Craving a rich, decadent treat? These fudgy dark chocolate brownies are your answer. This easy chocolate dessert recipe delivers an intense chocolate experience with a perfect chewy texture, making it a reliable choice for satisfying your sweet tooth.
Key Ingredients & Substitutions:
- Dark Chocolate: Use high-quality dark chocolate (60-70% cacao) for the best flavor.
- Unsalted Butter: Essential for richness.
- Granulated Sugar: Provides sweetness and structure.
- Eggs: Binds everything together and contributes to the fudginess.
- All-Purpose Flour: Just a little creates the perfect brownie consistency. You can use a 1:1 gluten-free flour blend if preferred.
- Unsweetened Cocoa Powder: Deepens the chocolate flavor.
- Vanilla Extract: Enhances all the other flavors.
Ingredients:
- 1 cup (2 sticks) unsalted butter, melted
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup dark chocolate chips or chunks (optional, for extra fudginess)
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 12-16
- Tools Needed: 9×13 inch baking pan, mixing bowls, whisk, rubber spatula
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan
Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting. This prevents sticking and makes cutting much simpler.
2. Melt the Butter and Sugar
In a large bowl, combine the melted butter and granulated sugar. Whisk them together until well combined and smooth. This creates the foundation for your rich chocolate dessert.
3. Add Eggs and Vanilla
Crack the eggs into the butter-sugar mixture, one at a time, whisking after each addition until fully incorporated. Stir in the vanilla extract. Your mixture should look glossy and smooth.
4. Combine Dry Ingredients
In a separate medium bowl, whisk together the flour, unsweetened cocoa powder, baking powder, and salt. Make sure there are no lumps for a uniform brownie batter.
5. Mix Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients. Mix with a rubber spatula until just combined. Be careful not to overmix, as this can lead to tough brownies. If using, fold in the dark chocolate chips or chunks now.
6. Bake the Brownies
Pour the batter into your prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, not wet batter.
7. Cool Completely
Allow the brownies to cool completely in the pan on a wire rack before lifting them out and cutting into squares. This step is crucial for achieving perfectly fudgy, clean-cut brownies.
Variation Ideas:
- Nutty Brownies: Fold in ½ cup of chopped walnuts or pecans with the chocolate chips.
- Espresso Kick: Add 1 teaspoon of instant espresso powder to the dry ingredients to deepen the chocolate flavor without tasting like coffee.
- Salted Caramel Drizzle: Drizzle with a homemade or store-bought caramel sauce and a sprinkle of flaky sea salt after cooling.
- Minty Fresh: Add ½ teaspoon of peppermint extract with the vanilla for a festive twist on this classic chocolate dessert recipe.
Storage Instructions:
Store your fudgy dark chocolate brownies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can refrigerate them for up to a week. To enjoy them warm, heat individual brownies in the microwave for 10-15 seconds.
Frequently Asked Questions (FAQ):
Q: Why are my brownies dry?
A: You likely overbaked them. Keep an eye on the bake time and remove them when a toothpick comes out with moist crumbs.
Q: Can I use milk chocolate instead of dark chocolate?
A: You can, but it will result in a sweeter, less intense chocolate flavor and a different texture. For fudgy dark chocolate brownies, stick to dark chocolate.
Q: How do I get clean cuts?
A: Ensure the brownies are completely cool. You can also chill them in the refrigerator for 30 minutes before cutting for extra-clean edges.
Q: Why did my brownies sink in the middle?
A: This usually happens if they are underbaked or if you opened the oven door too early during baking.
Q: Can I freeze these brownies?
A: Yes! Wrap individual brownies tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature.
Q: Do I really need to use parchment paper?
A: While not strictly necessary, parchment paper makes removing the brownies from the pan much easier and ensures they don’t stick.