Brownies | Fudgy Dark Chocolate Brownies
Fudgy Dark Chocolate Brownies are an indulgence that captivates chocolate lovers everywhere. With their rich, velvety texture and a deep chocolate flavor, these brownies are sure to satisfy even the most intense chocolate cravings. First baked in my cozy kitchen during a rainy afternoon, I still remember the first bite—the way the fudginess melted in my mouth, leaving behind a lingering richness that made it feel like pure bliss. These brownies easily outperform any store-bought option, and the simple ingredients mean anyone can whip up a batch in no time.
Table of Contents
What sets these Fudgy Dark Chocolate Brownies apart is their melt-in-your-mouth quality, alongside the satisfying crackly top. These are not just desserts; they are a comforting treat to savor, whether you’re celebrating a special occasion or simply indulging after a long day. Plus, they’re easy to make with everyday ingredients, providing that homemade touch that even the pickiest eaters can appreciate. Once you try this recipe, I’m sure you’ll want to share it with friends and family—or keep them all to yourself!
Why You’ll Love This Recipe
- Simple & Quick: In just about 50 minutes, you can create these luscious brownies.
- Irresistible Flavor: The blend of bittersweet chocolate and butter creates an incredibly deep taste.
- Eye-Catching Appeal: Their glossy top and fudgy interior make for a stunning treat that impresses everyone.
- Flexible Serving: Perfect for any occasion—dessert, snack time, or even breakfast!
- Diet-Friendly Options: Easily make adaptations with gluten-free alternatives or add nuts for extra texture.
Ingredients You’ll Need
- 1 cup unsalted butter: Doubles as a fat source and a flavor enhancer. Use high-quality butter for the best taste.
- 8 oz. bittersweet chocolate: I recommend Ghirardelli 60% cacao baking chips. This balance of sweetness and bitterness is essential for that rich flavor.
- 2 cups sugar: Granulated sugar gives the brownies a perfect sweetness while helping achieve that crackly top.
- 2 teaspoons vanilla extract: Pure vanilla extract enhances the overall flavor profile. Avoid imitation vanilla for the best results.
- 5 large eggs: Eggs add moisture and richness. It’s best if they are at room temperature for even mixing.
- 1/3 cup unsweetened cocoa powder: Adds extra chocolatey depth. Use a high-quality, Dutch-processed cocoa for maximum richness.
- 2/3 cup all-purpose flour: Provides structure without making them too cake-like.
- 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness.
How to Make Brownies | Fudgy Dark Chocolate Brownies
Preheat Oven: Start by preheating your oven to 350 degrees Fahrenheit. While waiting, prepare the baking pan.
Prepare Your Pan: Grease and flour a 13×9 inch baking pan, ensuring an easy release after baking.
Melt Butter and Chocolate: In a 3-quart saucepan over low heat, combine 1 cup unsalted butter and 8 oz. bittersweet chocolate. Stir gently until smooth and remove from heat to cool slightly. This step is crucial as it allows the chocolate and butter to meld perfectly.
Mix Sugars and Eggs: Once your chocolate mixture has cooled a bit, add 2 cups sugar and 2 teaspoons vanilla extract, whisking until combined. Then, mix in 5 large eggs one at a time, ensuring they’re well incorporated for a silky batter.
Combine Dry Ingredients: Sift together 1/3 cup unsweetened cocoa powder, 2/3 cup all-purpose flour, and 1/2 teaspoon salt in a separate bowl. This is vital as it breaks up lumps and evenly distributes the dry ingredients.
Mix Both Mixtures: Gradually add your dry mixture to the chocolate batter, whisking thoroughly until just combined. Avoid overmixing to maintain that fudgy texture.
Bake: Pour the brownie batter into the prepared pan, spreading it evenly. Bake for 25-35 minutes or until a toothpick inserted in the center comes out with moist crumbs. Keep an eye out for the edges, which should be set and just starting to pull away from the pan.
Cool and Enjoy: Once out of the oven, allow the brownies to cool in the pan before cutting them into squares. The aroma wafting through your home will be enough to draw everyone in!
Storing & Reheating
Store your Fudgy Dark Chocolate Brownies at room temperature in an airtight container for up to 5 days. If you prefer refrigeration, they can last up to a week, but keep them in a suitable container to avoid drying out. For longer storage, these brownies freeze beautifully for up to 3 months. Just wrap them tightly in plastic wrap, then place them in a freezer bag. To enjoy, reheat in a microwave for about 15 seconds—the texture will be slightly different after freezing, but a warm brownie is hard to resist!
Chef’s Helpful Tips
- Batter texture is key: The batter should be thick and glossy, which indicates enough mixing but not overmixing.
- Use room temperature eggs: They mix better and create a smoother batter, essential for that fudgy consistency.
- Check for doneness: A toothpick should come out with moist crumbs, not wet batter, for brownies that are perfectly fudgy.
- Experiment with add-ins: Feel free to include nuts or chocolate chips for extra flavor and texture.
- Make ahead: Because these brownies hold up so well, they’re perfect for prepping in advance for parties or gatherings.
There’s a magic that happens when making Fudgy Dark Chocolate Brownies, and each bite showcases the love and care put into baking. With their effortless preparation and rich flavor, you’ll find yourself reaching for them at any time of day. They are an irresistible companion to coffee in the morning or an after-dinner treat that is sure to please anyone.
Recipe FAQs
Can I substitute the bittersweet chocolate?
Yes, you can use semisweet chocolate if that’s what you have on hand, but the taste will vary slightly in sweetness. Just ensure it’s of good quality!
What if I want to make these brownies gluten-free?
To make gluten-free brownies, substitute the all-purpose flour with a 1:1 gluten-free baking blend, and you should achieve similar results.
How do I know when my brownies are done?
The best way to check is with a toothpick. Insert it in the center; if it comes out with a few moist crumbs, they’re ready! They will continue to cook slightly while cooling, so don’t overbake.
Can I add other flavors or ingredients?
Absolutely! You can fold in crushed nuts, white chocolate chips, or even espresso for a mocha flavor. Just be mindful not to overload the batter!
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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
Enjoy fudgy dark chocolate brownies that are incredibly rich and easy to whip up. With key ingredients like bittersweet chocolate and butter, these brownies are perfect for gatherings or a quick treat 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 oven to 350 degrees. Grease and flour a 13×9 inch baking pan and set aside.
- In a 3-quart saucepan, melt butter and chocolate over low heat, stirring until smooth. Remove from heat and allow to cool.
- Whisk in the sugar and vanilla to the cooled chocolate mixture. Add eggs, one at a time, and stir until combined and smooth.
- In a separate bowl, sift together cocoa powder, flour, and salt. Mix the flour mixture with the chocolate mixture until thoroughly combined.
- Spread the brownie batter into the prepared pan and bake for 25-35 minutes. Allow to cool before cutting. Enjoy!
Notes
For an extra touch, add chocolate chips or nuts to the batter before baking.
Store the brownies in an airtight container at room temperature for up to 3 days.
These brownies can be frozen for up to 3 months; just thaw and enjoy!
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 22g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
