Meet the BEST Dark Chocolate Brownies — a recipe perfected over years to deliver the ultimate fudgy, melt-in-your-mouth brownie experience.
These brownies combine rich cocoa powder, real melted dark chocolate, and a glossy butter–sugar syrup for that signature shiny, crackly top everyone loves. Thick, chewy, and deeply chocolatey, they’re crafted with simple ingredients but baked with bakery-level results.
Whether you’re craving an easy weeknight dessert or a show-stopping treat for chocolate lovers, these dark chocolate brownies are guaranteed to impress. These will become your new go-to homemade brownie recipe, no box required!
Why you’ll love this recipe!
What ingredients do I need?
- Dark chocolate: The star ingredient — gives deep, bold flavor and richness.
- Butter: Creates that fudgy, gooey texture and helps form the crackly top.
- Granulated sugar: Dissolves into the warm chocolate to help form a shiny top crust.
- Cocoa powder: Intensifies the chocolate flavor and adds structure.
- Eggs: Bind the batter and contribute to the chewy texture.
- Flour: Just enough to hold the brownies together while keeping them fudgy.
- Salt: Balances the sweetness and enhances the chocolate flavor.
- Espresso powder (optional): Boosts chocolate flavor without tasting like coffee.
Recipe Variations
- If it were up to me, I wouldn’t change a thing. But, there are some variations below if you want to be adventurous!
- Mocha Brownies: Increase the espresso powder. Add 1–2 teaspoons espresso powder.
- Peanut Butter Swirl: Dollop peanut butter on top and swirl before baking.
- Nutty Crunch: Fold in chopped walnuts, pecans, or almonds.
- Mint Brownies: Add a little mint extract or crushed Andes mints.
Pro Tips
- Underbake slightly — they continue setting as they cool.
- Use high-quality dark chocolate for the richest flavor.
- Whisk your sugar and eggs vigorously to incorporate air and create that shiny top. I prefer to use a hand mixer for this to really get them whisked well.
- Let the brownies cool fully before slicing for clean edges.
- Line your pan with parchment paper to lift them out easily.
- Don’t overmix once the flour is added — mixing develops gluten and makes brownies cakier.
- Don’t forget to add in the melted chocolate after mixing in the dry ingredients. This is what sends this brownie over the edge of fudgy perfection! If you aren’t sure how to melt the chocolate, check out my guide here.
- ALWAYS ADD THE FLAKY SEA SALT!
Tips for That Signature Crackly, Shiny Top
- Melt the butter and chocolate fully, then whisk until smooth.
- Add the sugar while the chocolate mixture is warm — this helps the sugar dissolve properly.
- Whip the eggs and sugar mixture until glossy before adding dry ingredients. I like to use my hand mixer.
- Don’t reduce the sugar — it’s essential for the shiny surface.
- Avoid over-mixing after adding flour, which can dull the top.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Dark chocolate: Semi-sweet chocolate chips or baking chocolate work too.
- Cocoa powder: Dutch-process or natural cocoa can be used interchangeably here.
- Sugar: Swap half the granulated sugar for brown sugar for extra chew.
- Espresso powder (optional): Substitute with instant coffee granules.
Dietary Substitutions
- Gluten Free: Use a 1:1 gluten free baking flour in place of the all purpose flour. For best results, choose a blend that contains xanthan gum to help maintain structure.
- Dairy Free: Replace the unsalted butter with a dairy free butter alternative. Use dairy free dark chocolate for both the melted and chopped chocolate, making sure it contains at least 70% cacao for richness.
- Vegan: Substitute the butter with a vegan butter and use dairy-free dark chocolate. Replace the eggs with a commercial egg replacer formulated for baking. Note that the brownies will be softer and less crackly than the original. You can also try replacing with 2 flax eggs (brownies will be slightly softer and less tall).
Leftovers and Storage
- Room Temperature: Store in an airtight container for 3–4 days.
- Refrigerator: Keeps brownies fudgy and fresh for up to 1 week.
- Freezer: Freeze individually wrapped brownie squares for 2–3 months.
- To serve: Warm for 10–15 seconds in the microwave for a melty, fresh-baked texture.
But, I Still Have A Few Questions…
Why is the oven temperature lower than most brownie recipes?
Baking these brownies at 325°F allows them to bake more gently, creating a shiny, crackly top while keeping the center ultra-fudgy and rich instead of dry.
