Dark Chocolate Brownies Recipe is an easy brownie recipe made with Dutch-processed cocoa powder, butter, and pantry staples. It's perfect for weeknight desserts, fudgy brownie lovers, and chocolate cravings. The brownies bake with crackly tops and soft centers for a rich, dark chocolate flavor in every bite.
If you like this dark chocolate brownies recipe, you may also love our Old Fashioned Peanut Butter Cookies with Brown Butter or our White Chocolate Raspberry Blondies.
Dark Chocolate Brownies at a Glance 🔎
- 🕒 Prep Time: 15 minutes
- ⏱️ Cook Time: 30 minutes
- ⏱️ Cooling Time: 1 hour
- 👥 Servings: 12
- 🔥 Cook Method: Oven-baked
- 🍽️ Cuisine (or General Category): Chocolate dessert
- 👩🍳 Pair With: vanilla ice cream, fresh berries, whipped cream
- ⭐ Difficulty Level: Easy
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These brownies along with our Southern Banana Pudding Recipe are one of our favorite make-ahead desserts for family visits. ~Jami
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Why We Love this Recipe:
- Bold Dark Chocolate Flavor: Dutch-processed cocoa powder gives these brownies a rich, intense chocolate taste.
- Super Fudgy Texture: A combination of melted butter and vegetable oil ensures the perfect balance of moisture and chewiness.
- Simple Ingredients: No need for fancy ingredients; just common pantry staples.
- Quick and Family-Friendly: Ready in just 45 minutes, making it a great weeknight dessert option.
Key Ingredients
Here's what you'll need to make these rich, fudgy brownies. Let's break down the key ingredients and how they work together.
- 100% Dark Chocolate Dutch-Processed Cocoa Powder: Provides a deep, rich chocolate flavor. Be sure to sift the cocoa powder to avoid lumps!
- Granulated Sugar: Creates the iconic crackly top. You could also use brown sugar for extra moisture and a slight caramel flavor.
- Vegetable Oil & Butter: The combination ensures a fudgy texture. Use coconut oil for a dairy-free option.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Vegetable Oil: Substitute coconut oil to add a subtle coconut flavor.
- Granulated Sugar: Brown sugar adds moisture and a slight caramel flavor.
- Nutty Brownies: Fold in one cup of chopped walnuts or pecans for added crunch.
- Peanut Butter Swirl Brownies: Drop spoonfuls of warmed peanut butter onto the batter and swirl with a knife before baking.
- Other Add-ins: Espresso powder or instant coffee.
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How to Make this Dark Chocolate Brownies Recipe
This fudgy brownie recipe is quick and easy! Follow the step-by-step instructions below to make it perfect every time.
STEP 1: Prepare the Dry Ingredients
In a large bowl, whisk together the dark chocolate cocoa powder, flour, sugar, baking soda, and salt until well combined.
STEP 2: Mix the Wet Ingredients
In a separate bowl, whisk together the eggs, vanilla extract, vegetable oil, and melted butter until smooth.
STEP 3: Combine and Add Boiling Water
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the boiling water until the batter is smooth.
STEP 4: Bake and Cool
Pour the batter into a greased 8x8-inch baking dish and spread it evenly. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Allow the brownies to cool completely before cutting into squares and serving.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and more meal prep hacks!
✔️ DO Line your pan with parchment paper for easy removal.
❌ DO NOT Over-mix the batter. It can make the brownies tough.
❌ DO NOT Overbake. Remove the brownies when a toothpick comes out with moist crumbs.
Storage
Room Temperature: Store in an airtight container for up to 5 days.
Freezing: Wrap individual brownies in plastic wrap and place them in a freezer-safe bag for up to 3 months.
Reheating: Microwave for 10-15 seconds for a warm, gooey treat.
Dark Chocolate Brownies Recipe FAQs
Yes, you can use regular cocoa powder in place of dark chocolate cocoa powder. However, the flavor will be less intense and not as rich. Dark chocolate cocoa powder provides a more robust chocolate flavor, making the brownies taste more decadent.
The difference between cakey and fudgy brownies lies in the ratio of fat to flour and how the ingredients are mixed. Cakey brownies have more flour and eggs, creating a lighter, drier texture. This recipe leans toward the fudgy side because of its combination of melted butter and vegetable oil, along with a modest amount of flour.
It depends on the texture and flavor you want. Cocoa powder provides a rich, intense chocolate flavor with a lighter texture, while melted chocolate makes brownies denser and sweeter. For this dark chocolate brownie recipe, we rely on 100% Dutch-processed cocoa powder, which has a smoother, less acidic taste compared to natural cocoa.
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📖 Recipe
Dark Chocolate Brownies Recipe
Equipment
- Mixing bowls
- Whisk
- 8x8 inch baking dish
- Parchment paper (optional)
- Toothpick
Ingredients
- ¾ cup dark chocolate 100% Dutch-processed cocoa powder
- 1 ⅓ cups all-purpose flour
- 2 cups granulated white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup boiling water
- ⅓ cup vegetable oil
- ⅓ cup unsalted butter melted and cooled
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or line it with parchment paper.
- In a large bowl, whisk together the dark chocolate cocoa powder, flour, sugar, baking soda, and salt.
- In a separate bowl, whisk together the eggs, vanilla extract, vegetable oil, and cooled melted butter.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Stir in the boiling water until the batter is smooth.
- Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brownies to cool for one hour in the baking dish before cutting into squares and serving.
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Notes
- Use Dutch-processed cocoa powder for the richest chocolate flavor.
- Stir in the boiling water slowly until the batter becomes smooth.
- Avoid overmixing once the wet and dry ingredients are combined.
- Let the brownies cool completely before cutting into squares.
Jami Powell says
Our family loves these rich, fudgy brownies!