Dark Chocolate Brownies

Baked and frosted brownies cut into 16 squares on white parchment paper with brownie crumbs scattered around.

These dark chocolate brownies with dark chocolate frosting are so fudgy and moist, they may become your new favorite brownie recipe!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 25

Cool Time 20

Total Time 1 5

Servings

Calories 237kcal

Author Anne Clark | My Kitchen Serenity

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