A Perfect Dark Chocolate Brownie Recipe

Rich, fudgy Dark Chocolate Brownies. Simple. From Scratch. And Perfect.

Dark Chocolate Brownies: delicious, one bowl, from scratch fudgy brownie recipe #brownies

It occurred to me after posting THIS RECIPE, that I have never shared my favorite dark chocolate brownie recipe.

I’ve just been hoarding it all this time. I’ve made brownie bites using a variation of this recipe…but haven’t share these dark fudge brownies. Until now.

Dark Chocolate Brownies: delicious, one bowl, from scratch fudgy brownie recipe #brownies

This recipe takes one bowl. I know that’s important to some of you. Being able to whip it up in about as much time as it takes to make the boxed version (Duncan Hines Dark Chocolate is exactly what this tastes like). I’m not even kidding.

So what’s stopping you from making these brownies? And, what’s stopping you from then making some frosting with caramel sauce?

Or, just eat them with a little powdered sugar, totally perfect in every way.

Dark Chocolate Brownies: delicious, one bowl, from scratch fudgy brownie recipe #brownies

Connect with Shugary Sweets! I know you want to see behind the scenes…check out my instagram!

Facebook | Twitter | Google+ | Pinterest | Bloglovin’

Yield: serves 12

A Perfect Dark Chocolate Brownie Recipe

Prep Time 5 minutes
Cook Time 22 minutes

Rich, fudgy Dark Chocolate Brownies. Simple. From Scratch. And Perfect.


  • ¾ cup unsalted butter, melted
  • 1 ½ cup granulated sugar
  • ¾ cup all purpose flour
  • ¾ cup dark chocolate unsweetened cocoa powder
  • 3 eggs
  • 1 cup semi-sweet morsels (optional


  1. In a glass bowl, melt butter in microwave for 30 seconds to one minute. Add sugar, flour, cocoa and eggs. Stir with a spoon until well combined. Fold in morsels
  2. Line a 9inch square baking dish with parchment paper. Pour batter into dish, spreading evenly. Bake in a 350 degree oven for 22-25 minutes. I like my brownies a little under done and fudgy. You can add about 3-5 minutes for more well done, if desired.
  3. Cool completely. Top with powdered sugar or your favorite frosting recipe. ENJOY.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Don’t go yet!

First you need to drool over some other delicious brownie ideas! Want some decadent frosted brownies? Try making this smooth and creamy Caramel Frosting with homemade Caramel sauce. You won’t be disappointed! Also tastes delicious on cupcakes!


Do you enjoy a thicker, cake like brownie? These Sweet and Salty Brownies are thick, moist and chewy!


Remember these Milky Way Double Fudge Brownies? I can’t even tell you how delicious they are! You just need to try them for yourself.

Milky Way Double Fudge Brownies from www.shugarysweets.com

Brownies from Bloggers:

Browned Butter Brownies from Something Swanky. These look incredible, you must see the photos!

The Epic Brownie from A Spicy Perspective has been on my WANT list for some time now. Drool!!!

Hershey’s Best Brownies from Baked by Rachel are delicious. I’ve made Hershey’s recipe before and it’s quite delicious!

Ready to indulge? These Reese’s Rocky Road brownies from Inside BruCrew Life look sinfully good.

Rich, fudgy Dark Chocolate Brownies. Simple. From Scratch. And Perfect.

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

Learn How To Become a Better Home Baker
Sign up for the Shugary Sweets FREE Email Course Today—soon you’ll say, "I made it from scratch!"


Posted on May 2, 2013

Comments & Reviews

  1. These were pretty good! I would recommend using a scant 1/4 tsp of salt as well as tsp of vanilla. I even added some milk to thin the batter out. Naturally, my bake time was a bit longer (~32 min total). Texture was a lot like the inside of an Oreo truffle. Moist but also very dense… that’s a good thing! 
    Will use this recipe again. Thank you, Aimee!

  2. Tried these last night, and they were absolutely delicious! Such a quick and easy recipe too. I was feeling a little over the top, so after pouring the first half of the batter in the pan, I placed a layer of mini Twix bars on top, pressed them down a bit, then poured the remaining batter over everything……my boyfriend said they were the best brownies he’d ever had! Making another pan tonight, but this time with Twix and Kit Kats….don’t judge me. 🙂

  3. I’ve been looking for a recipe like this–they are so so very delicious! This will be my new go-to recipe. Thanks for sharing!!

