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If you ever feel like brownies get too sweet, these dark chocolate brownies are for you. Slightly bitter, dense, and rich, these brownies taste just like a 80% dark chocolate square, but in brownie form. They are soft and bittersweet while warm, but once they cool, they set into a fudgy bar that’s incredible with vanilla ice cream.
The best part is: these brownies are super easy to make! They only use 9 ingredients, take minutes to prepare, and come together in one bowl.
Why you’ll love these brownies
- Not too sweet!
- Fudgy and rich.
- Quick and easy to make.
Ingredients
- Unsalted butter: The butter is melted rather than creamed to give the brownies a fudgy texture. You can easily melt butter in the microwave in short intervals or use a double boiler.
- Granulated sugar: Sugar adds sweetness and helps give the brownies their signature crackly thin crust on top.
- Eggs: Eggs bind the ingredients together and aid in many important processes to get the perfect brownie texture!
- Vanilla extract: Vanilla extract adds depth of flavour, but if you don’t have any, you can omit it.
- Espresso powder: Espresso subtly enhances the chocolate flavour so the brownies taste extra chocolatey.
- Unsweetened chocolate: Melted unsweetened chocolate is added to the batter to add intense chocolate flavour and contribute to the brownie’s texture. The chopped unsweetened chocolate creates little pockets of bitter chocolate that balance the sweetness of the brownies.
- All-purpose flour: Only a small amount of flour is added for structure since as the flour quantity increases, the brownie will become more cakey rather than fudgy.
- Cocoa powder: Cocoa powder adds even more chocolate flavour. I use natural cocoa powder since I like it’s flavour, but you can use Dutch-processed cocoa powder if desired.
- Table salt: Salt enhances the flavour of chocolate, but there’s not a lot, so you won’t taste it.
Variations
You can easily customize these brownies with the mix-ins of your choice!
- Nuts: Toast around 1 cup of nuts in the oven as it’s preheating until the nuts are fragrant, then fold them into the batter with the chopped chocolate.
- Chocolate chips: You can substitute the chopped chocolate (not the melted chocolate) with chocolate chips of your choice. Just note that the brownies will be sweeter.
Equipment
The recipe calls for an 8×8 inch baking pan for the perfect brownie thickness. If you change the pan size, the thickness will change slightly, but the recipe will still be delicious. Just scale the recipe based on the change in the area of the bottom of the pan. For example, if you’re using a 9×13 pan, the area of the bottom (117) is approximately double that of an 8×8 pan (64), so double all of the ingredients. note The bake time will vary, so check on the brownies a bit earlier than written in the recipe.
The pan material will also affect the brownies, so make sure to keep an eye on your brownies so they don’t overbake. Brownies baked in a lighter-coloured pan will brown less than those in a darker pan. Additionally, they will bake quicker in metal pans than in glass pans.
Make sure you have a kitchen scale for this recipe since most of the measurements are in grams. Using a kitchen scale ensures you get the same results I have! Learn about why I use a kitchen scale here. If you’d like to use measuring spoons and cups, you can use an online recipe converter to change the units to whatever you’re using.
Storage
These dark chocolate brownies are best stored in an airtight container at room temperature. They will keep for a couple days, but if you’re storing them for longer, store them in the freezer and defrost before enjoying.
FAQ
If you gently poke the center of the brownies, there will be a thin crust, but the brownies will still feel soft. The edges will be set and mostly firm to the touch. If you poke a toothpick in the center, it will come out with a few moist crumbs, but not wet batter.
Cool the brownies for 30 minutes for a soft and warm texture or around 1 hour (or until no longer warm to the touch) for neat slices and a fudgier texture.
Let’s bake!
These dark chocolate brownies are such the perfect way to get your chocolate fix. They’re so fudgy and delicious!
If you make them, tag me on Instagram @bakewhenitrains so I can see your beautiful brownies. Also, don’t forget to leave a comment and rating below. I’d love to hear your feedback!
With love,
Your baking friend Sherene ❤️
Dark Chocolate Brownies
Ingredients
- 140 grams unsalted butter melted
- 207 grams granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp espresso powder
- 116 grams unsweetened chocolate melted
- 100 grams all-purpose flour
- 25 grams natural cocoa powder
- 1/2 tsp table salt
- 175 grams unsweetened chocolate chopped
Instructions
- Preheat the oven to 350°F. Line an 8×8 pan with parchment paper.
- Whisk melted butter with sugar until the sugar is mostly dissolved and the mixture is smooth.
- Whisk in eggs, vanilla extract and espresso powder for around 1 minute. If you're using eggs cold from the fridge, it'll start off a bit gloopy, so make sure to whisk it until it's smooth.
- Whisk in melted chocolate. Make sure the chocolate isn't hot or else it will cook the eggs.
- Use a rubber spatula to fold in the flour, cocoa powder and salt, until just combined. It should be thick and mostly smooth.
- Fold in the chopped chocolate until just combined.
- Pour the batter into the prepared pan and smooth out.
- Bake for 25-30 minutes, until the edges are set. The middle will have a thin crust, but will feel very soft if you poke it gently.
- Let cool at room temperature before slicing into squares.
Recipe inspired by The Stay At Home Chef
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