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Dark Chocolate Brownie Recipe

Recipe Code: 10053

Indulge in these rich and fudgy dark chocolate brownies, featuring a crisp top and a gooey center. Perfectly balanced between cakey and chewy, they’re an irresistible treat for any chocolate lover.

  • 15 Mins
  • 30 Mins
  • 12 Person(s)


  • 200 grams dark chocolate (70% cocoa)
  • 150 grams unsalted butter
  • 200 grams granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 100 grams all-purpose flour
  • 30 grams cocoa powder
  • 1/2 teaspoon salt
  • 100 grams dark chocolate chips (optional)
  • 50 grams chopped nuts (optional)


  • Heatproof bowl
  • Medium saucepan or microwave
  • Large mixing bowl
  • Whisk
  • Spatula
  • Sifter
  • 8x8 inch baking pan
  • Parchment paper
  • Oven
  • Wire rack
  • Toothpick

Recipe Overview

This dark chocolate brownie recipe is a delightful and simple treat that can be baked by anyone, from home bakers to seasoned experts. With minimal ingredients and tools required, it offers rich, fudgy goodness with a crisp top and a gooey center. Whether you''re baking for a special occasion or just satisfying a chocolate craving, these brownies are the perfect go-to recipe.

Recipe Detail

  • Preheat your oven to 175°C (350°F). Grease and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  • In a heatproof bowl, melt the dark chocolate and unsalted butter together over a pot of simmering water (double boiler method) or in the microwave in short bursts, stirring frequently until smooth. Allow it to cool slightly.
  • In a large mixing bowl, whisk together the granulated sugar and eggs until well combined and slightly frothy. Add the vanilla extract and mix well.
  • Gradually pour the melted chocolate and butter mixture into the sugar and egg mixture, whisking continuously until smooth and fully incorporated.
  • Sift together the all-purpose flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Be careful not to overmix.
  • Fold in the dark chocolate chips and chopped nuts if using, ensuring they are evenly distributed throughout the batter.
  • Pour the brownie batter into the prepared baking pan. Use a spatula to spread the batter evenly, reaching all corners of the pan.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter. The top should be set and slightly cracked.
  • Allow the brownies to cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Cut into squares and enjoy.
  • Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Brownies can also be frozen for longer storage.