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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.
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BEST Dark Chocolate Brownies Recipe
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 you’ll love these brownies
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!
Ingredients
- 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!
How to Make Brownies with Dark Chocolate
- Wet ingredients: Combine the oil, sugar, and cocoa in a large bowl. Mix in the eggs, salt, and vanilla.
- Dry ingredients: Slowly mix in the flour and, once it’s absorbed, stir in the chocolate chips.
- 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.
Expert Tips
- What’s the best way to get clean slices? Use a plastic knife to cut brownies and get clean slices. I don’t know why it works so well but gooey brownies won’t stick to a plastic knife!
- 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.
- Add frosting and make them into Cosmic Brownies!
FAQs
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.
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.
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.
More Brownies You’ll Love
Dark Chocolate Brownies Recipe
Ingredients
- 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
Instructions
- 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.
Recipe Video
Recipe Notes
- What’s the best way to get clean slices? Use a plastic knife to cut brownies and get clean slices. I don’t know why it works so well but gooey brownies won’t stick to a plastic knife!
- 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.
Recipe Nutrition
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.
Can I exchange the oil for butter?
Yes, use melted unsalted butter.
This receipe didn’t work for me at all. I think the oil quantity was way more, for me atleast. The taste was ok, but texture wasn’t what I wanted and expected it to be.
I have some black cocoa that I am going to try with this recipe👍
How important are the chocolate chips ? I don’t like chocolate chips in my brownies, but I’m wondering if there will be enough chocolate flavor if I leave them out. Could I add something else (more cocoa powder, dark chocolate syrup, etc). I will be adding pecans.
This recipe is perfect as written. I first made them a month ago and my husband brought the leftovers into work. They have been requested again for a potluck tomorrow which are now baking in my oven.
These look delectable.
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