This foolproof recipe for Easy Chocolate Brownies makes a dark chocolate fudge brownie that’s dense, gooey and decadent.
Perfect, Dark Chocolate Fudge Brownies
These are a triple chocolate treat that’s made with dark chocolate, cocoa powder and chocolate chips, making them one indulgent dessert!
Watch How to Make Easy Chocolate Brownies
Perfecting Brownies
So, brownies and I have a sordid history. I worked on this recipe for a good year. I am a perfectionist, so I refused to post until I created the perfect brownie and not only that but tested the recipe and got the same exact result three times in a row.
A homemade brownie is no easy task, but after all the trial and error, I am a bit of a brownie expert. I have finally created the ultimate brownie recipe and it makes a huge batch!
Why this recipe works:
- The smaller amounts of flour and no leavening agents give these brownies their extra fudgy texture.
- The addition of brown sugar instead of all white sugar cuts down the sweetness and adds to the rich chocolate taste.
- Melting the butter rather than creaming it with the sugar creates a denser, softer brownie.
- The addition of egg yolks, as well as whole eggs, give the extra gooey consistency.
- The combination of melted dark chocolate and cocoa powder rounds out the flavor and texture for a satisfyingly chewy result.
These Chocolate Fudge Brownies are ultra thick, with the perfect balance of fudgy, chewy, and chocolaty goodness. Oh, and that iconic crinkly crust on top – what’s a brownie without it?
This recipe is mixed up in one pot (yes, I make them in a pot) so they are super easy with very little mess!
How to Make The Best Chocolate Brownies Ever:
Cut the butter into even sized cubes and add them to a large saucepan. 
Melt the and butter over medium heat, stirring until melted. Add the chocolate to the warm butter.
Stir until the chocolate is melted and smooth. Add the sugar mix until disolved.
Followed by the brown sugar. Mix to combine. Add vanilla, salt, three eggs, and two egg yolks.
Stir until smooth. Sift in the cocoa powder.
Followed by the sifted flour.
Stir until just combined (being careful not to over mix). A few lumps are fine. Fold in the chocolate chips.
Mix to combine and spread evenly into the pan.
Bake for 25 -30 minutes.
How to Tell When Brownies Are Cooked
Due to their fudgy consistency, you can’t use a cake tester for brownies. Here’s how to test them…
- Bake the brownies for 25 Minutes
- Gently shake the pan and look for wobble in the center.
- If they wobble cook 5 minutes more and repeat until cooked
- Other ways to tell they are done – top has a shiny, papery crust and the sides are just beginning to come away from the pan.
Wait Until the brownies have set before slicing – If you can!
These Brownies are so addictive you’ll want to make a second batch before the first is finished!
Baker’s Tips:
- Use premium ingredients. Using quality ingredients in a recipe is vital if you want great results. It makes a massive difference in taste.
- Take care in measuring. Measure carefully and accurately. It’s key to getting the best results from a recipe.
- Use room temperature eggs. Eggs combine easier when mixing at room temperature and mix more evenly into the batter. Your brownies will have a lighter texture and cook more evenly.
- To quickly warm your eggs: Just set them in a bowl of warm water for 10 – 15 minutes. This will allow them to warm all the way through.
- Mix by hand. For fudgy brownies, always mix by hand. You can use a whisk until adding the cocoa powder and flour and then switch to a wooden spoon.
- Don’t over mix. When mixing in the flour only mix until combined. A few lumps are fine. Over mixing creates cake like brownies.
FAQs
What kind of chocolate is used in brownies? To make brownies that aren’t too sweet, I use Dark Couverture Chocolate Callets that are 54.5% Cacao. It’s the only chocolate I bake with. You can get it on Amazon by clicking here.
What makes brownies fudgy? Brownies get their fudgy consistency from the higher fat to flour measurements as well as the omission of no leavening agents (which make a brownie more cake-like).
How Do You Store Brownies? Brownies should be stored in an airtight container, better yet, I use this pan which comes with a lid for easy storage. I bake them in a pan that has a lid for easy storage. on Amazon by clicking here.
How Long Do Brownies Last? Brownies will keep up to 4 days and believe it or not, they’re even better the next day!
How Do You Freeze Brownies: To freeze brownies cool them completely, but do not slice. Wrap the brownies tightly with plastic wrap, then wrap them again with foil. Freeze them for up to 3 months.
When ready to serve, thaw the brownies at room temperature before cutting into individual slices.
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Easy Chocolate Brownies
This recipe makes indulgent, fudgy brownies that are studded with extra chocolate chips for added decadence.
Ingredients
- 2 cups butter cut into pieces
- 8 ounces dark chocolate chopped (I use 54% Cocoa solids)
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 3 large eggs room temperature
- 2 large egg yolks
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- 2 cups all-purpose flour sifted
- ½ cup cocoa powder sifted
- 1 cup semi-sweet chocolate chips
Instructions
-
Preheat the oven to 350ºF/180ºC/155ºC and grease 13x9 inch baking pan
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Melt the and butter in a large saucepan over medium-low heat, stirring until melted. Remove from heat and stir in the chopped chocolate until it's melted and smooth.
-
Stir in the sugar and brown sugar right into the pot. Whisk in the eggs & egg yolks one at a time, then the vanilla & salt.
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With a wooden spoon, stir in the flour and cocoa powder until evenly combined. Fold in the chocolate chips.
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Spread into the pan. place the pan in the oven and set your timer for 25 minutes.
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When the timer goes off, open the oven, pull the shelf out and gently shake the pan. If the brownie wobbles in the middle, it’s not quite done so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the pan.
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Remove from the oven and cool the brownies for at least an hour before removing from the pan and slicing.
Recipe Notes
- Take care in measuring. Measure carefully and accurately. It’s key to getting the best results from a recipe.
- Use room temperature eggs. Eggs combine easier when mixing at room temperature and mix more evenly into the batter. Your brownies will have a lighter texture and cook more evenly.
- To quickly warm your eggs: Just set them in a bowl of warm water for 10 - 15 minutes. This will allow them to warm all the way through.
- Mix by hand. For fudgy brownies, always mix by hand. You can use a whisk until adding the cocoa powder and flour and then switch to a wooden spoon.
- Don’t over mix. When mixing in the flour only mix until combined. A few lumps are fine. Over mixing creates a cake like brownie.
Update Notes: This post was originally posted in 2015, but was rewritten and republished with new photos a video, step by step instructions and tips in February of 2019.
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