Calling all brownie lovers! These Dark Chocolate Brownies are rich, fudgy, and all about dark chocolate. They are better than any premium brownie box mix and easy to make, too! Make them a batch for all the chocolate fans in your life – they will get rave reviews.
Let’s be honest, I am a fan of all kinds of brownies, so I can’t say I have one definitive favorite brownie recipe, but I definitely have a ranking system. These moist and fudgy dark chocolate brownies have a high ranking, and they are what I turn to when I need a serious chocolate fix.
Why We Love This Dark Chocolate Brownie Recipe
Guys, these brownies are better than Betty Crocker dark chocolate mix. They’re better than Ghirardelli dark chocolate brownie mix, and that’s saying a lot! If I’m going to buy a mix, you can bet that’s my first choice.
They have the same fudgy texture with melted chocolate chips baked inside just like the mix, but so much better because they’re homemade. Don’t get me wrong – there’s nothing wrong with a mix, but if I can make brownies equally as good from scratch, that’s what I prefer. You will, too, once you try them.
I also love this recipe because you use cocoa powder – no fussy melted chocolate required. They’re almost as fast as a box mix with just a few added steps. These cocoa brownies will cure the most severe chocolate craving – I can promise you that!
If you’ve ever wondered how to make brownies dark chocolate, then keep scrolling because I’m sharing all the secrets!
Table of Contents
- Vegetable oil: sure you can use melted butter but oil makes them so easy and moist!
- Granulated sugar: typical for brownies
- Special Dark Cocoa: this is a Hershey’s brand but you can also use Dutch-process cocoa
- Large eggs: the eggs give these their fudgy texture
- Salt, Vanilla extract: for flavoring
- All-purpose flour: typical brownie ingredient
- Dark chocolate chips: for even more dark chocolate flavor – use chips or chunks!
These Fudgy Brownies are all about the Cocoa Powder
Let’s talk about cocoa powder because it’s what makes these brownies so unique. You will want to use Special Dark Cocoa Powder or Dutch process cocoa powder for a rich and deep chocolate flavor.
I wrote a whole post about cocoa powder in baking, so I won’t go into tons of details here, but you definitely want to use one of two kinds I list in this recipe.
- Special Dark is a type of cocoa powder made by Hershey’s. It gives whatever you add it to a rich chocolate flavor and darker color (like Oreo cookies).
- Dutch-process is the other type you can use for this recipe. It has a lower acidity than natural cocoa, so it’s less bitter.
Either one of these will work great in these brownies, but I prefer the Special Dark.
How to Make Brownies with Dark Chocolate
As I mentioned, this recipe is almost as easy as a mix! It’s basically three steps to make the brownie batter.
1. Wet ingredients: Combine the oil, sugar, and cocoa in a large bowl. Mix in the eggs, salt, and vanilla.
2. Dry ingredients: Slowly mix in the flour and, once it’s absorbed, stir in the chocolate chips.
3. Bake: Pour the battered into a prepared 9×13” baking pan and spread it into an even layer. Bake the brownies at 350°F for 25 to 28 minutes. Check for doneness by inserting a toothpick two inches from the edge. It should come out clean with just a few crumbs.
Can I use dark chocolate for baking? Yes, you can! I love to use dark chocolate in recipes. The great thing about these brownies is that you can use dark cocoa powder and dark chocolate chips to get rich and fudgy brownies.
What makes brownies fudgy vs. cakey? It’s all about the fat and flour ratio. Cakey brownies usually have more flour than fat. Fudgy ones have less flour compared to fat. Sometimes brownies that are supposed to be fudgy end up cakey, and that’s usually because the flour wasn’t measured accurately. For my recipes, I always recommend the spoon and level method for measuring. This prevents you from adding more flour unintentionally.
What kind of cocoa powder do I use in brownies? It depends on the recipe, and you should use what is recommended, so it turns out how you expect it to. For this recipe, Special Dark or Dutch-process cocoa powder will work.
What’s the best way to get clean slices? The best way to get clean slices when you cut brownies is to way for them to cool completely. I know it’s hard to wait, but if you want clean pieces, that’s the way to do it!
How long do dark chocolate cocoa brownies last? Once the brownies are cooled, they will keep in an airtight container for up to three days at room temperature. You can also freeze them for up to two months. To all of my fellow fudgy dark chocolate brownie fans – add this recipe to your list because you are going to love it! You’ll want to savor every last bite of these chocolaty cocoa brownies.
How do you know brownies are done? Check for doneness by inserting a toothpick two inches from the edge. It should come out clean with just a few crumbs.
More Brownies You’ll Love
Dark Chocolate Brownies Recipe
- 1 cup vegetable oil
- 2 cups (400g) granulated sugar
- ¾ cup (60g) Special Dark Cocoa (or dutch process)
- 4 large eggs
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 ¾ cups (217g) all-purpose flour
- 2 cups (340g) dark chocolate chips
- Preheat oven to 350°F. Line a 9×13-inch pan with foil and spray with nonstick cooking spray.
- Add oil, sugar, and cocoa to a large bowl. Stir until smooth.
- Stir in eggs, salt, and vanilla. Slowly stir in flour, then stir in chocolate chips.
- Spread batter in prepared pan.
- Bake for 25-28 minutes, or until a toothpick comes out 2-inches from the side with just a few crumbs.
- Cool before slicing into bars.Store in an airtight container for up to 3 days or freeze for up to 2 months.
Nutritional information not guaranteed to be accurate
Dark Chocolate Brownies are a brownie lover’s dream! Make them a batch for all the chocolate fans in your life – they will get rave reviews.
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: March 7, 2021