole family.
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I’m sure you can imagine how amazing your kitchen is going to smell while these dark chocolate brownies are in the oven. And then you’ll have to be patient while they cool down. Don’t worry, they’re well worth the effort and wait!
These dark chocolate brownies have a crisp top and a gooey, fudgy center; everything you could want from perfect brownies. They are a wonderfully comforting dessert, served sprinkled with a little powdered sugar on top or just as they are.
My true chocolate fans are sure to enjoy this white chocolate cheesecake. Southern chocolate cobbler is another fantastic option for when the craving hits. Both of these recipes are really easy to make too!
Main Ingredients
Have you tried brownies with dark chocolate before? They are rich and intense and perfect if you have a weak spot for dark chocolate. Let’s take a look at some of the key ingredients used to make these:
- Unsweetened cocoa powder: For a great chocolate flavor. Dutch-process cocoa powder offers a rich flavor. Don’t use sweetened cocoa powder for this recipe.
- Light brown sugar: To add sweetness. I love how the caramel-like flavor of light brown sugar suits the rich dark chocolate taste. You can use dark brown sugar if you prefer, or even white sugar. But I’ve tried them all and light brown sugar offers the best taste.
- Chocolate chips: To add a rich chocolate taste. Dark chocolate chips are great to use in this recipe or you could use some dark chocolate with some semisweet chocolate, as you prefer.
- Vanilla: To add a contrasting flavor. Vanilla and chocolate are always harmonious together and this recipe is certainly no exception. Add a few extra drops if you’re a fan!
- Salt: Many sweet recipes call for a pinch of salt. It enhances the flavor of all the other ingredients in the mixture and adds to the depth of the brownies.
Instructions Overview
Dark chocolate brownies aren’t hard to make at all. The first thing you have to do is combine the oil, sugar, and butter and then you can add in the eggs and vanilla. Next, the flour, salt, and cocoa powder can go into the brownie batter.
After mixing in most of the chocolate chips you can pour the batter into a parchment paper-lined baking dish. After sprinkling the remaining chocolate chips on top, you can bake them for about 25 minutes or until a toothpick inserted into the mixture comes out with just a little mixture on it.
Common Questions
You can use either or you could even try white chocolate although that would result in blondies! Some people find milk chocolate brownies a bit too sweet unless they're adding some kind of acidic ingredient such as lime or raspberry. Others like the sweetness of milk chocolate so prefer to use that. The answer therefore is… it's totally up to you!
You will see these dark chocolate brownies call for both brown sugar. The reason I like to use this ingredient isn't just for extra flavor or even to bring a richer taste to the brownies. When brown sugar melts, the molasses melts and this results in a wetter kind of batter which gets fudgier as it bakes. So, if you love a fudgy texture, make sure you use brown sugar and don't sub white!
Many recipes that involve baking don't specify that you need room temperature eggs since they won't make a lot of difference to the end result. However, you should make sure your eggs are at room temperature for these brownies.
Room temperature eggs aren't as thick as cold ones, meaning they'll combine better with the batter and rise better. It also means they'll mix in more evenly. To bring your eggs to room temperature, put them on a towel or in a container on the countertop and let them sit there for half an hour.
Store them at room temperature in an airtight container for a couple of days after cutting them.
If making these ahead, wrap the uncut brownies in the baking dish in plastic wrap. This way they will keep at room temperature for up to 4 days.
They will freeze for up to 3 months. Ensure they are double-wrapped in plastic wrap or in an airtight container first.
Some whipped cream or a scoop of vanilla ice cream is always great with brownies. They make a nice snack with a glass of milk or a cup of coffee.
It’s best to let the brownies cool down before cutting them so you can cut them into neat, clean squares without the top cracking. However, if you can’t wait, sprinkling a little powdered sugar on top will disguise any cracks!
Chopnotch Tips
- Use Dutch-process cocoa, or Dutched cocoa, in this recipe. This type of cocoa is treated with an alkalizing agent to reduce the acidity in the flavor and give the brownies a smoother flavor.
- You can use all butter instead of some butter and some oil. However, the oil helps produce the gooey, fudgy texture we all know and love.
- A light-colored metal pan is best to use since glass dishes and dark metal pans can make them cook too fast and develop hard edges.
You are going to love dark chocolate brownies for their rich flavor and gooey texture. Served alone or with whipped cream or ice cream, these are a treat for any chocolate fan.
