Fudgy One Bowl Dark Chocolate Brownies
Calling all dark chocolate fans! These super fudgy dark chocolate brownies combine rich dark chocolate flavor with a decadent texture to make the perfect dessert!
People always assume (because of the crackly top) that these come from a mix, but they are 100% from scratch and the dang easiest thing ever. You don’t need to melt any butter, or even pull out a pot. They’re a one-bowl wonder, and my favorite brownie recipe (don’t tell the other brownie recipes on my blog!)
Ingredients
These decadent dark chocolate brownies are made from simple ingredients you can find at the grocery store!
- Butter: I use unsalted butter when I bake, but feel free to use salted. If you use salted butter, just omit the salt later on. You can also use margarine in this recipe!
- White and Brown Sugar: The combination of sugars is part of why these brownies maintain their fudginess. White sugar helps build structure and brown sugar maintains moistness, giving you the perfect crumb! You can sub either sugar with the other, but it will affect the texture of the brownies.
- Vanilla Extract: This intensifies the chocolate flavor. You can sub this with espresso or mint flavoring for other flavor options!
- Eggs: You will need 4 large eggs for this recipe. You can sub up to half the eggs with applesauce or mashed banana for a healthier brownie.
- Salt: This actually brings out the sweetness in the brownies. Omit if using salted butter.
- Dark Chocolate Cocoa Powder: This is where that gorgeous dark chocolate flavor comes from! I use Hershey’s Special Dark cocoa powder. You can sub this with regular cocoa powder or dutch-process cocoa powder for a regular brownie.
- Flour: This recipe was made and tested with all purpose flour.
Instructions
Step 1 | Make the Batter
Getting a rich, fudgy texture starts with creaming your butter and sugars. Whip them together until the butter is fluffy, then add the eggs and vanilla. I also like to add the cocoa before adding the flour, just to cut down on mixer explosions.
Once you’ve got the cocoa mixed in, add the salt, and stir the flour in a bit at a time. Your final batter should is thick, almost like soft cookie dough. It will look like this:
This is much thicker then any other brownie batter I’ve made before. This is also the step where I have to beat my husband away from the mixing bowl. I don’t think he cares if these brownies ever get baked!
Step 2 | Bake
Finally, grease or line a 9×13 pan with parchment paper. Use a spatula to spread the brownie mixture into the pan. Again this batter is thick, so you’ll need to press it into the corners or the baking pan. Pop your brownies into the oven at 350° for 30-35 minutes.
Tip
The most important part of getting moist brownies is to not overbake them. Start with the lowest time, then check with a toothpick or knife. You want it to come out either clean, or with just touch of brownie on it. If there’s a lot of brownie on the knife, add 2 more minutes, then test again.
Step 3 | Enjoy!
Let your brownies cool completely before cutting. You can get 16 dark chocolate brownies from one recipe. They’re perfect on their own, or you can add a dusting of powdered sugar or even a scoop of vanilla ice cream to level up!
Tip
Want a clean cut on your brownies? Use a plastic knife! They’re naturally non-stick, so you’ll get clean cuts.
More Brownie Recipes
FAQs
Yes, but the brownies will have a milder chocolate flavor. For the best dark chocolate taste, use dark cocoa powder or melted dark chocolate.
Absolutely! Chopped walnuts, pecans, or extra dark chocolate chunks are great additions.
Keep them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Dark Chocolate Brownies
Ingredients
- 1 cup butter or margarine
- 1 ½ cups granulated sugar
- 1 ½ cups brown sugar
- 4 eggs
- 4 tsp vanilla
- 2 ½ cups all purpose flour
- 6 Tbsp Hershey’s Special Dark cocoa powder
- ½ tsp salt
Instructions
- Cream butter/margarine and sugars.
- Add eggs and vanilla and beat well.
- Add flour, cocoa powder and salt and mix well, scraping the sides of the bowl.
- Spread evenly into greased 9×13 pan and bake at 350° for 35-40 minutes.
Notes
I’ve been having a rough day… I think I need to make these 😉
Yes! These will make everything better 🙂
These look so decadent & delicious!
Kari recently posted…Day Bag Must Haves
They are! Definitely a special treat 🙂
Holy. Drool. These look absolutely incredible! Melt in your mouth chocolatey goodness.
They really do! I’m just sad because I ate all the ones from yesterday’s shoot 🙁
My mouth is watering 🙂 My daughter loves brownies so much. Going to save this recipe, I will make it for her. hopefully, she will like it. Thanks for such a nice recipe.
Thank you! I hope she loves it as much as we do!