These dark chocolate brownies are rich, fudgy, and irresistibly gooey in the middle. Also, they’re not overly sweet! They have a slightly bitter, deeply chocolatey flavor that makes them perfect for anyone who isn’t a fan of super sweet desserts. Basically, if you love your brownies extra chocolatey and not too sweet, you’re going to love these.
Brownies!! Everyone loves a dense, fudgy, gooey chocolate treat, right? I know there are plenty of good and easy boxed brownie mixes out there, but homemade brownies from scratch? Oh my! If you love deeply chocolatey, rich homemade brownies, you need to try this recipe!
These dark chocolate brownies are intensely chocolatey, not too sweet, and slightly bitter, with a fudgy, almost gooey center. They also have that classic paper-thin, crinkly top, but since this recipe doesn’t use a lot of sugar, the top is more matte than shiny.
I personally love brownies that are dark, rich, and packed with chocolate, and this is my favorite brownie recipe so far. The batter comes together quickly, they’re baked in under an hour, and they never fail to satisfy my brownie cravings. So, if you’re a fan of brownies that are more chocolate than sweet, you’re going to love this recipe!
WHY YOU’LL LOVE THESE DARK CHOCOLATE BROWNIES
Super rich and chocolatey — Made for serious chocolate lovers, these brownies have a deep, intense dark chocolate flavor without being overly sweet.
Not too sweet — If you find regular brownies a little too sugary, you’ll love these. They have a slightly bitter, grown-up chocolate flavor that keeps you coming back for another bite.
udgy and gooey in the middle — The center is dense, soft, and wonderfully fudgy, with just the right amount of gooeyness.
That classic crinkly brownie top — They still get that thin, papery, crinkly top we all love, just with a more matte finish because there’s less sugar in the recipe.
Easy to make from scratch — No mixer or complicated steps needed. The batter comes together quickly, so you can have homemade dark chocolate brownies in the oven in no time.
Perfect for chocolate cravings — These brownies are rich enough to feel indulgent without being overly sweet, making them the perfect little treat whenever that chocolate craving hits.
A brownie recipe you’ll want to make again — I love a good box mix too, but there’s something about a batch of homemade brownies straight from the oven.
INGREDIENTS NEEDED & NOTES TO MAKE THESE DARK CHOCOLATE BROWNIES
Dark Chocolate — I recommend using 70–80% dark chocolate, depending on how intense and bittersweet you want your brownies to be. The higher the percentage, the darker and less sweet the brownies will taste.
Butter — I always use unsalted butter so I can control exactly how much salt goes into the recipe. If you prefer salted butter, that’s totally fine, just reduce the amount of added salt.
Sugars — This recipe uses a combination of brown sugar and granulated sugar. You can use either light or dark brown sugar. Dark brown sugar will give the brownies a slightly deeper, richer flavor.
Eggs — Use large eggs at room temperature. Room temperature eggs mix more easily into the batter and help give the brownies that fudgy texture.
Vanilla Extract — Just a little vanilla extract helps enhance the chocolate flavor and adds a lovely depth to the brownies.
Flour — Nothing fancy here, just all-purpose flour. Make sure not to overmix once the flour goes in to keep the brownies nice and fudgy.
Cocoa Powder — Use unsweetened cocoa powder. I usually make these with natural cocoa powder, but I’ve also tried them with Dutch-process cocoa powder and they turned out delicious too.
Salt — A little salt goes into the batter to balance the sweetness and bring out all that chocolate flavor. I also love sprinkling some flaky sea salt on top for a little extra contrast. It’s completely optional, but highly recommended if you love that sweet-and-salty combo.
TOOLS & EQUIPMENT YOU’LL NEED
9-inch baking dish or baking pan
parchment paper
electric mixer
mixing bowls
rubber spatula
STEP-BY-STEP INSTRUCTIONS TO MAKE THESE DARK CHOCOLATE BROWNIES
(Be sure to check the printable recipe card below)
200g (7oz) dark chocolate, 70-80% cacao
113g (1 stick) unsalted butter
110g (1/2 cup) brown sugar
100g (1/2 cup) granulated sugar
2 large eggs
2 teaspoon vanilla extract
94g (3/4 cup) all-purpose flour
22g (1/4 cup) cocoa powder
1/4 teaspoon salt
Instructions:
Preheat the oven to 350°F. Lightly spray a 9-inch baking pan with cooking spray, then line it with parchment paper, leaving some overhang on the sides for easy removal later.
Fill a medium saucepan with about 1 inch of water and bring it to a gentle simmer over medium-low heat. Place the dark chocolate and butter in a large heatproof bowl, then set the bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Let the chocolate and butter melt completely, stirring occasionally, until smooth and well combined.
Meanwhile, sift the all-purpose flour, cocoa powder, and salt into a medium bowl and set aside. Remove the melted chocolate and butter from the heat, give it a good stir, and let it cool slightly for about 4 minutes.
In the bowl of a stand mixer, or a large bowl using a hand mixer, combine the eggs, granulated sugar, brown sugar, and vanilla extract. Whisk on medium speed for about 4 minutes, or until the mixture is pale, fluffy, and slightly thickened. Reduce the mixer speed to medium-low, then slowly pour in the slightly cooled chocolate-butter mixture. Continue mixing until everything is well combined.
