These dark chocolate brownies are so rich and decadent! This quick and easy recipe is perfect for all you chocolate lovers. These brownies have slightly chewy edges and a gooey center. They are great for birthdays, ice cream sundaes, Christmas, summer celebrations and more!

Dark chocolate brownies.

Why You’ll Love This Recipe

  • These dark chocolate brownies are quick and easy.
  • They are made with mostly pantry staple ingredients.
  • These brownies are dark, rich and intense.
  • They are triple chocolate.
  • A little espresso powder adds the perfect amount of deep rich flavor.
  • This recipe is gluten free (if made with gluten free 1 to 1 flour) and nut free.
  • Check out these Oreo Brownies for another sweet treat!

Ingredients & Substitutions

These are the main ingredients and substitutions for dark chocolate brownies. Scroll down to the recipe card for full ingredients list and instructions.

Use unsalted melted butter. Then, mix with 1 cup chocolate chips. If needed, microwave this mixture for only 10 to 15 seconds. Stir until fully creamy. For dairy free, check out these Dairy Free Brownies.

Dark chocolate chips add a rich flavor. They are used in both the batter and then sprinkled in the batter. I do not recommend using sugar free chocolate, since the tops of the brownies will not be as shiny. Use dark chocolate chips you enjoy the flavor of!

Two eggs help bind the brownies together. In addition, they contribute to the shiny tops. I do not recommend substituting the eggs in this recipe, but check out these Vegan Brownies!

Granulated sugar adds sweetness. I have tried this recipe with coconut sugar and light brown sugar and both worked well.

Dark cocoa powder and regular cocoa powder can be used.

Vanilla extract adds a delicious warmth.

Both regular flour and gluten free 1 to 1 flour work well. Additionally, an equal amount of cornstarch or tapioca flour can be used.

A pinch of espresso powder adds an even deeper flavor. A little bit goes a long way.

For even more chocolate, stir in some dark chocolate chips to the batter before baking.

Dark chocolate and other ingredients.

Taste & Texture

These dark chocolate brownies are very chocolaty! They are rich, intense, and decadent. The biggest flavor comes from the chocolate chips.

The edges are slightly chewy while the middle is gooey and fudge like. These brownies have a shiny crinkly top! They are not dry or cake like.

How to Make

Step 1

First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.

Step 2

Add melted butter and 1 cup dark chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.

Step 3

In a mixing bowl, add eggs and sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.

Frothy sugar and eggs.

Step 4

Add the melted chocolate mixture to the mixing bowl. Stir to combine.

Step 5

Then, add in dark cocoa powder, vanilla, flour and espresso powder. Stir to combine.

Step 6

Fold in extra chocolate chips if desired.

Dark brownie batter.

Step 7

Pour batter into the lined pan. Smooth out into one even layer.

Square pan with chocolate batter.

Step 8

Bake for 25 to 28 minutes or until toothpick inserted comes out mostly clean.

Baked crinkle top brownies.

Step 9

Finally, remove from oven. Allow dark chocolate brownies to cool before slicing into.

Expert Tips & Tricks

Carefully measure all ingredients.

Use chocolate chips you enjoy the flavor of. The chocolate chips are the most overpowering flavor in these brownies.

While sugar free chocolate chips can be used, they will not yield a shiny top.

Stir melted butter and chocolate chips until fully smooth and creamy. If necessary, place bowl in microwave for 10 to 15 seconds.

Use either all purpose flour or gluten free 1 to 1 flour. I have tried this using an equal amount of cornstarch with success.

Do not bake brownies too long. When a toothpick inserted comes out mostly clean, remove from oven.

Allow dark chocolate brownies to cool before slicing into.

Square cut dark chocolate brownies.

Flavor Variations & Add Ins

Consider switching up the flavors of these brownies.

Add in a drop of mint extract to the batter.

Sprinkle in some mint chocolate chips.

Sprinkle in some peanut butter chips.

Use chopped chocolate bars instead of chocolate chips.

Add in crushed Oreos to the batter.

Add in M&Ms to the batter.

Top with some frosting once fully cooled!

How to Serve & Store

Serve dark chocolate brownies once cooled and sliced.

Serve with ice cream as a brownie sundae. They are great with hot fudge sauce, caramel or whipped cream on top.

Store brownies for up to 3 days at room temperature.

Freeze for up to 1 month.

Frequently Asked Questions

Can I use regular chocolate chips?

Sure! This recipe works with regular chocolate chips too.

Do I have to add in the espresso powder?

No. Espresso powder brings out a deeper chocolate flavor, but it is optional.

How rich and decadent are they?

They are rich, but I have served them to family and friends who loved them!

Are they gluten free?

Use gluten free flour to keep these brownies gluten free.

Is milk or dark chocolate better for brownies?

I recommend dark chocolate for brownies.

Three stacked dark chocolate brownies.

You May Also Like

If you make this dark chocolate brownie recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

Dark chocolate brownies.

Get the Recipe: Dark Chocolate Brownies

These dark chocolate brownies are rich, gooey and decadent! They are every chocolate lover's dream. These brownies are quick, easy and way better than boxed brownies!
5 from 8 votes

Ingredients

Instructions 

  • First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
  • Add melted butter and 1 cup dark chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.
  • In a mixing bowl, add eggs and sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.
  • Add the melted chocolate mixture to the mixing bowl. Stir to combine.
  • Then, add in dark cocoa powder, vanilla, flour and espresso powder. Stir to combine.
  • Fold in extra chocolate chips if desired.
  • Pour batter into the lined pan. Smooth out into one even layer.
  • Bake for 25 to 28 minutes or until toothpick inserted comes out mostly clean.
  • Finally, remove from oven. Allow brownies to cool before slicing into.

Notes

  • For best results, use high quality dark chocolate chips.  Sugar free dark chocolate can be used, but the top of the brownies will not be quite as shiny.
  • Stir melted butter and chocolate chips until fully melted and creamy.  If needed, microwave for only 10 to 15 seconds.
  • Regular cocoa powder can be used if needed.
  • Both regular all purpose flour and gluten free 1 to 1 flour can be used.  This recipe also works with cornstarch.
  • Do not over bake brownies!  They are done when a toothpick inserted comes out mostly clean.
  • Allow brownies to cool before slicing.
  • Store at room temperature for up to 3 days.
  • Brownies freeze well.
Calories: 195kcal, Carbohydrates: 25g, Protein: 1g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 36mg, Sodium: 54mg, Potassium: 22mg, Fiber: 1g, Sugar: 13g, Vitamin A: 207IU, Calcium: 6mg, Iron: 1mg

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