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.
- 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.
- Butter: Use coconut oil or vegan butter for a dairy-free option.
- 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.
- Flour: Use a 1:1 gluten-free baking flour blend.
- Eggs: Replace with 2 flax eggs (brownies will be slightly softer and less tall).
- Espresso powder (optional): Substitute with instant coffee granules.
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…
Can I make these brownies gluten-free?
Yes! Use a high-quality 1:1 gluten-free flour. Texture remains fudgy.
Why aren’t my brownies fudgy?
You may have over-baked or added too much flour. Bake until just set.
Can I double the recipe?
Absolutely. Use a 9×13 pan and extend baking time slightly.
How do I know when brownies are done?
The center should still look slightly soft, and a toothpick should come out with moist crumbs.
Can I reduce the sugar?
For the shiny top and chewy texture, it’s best to keep the sugar amount as written.
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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.
Melt the butter and sugar:
- In a small saucepan over medium-low heat, combine the butter and ¾ cup of the sugar. Stir until melted and glossy, then bring to a gentle simmer. Continue cooking 1–2 minutes, until the mixture looks syrupy and the sugar is mostly dissolved (it should reach about 230°F). Remove from heat and let cool slightly.
Whip the eggs:
- In a large mixing bowl, beat together the eggs, egg yolk, and remaining ¾ cup sugar on medium speed until thick, pale, and creamy — about 2–3 minutes. The mixture should form ribbons when lifted. Beat in the vanilla.
Combine:
- With the mixer on low, slowly stream in the warm butter mixture. Mix until fully combined and glossy.
Add the dry ingredients:
- Sift in the cocoa powder, flour, and salt (and espresso powder, if using). Mix just until combined — don’t overmix.
Fold in the chocolate:
- Use a spatula to fold in the melted chocolate. Then fold in the chocolate chips or chopped chocolate until evenly distributed.
Bake:
- Spread the batter evenly into the prepared pan and smooth the top. Top with more chopped chocolate or chips. Bake for 35–40 minutes, or until the top is shiny and crackly, the edges are set, and the center still has a slight jiggle.
Finish:
- Remove from the oven and immediately sprinkle with flaky sea salt if desired. Cool completely before slicing for clean edges and the ultimate fudgy texture.
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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!
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!:)