A Fudgy, Rich Classic Made with Real Dark Chocolate
Brownies are the classic American dessert that never go out of style. Whether served warm from the oven or chilled with a topping, they’ve gained global appeal—making appearances on dessert menus everywhere from hometown bakeries to upscale European restaurants. This recipe delivers dense, fudgy brownies made with real dark chocolate for those who prefer a more intense cocoa flavor.
What makes this particular version stand out is the generous use of dark chocolate and a balanced texture—neither too cakey nor overly gooey. If you enjoy bold flavor and a soft, rich bite, this is one recipe you’ll want to keep close.
Ingredients for Extra Dark Chocolate Brownies
To make these brownies, use high-quality dark chocolate with a cacao content of at least 70%. The chocolate is the main ingredient, so using a strong, flavorful type makes all the difference. Here’s what you’ll need:
- 5 oz. dark chocolate (70% or higher cacao)
- 2.5 sticks (9 oz) unsalted butter
- 4 large eggs
- 1¼ cups sugar (250 grams)
- 1 cup all-purpose flour (140 grams)
- 1¼ cups walnut pieces (5 oz)
Optional: A pinch of sea salt to contrast the sweetness, or a few dark chocolate chips for extra texture.
Equipment and Prep
Prepare your baking dish first; then mix your batter. It facilitates cleaning and helps to avoid sticking.
- Preheat your oven to 350°F (175°C)
- Use a 9" x 12" baking pan
- Lightly butter the sides of the pan
- Line the bottom with parchment paper
- Dust with a bit of flour to ensure a clean release after baking
Step-by-Step Instructions
1. Melt the Chocolate
Begin by melting the dark chocolate in a heatproof bowl. You can use a double boiler or microwave in short intervals (15–20 seconds), stirring in between until smooth.
2. Cream the Butter
In a mixing bowl, beat the butter until smooth and creamy. Softened butter at room temperature will give the best results here.
3. Mix in the Eggs
Crack the eggs into a small bowl and lightly beat them. Add the eggs to the butter and mix until combined.
4. Add the Chocolate
Stir in the melted chocolate. Blend well so that the chocolate is evenly distributed through the butter and egg mixture.
5. Add Dry Ingredients and Nuts
Fold in the sugar, flour, and walnut pieces using a spatula. Avoid overmixing to keep the brownies tender.
Baking and Cooling
Scrape the batter into the prepared pan, spreading it evenly to the edges. Bake at 350°F for 22 minutes. The center should be just set—don’t overbake, or the texture may become dry.
Remove the pan from the oven and let it cool for about 30 minutes at room temperature. This resting time helps the structure settle, making it easier to cut clean pieces later.
Optional Chocolate Ganache Topping
For a smooth, rich finish, you can frost the brownies with a dark chocolate ganache. This layer adds shine and a soft bite, making them feel more finished without much extra effort.
Ganache Recipe:
- 10 oz dark chocolate
- 4 oz heavy cream
- 0.5 oz honey (14 grams)
Melt the chocolate gently and stir in the cream and honey. Whip lightly until the mixture is smooth and glossy. Spread evenly over the cooled brownies before slicing.
Ganache sets best if the brownies are placed in the refrigerator for about 15–20 minutes after frosting.
Serving Suggestions
These brownies can be served on their own or paired with a scoop of vanilla bean ice cream. They also go well with a shot of espresso or a chilled glass of milk. If you're gifting or storing them, cut into squares once the brownies have cooled completely and store in an airtight container for up to five days. For longer storage, wrap tightly and freeze.
The use of real dark chocolate, rather than cocoa powder alone, gives these brownies a richness that lingers. The walnuts add a satisfying texture, offering contrast without overpowering the chocolate.
Great for Sharing or Keeping on Hand
This recipe produces outcomes you can rely on whether you're preparing a batch for a party or just saving a few for the next week. Many people searching for a homemade brownie find just the right mix of rich chocolate taste and chewy texture.
If you enjoy baking with dark chocolate, you might also like using Santa Barbara Chocolate’s 100% Pure Cacao Chocolate for ganache or even swapping in our Criollo Chocolate Chips for a softer bite inside the brownies. Both options bring out the richness without needing added flavoring.