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Fudgy Dark Chocolate Brownies

Karissa Parrish
These fudgy dark chocolate brownies are extremely decadent, chewy, and rich with dark chocolate flavor. Both dark cocoa powder and a bittersweet chocolate bar are used to create these perfect brownies!
4.50 from 8 votes
Prep Time 10 minutes
Cook Time 30 minutes
Cool Time 1 hour
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 12 Brownies

Equipment

  • 8x8 inch baking pan
  • Mixing Bowl
  • Whisk
  • Sauce Pan

Ingredients:
 
 

  • ½ cup unsalted butter
  • 4 ounces bittersweet chocolate, chopped
  • 1 ¼ cups sugar
  • 2 large eggs, room temperature
  • 1 egg yolk, room temperature
  • ¼ cup vegetable oil (or canola)
  • 1 teaspoon vanilla extract
  • cup all-purpose flour
  • cup dark cocoa powder, sifted
  • ½ teaspoon salt

Instructions:
 

  • Preheat the oven to 350 degrees and line an 8x8-inch baking pan with parchment paper, creating "handles" that hang over the sides. Then spray with non-stick spray.
  • In a medium-sized saucepan over medium heat, melt the butter and chocolate, mixing occasionally, until completely melted and smooth. Set aside and allow to cool for 5 minutes.
  • In a large bowl, whisk together the sugar, eggs, and egg yolk for 3 minutes (this step is crucial). Whisk in the vegetable oil, vanilla extract, and melted chocolate, just until combined.
  • Gently fold in the flour, sifted cocoa powder, and salt using a silicone spatula.
  • Spread the brownie mixture into the prepared pan. Use your silicone spatula to spread out the batter evenly. Bake for 30-35 minutes, just until the edges are set and the middle of the brownies doesn't jiggle. You can also use a toothpick to check the center (the toothpick should come out clean with just a few crumbs).
  • Allow the brownies to completely cool (about 1 hour) before slicing them into bars. Keep any leftover brownies in an airtight container on the counter for up to 5 days.

Notes:

Baking Pan: Line your 8x8-inch baking pan with parchment paper, creating "handles" that hang over the sides. Then grease your pan with non-stick spray. This makes extracting the brownies once they have cooled extremely easy.
Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
Folding: This means we carefully combine our ingredients without stirring or beating. We do this with a silicone spatula until the ingredients are just combined with each other, “folding” everything together.
Bake Time: The brownies will take anywhere from 30-35 minutes to bake. When using a toothpick to test the center, it should come out with a few moist crumbs. If super wet, then they need more time to bake.
Cooling: To easily cut and serve the brownies, allow them to cool for at least one hour. I like to use a dough scraper to get smooth and even cuts.

Nutrition

Serving: 1brownieCalories: 279kcalCarbohydrates: 32gProtein: 2gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 37mgSodium: 100mgPotassium: 102mgFiber: 2gSugar: 24gVitamin A: 263IUCalcium: 14mgIron: 1mg
Keyword brownies, dark chocolate brownies, fudgy brownies, the best brownies
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