Tessa’s Recipe Rundown
Taste: Bold chocolate flavor.
Texture: Rich, fudgy, and chewy without being overwhelmingly dense.
Ease: Nothing difficult here!
Pros: Another great brownie recipe to add to your repertoire.
Cons: None!
Would I make this again? Of course.
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Brownies are a category of recipe I LOVE to experiment with.
Just like cookies, brownies are deceptively complex. Small tweaks in the ingredients or process can lead to big affects in the final result. My Ultimate Brownie Guide demonstrates that point perfectly.
I find cookies & brownies to be the perfect playground for baking experiments. They both bake up easily so you can see the impact of your experiment quickly.
Free Brownie Cheatsheet!
Frustrated with blah brownies? This cheatsheet has everything you need—from essential tools to foolproof tips plus two crave-worthy recipes—to help you master perfect brownies every time!
For this recipe, I wanted to achieve a bold chocolate flavor without creating a texture that was too cakey or too rich and fudgy.
Too cakey can happen when you add more cocoa powder.
Too rich and fudgy? Is that possible? I found out through my experimenting that it actually is possible. One of my test batches was so rich I could only have 2 bites. It literally was like eating fudge.
So after many batches, I finally found my Goldilocks with this recipe. I hope you love it!
Sprinkle of Science
How to Make Chewy & Fudgy Dark Chocolate Brownies
Do I have to use Dutch-process cocoa powder?
The reason I call for Dutch-process cocoa powder is actually because it typically has a smoother flavor and higher fat content that unsweetened cocoa powder. This can lead to richer fudgier brownies!
But since there’s no baking soda or baking powder in this recipe, you can actually use unsweetened instead if you need to.
Learn more about the differences between cocoa powder varieties here.
How to get moist brownies?
Be VERY CAREFUL about measuring your flour and cocoa powder correctly. Use the spoon and level method, or even better, weigh your ingredients to ensure accuracy. If you don’t, you’ll likely end up with dry brownies. See my full article on how to measure flour correctly here (applies to the cocoa too).
Additionally, do not reduce the sugar. Learn more about sugar’s many roles in baking brownies here.
Why is there vegetable oil in this recipe?
You’ll see that in addition to the butter, there’s a small amount of vegetable oil in this recipe. I added this in to ensure these brownies retain a moist texture. Cocoa powder can zap baked goods of moisture, and the oil helps to give that sensation of moisture on the palate. It can also keep the brownies softer for longer after baking.
Do I have to use bread flour?
The bread flour has a higher protein content which contributes to a more chewy texture. However, if you don’t have bread flour you can just use all-purpose instead.
Can I omit the espresso powder?
Yes. You can omit without replacing it with anything. It simply enhances the chocolate flavor without adding a coffee taste.
What’s the best pan to bake brownies in?
METAL. All the way. I don’t like to bake brownies in glass or ceramic because those materials don’t conduct heat as efficiently. You might end up with brownies that are undercooked in the center but dried out at the edges when using glass or ceramic. Learn more about glass vs. ceramic pans here.
This is my favorite metal baking pan for brownies. Just don’t use a dark-coated metal pan which will dry out the edges.
How to Make Brownies with Shiny Thin Crust
You know that shiny, glossy, crinkly, tissue thin crust on top of brownies? The key to achieving that crust requires dissolving your sugar properly! I share my secret methods for perfectly crinkly brownie tops in this article. And some surprising mistakes you may be making which prevent the brownie “skin!”
How to tell when brownies are done baking?
I always advice to err on the side of underbaking brownies. The residual heat will continue to cook them even after they’re pulled from the oven. And I’d rather have a slightly gooey brownie than a dry overbaked one. Bake until a tester comes out with moist crumbs still attached. If you have a digital kitchen thermometer, the internal temperature should be about 195°F.
More Brownie Recipes:
Dark Chocolate Brownies
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Ingredients
- 1 1/2 sticks (170 grams) unsalted butter
- 2 tablespoons (27 grams) vegetable oil
- 1 cup (170 grams) bittersweet chocolate, chopped
- 1 cup plus 2 tablespoons (225 grams) granulated sugar
- 3 large eggs plus 1 egg yolk, cold
- 1 1/2 teaspoons vanilla extract
- 2/3 cup (57 grams) Dutch-process cocoa powder, measured correctly
- 1/2 cup (64 grams) bread flour, measured correctly
- 1/2 teaspoon instant espresso powder
- 1/4 teaspoon fine salt
Instructions
- Preheat oven to 350 degrees Line a metal 8-inch square pan with parchment paper, leaving an overhang. Spray with nonstick cooking spray.
- In a large microwave-safe bowl combine the chocolate, butter, and oil. Microwave in 30-second bursts, stirring between each burst, until the mixture is completely melted and smooth. Add the sugar to the hot butter mixture and whisk vigorously until combined. Allow to cool until just barely warm.
- Add in eggs, yolk, and vanilla extract and whisk for about 1 minute, or until very well combined. This helps create that shiny crust on top.
