Dark Chocolate Brownies
This Dark Chocolate Brownies recipe with cocoa and dark chocolate is rich, dark and intensely fudgy.
You will love how ridiculously easy this recipe is but it’s also ridiculously good! Even the kids will be able to make these brownies.
Why you will love this recipe
Ok, right now I’m going to disappoint 50% of you because this dark chocolate brownies recipe is FUDGY! Squidgy and dense. Dark and intense.
Also with just a tiny bit of flour these brownies are more chocolate than cake but I don’t think that is a bad thing. With a crispy crackly top and dense in the middle, this brownie is a chocolate lover’s heaven.
And don’t forget that’s it’s full of dark chocolate chunks or chips. If you happen to have leftovers, make these Small Batch Chocolate Chip Cookies or this easy Chocolate Puff Pastry recipe!
The best part about this recipe is that it is a one-bowl brownie! That’s right, just one bowl to clean up. Plus you’ll be eating dark chocolate brownies in just over 30 minutes!
Ingredient notes
- butter – please don’t substitute, it really makes baking better
- sugar – use superfine (castor) to ensure there is no grittiness from sugar crystals
- cocoa powder – my preferences is Dutched cocoa which is extra dark
- liqueur – I like Strega, an Italian herbal liqueur which teams beautifully with chocolate. However a good substitute is dark rum. The alcohol is entirely optional. If you omit it, reduce the cooking time to 20 minutes
- eggs – check my Tips for Success below for more info
- flour – just a little to hold the brownie together
- salt – brings out the chocolate flavor
- dark chocolate chunks – coarsely chopped, good quality dark chocolate or use good chocolate chips
Variations
For extra indulgence add caramel/dulce de leche. I have written about that recipe here.
If you like a nutty brownie, stir 1 cup of toasted, chopped walnuts into the batter with the chocolate chips.
Sprinkle salt flakes over the batter before baking for a salty, chocolate hit.
Instructions
This recipe is so easy!
- Melt the butter in the microwave
- Stir in sugar, cocoa and liqueur if using
- Add eggs
- Fold in flour, salt and chocolate chips
- Bake
Tips for success and FAQs
Firstly, because this is a really easy recipe there aren’t too many tips and it’s not that tricky.
I like to melt the butter gently in the microwave and then mix the ingredients right in the same bowl. Best part? Less cleaning up! But be careful not to over heat because this can cause splattering in the microwave.
Mix the sugar and the cocoa plus a splash of liqueur into the warm butter. At this stage, the mixture should have cooled down. If it hasn’t set it aside for a few minutes – you don’t want to cook the eggs with hot butter!
Use cold from-the-fridge eggs, break them into the chocolate/butter mix and whisk in until well combined. Finally fold in the flour and the chocolate bits. Finally, don’t over bake.
To ensure your brownies turn out perfectly be sure to:
- don’t use a glass baking pan
- use a 20cm/8inch metal cake pan
- grease then line the pan with non stick paper
- allow the baked brownie to cool for 8-10 minutes before turning out
When done, the brownies will be set on top but still jiggly. So touch the top to check if it’s set. Also, check that the sides are just starting to coming away from the baking pan. You may think it’s not done but this is a gooey dark chocolate brownie recipe.
Good question! Absolutely! These brownies disappear so quickly you are definitely going to want to make lots. I recommend that you use two 20cm/8in cake pan if you double the mixture to ensure even baking.
Yes! Just bake for an extra 5 or 10 minutes for a more cake-like brownie.
That’s ok. It’s happens to me too. This is a pretty fail proof recipe. Just pop the brownie back into the oven for a few more minutes.
More recipes like this
Chocolate Almond cake
Vanilla Muffins with chocolate chip variation
Dark Chocolate Brownies Recipe
Ingredients
- 5 oz unsalted butter (1 ¼ sticks/140 grams)
- 1 cup castor sugar (superfine)
- ¾ cup cocoa powder
- 1 tablespoon Strega liqueur (or dark rum, optional – see notes)
- 2 eggs cold
- ½ cup plain flour
- ¼ teaspoon salt
- 1 ⅓ cups dark chocolate (chopped or sub choc chips)
Instructions
- Preheat oven to 320°F/160°C Grease and line with non stick paper a 8inch/ 20cm square metal cake pan.
- Place butter in a medium bowl. Microwave (in 20 second intervals) on high for 40 to 60 seconds to melt.
- Add sugar, cocoa and liqueur (if using) and mix well.
- The mixture should be quite cool by now. If not set aside for a few minutes otherwise the eggs will begin to cook.
- Whisk in cold eggs until well combined.
- Fold in flour, salt and chocolate thoroughly but gently.
- Pour into prepared pan.
- Bake in preheated oven for 22-25 minutes until set and the top is firm to touch. Check tips for knowing when the brownie is done in the notes below.
- Cool in pan for 10 minutes before turning onto a wire rack to cool.
- Amazing eaten warm! But delicious eaten any time!
Notes
- don’t use a glass baking pan
- use a 20cm/8inch metal square cake pan
- if you wish to double the quantity – bake in two separate 20cm/8inch cake pans
- grease then line the pan with non stick paper
- don’t over bake
- allow the baked brownie to cool for 10 minutes before turning out
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
Love these!
Marcellina carissima ! Made the brownies for the weekend ! Beautiful, rich, tasty keeper it is ! Grazie milla !
So glad you like them! Baci xx
That brownies looks insane Marcella! Love the ooey gooey little bits of dark chocolate 🙂
Gooey, warm brownies are the best, aren’t they?
wow! Firstly, I love cocoa in anything baked with chocolate, so I know I’ll love these. But to have those melty chunks???!!! Love it!!!
Thank you Mimi! xx
Love the addition of dark chocolate in these brownies. Also that brownie top looks so inviting!
I love dark chocolate too, Neha!
Another wonderful recipe Marcellina! So dark, mysterious and decadent… great photography. I have no preference, cakey or chewy, as I love all things chocolate (in moderation of course 🙂 ) Have pinned to try ♥
Absolutely, Maria, always in moderation 😉
At the first glance, before I even started to read, I fell in love with beautiful photo on the top of your post. Since I am still looking for “evergreen” brownie recipe, I shall definitely make this one.One thing looks promising to me: it’s dark rum. My family uses it quite often when making desserts and it brings beautiful flavours. Once I make it, will definitely let you know how it worked over here. 🙂 Thank you Marcellina. Thank you for the beauty !
Haha, I was looking for that perfect recipe too but this is it for me! Yes, the dark rum is sensational! Please do let me know how you like it.
Yum-these brownies look wonderful!
Thank you Nancy! They are truly delicious! Not too sweet and really dark!
Marcellina, These look amazing and I love this kind of gooey brownie, then I looked at the dulce de leche recipe and thought, brilliant. I have left over cooked caramel needing to be used up. Do you think these brownies would freeze? W hen I start cooking for Christmas these will be on the list. Thanks so much for a great recipe. Pauline
Yes, Pauline, these brownies freeze really well. I love to zap them in the microwave before eating – making them all gooey again!