There’s nothing better than homemade warm, gooey, super dark chocolate fudge brownies as an afternoon treat! And this right here, is the best recipe around!
Coming to you from the balmy beaches of Cancun, Mexico today! That’s right, I’m still over here soaking up the sun rays, drinking piña coladas, and enjoying the last few days of our Mexican vacation.
But, just because I’m chilling poolside in Mexico today, doesn’t mean I’m not thinking about, or even longing for something home-baked! I totally am. The food here has been fresh and fabulous, but there’s nothing quite like a batch of these decadent dark chocolate fudge brownies!
I’m pretty sure I told you about my unfounded fear of making brownies from scratch, didn’t I? I was so worried they wouldn’t be as good as the boxed brownies I’ve been eating for my whole life, but once I got over myself, and actually experimented with some brownie recipes, I discovered that not only do homemade brownies taste as good as boxed – I LIKE THEM BETTER!
These dark chocolate fudge brownies were the second brownie recipe I created when I started baking brownies. They’re a simple, or as I like to say, an everyday recipe. Meaning they are made with common ingredients and in one bowl, so they’re perfect for any day baking!
The only thing different about this brownie recipe is that you must use dark cocoa powder, or even the super dark (which is what I’d recommend). I didn’t always have this on-hand, until I realized how much I love it in these dark chocolate fudge brownies. There’s something special about super dark cocoa powder. It’s rich, slightly bitter, and so sinfully indulgent!
Hints for baking these dark chocolate fudge brownies:
- Like I mentioned above, the cocoa powder makes a huge difference. Use the super dark (unsweetened) cocoa powder if you can find it. Otherwise, just dark cocoa powder will do.
- Line the brownie pan with aluminum foil or parchment paper to make removing the brownies from the pan super simple.
- And speaking of taking them out of the pan, let the brownies sit in the pan for up to 30 minutes before you try to lift them out. They need to firm up a bit.
- Consider dusting the tops of the brownies with powdered sugar for a little extra sweetness or maybe even a drizzle of melted chocolate!
- These brownies are best the day they are baked, but they can be stored for up to 3 days in an airtight container. They can also be stored in the freezer.
Now, let’s discuss these brownies for just a quick second. Like most brownies, they are very chocolatey, but they have a gentle bitterness from the super dark cocoa powder, which I really love. Their texture is thick and they are nice and gooey in the center from the melted chunks of baking chocolate.
You’ve got to try them!
Dark Chocolate Fudge BrowniesPrint Pin
- 1/2 cup unsalted butter, melted
- 1/2 cup flour
- 1/3 cup unsweetened dark cocoa powder
- 1 cup sugar
- 1/2 tsp sea salt
- 1/4 tsp baking powder
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup chocolate baking chunks, milk or dark chocolate
- Preheat oven to 350 degrees and line an 8 x 8 pan with parchment or foil.
- Melt butter in the microwave and set aside to cool slightly.
- In a medium size bowl, whisk together the flour, cocoa powder, sugar, sea salt, and baking powder until evenly combined.
- Add eggs and vanilla extract and stir until smooth.
- Stir in melted chocolate chips.
- Add butter and mix until just combined.
- Pour batter in a prepared 8 x 8 pan and bake for 20 minutes.
- Allow brownies to cool for 15 minutes prior to removing from pan and slicing.
- Store in an airtight container for up to 3 days or freeze.