- Use a rubber spatula to stir in the cocoa, flour, espresso powder, and salt until combined. Scrape down the sides of the bowl with a spatula to ensure it’s all evenly combined.
- Pour the batter into the prepared baking pan. Bake until a tester comes out with moist crumbs still attached, about 30 minutes. The internal temperature should be 195°Do not overbake.
- Let cool completely to room temperature. If they’re still warm from the oven they will be more cakey. Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.
Photos by Ashley McLaughlin.
My friends loved it! We liked the crusty top contrasting with the fudge interior, and the fact that it wasn’t too sweet and really dark. Only adjustment I needed- was to remove it from the oven around the 22-23min mark
Thanks!!
I made these brownies and cut the sugar by 1/2 cup, they didn’t come out as good as last time. They weren’t moist and chewy. I also used semi sweet chocolate chips instead. When I put in the eggs my butter and chocolate mixture might not have been cooled enough. Perhaps that’s why my brownies weren’t good. This is a good recipe I just made some mistakes.
Hi Frances! Sugar does more than just sweeten, which is why we never recommend reducing sugar in a recipe. I think you’ll find our article about sugar in baking very helpful! 🙂
Texture is great, too bitter for my taste.
Hi Mergs! Glad to hear that you enjoyed the texture of these brownies, even if the flavor was a little bitter for your preference. I would recommend trying a different brand of cocoa powder, to see if that helps (some are less bitter than others), and feel free to experiment with adding some milk or semisweet chocolate chips to the recipe. Alternatively, give our super popular Best Ever Chewy Brownies a try instead! I hope that helps! Happy baking 🙂
Can we use coconut sugar instead?
Hi Tara! Feel free to experiment here, but we don’t use sugar substitutes in our baking. Learn more about the crucial role sugar plays in baking here. Happy baking 🙂
why bread flour ?
can I substitute it for all purpose flour ? as I don’t get it here
Hi Arwa! As Tessa mentioned in the pink tip box, above the recipe, the bread flour has a higher protein content which contributes to a more chewy texture. However, if you don’t have bread flour you can just use all-purpose instead. Let us know what you think once you have given these brownies a try 🙂
Could this recipe work in a silver 8 inch round pan ( that’s what I have) or will there be too much batter?
Hi Lorna! We haven’t tried that, but it should work! Let us know how it goes 🙂
I like that the weight measurements are provided as that is how I prefer to bake. I don’t use a microwave so I melted the butter and Scharfen Berger chocolate in the oven. A good brownie, but I’ll try another recipe next time.
Hi Jen! I’m glad you enjoyed this brownie. Tessa has several incredible brownie recipes, all of which can be found here. I hope you find “the one” 🙂 Happy baking!
do you have a recipe for a quart jar brownie. I would like to make for gifts
Hi Regina! I’m sorry, but Tessa does not currently have a brownie designed for a quart jar. Good luck in your quest 🙂
These are the best brownies I’ve made in ages! They came out thick, fudgy and chewy as promised!
Absolutely FABULOUS recipe! I did a tester batch to make for a party on the 21st, but The Boyfriend says this is one of his favorites so far, so it might become a staple at our house!
One query, is there anything special I need to do (or not do) when doubling this recipe? I have both the USA Bakeware 8″x8″ square pan and the 13″x9″ rectangular pan, so if it’s as easy as doubling the ingredients and using the bigger pan, I’ll do that. Another query: if I DO double the recipe, do you all think using 1 cup of the bittersweet baking chocolate and 1 cup of the semi-sweet baking chocolate would be a success? Nothing else would change (I do have Dutch Process cocoa), but I’m wondering if the semi-sweet chocolate would change the chemistry of the recipe too much.
Getting back to my review, this recipe is super easy. The hardest thing you have to do is chop the bar of chocolate! Definitely recommend with either a bitter cup of coffee or espresso, or a scoop of vanilla ice cream!
Hi Carmen! I’m so happy you and your boyfriend loved this recipe! Yes, all you need to do is double the recipe for a 9×13 pan, but watch the baking time closely, as this will vary greatly from the usual 8×8 baking time. Check out the tips in the pink box above the recipe, for help deciding when the brownies are done! As for altering the chocolate varieties, we have not tried that, so I couldn’t say for certain. You would definitely lose the powerful punch of using entirely bittersweet chocolate, and it would alter the sweetness. I recommend trying some of our other brownie recipes, such as our Best Ever Chewy Brownies, which utilizes semi-sweet chocolate! I hope this helps 🙂
I would love to try out one of your many brownie recipes, but I can’t always buy chocolate chips or bars. Is there a way to make the recipe by using cocoa powder, butter, and sugar ? I mean to make my own bittersweet chocolate? If not, then I’ll just wait till I can get the chocolate called for in the recipe.
Thank you.
Hi Nova, we haven’t tried making our own chocolate, so I can’t say for sure how that would turn out!