  4. Agree all around with Mary, 3/30/14. I wanted to like these brownies and will never turn down chocolate, but they are so sweet that I have no appetite to try more than the first bite. Family agrees, and we are all chocolate fanatics! I cannot imagine topping them with caramel sauce. Just thought about the fact that there is no vanilla, nor salt, in the recipe and wonder if that may also have affected the end result. I did sprinkle the finished brownies with a bit of coarse sea salt while still warm so that it would stick, but that did not help the overall cloying sweetness. Sorry, however picture was great, and the recipe did sound good. I may adjust proportions and try again.

  5. I tried making it turned out excellent very easy n nice recipe first timemy family enjoyed my brownie

  6. Absolutely stellar! The quintessential all-American brownie. Fudgey and dense, sweet but not too, thin, firm top. This goes together in a flash, which when you think about it, is scary! Using Dutch process dark cocoa is absolutely crucial to the success of this recipe. Those who found them to be underdone either have oven calibration problems, or they are unfamiliar with a proper, home made brownie, which most food historians agree was intended by some poor, hapless baker way back in the day, to be a chocolate cake. The leavening was mistakenly left out, and voila! The brownie was invented. It should be pointed out that as a result, these rise very, very little. What you see going into the oven is pretty much what you get coming out. The one slight adjustment that I have found works better for our palates is to add 1/4 tsp salt, which increases depth of flavor and fulfills that elusive taste of “something missing.” Salt also rounds out the sweetness, which will be of benefit to those who thought this too sweet. I have even mixed as written, filled the pan, and sprinkled lightly with fleur de sel. Everyone went crazy for that! I’m a retired chef, having also spent time in the pastry kitchen, and have made countless brownie recipes over the years. Have to say, these are some of the very finest to come out of my kitchen.

  7. I made these with morsels/chocolate chunks. They took for ever to cook and were diabetically sweet. They were definitely fudgy but I think your recipe is off by about a 1/4 to 1/2 cup of flour (as in it needs it) . Possibly less sugar as well.

  8. Heavenly brownies,these came out to be..i’m never gonna have it out now…everytime I do, it’ll be made by me..these are so easy!!!

  9. These were delicious in flavor! I baked a tad too long, but was able to choke some down anyway! tee hee. Tomorrow I will crumble the remainder and serve with pudding and whipped cream! I have only made scratch brownies with baker’s chocolate, but these were just as good and dark and cocoaey!

  10. nice pics! i really prefer dark chocolate to any other. the recipe is so simple and tempting! i made a batch myself, with just a few swaps: used 1 C sugar and 1/4 C brown sugar, added a splash of vanilla extract, and espresso. also added a pinch of salt to complement the sweetness. the pics of the dark chocolate brownies with the caramel frosting looks soooooooooooo good, but i didn’t have the ingredients for that. they look absolutely gorgeous tho, thanks for the recipes! i will definitely come back later for the caramel frosting! 😉

  11. I made them today. Very good! But you have to like dark chocolate to appreciate them.
    I made them in a 9×13 pan. But I doubled the recipe so that they would be thick. I had them in the oven for 25minutes and they cooked just right.

    1. Wow, need to comment again. These are amazing, thanks so much for sharing! They are like fudge. So moist! I love them and will definitely be making them in the future.

  12. I had to bake these for an extra 40 minutes because the middle would not set. They were burnt on the edges and totally raw inside after over an hour. Out of the oven and straight into the trash.

  13. Well done your brownies look A-M-A-Z-I-N-G! Um , i m just think can i replace the dark chocolate cocoa powder with dark chocolate ? Or it s not the same 🙂 ? Thanks 😀

  14. This is the easiest, quickest, best brownie recipe I have ever tried. I just used it for the base of chocolate peanut butter brownies and they are DELICIOUS! This is now my new go-to brownie recipe. I’ve been searching for a while, and this is it!!! Thank you thank you thank you!

  15. I love brownies, but never made them before. Thanks for sharing the recipe. Thus, I have question/comment:
    1. Every time I bake something, I always use at least 1/2 tea spoon of baking soda or powder, how come brownie dough, does not need it?
    2. The amount of flour is also surprisingly little for a cake. Does the cocoa powder compensate for it?

Leave a Reply

Your email address will not be published. Required fields are marked *