Best Dark Chocolate Brownies Recipes

DARK CHOCOLATE BROWNIES WITH WHITE CHOCOLATE CHUNKS

Steps:

• Preheat oven to 325°F. Butter 8-inch square baking pan. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Cool to room temperature.
• Combine 2/3 cup flour, 1/2 teaspoon baking powder and 1/4 teaspoon salt in small bowl. Whisk 1 cup sugar, eggs and vanilla extract in medium bowl until mixture is very thick, about 3 minutes. Whisk in melted chocolate mixture, then flour mixture. Stir in white chocolate. Transfer to prepared pan.
• Bake brownies until tester inserted into center comes out with moist crumbs attached, about 28 minutes. Transfer brownies in pan to rack; cool completely. (Can be prepared 1 day ahead. Store airtight at room temperature.)
• Cut brownies into 16 squares. Serve brownies with strawberries.

DARK CHOCOLATE MOCHA BROWNIES

Steps:

• In a large bowl, combine brown sugar and butter. Beat in eggs, one at a time. Add coffee and vanilla; mix well. Combine the flour, cocoa, baking powder and salt; gradually add to sugar mixture. Stir in chocolate. , Spread into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, combine the butter, sour cream and vanilla until smooth. Gradually stir in sugar until frosting is smooth and reaches desired consistency. Frost brownies. Sprinkle with grated chocolate.

DARK CHOCOLATE-ORANGE BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch square baking pan and line with parchment paper, leaving the paper hanging over on 2 opposite sides.
• Place semisweet chocolate and butter into a microwave-safe bowl. Melt chocolate in a microwave in 15-second intervals, stirring after each interval, 1 to 3 minutes.
• Beat brown sugar, eggs, and orange zest together using an electric mixer in a bowl until thick and fluffy. Fold in chocolate mixture.
• Sift flour and cocoa together into a separate bowl; stir in chocolate mixture. Stir in white chocolate bits. Spread into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, about 40 minutes. Let cool in the pan completely before lifting out, 15 to 30 minutes, using the paper as handles. Cut into squares.

INTENSELY DEEP DARK CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 degrees F with rack in center position.
• Butter and flour 13" x 9" pan.
• In 3 qt heavy saucepan, melt butter and chocolate over low heat, stirring until smooth.
• Remove from heat and allow to come to room temperature.
• Whisk in sugar and vanilla into chocolate/butter combination.
• Whisk in eggs, one at a time until thoroughly combined. Set aside.
• In separate bowl combine Dutch process chocolate powder, flour and salt.
• Combine flour mixture with chocolate/butter and whisk thoroughly.
• Add chopped walnuts if using.
• Spread brownie batter in pan and bake for 25-35 minutes.
• Cool completely.

DARK CHOCOLATE-CHUNK BROWNIES

Steps:

• Chop chocolate into about 1/2-inch chunks; about 2 cups.
• In a small, microwave-safe bowl, combine half the chocolate and the butter.
• Heat in a microwave oven on half-power (50%) just until chocolate is soft and butter is melted, 1 to 1 1/2 minutes.
• Stir until mixture is smooth.
• Let stand until just warm to touch.
• In a bowl, with a wooden spoon, beat eggs, sugar, salt, and vanilla until smooth.
• Add chocolate mixture and stir until well blended.
• Add flour, about a third at a time, stirring after each addition just until blended.
• Add remaining chopped chocolate and mix just until chunks are evenly distributed.
• Line bottom and sides of a 9-inch square baking pan with cooking parchment, draping over rim a little.
• Scrape batter into pan; spread level.
• Bake in a 325°F oven just until the surface develops a thin crust (like the delicate layer of ice that forms on freezing water) and a fingertip pressed very gently in the center leaves a soft impression, 20 to 25 minutes; take care not to overbake.
• Cool completely in pan on a rack, at least 1 hour.
• Lift brownie out on parchment, peel off parchment, and set brownie on a board.
• Cut into 8 squares or wedges or 16 triangles.

