These dark chocolate brownies with dark chocolate frosting are so fudgy and moist, they may become your new favorite brownie recipe! Made with dark chocolate chips and two kinds of sugar so that you get that initial sweet flavor then the distinctive dark chocolate bittersweet flavor after each bite.
These brownies will absolutely convert all the milk chocolate fans to dark chocolate fans. Believe me, I used to be a milk-chocolate-only kinda gal, but I've crossed over to the dark chocolate side thanks to these brownies! Actually, I love all kinds of chocolate 🙂
Why You'll Love Them
My Top Reasons to Love these Decadent Dark Chocolate Brownies.
Brownies from scratch - homemade brownies contain simple ingredients; ingredients you can actually pronounce. Brownies from scratch are a special treat and don't really require that much extra time compared to the boxed version.
Dark chocolate frosting - these brownies are divine all by themselves, but when we add the dark chocolate frosting they are extremely phenomenal!
Flavor - I'm willing to go out on a limb and shout, "these brownies are the best ever!" All chocolate lovers should indulge themselves with these fudgy moist little squares of heaven.
Leftover ingredient uses - Use your leftover chocolate chips to make my Banana Chocolate Chip Pancakes! If you have extra flour, brown sugar, and powdered sugar, try my Muffin Pan Cinnamon Rolls!
What's in Them
Dark chocolate chips - use your favorite cacao percentage. The higher the cacao percentage, the darker and less sweet it is.
Butter - you can use salted or unsalted butter. Butter is needed for the brownies and the frosting.
White sugar and brown sugar - I like to use half of each kind of sugar. The brown sugar add a rich flavor to the brownies.
Vanilla bean paste - you can use vanilla extract if you want, however the vanilla bean paste has more rich vanilla flavor.
All-purpose flour - do not use self-rising flour, but you can use gluten-free flour.
Eggs - must be room temperature! Scroll down for a short cut for getting eggs to room temperature.
Confectioners Sugar (not pictured) - also known as powdered sugar, this is the main ingredient for the dark chocolate frosting.
How to Make Them
This is a quick summary, please follow the recipe card for instructions.
Step 1 - Melt the butter and dark chocolate chips over medium heat. Remove from heat and add both sugars.
Step 2 - Add the eggs, vanilla bean paste, flour, and salt to the chocolate mixture.
Step 3 - Pour into parchment lined 8-inch square pan and bake for 25 minutes. Let cool 20 minutes.
Step 4 - Prepare the frosting then spread on top of brownies.
Recipe Tips
Tips for the best dark chocolate brownie success.
Room temperature eggs - use the quick method in the recipe card notes to quickly bring eggs to room temperature.
Deep dark chocolate flavor - use a higher cacao percentage for a darker, more intense dark chocolate flavor.
Heavy bottom pot - a thin bottom pot could scorch the chocolate so I recommend a thick pot.
Parchment paper handles - not mandatory but oh so handy when removing the cooked brownies from the pan.
Metal baking dish - glass cooks hotter than metal so use a metal pan for best results.
Don't overcook - be careful not to cook the brownies for longer than the recipe instructions or they may become dry.
Recipe FAQs
Three great ideas come to mind! (1) add some unsalted chopped walnuts or pecans to the batter before baking or sprinkle them on top of the frosting. (2) You can also add about 2-4 tablespoons of strong coffee to the brownie batter to further enhance the flavor. (3) Top your brownie with a dollop of peanut butter!
An easy way to test brownies for doneness is to insert a wooden toothpick about 2 inches from the brownie edge. It should come out with a few crumbs and no sticky batter.
The range for dark chocolate is 55-100% cacao. Most dark chocolate fans prefer 70% and higher. (I used 53% for recipe testing).
More Chocolate Desserts
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Recipe
Dark Chocolate Brownies
Equipment
- 8-inch square metal pan
- medium-size heavy bottom pot
- measuring cup(s)
- measuring spoons
- whisk
Ingredients
Brownies (please read the note below about the eggs!)
- 8 tablespoons butter 1 stick of butter
- 1 cup dark chocolate chips
- ½ cup sugar
- ½ cup light brown sugar pack sugar into your measuring cup by pressing down with the back of a spoon
- 3 room temperature eggs See Recipe Note for how to get eggs to room temperature quickly!
- 1 teaspoon vanilla bean paste or use vanilla extract
- ¾ cup all-purpose flour
- ¼ teaspoon salt
Frosting
- ¼ cup dark chocolate chips
- 4 tablespoons butter ½ stick of butter
- 2 cups confectioners sugar aka powdered sugar
- 2-4 tablespoons milk start with 1 tablespoon, add more if needed
- Pinch salt
Instructions
For the Brownies
- Preheat oven to 350F. Line an 8-inch square metal pan with parchment paper, leaving several inches of overlap so you can use as handles later to lift the brownies out of the pan after they've cooled. Spray bottom and sides of pan with non-stick spray, and set aside.
- Add the butter and dark chocolate chips to a medium-size heavy bottom pot. Over medium heat, melt the chocolate and butter stirring with a whisk until smooth. Remove the pot from the heat.
- Add the brown sugar and white sugar to the melted chocolate mixture. Whisk for 2 minutes. Let the mixture cool for 5 minutes.
- Add the eggs, one at a time, to the chocolate mixture whisking after each egg until well blended.
- Add the vanilla bean paste, flour, and salt to the chocolate mixture. Blend with a whisk.
- Pour batter into the prepared baking dish and bake for 25-27 minutes or until a toothpick inserted into the center comes out clean.
- Place the brownies pan on a cooling rack and let cool 20 minutes. Then make the frosting.
Make the Frosting
- Add the dark chocolate chips and butter to a small pot on medium heat. Cook until melted, stirring as needed. Remove the pot from the heat.
- To the pot, add powdered sugar, 1 tablespoon of milk, and salt. Blend well with a whisk. Mix in an additional 2-4 tablespoons of milk to reach desired consistency. The frosting should be nice and thick yet spreadable.
- Gently lift the brownies out of the pan by the parchment paper and place on a flat surface such as a cutting board or cake platter. Spread the frosting over the top of the brownies.
Notes
How to Quickly Get Eggs to Room Temperature
If you don't have time to let eggs come to room temperature, which can take 30 minutes to 1 hour, you can use the warm water method: Place the uncracked eggs into a large bowl and cover them with warm tap water for 10-15 minutes (I always do 15 minutes). Make sure the water isn't hot - you don't want the eggs to cook! After 10-15 minutes, the eggs are ready to use in the recipe.Oven Temperature Variations
Ovens temperatures can vary by as much as 10 degrees (some cook hotter and others cook cooler). These brownies were perfectly cooked at 25 minutes in my oven. You want the brownies to be firm but not overcooked.Recipe Tips
Room temperature eggs - use the quick method in the recipe card notes to quickly bring eggs to room temperature. Heavy bottom pot - a thin bottom pot could scorch the chocolate so I recommend a thick pot. Parchment paper handles - not mandatory but oh so handy when removing the cooked brownies from the pan. Metal baking dish - glass cooks hotter than metal so use a metal pan for best results. Don't overcook - be careful not to cook the brownies for longer than the recipe instructions or they may become dry.Nutrition
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
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