Can I skip the step of heating the butter and sugar together?
Heating the butter and sugar is key to the texture of these brownies. It helps dissolve the sugar, creates a glossy batter, and contributes to the signature crackly top.
Why do the eggs and sugar need to be whipped until pale and thick?
Whipping the eggs and sugar incorporates air and helps emulsify the batter, giving the brownies structure while still keeping them dense and fudgy.
Do I have to use espresso powder?
No, the espresso powder is optional. It doesn’t make the brownies taste like coffee but enhances the depth of the chocolate flavor.
What type of cocoa powder works best?
Dutch-processed cocoa powder gives these brownies a deeper, darker chocolate flavor, but natural cocoa powder will also work if that’s what you have.
Can I use chocolate chips instead of chopped chocolate?
Yes, chocolate chips can be used, but chopped dark chocolate melts more irregularly, creating pockets of molten chocolate throughout the brownies.
How do I know when the brownies are done baking?
The brownies are ready when the top looks shiny and crackly, the edges are set, and the center still has a slight jiggle. They will continue to set as they cool.
Why do my brownies need to cool completely before slicing?
Cooling allows the brownies to fully set, resulting in clean slices and the ultimate fudgy texture. Cutting too soon will cause them to fall apart.
Can I make these brownies ahead of time?
Yes, these brownies actually taste even better the next day once the flavors have had time to deepen and the texture has fully set.
Why is flaky sea salt added at the end?
Flaky sea salt enhances the richness of the dark chocolate and balances the sweetness, adding a subtle crunch and contrast in every bite.
Can I double this brownie recipe?
Yes, this recipe doubles well. Use a 9×13-inch baking pan and keep the oven temperature at 325°F. Bake for 40–45 minutes, checking for doneness when the edges are set, the top is shiny and crackly, and the center still has a slight jiggle.
Why is melted chocolate added at the end instead of earlier?
Folding in the melted chocolate at the end helps maintain a thick, glossy batter and creates a deeper, more intense chocolate flavor. Adding it after the dry ingredients also prevents the chocolate from seizing or becoming grainy and contributes to the brownies’ ultra fudgy texture.
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Fudgy Dark Chocolate Brownies
Ingredients
- 12 tbsp unsalted butter
- 1 1/2 c. Granulated sugar divided
- 2 eggs
- 1 egg yolk
- 2 tsp vanilla bean paste or vanilla extract
- 2/3 c. cocoa powder
- 2/3 c. all purpose flour
- ½ teaspoon espresso powder
- 1/2 tsp sea salt
- 2 oz melted dark chocolate
- 6 oz roughly chopped dark chocolate 72% cacao
- Flaky sea salt
Instructions
- Preheat the oven to 325°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a small saucepan over medium-low heat, melt the butter with ¾ cup of the sugar, stirring until glossy and smooth. Bring to a gentle simmer and cook for 1–2 minutes, until syrupy and mostly dissolved. Remove from heat and let cool slightly.
- In a large bowl, beat the eggs, egg yolk, and remaining ¾ cup sugar until thick, pale, and creamy, about 2–3 minutes. Beat in the vanilla.
- With the mixer on low, slowly stream in the warm butter mixture and mix until fully combined and glossy.
- Sift in the cocoa powder, flour, espresso powder (if using), and salt, mixing just until incorporated.
- Fold in the melted chocolate, then gently fold in the chopped dark chocolate.
- Spread the batter evenly into the prepared pan and smooth the top. Sprinkle with additional chocolate if desired. Bake for 35–40 minutes, until the top is shiny and crackly, the edges are set, and the center still has a slight jiggle.
- Remove from the oven, sprinkle with flaky sea salt if using, and cool completely before slicing for the fudgiest texture and clean edges.
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So wonderful! Thank you for sharing this beautiful recipe – and very much gratitude for the thoughtful and helpful nutritional disclaimer … this approach is so kind, and as someone with an e/d too I was so moved by your wisdom and supportive choice. With all good wishes. Jacqs 💐💐💐
I am so glad this resonated with you. I hope you find my little food blog a welcoming and safe space. This comment means so much to me. <3
I love all the tips and extra info you provided! These look amazing!
You are so welcome! They are delicious! I hope you love them!
In the recipe you didn’t say hen to add the 2 oz. of dark chocolate. [email protected]
Hello! You add the melted chocolate during the “Fold in Chocolate” section. I hope this helps!