SUPER-MOIST DOUBLE DARK CHOCOLATE BROWNIES

Steps:

• Preheat oven to 325°F.
• Grease and flour 13x9-inch pan or spray it with Bakers Joy.
• Melt the unsweetened chocolate and butter.
• Cool (see note below).
• Beat the eggs, salt, and sugar until ingredients are light and creamy.
• Fold in the chocolate/butter mixture and the vanilla.
• Add flour and beat until batter is smooth.
• If using optional nuts, fold in now.
• Pour half of batter in pan and spread to cover bottom.
• Break candy bars in half and place over batter.
• Spoon remaining batter on top and spread as evenly as possible.
• Bake 23-35 minutes or until set.
• Do not overbake.
• Cool completely.
• With serrated knife, cut into squares.
• MELTING CHOCOLATE: I place the butter and chocolate in a small glass bowl and sit the bowl on the burner to my drip coffee maker when I first start this recipe.
• It melts the chocolate to perfection, and cleanup is so easy.

DARK CHOCOLATE PASSOVER BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Beat sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add eggs, vanilla extract, and salt; mix until thoroughly combined. Mix in matzo meal, cocoa powder, and cinnamon with a wooden spoon. Switch to mixer and beat until batter is thoroughly combined and smooth, scraping sides of the bowl, 1 to 2 minutes. Fold in chocolate chips.
• Pour batter into the center of the prepared pan; spread out evenly.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and cool in the pan, about 10 minutes. Slice into 18 squares and transfer to a serving plate. Place plate on a wire rack until brownies are thoroughly cooled, about 30 minutes.

KAHLUA BROWNIES WITH WHITE & DARK CHOCOLATE FROSTING

Steps:

• Preheat oven to 350°F.
• Grease and flour a 13x9x2 baking dish and set aside (can use a mix of cocoa and flour to prevent white edges around finished brownies) In a big bowl (preferably by hand, NOT mixer), combine well the sugar, flour, cocoa, baking soda, salt and cinnamon.
• Add melted butter, eggs, vanilla, and Kahlua, and stir just until blended (do not overmix).
• Fold in chopped nuts, if you are using them.
• Put batter in prepared baking dish, evening out the batter with a spatula.
• Bake for 40- 45 minutes or until the edges of brownies begin to pull away from the sides of the dish.
• Remove from the oven and put dish on wire rack to cool.
• Immediately sprinkle dark chocolate chips over top of hot brownies.
• Lighly place a sheet of aluminum foil over dish to hold in and reflect heat.
• After about 5 minutes, when chips are melted, spread over the brownies with a spatula.
• Immediately sprinkle white chocolate over the frosting, and lightly cover dish with the foil again.
• After about 2 minutes, when chocolate is melted, gently swirl them into the dark chocolate to create a marbleized look.
• Let cool 2 hours before cutting.

DARK-CHOCOLATE CHERRY BROWNIES

Steps:

• Heat oven to 350°F. Coat an 8" x 8" baking dish with cooking spray. In a bowl, whisk together flours, cocoa, baking powder and salt; set aside. In another bowl, beat butter, sugar and coffee with an electric mixer on high until crumbly, about 30 seconds. Add eggs one at a time; beat on medium until a thick mocha-colored mixture forms. Add half-and-half, vanilla and chocolate chips; beat on low until just combined. Add flour mixture; beat on low until a thick batter forms. Pour into baking dish and top with cherries. Bake until edges are slightly firm but center is soft, 25 to 30 minutes. Cool 30 minutes; cut into 12 pieces.

DARK CHOCOLATE CHERRY BROWNIES

Steps:

• Pat cherries dry with paper towels; set aside. In a microwave-safe bowl, melt 1/2 cup chopped candy bars with oil; stir until smooth. In a small bowl, combine the sugar, eggs, extract, salt and melted chocolate. Add flour; mix well. Stir in cherries and remaining candy bars. , Spread into a 9x5-in. loaf pan coated with cooking spray. Sprinkle with almonds. Bake at 350° for 25-30 minutes or until brownies begin to pull away from sides of pan. Cool on a wire rack.

