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.

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Why you’ll 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.

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!

1. Melt the butter in the microwave
2. Stir in sugar, cocoa and liqueur if using
3. Add eggs
4. Fold in flour, salt and chocolate chips
5. Bake

Tips for success and FAQ’s

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

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Dark Chocolate Brownies recipe

These brownies are so super easy even the kids can make them. Intense, dark and squidgy, team with vanilla ice cream for the perfect dessert!

5 from 8 votes

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings:16 servings

Author: Marcellina

Ingredients

• ▢ 5 oz unsalted butter (1 ¼ sticks/140g)
• ▢ 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)

Metric – US Customary

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

How to tell if the dark chocolate brownie is done.

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. Once out of the oven, don’t skip the step of allow it to cool for 10 minutes.

To ensure success, don’t forget:

• 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

Alcohol is optional. Omit if making for children and reduce baking time to 20 minutes.

Nutrition

Calories: 233kcal | Carbohydrates: 25g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 49mg | Potassium: 177mg | Fiber: 3g | Sugar: 16g | Vitamin A: 255IU | Calcium: 21mg | Iron: 2.6mg

Tried this recipe? I’d love to see!Mention @marcellina.in.cucina or tag #marcellinaincucina