Dark Chocolate Brownies

Brownies are the ultimate treat for chocolate lovers, but these dark chocolate brownies take the classic to the next level. In addition to all the traditional brownie recipe ingredients, this one adds melted butter, dark chocolate chips and brown sugar for rich texture and deep, complex flavor. Adding instant espresso powder is the ultimate flex; the bitterness complements and enhances the dark chocolate without adding too much coffee taste. These brownies are fudgy and delicious, good on their own or served with a scoop of homemade ice cream as the perfect pairing for any occasion.

Dark Chocolate Brownies Ingredients

• Sugar: The combination of granulated and brown sugar sweetens the brownies and contributes to their chewy texture. Use light or dark brown sugar; dark will add more caramelized molasses notes.
• Butter: Some brownie recipes call for oil, but this one specifies unsalted butter for a richer flavor and texture.
• Instant espresso powder: Espresso powder is a secret ingredient for chocolate desserts. Just one tablespoon makes them taste that much better. Instant coffee granules can work in a pinch, but espresso powder is finer and melts more easily into the brownie batter.
• Dark chocolate chips: Melted dark chocolate chips add deep flavor for these brownies. The best dark chocolate for baking has 70% cacao. It’s just bitter enough and just sweet enough.
• Eggs: Eggs provide a rich texture and help the brownies rise while baking. Start with room-temperature eggs for easier incorporation.
• Vanilla extract: Incorporate two teaspoons of vanilla extract to enhance the flavor of these dark chocolate brownies.
• All-purpose flour: All-purpose flour adds structure to the brownies without weighing them down.
• Dark baking cocoa: Dark baking cocoa adds even more chocolaty goodness to these brownies. We find Ghirardelli to be the best dark cocoa for baking.
• Baking soda: A small amount of baking soda goes a long way in helping these brownies rise while baking for proper texture.
• Salt: We all know there are various types of salt, and each can play a different role in baked goods. For these brownies, use table salt in the batter. If desired, add a sprinkle of flaky sea salt on top before baking.

Directions

Step 1: Prep the baking pan

Preheat the oven to 325°F. Line a 9-inch square baking pan with parchment paper, letting the ends extend up the sides of the pan.

Step 2: Melt the chocolate

In a large heavy saucepan, combine the sugars, butter, water and instant espresso. Bring the mixture to a boil, stirring constantly. Remove the mixture from the heat. Add 1-3/4 cups chocolate chips and stir until they are melted. Cool slightly.

Step 3: Whisk the eggs

In a large bowl, whisk the eggs until they’re foamy, about three minutes. Add the vanilla extract. Gradually whisk in the chocolate mixture.

Editor’s Tip: You don’t need to temper the eggs as long as the chocolate mixture has cooled.

Step 4: Add the dry ingredients

In another bowl, whisk the flour, dark baking cocoa, baking soda and salt. Stir the dry ingredients mixture into the chocolate mixture. Fold in the remaining chocolate chips. Pour the batter into the prepared pan. If desired, sprinkle the top of the batter with flaky sea salt.

Editor’s Tip: One of the biggest brownie mistakes is overmixing the batter. Mix until the wet and dry ingredients are just combined.

Step 5: Bake the brownies

Bake the brownies on a lower oven rack for 40 to 50 minutes, or until a toothpick inserted in the center comes out with moist crumbs (do not overbake them). Cool the brownies completely in the pan on a wire rack. Lifting with the parchment paper, remove the cooled brownies from the pan and cut them into squares.

Dark Chocolate Brownies Variations

• Add other mix-ins: Want even more chocolate? Add extra regular or mini chocolate chips or M&M’s to the batter before baking these dark chocolate brownies.
• Incorporate nuts: Walnuts or pecans are the perfect pairing for chocolate. Stir chopped nuts into the batter before baking the brownies. Toasting the nuts first adds more flavor.
• Top them with frosting: Dress up the tops of these baked and cooled brownies with a layer of frosting. Try them with chocolate frosting or peanut butter frosting.

How to Store Dark Chocolate Brownies

To maintain their flavor and texture, store these brownies, wrapped in storage wrap, in an airtight container or in a zip-top bag. They’ll last for two to three weeks at room temperature or two to three months in the refrigerator.

Can you freeze dark chocolate brownies?

To freeze brownies, wrap them in storage wrap and aluminum foil. Place the brownies in a freezer bag and store them for up to 12 months. Allow the brownies to thaw at room temperature when it’s time for a treat.

Dark Chocolate Brownies Tips

How do you know when dark chocolate brownies are done baking?

You can tell brownies are fully baked when the edges are set, but the middle is soft. Insert a toothpick into the center to double-check. If the toothpick comes out with batter, leave the brownies in the oven to bake a few extra minutes.

Is it best to let brownies fully cool?

Brownies only get better with time. For the best texture, remove them from the oven and allow them to cool completely in the pan on a wire rack before cutting them into squares.

What else can you serve with dark chocolate brownies?

These brownies have deep flavor that can curb any chocolate craving. Enjoy them alone, or try topping the brownies with a scoop of ice cream, a drizzle of chocolate or caramel sauce, and a sprinkle of nuts. You could also cut up and use dark chocolate brownies in a brownie trifle or individual brownie trifle parfaits.