Using a rubber spatula, gently fold in the flour mixture until just combined and no streaks of flour remain. Be careful not to overmix, as this can make the brownies less fudgy. Scrape the batter into the prepared pan and spread it into an even layer. If you like, sprinkle some flaky sea salt over the top.
Bake in the preheated oven for 23–25 minutes, or until the edges are set and the center is just set but still slightly soft. Remember, the brownies will continue to set as they cool, so don’t worry if the center still looks a little fudgy when they come out of the oven.
Let the brownies cool completely in the pan for at least 30 minutes before removing and slicing.
TIPS FOR MAKING THE BEST DARK CHOCOLATE BROWNIES
- Use good-quality dark chocolate. Since chocolate is the star of the show here, the quality really matters. Look for a good-quality dark chocolate with a high cocoa percentage and as few additional ingredients as possible. I usually recommend 70–80% dark chocolate for a rich, deep chocolate flavor without making the brownies overly sweet.
- Whisk the eggs and sugars for that crinkly top. You can absolutely make brownies by throwing everything into one bowl and mixing it together, but if you want that thin, paper-like, crinkly top, don’t skip this step. Whisk the eggs, granulated sugar, and brown sugar together for 4-5 minutes, until pale and fluffy. This incorporates air into the batter, which acts as our leavening and gives the brownies some lift, so there’s no need for baking powder or baking soda.
- Melt the butter and chocolate together. Melting them together gives the brownies a smooth, rich chocolate base and helps distribute the chocolate evenly throughout the batter. Once melted, let the mixture cool slightly before adding it to the egg mixture. You don’t want it piping hot, or it can start cooking the eggs.
- Don’t overmix the batter. Once you add the flour, gently fold everything together just until you no longer see streaks of flour. Overmixing develops more gluten, which can make your brownies cakey instead of fudgy.
- Don’t overbake! This is probably the most important tip if you want fudgy, gooey brownies. The center should look just set but still slightly soft when you take them out of the oven. They’ll continue to cook and firm up as they cool.
- Let them cool before slicing. I know it’s tempting to cut into them while they’re still warm, but letting the brownies cool allows the center to set properly and gives you that dense, fudgy texture. If you want really clean slices, let them cool completely before cutting.
HERE’S HOW TO STORE THE LEFTOVERS
At room temperature – Store the brownies in an airtight container at room temperature for up to 4 days. Place parchment paper between layers if you’re stacking them. This is the best way to keep them soft and fudgy. Avoid leaving them uncovered, as they can dry out quickly.
In the fridge – If you prefer firmer, chewier brownies, you can refrigerate them in an airtight container for up to 1 week. Just let them sit at room temperature for a little while before serving, as the chocolate and butter will firm up when chilled.
In the freezer – These brownies freeze really well. Cut them into individual pieces, wrap each one tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2–3 months. Thaw at room temperature before serving.
Dark Chocolate Brownies
These dark chocolate brownies are rich, fudgy, and irresistibly gooey in the middle. Also, they’re not overly sweet! They have a slightly bitter, deeply chocolatey flavor that makes them perfect for anyone who isn’t a fan of super sweet desserts. Basically, if you love your brownies extra chocolatey and not too sweet, you’re going to love these.
Ingredients
- 200g (7oz) dark chocolate, 70-80% cacao
- 113g (1 stick) unsalted butter
- 110g (1/2 cup) brown sugar
- 100g (1/2 cup) granulated sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 94g (3/4 cup) all-purpose flour
- 22g (1/4 cup) cocoa powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F.
- Lightly spray a 9-inch baking pan with cooking spray, then line it with parchment paper, leaving some overhang on the sides for easy removal later.
- Fill a medium saucepan with about 1 inch of water and bring it to a gentle simmer over medium-low heat.
- Place the dark chocolate and butter in a large heatproof bowl, then set the bowl over the saucepan, making sure the bottom of the bowl does not touch the water.
- Let the chocolate and butter melt completely, stirring occasionally, until smooth and well combined.
- Meanwhile, sift the all-purpose flour, cocoa powder, and salt into a medium bowl and set aside.
- Remove the melted chocolate and butter from the heat, give it a good stir, and let it cool slightly for about 4 minutes.
- In the bowl of a stand mixer, or a large bowl using a hand mixer, combine the eggs, granulated sugar, brown sugar, and vanilla extract. Whisk on medium speed for about 4 minutes until the mixture is pale, fluffy, and slightly thickened.
- Reduce the mixer speed to medium-low, then slowly pour in the slightly cooled chocolate-butter mixture. Continue mixing until everything is well combined.
- Using a rubber spatula, gently fold in the flour mixture until just combined and no streaks of flour remain. Be careful not to overmix, as this can make the brownies less fudgy.
- Scrape the batter into the prepared pan and spread it into an even layer. If you like, sprinkle some flaky sea salt over the top.
- Bake in the preheated oven for 23–25 minutes, or until the edges are set and the center is just set but still slightly soft.
- Remember, the brownies will continue to set as they cool, so don't worry if the center still looks a little fudgy when they come out of the oven.
- Let the brownies cool completely in the pan for at least 30 minutes before removing and slicing.
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