CARAMEL-LAYERED DARK CHOCOLATE BROWNIES

Steps:

• Brownies: Position a rack in the center of the oven and preheat to 350 degrees F. Line the baking pan with aluminum foil, letting it hang about two inches over the sides. Coat the inside of the foil with nonstick baking spray.
• Place both chocolates and the butter together in the top of a double boiler over low heat. Stir often with a rubber spatula to help melt evenly. Remove the top pan of the double boiler and wipe the bottom and sides dry. Or place the chocolates and butter in a microwave-safe bowl and melt on low power for 30-second bursts. Stir with a rubber spatula after each burst to make sure it's melting. Let the mixture cool while mixing the rest of the brownie batter. Stir with a rubber spatula occasionally to prevent a skin from forming on top.
• Whip the eggs and egg yolk in the bowl of an electric stand mixer using the wire whip attachment, or in a large bowl using a hand-held mixer, until frothy, about 1 minute.
• Add the sugars to the eggs and whip together until the mixture is very thick and pale colored and holds a slowly dissolving ribbon as the beater is lifted, about 5 minutes. Add the vanilla and stir to blend well.
• Add the chocolate mixture to the egg mixture and blend completely on low speed. Stop and scrape down the sides and bottom of the bowl with the rubber spatula. The mixture will be smooth and dark chocolate colored.
• In a medium bowl, sift the flour and cocoa powder together. Add the salt and stir to combine.
• In 3 stages, add the dry ingredients to the chocolate mixture, blending well after each addition. Stop and scrape down the sides and bottom of the bowl with a rubber spatula to help mix evenly.
• Pour the batter into the prepared pan and use a rubber spatula to spread it evenly. Bake for 35 minutes, or until a cake tester inserted in the center comes out with slightly moist crumbs clinging to it. Remove the pan from the oven and cool completely on a rack.
• Caramel:
• Stir the caramel sauce until it is smooth. Pour it onto the top of the cooled brownies and spread evenly into the corners using a small offset spatula. Chill in the freezer for 30 minutes to set the caramel.
• Bittersweet Chocolate Ganache Topping:
• Place the chocolate in a medium bowl. Heat the cream in a small saucepan until bubbles for around the edges. Pour the cream over the chocolate and let stand for 30 seconds. Stir the cream and chocolate together with a heat-resistant spatula until completely melted and smooth.
• Remove the pan of brownies from the freezer. Pour the ganache over the caramel layer and spread it out evenly into the corners using a small offset spatula. Chill the brownies in the refrigerator for about 20 minutes to set the ganache.
• Lift the brownies from the pan using the edges of the aluminum foil then peel away from the brownies. Use a large knife to cut the brownies into 5 rows in each direction. Dip the knife in hot water and dry between cuts. Gently separate the brownies and serve at room temperature.

DARK CHOCOLATE FUDGE COCONUT FLOUR BROWNIES

Steps:

• Preheat oven to 350.
• Melt butter and cocoa in a pan over low heat,stirring as needed so it doesn't burn or stick.Stir in Kahlua and cool.
• Mix all dry ingredients.
• Lightly beat eggs and add to dry ingredientsAdd cocoa butter mixture.
• Fold in chocolate chips.
• Bake in a greased 8X8 pan for 25-30 minutes,or until a knife inserted in the center comes out clean-don't overbake !.Let cool slightly for about 5 minutes and serve warm.

GLUTEN-FREE VEGAN DARK CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine flour, maple syrup, cocoa powder, baking powder, and salt in a large bowl; blend well and make a well in the center. Combine mashed bananas, coconut milk, olive oil, and vanilla extract in a second bowl. Pour banana mixture into the flour mixture and stir until batter is evenly mixed. Fold in chocolate chips. Pour batter into the prepared baking dish and sprinkle with cocoa nibs.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool completely before slicing.

DARK CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 350 degrees. Coat a 9 x 13inch baking pan with cooking spray.
• Melt the chocolate and butter in a double boiler or heatproof bowl set over a pot of barely simmering water, stirring occasionally.
• In a medium bowl, whisk together the flour, cocoa, salt, and baking soda.
• In a large bowl whisk the eggs and sugar until smooth. Add the yogurt, oil and vanilla and whisk to combine. Add the chocolate-butter mixture and whisk until blended. Add the flour mixture and mix until just moistened.
• Transfer the mixture to the prepared pan and sprinkle with nuts if using. Bake for 20-25 minutes, until a wooden toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan on a wire rack. Cut into 24 squares.

EASY FROSTED DARK CHOCOLATE BROWNIES WITH MOCHA FROSTING

Steps:

• Preheat oven to 350 degrees.
• Combine sugar, eggs, and butter for the brownies.
• Beat in remaining brownie ingredients.
• Pour batter into an 8-inch greased and floured pan.
• Bake for 25-30 minutes.
• While the brownies are baking, combine frosting ingredients.
• Frost the brownies while they are still warm.
• Enjoy!

