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 them in the house for more than a day!
They’re quite addictive.
These moist, dark chocolate brownies are delish in this Brownie Strawberry Shortcake Recipe, this Chocolate Trifle, and to make these Spider Brownies.
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
- Water
- 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!
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 Your Rich Chocolate Brownies
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!
FAQs
Other Amazing Chocolate and Brownie Recipes
Dark Chocolate Peppermint Bark
No-Bake Chocolate Peanut Butter Cookies
Chocolate Trifle
Brownie Strawberry Shortcake
Amazing Oreo Fudge
Delicious Peanut Butter Chocolate Bars
No-bake Chocolate Peanut Butter Cookies
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Dark Chocolate Fudge Brownies Recipe
Equipment
- 8 x 8 baking pan
- mixing bowl
- medium pan
- Spatula
- whisk
Ingredients
- 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)
Instructions
- 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.
Video
Notes
- 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.
Nutrition
We originally posted this recipe on May 2, 2016. We updated it with enhanced instructions and images on August 25, 2020.
This is also a wonderful recipe for you chocolate lovers out there! Layer these brownies in this Chocolate Trifle Recipe, and wow, the compliments will be flying. Pin the recipe for later here.
This looks like something that my family would be all over. Can’t wait to try it!
This recipe ALWAYS gets rave reviews! I’m sure your family will enjoy it!
Dark chocolate is my fave — these were delish!!
The dark chocolate gives these brownies the best flavor! Enjoy!
I am loving these dark chocolate fudge brownies!! They are SO GOOD!!
We get requests for this recipe ALL THE TIME! So glad you found it.
These are amazing, gotta love fudgy rich chocolately brownies. So easy to make too!
It’s amazing how easy homemade brownies are to make. Well worth the time and effort!
Those brownies look delicious! I’ll just have to make a pan of those for myself. I could gobble that whole pan in one afternoon! LOL! I’d need a cold glass of milk to go with them!
Yes! these go perfect with a tall glass of milk! They are a bit addicting, so be careful, Cecelia! I just love how soft and fudgy they are. Enjoy!
Hi Erin, your Brownies are the first Brownies I’ve made in (I would say a couple of years) the children rolled their eyes at first, but they were a winner! Honestly they were really chocolaty with a nice thin ‘crust’on the outside, but perfectly gooey on the inside. And so quick to make!
I have promised the family I won’t be making them every weekend, but I’ll certainly be making them again!
xx
These sounds sooo good! Thanks for sharing on Welcome Home Wednesday
These look incredible! Just the way I like them, gooey in the middle with a little crust on top. These are going on the must make list, and I will be topping them with vanilla ice cream and hot fudge, my favorite decadent dessert. Sometimes, if I’ve had a rough day it might even be for dinner. Nothing cheers you up like a brownie sundae!
Erin you’ve got me salivating. When I first moved to Greece there was no such thing as canned soup or boxed cake mixes… none of that I was in a primitive country. It was actually the best thing that ever happened to me because it forced me to learn to cook from scratch. That is what it’s all about cooking with natural ingredients that you can understand. And that’s what this recipe is all about. Thank you for joining us over at Sweet Inspiration. Pinning and sharing.
Once you make things from scratch it’s hard to go back to packaged boxed versions. I like to feed the family natural ingredients if I can…so although this is a treat, it’s at least natural 🙂
You had me at dark chocolate! These looks amazing…pinning the recipe for later! Thanks for sharing! Found you via Sweet Inspirations over at Boondocks Blog 🙂
The richest of dark chocolate is something else, isn’t it, Sarah 🙂 I think you’ll enjoy this recipe. It make a believer out of me that dark chocolate is better than milk for brownies!
I love dark chocolate, mmm good! I’m going to have to try making these this summer.
You won’t be disappointed, carol! I get so many compliments with this recipe…I hesitated giving out my secrets 🙂
Oooh! Thanks for this recipe! I just started making flourless chocolate cakes, but these brownies would be perfect to add to my chocolate repertoire! They are different because of the flour, and have the added benefit of being able to be eaten by hand! Pinning and will try soon! Thank you!
I love flourless chocolate cake, too! Try this recipe and let me know what you think. If you like it fudgy, then definitely keep an eye on it in the oven and take it out just as you think it’s almost done. Enjoy!
I can not pass up the opportunity to read a brownie recipe, Erin. These look amazing, as does the trifle 🙂
Ahh, thanks, Sarah! This really is a good recipe that everyone always comments on. It tastes so much better than a box.
Hi Erin, a few years ago I was on a mission to find the best chocolate Brownie recipe and ended up making them every weekend for weeks. To me the perfect Brownie is moist and gooey inside and should be served warm with vanilla ice cream (to balance the chocolatiness).
I’m not keen on dark chocolate either, but it’s the only chocolate that works with Brownies.
Your Brownies look perfectly moist and I will be trying this recipe at some point. I can hear the family groaning as I type!
xx
Yes, this brownie is moist…just the way I like them 🙂 I like the fact this recipe is easy to make and tastes so good. It really takes no more time than a boxed version, but the flavor is so much better.
Wow, not sure how you kept your figure after making brownies every weekend! Try this recipe and let me know what you think! I really like that it’s so moist and rich! Enjoy!
Debbie you are too funny! I’ll come over and be your tester. lol
Mary I was on a mission, I can tell you. Some recipes were ‘weak’ to say the least (no flavour and no goo), but I give these Brownies the thumbs up. Proper gooey and chocolaty! So quick to make too and my lot enjoyed them despite threatening to never eat another chocolate Brownie again!