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Let us know what you think! Give this recipe a rating in the comments section below.
Recipe
How to Make
Dark Chocolate Brownies
Ingredients
- 1 cup unsalted butter, melted
- 2 tablespoons vegetable oil
- 1 ¼ cups granulated sugar
- 1 cup light brown sugar, packed
- 4 large eggs, room temperature
- ½ teaspoon salt
- ½ tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 8 ounces chocolate chips
Instructions
- Preheat oven to 350°F and grease an 8x12-inch baking pan, then line it with parchment paper and set aside.
- Combine oil, melted butter, and sugars in a medium-sized bowl, then beat in the vanilla and eggs for 1 or 2 minutes until the batter lightens in color.
- Sift in cocoa powder, flour, and salt, then fold in the dry ingredients into the wet ingredients until just combined. Be careful not to overbeat.
- Add ¾ of the chocolate chips into your batter, and then pour the batter into the baking pan and smooth the top. Spread the remaining chocolate chips over the top and bake for 25 to 30 minutes. An inserted toothpick should come out a little dirty.
- Let cool in the pan for 15 to 20 minutes, and after that, remove from the pan and allow them to cool to room temperature before slicing. Enjoy!
Notes
- Use Dutch-process cocoa, or Dutched cocoa, in this recipe. This type of cocoa is treated with an alkalizing agent to reduce the acidity in the flavor and give the brownies a smoother flavor.
- You can use all butter instead of some butter and some oil. However, the oil helps produce the gooey, fudgy texture we all know and love.
- A light-colored metal pan is best to use since glass dishes and dark metal pans can make them cook too fast and develop hard edges.
Excellent brownie! I replaced 1/4 cup of unsweetened cocoa with dark chocolate cocoa and added a tsp of Expresso powder, and dark chocolate chips. So good, great recipe! Thank you!
I'm so happy to hear that you enjoyed it and that you made some adjustments to make it even better! I love experimenting in the kitchen too, and I'm excited to give your version a try. Thank you for sharing it with us, Sandie!
I only have a 9x 13 sheet pan, like a quarter sheet pan. Will this affect timing or anything else?
Hi Joanna, great question. A 9x13-inch baking pan will work fine. Just do the toothpick test at or a little before the 25 minute mark to make sure it doesn’t overcook. I hope you love these brownies!
I LOVE THIS BROWNIE!!!!!!
So glad you love them! Thanks for the feedback!
I have tried unsuccessfully for YEARS to find a brownie recipe that is as good as boxed brownies and I have finally found it! These are so good. I used all butter and no oil and my brownies still turned out perfectly gooey.
Thanks for the feedback, Emily. I'm so glad to hear you finally found the perfect brownie recipe! Keep it forever!
I would love to try these today, but I only have salted butter. Is there a good way to adjust for this, or must I wait until I can pickup some unsalted butter?
Hi Barbara, thanks for your question. You can use salted butter, but then I would omit the ½ teaspoon of salt in step #3. Hope this helps!
Hello yes, I'm sorry but I'm a dark chocolate fan. Don't like milk chocolate so I used 8 oz dark chocolate chips and no oil and it's a magnificent brownie, thick and not mushy in the middle, and crunchy skin and corners. Thanks for letting me try it, unbelievable brownies, I'm proud you let me try.
Hello Dan, thanks so much for your feedback. I'm so glad you loved them! They really are the best, aren't they?! It's great that you got to try this recipe and I hope you continue to enjoy it for years to come. I can't get enough of them lately!
These were amazing! I've been craving them since I made them the first time and can't resist any more. Thank you for your response to my question on the time and thank you for the recipe.
Hello again! That's so great to hear. I'm glad you love them! And thanks so much for coming back with an update. I really appreciate the feedback!
I haven't made these yet, but they look delicious! Please note there's an error in the timing at the start of the recipe. It lists the cook time as 15 minutes, but the instructions say 25-30. Can you please confirm which is correct so I can make them? Thank you.
Hi Gaye, the correct time is 25 to 30 minutes. I've corrected the cooking time to reflect this. Thank you so much for pointing that out! I hope you love them!!
Sounds great! Cannot wait for my chemo to end so I can these made. Promise to update comment after.
Hi Patrick, best of luck with your treatments. I can't wait for you to be able to try these!