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Dark Chocolate Velvet Brownies

September 28, 2014 Diane Homan

Dark Chocolate Velvet Brownies | Homan at Home

Calling all dark chocolate lovers! These brownies are your new best friend. You’re welcome. 
No, seriously though, what’s not to love? Crunchy on top, fudgy underneath, rich chocolaty taste, and a hit at every party. This is basically the best brownie recipe I know of. 
Dark Chocolate Velvet Brownies | Homan at Home
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!

Dark Chocolate Brownies

Rich, fudgy dark chocolate brownies
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 16


  • 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


  • 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 9x13 pan and bake at 350° for 35-40 minutes.


I like these slightly underbaked, so I pull them out when there's a tiny residue left on the toothpick, rather than when the toothpick comes out clean.
Adapted from Newlyweds Blog


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 mix the flour in a bit at a time. Your final batter should 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!

Finally, use a spatula to spread the batter evenly in a greased 9×13. When I made these, I forgot to grease the pan, so I had to take the batter out, clean the pan, grease it, and respread the batter. Yay for pregnancy brain!


The most important part of getting moist brownies is to not overbake them. I was taught to bake things until a knife or toothpick comes out clean. Do NOT do this. If you do, the brownies will be crusty on top, and dry inside. Instead, bake these guys at 350° for 30 minutes. Visually, they should look cooked on top, but a knife may still come out with a little bit (not a ton) of brownie goop on it. That’s okay. The brownies will firm up as they cool and will taste so much better!

Dark Chocolate Velvet Brownies | Homan at Home

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Dark Chocolate Velvet Brownies | Homan at Home




I’ve been having a rough day… I think I need to make these 😉

Diane Homan

Yes! These will make everything better 🙂


These look so decadent & delicious!
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Diane Homan

They are! Definitely a special treat 🙂

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Holy. Drool. These look absolutely incredible! Melt in your mouth chocolatey goodness.

Diane Homan

They really do! I’m just sad because I ate all the ones from yesterday’s shoot 🙁

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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.

Diane Homan

Thank you! I hope she loves it as much as we do!

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