What if I have a 9×13 pan only? Do I double the recipe? And if so how long do I put it in the oven for?
Hi! Yes, I would double the recipe and extend the baking time by a few minutes. Just watch it closer towards the end!
Can you leave the expresso out?
Yes you can! Espresso powder in this recipe just helps to enhance the chocolate, but it isn’t necessary!
I use decaf instant coffee when espresso is called for, tastes great and no caffeine…🥰
I love that substitution!
Do you have to have melted chocolate? All I have is baking powder Coco. Can’t afford to buy anything else.
Hello! I have not made them without the melted chocolate. However in theory it can be done! The general rule of thumb is that you replace each ounce of melted chocolate with 3 tbsp of cocoa powder and 1 tbsp of butter. So for this recipe replace the 2 oz melted dark chocolate with: 6 tablespoons cocoa powder and 2 tablespoons butter. I hope this helps!
This looks amazing. I know you said not to replace the sugar…but I was wondering if you had any experience using coconut sugar?
Hello! Thank you. They are SO good. I have not used coconut sugar all that much. But from my understanding it is okay to replace 1:1. It will most likely change the texture and flavor a some however.
OMG these are dangerously good and sinful!! Edges are ever so slightly chewy and the inside….soft and fudgy. They need to be under lock and key LOL! Thank you for sharing this amazing recipe!
Oh my gosh! What an amazing review! Thank you so much.
I just made it! It’s outstanding! Got a good chew to it inspite of just using the white sugar. There was a lovely shine and a good crust that formed.
The next time on I will try substituting half the sugar with brown sugar for that extra chew. However the family found it a bit too sweet inspite of reducing the quantity of chocolate by 25%, so will lighten the amount of sugar a bit by maybe 1/4 cup or 1/8th cup?
I’m so glad you loved it! I love a sweet, fudgy brownie myself!:)
Its a great recipe found the equal amounts of flour and cocoa powder interesting
Glad you liked the recipe. The ratio is perfection for this!
Does the recipe not require baking powder or baking soda?
Hello! It does not! When I was doing all my testing, I found that adding it gave it a texture like cake and I was going for FUDGY. The version without them won out. 🙂
is the one egg yolk necessary? thanks
Hello! Yes, it is necessary in my opinion. The extra egg yolk adds extra richness and fat, which helps make brownies denser and fudgier. Which is exactly what I was going for. 🙂
Hi the brownies look so yummy . Just wanted to check is there any detailed video of the brownie preparation
Hello! Thank you so much. I spent years perfecting this one! Unfortunately, I don’t have a detailed video at this time. I hope you still try the recipe anyways. 🙂
The brownies look so tempting I will be trying them this Christmas . I was bit confused for the 2oz of melted chocolate should I add butter to melt the chocolate ? If so what’s the quantity ?
Hi! You most definitely have to try this! You do not have to add butter to the chocolate, you melt the chocolate on its own and then add it to the batter towards the end. I have a post on how to melt the chocolate too if you need it! I can’t want to know what you think 🙂
Yes sure want to know how to melt the chocolate as well
I updated my whole Brownie post last night to make it more clear and included a direct link to the How to Melt Chocolate page. I hope this helps!
Thank u so much 😊
Hi I am not able to get 8*8 inch tin but found one 7*7 is that ok to use for the recipe and suggestion how should I go about
Hello! Yes, a 7×7″ pan can work, but it will be a thicker brownie, which would likely require a longer baking time. You may need to add anywhere from 5-15 minutes to the bake time, but start checking for doneness around the extra 5 minutes mark. You will know it is done when the edges are set and the middle is slightly soft (not liquid). I would also make sure to let the brownies cool completely before cutting to help them set better.
These were amazinggggg highly recommend 💕💕
Thank you so much! I’m so glad you loved them 🙂
I made these and they turned out soooo delicious!! These are the BEST brownies I have ever made and eaten! I even posted a video of them on my instagram @paiges.sweets417 !!!
Thank you so much! What an amazing review! Thank you for sharing it with your community as well!
What does this measurememt mean?
▢1 1/2 c. Granulated sugar divided
2/3 c. cocoa powder
▢2/3 c. all purpose flour
1 and 1/2 cup granulated sugar, divided
2/3 cup cocoa powder
2/3 cup all purpose flour
can i add melted milk chocolate instead of dark chocolate?
Yes! It may be a little sweeter than the traditional because milk chocolate has more sugar added to it!