Dark Chocolate Brownies

These dark chocolate brownies are better than a box! Four kinds of chocolate flavor this chewy brownie recipe that's also a little bit fudgy.

Course Dessert

Cuisine American

Keyword chewy brownie recipe, chewy brownies, dark chocolate brownies

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 394kcal

Place an oven rack on the lowest position and preheat to 350ºF. Line a 9x13 baking pan with foil and spray with nonstick spray. Set aside.
In a large bowl, whisk together ⅓ cup cocoa and ½ cup plus 2 tablespoons boiling water until smooth.
Add 2 ounces unsweetened chocolate and whisk until melted.
Whisk in ½ cup plus 2 tablespoons vegetable oil and 4 tablespoons melted butter (the mixture may look curdled).
Add 2 eggs, 2 egg yolks, and 2 teaspoons vanilla and whisk until smooth.
Whisk in 2 ½ cups sugar until fully incorporated.
Add 1 ¾ cup flour and ¾ teaspoon salt and fold into batter with a rubber spatula.
Add ½ cup each of bittersweet chocolate chips, 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.