Calling all chocolate lovers! These Dark Chocolate Brownies are the BEST! Fudgy and decadently delicious. They’re so rich and so moist. Try baking homemade brownies from scratch, and you’ll never make a boxed version again!
This recipe is a keeper!
Who’s a chocolate lover? Silly question, we know 🙂
Well, this is the one chocolate recipe we are asked for over and over, so we thought we’d share! You have to try this recipe for Dark Chocolate Fudge Brownies.
Friends are always amazed at how much better homemade brownies taste than the boxed kind and minimal effort.
It’s totally worth the few extra minutes to make these from scratch.
We prefer a moist, fudgy brownie recipe, and this is just that!
They almost melt in your mouth. We can never keep these brownies in the house for more than a day!
They’re quite addictive.
Table of Contents
Ingredients for Chewy Dark Chocolate Brownies
- Dark Chocolate Morsels – we like Nestle morsels, but your favorite brand of chocolate chips will work.
- Granulated Sugar
- Butter – salted or unsalted
- Eggs – large
- Vanilla Extract – pure vanilla extract
- Flour – all-purpose flour
- Salt – we prefer sea salt
- Chopped Nuts – it’s optional to add walnuts or pecans
If you’re out of an ingredient, we’ve got you! Lookup a baking substitution!
How to Make The Best Dark Chocolate Brownies – Step By Step
The secret to a fudge-like brownie (besides the fat to flour ratio) is undercooking just slightly, so keep an eye on the oven because you want to take them out just as they get firm.
They continue cooking a bit as they cool.
If you prefer cake-like brownies, then leave them a little longer. Either way, the flavor is rich and delicious.
Step 1 – PREHEAT AND LINE YOUR PAN
Preheat the oven to 325º F (163 degrees C). Then, grease an 8-inch-square baking pan or line it with parchment paper. Next, set aside 1/3 of a cup of your chocolate morsels.
Step 2 – HEAT CHOCOLATE, SUGAR, AND WATER
Heat 1 1/3 cups of your dark chocolate morsels, granulated sugar, butter, and water in a small saucepan over low heat, constantly stirring, until chocolate and butter are melted.
Step 3 – STIR IN EGGS AND VANILLA
Next, pour into a medium bowl and cool slightly. Now, stir in eggs, one at a time, with a whisk until blended. Stir in vanilla extract.
Step 4 – ADD FLOUR, SALT + REMAINING CHOCOLATE
Then, add the flour and salt; mix well with a wooden spoon or spatula. Stir in the remaining 1/3 cup chocolate morsels and nuts if using. Pour your dark chocolate brownie batter into the prepared baking pan.
Step 5 – BAKE
Bake for approximately 30 to 35 minutes or until a wooden toothpick inserted in the center comes out slightly sticky (The key to fudgy brownies). Cool in pan on wire rack.
Finally, cut into bars.
This is pure brownie love! So grab a glass of cold milk and enjoy it.
Optional Add-ins for Your Dark Chocolate Brownie Recipe
You can up your brownie game by adding:
- Crushed pretzels
- 2 tablespoons of peanut butter drizzled on top before baking
- Chopped nuts – any kind you like!
Tips & Tricks
- Let the brownie batter cool slightly before adding your eggs.
- Don’t forget to add the 2 tablespoons of water to the pan with the butter and chocolate. It matters!
- You can make these brownies with semi-sweet chocolate chips, but they won’t have the rich flavor you get from dark chocolate.
If you love baking with chocolate, try Double Dark Chocolate Cookie Cups, easy Chocolate Oatmeal Bars, and the Perfect Chocolate Chip Cookie Recipe! If you want a hands-off recipe, try our Crockpot Lava Cake!
What Makes Brownies More Fudgy?
Great question. What makes a brownie fudgier is the fat to flour ratio—more fat, to be exact. To get the best fudgy brownies, you need to have more butter and chocolate in the recipe. Otherwise, you’ll have a more cake-like brownie.
How to Store
There is no need to refrigerate your Dark Chocolate Brownies. Simply store them in an airtight container at room temperature. They will last about 5 days.
These brownies freeze well, too! Let them cool completely, and then flash freeze them (place them on a baking pan in the freezer until frozen).
Once frozen, transfer your dark chocolate brownies to a freezer-safe container, label, and date them, and then place them in the freezer until ready to eat.
Follow our freezer tips to always avoid freezer burn!
Can I freeze Dark Chocolate Brownies?
You can freeze dark chocolate brownies for up to 3 months. For best results, after baking your brownies, let them cool completely. Next, wrap the whole sheet of brownies tightly with plastic wrap, then wrap with foil. Don’t forget to label them.
Can I make these brownies Gluten-Free?
To make these brownies gluten-free, swap a 1:1 gluten-free flour for the all-purpose flour and make sure your chocolate morsels do not contain any gluten.
What makes brownies fudgy vs. cakey
What makes a brownie fudgier is the fat to flour ratio—more fat, to be exact. A cakey batch has more flour and relies on baking powder for leavening. If you want your brownies to turn out fudgy, you should also underbake them slightly.
What does adding an extra egg to brownies do?
By adding an extra egg, the entire structure of the brownie changes from chewy to cakey.
Other Amazing Chocolate and Brownie Recipes
Dark Chocolate Peppermint Bark
No-Bake Chocolate Peanut Butter Cookies
Brownie Strawberry Shortcake
Amazing Oreo Fudge
Delicious Peanut Butter Chocolate Bars
No-bake Chocolate Peanut Butter Cookies
We Love to Hear from You!
If you try Rich Chocolate Brownie Recipe or any other recipe on Suburban Simplicity, don’t forget to rate the recipe and let us know how it went in the comments below; we love hearing from you! Better yet, use the hashtag #suburbansimplicity if you make the recipe.
Dark Chocolate Fudge Brownies Recipe
- 8 x 8 baking pan
- mixing bowl
- medium pan
- 1 ⅔ cups 10-oz. pkg. Nestle dark chocolate morsels, divided
- 1 cup granulated sugar
- ⅓ cup butter (cut into pieces)
- 2 tablespoons water
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ¾ cup all-purpose flour
- ¼ teaspoon salt
- ½ cup chopped walnuts or pecans (optional)
- Preheat the oven to 325º F (163 degrees C). Grease an 8-inch-square baking pan or line it with parchment paper. Set aside 1/3 cup chocolate morsels.
- Heat 1 1/3 cups morsels, sugar, butter, and water in a small saucepan over low heat, constantly stirring, until chocolate and butter are melted.
- Pour into a medium bowl. Cool slightly. Stir in eggs, one at a time, with a whisk until blended. Stir in vanilla extract.
- Add the flour and salt; mix well with a wooden spoon. Stir in remaining 1/3 cup morsels and nuts if using. Pour into prepared baking pan.
- Bake for 30 to 35 minutes or until the wooden pick inserted in the center comes out slightly sticky. Cool in pan on wire rack. Cut into bars.
- Let the brownie batter cool slightly before adding your eggs.
- Don’t forget to add the 2 tablespoons of water in the pan with the butter and chocolate. It matters!
- These brownies can be made with semi-sweet chocolate chip, but they won’t have the rich flavor you get from the dark chocolate.
- Store at room temperature.
We originally posted this recipe on May 2, 2016. We updated it with enhanced instructions and images on August 25, 2020.