These dark chocolate brownies have that classic crackly top and use four kinds of chocolate! This chewy brownie recipe will become a favorite of every brownie lover.
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Brownies are easily my favorite treat.
If there’s a brownie anywhere near me, I’ve probably tried it. This has given me a pretty solid opinion on how I think a brownie should feel and taste.
Chewy fudgy brownies
I like a brownie that is a little bit chewy and a little bit fudgy. No cake-like brownies here! It’s all about that crackly top, moist crumb, and dark chocolate flavor.
The chewy/fudgy combo does make the brownies a bit messy, so be sure to let them cool completely before cutting. Otherwise don’t be afraid to just add a hot scoop of brownie to a bowl and top with ice cream for an over-the-top treat!
Ingredients
- Unsweetened cocoa powder
- Boiling water
- Unsweetened chocolate
- Vegetable oil
- Butter
- Eggs
- Egg yolks
- Vanilla extract
- Granulated sugar
- All-purpose flour
- Bittersweet chocolate chips
- Semisweet chocolate chips
- Walnuts
How to make dark chocolate brownies
- In a large bowl, whisk together cocoa powder and boiling water until smooth. Add unsweetened chocolate and whisk until melted.
- Whisk in oil and melted butter (the mixture may look curdled).
- Add eggs, egg yolks, and vanilla and whisk until smooth.
- Whisk in sugar until fully incorporated. Add flour and salt and fold into batter with a rubber spatula.
- Add bittersweet and semisweet chips and walnuts and fold gently until incorporated.
- Pour batter into prepared pan and smooth the surface. Sprinkle the top with additional chocolate chips and flaky salt if desired.
- Bake 30-40 minutes or until a toothpick inserted in the center comes out with moist crumbs attached. Transfer the pan to a wire rack and let cool.
- Use the foil to remove the brownies from the pan and return the brownies to the wire rack to cool completely. Cut and serve.
Top tips
Don’t overmix
Dry, dense brownies can be the result of overmixing your batter. You’ll want to mix your eggs in well, but once you add the flour use a gentle hand to fold it in.
It’s important to just stir the batter enough that the flour is incorporated. I usually leave a little flour visible before adding the chocolate chips and nuts, then finish the gentle mixing to spread those throughout the batter.
The best dessert salt
I love adding a sprinkling of flaky salt to the top of my bar desserts. It adds the perfect contrast to keep people coming back for more!
I’m using pink Himalayan salt flakes in this recipe, but any flaky salt such as Maldon flakes or fleur de sel would be great.
How to know when brownies are done
You’ll want to remove the brownies from the oven when they’re just set. If you wait too long, the edges will be hard and the brownies will be dry.
Check your brownies for doneness first by jiggling the pan. If the center still moves a lot, they’ll need a few more minutes.
You can also check for doneness by inserting a toothpick or thin knife into the center of the brownies. If it comes out with moist crumbs attached they’re done.
If it comes out completely wet, check to see if it is batter (will need more cooking time) or chocolate from the chocolate chips (you would want to get a clean tool and check again). If it comes out completely clean you may have let them bake for too long.
How to store brownies
Let your brownies cool completely before covering with plastic wrap. Store at room temperature or in the refrigerator for up to 4 days, although they are best enjoyed the day they are made.
I like to cut them and put them in the freezer so they stay extra fresh and are ready to enjoy any time.
Tips for customizing dark chocolate brownies
- Add any mixture of favorite chips such as white chocolate, peanut butter, cinnamon, dark chocolate, or semi-sweet
- Add ½ teaspoon of cinnamon with the dry ingredients
- Feel free to skip the nuts and/or extra salt on top
- Reduce the sugar by up to ½ cup if desired, though you may want to add an extra egg yolk for moisture
- Swap the oil for an equal amount of applesauce
- Use a 1:1 gluten-free flour to make this recipe gluten-free
FAQ
The aluminum foil in the pan allows you to lift them all out for cutting. If this isn’t important to you, you can skip the foil or use parchment paper. In any case, be sure to also spray with cooking spray to prevent sticking.
Brownies freeze great, just make sure you let them cool completely before cutting and placing in an airtight container, separating any stacked brownies with parchment or aluminum foil.
I actually really enjoy eating frozen brownies without thawing or heating. They get extra chewy and the chocolate flavor is a little different than when they’re warm or room temperature!
If you prefer to thaw them, simply pop them in the microwave for 20-30 seconds until warmed.
What are the secrets to chewy brownies?
This recipe is a little fudgy and a little chewy. To get that great chewy texture, we’re using lots of sugar, a bit of flour, and a combination of butter and oil.
We’re using cocoa powder, unsweetened chocolate, semi-sweet chocolate chips, and bittersweet chocolate chips, making these quadruple chocolate brownies! If you prefer to use one type of chocolate chips then, yes, they would be triple chocolate brownies.
More brownie recipes
- Refrigerator Bakery Brownies
- Single Serve Vegan Chocolate Brownie Cookie
- Vegan Mug Brownie
- Sweet Potato Brownies
- Vegan Single Serving Brownie
- Vegan Zucchini Brownies
- Cream Cheese Ice Box Brownies
- Grandma’s Brownies
- Classic Brownies
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Dark Chocolate Brownies
Ingredients
- ⅓ cup unsweetened cocoa powder
- ½ cup boiling water
- 2 tablespoons boiling water
- 2 ounces unsweetened chocolate, finely chopped
- ½ cup vegetable oil
- 2 tablespoons vegetable oil
- 4 tablespoons butter, melted
- 2 large eggs
- 2 egg yolks
- 2 teaspoons pure vanilla extract
- 2 ½ cups granulated sugar
- 1 ¾ cups all-purpose flour
- ¾ teaspoon salt
- ½ cup bittersweet chocolate chips
- ½ cup semisweet chocolate chips
- ½ cup finely chopped walnuts
Instructions
- Place an oven rack on the lowest position and preheat to 350ºF. Line a 9×13 baking pan with foil and spray with nonstick spray. Set aside.
- In a large bowl, whisk together cocoa and boiling water until smooth.
- Add unsweetened chocolate and whisk until melted.
- Whisk in oil and melted butter (the mixture may look curdled).
- Add eggs, egg yolks, and vanilla and whisk until smooth.
- Whisk in sugar until fully incorporated.
- Add flour and salt and fold into batter with a rubber spatula.
- Add bittersweet and semisweet chips and walnuts and fold gently until incorporated.
- Pour batter into prepared pan and smooth the surface. Sprinkle the top with additional chocolate chips and flaky salt if desired.
- Bake 30-40 minutes or until a toothpick inserted in the center comes out with moist crumbs attached. Transfer the pan to a wire rack and let cool for 1 ½ hours.
- Use the foil to remove the brownies from the pan and return the brownies to the wire rack to cool completely, about 1 hour. Cut and serve. Brownies will last in an airtight container at room temperature for up to 3 days.
spiceandmore says
Gosh they do look good! I can relate to having a brownie addiction!