DARK CHOCOLATE CARAMEL BROWNIES

Steps:

• Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray.
• In large bowl, stir together cake mix, butter, 1/3 cup of the milk and the pecans until well blended. Press half of dough in bottom of pan. Bake 6 minutes.
• Meanwhile, in 2-quart saucepan, heat caramels and remaining 1/3 cup milk over low heat, stirring constantly, until smooth. Sprinkle chocolate chips evenly over partially baked crust. Spoon caramel mixture over chocolate chips. Sprinkle remaining dough over caramel mixture.
• Bake 20 minutes or until toothpick inserted 1 inch from side of pan comes out almost clean (brownies will not be completely set). Cool on cooling rack 30 minutes. Refrigerate 1 hour. Cut into 6 rows by 4 rows.

DARK CHOCOLATE BROWNIES WITH MINT FILLED DELIGHTFULLS

Steps:

• PREHEAT oven to 325°F. Line 8-inch-square baking pan with foil. Lightly grease. HEAT dark chocolate morsels, sugar, butter and water in small saucepan over low heat, stirring constantly, until chocolate and butter are melted. Pour into medium bowl. Stir in eggs, one at a time, with wire whisk until blended. Stir in vanilla extract. Add flour and salt; stir well. Stir in ¾ cup DelightFulls morsels. Pour into prepared baking pan. Sprinkle remaining ¼ cup DelightFulls morsels over batter. BAKE for 42 to 45 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Lift out by foil edges to cutting board. Carefully remove foil. Cut into bars. Store in tightly covered container.

DARK CHOCOLATE BROWNIES WITH CARAMEL FILLED DELIGHTFULLS™

Steps:

• Preheat oven to 325 degrees F. Line 8-inch-square baking pan with foil. Lightly grease.
• Heat dark chocolate morsels, sugar, butter and water in small saucepan over low heat, stirring constantly, until chocolate and butter are melted. Pour into medium bowl. Stir in eggs, one at a time, with wire whisk until blended. Stir in vanilla extract. Add flour and salt; stir well. Stir in 3/4 cup DelightFulls morsels. Pour into prepared baking pan. Sprinkle remaining 1/4 cup DelightFulls morsels over batter.
• Bake for 42 to 45 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Lift out by foil edges to cutting board. Carefully remove foil. Cut into bars. Store in tightly covered container.

DARK CHOCOLATE MACADAMIA BROWNIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a 9x11-inch baking pan with parchment paper.
• In a saucepan over low heat, melt together the dark chocolate and butter. Beat the mixture with an electric mixer on low speed until well blended, and beat in eggs, sour cream, vanilla extract, sugar, and flour until thoroughly combined. Stir in the macadamia nuts, and pour the batter into the prepared baking pan.
• Bake in the preheated oven until the top forms a cracked crust, 30 to 35 minutes. Let cool in the pan about 10 minutes before moving to a wire rack to finish cooling.

INSTANT POT® DARK CHOCOLATE BROWNIES

Steps:

• Heat chocolate and butter in a glass bowl placed inside a saucepan of simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and glossy, about 5 minutes.
• Let melted chocolate cool to room temperature, about 10 minutes. Add sugar; whisk thoroughly. Mix in yogurt and vanilla extract until combined. Beat in eggs 1 at a time using the whisk. Sift in flour, cocoa powder, baking soda, and salt; gently fold into the chocolate mixture until batter is thick and smooth. Do not overmix.
• Butter a 6-inch round cake pan with 2-inch sides. Pour batter into the pan and seal top with a sheet of aluminum foil.
• Set a trivet inside the pot of an electric pressure cooker (such as Instant Pot®). Add 1 cup water. Make sure the steam release handle is in Sealing position according to manufacturers' instructions. Arrange long strips of aluminum foil crosswise under the cake pan; hold the ends to lower cake onto the trivet. Keep foil strips folded down to prevent contact with the lid.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.
• Check a toothpick inserted into the brownie comes out clean. Cook at high pressure for 3 minutes more if needed. Release pressure using the quick-release method, about 5 minutes. Let brownie cool before cutting.