My Go-To Brownie Recipe {One-Bowl Deep, Dark Chocolate Brownies}

These from-scratch fudgy chocolate brownies are my go-to brownie recipe. Rich and decadent, the one-bowl factor makes them so simple and quick to make (a very dangerous thing!).

When it comes to brownies, I’d like to think I know a thing or two. They happen to be one of my favorite treats of all time.

Which is my way of saying I’ve made and eaten a lot of brownies in my day.

And I have about a bazillion brownie recipes posted over the years.

But as far as a classic, go-to brownie recipe that I turn to time and time again, these deep, dark chocolate brownies (i.e. fudgy chocolate brownies) are it.

I’ve been making them for years (so have many of you!).

And even though picking a favorite brownie is like choosing a favorite child, if you tied my arms behind my back and threatened to take away all chocolate out of my life for the rest of forever in order to make me decide, I’d definitely end up going with these fudgy chocolate brownies as my favorites.

We make them all the time when we need (yes, need) a classic brownie for a Sunday night treat (ice cream not optional).

They appear for potlucks, parties, chocolate cravings, and take-in meals.

I hear the question “can you bring brownies?” and mentally note that I’ll be making these simple, decadent brownies.

Fudgy and rich, they are the perfect brownie, in my opinion. One-bowl. Super simple. Not cakey. Lots of chocolate flavor.

And the recipe calls for regular, every day ingredients.

When I first posted them eight years ago, the ingredients detailed Dutch-process cocoa only, but over the years I’ve made them time and time again with unsweetened, natural cocoa powder (Hershey’s, I’m talking to you).

They are delicious with either Dutch-process OR natural cocoa powder, so use what you have on hand. The Dutch-process cocoa lends a rich, sweeter, darker chocolate flavor, whereas the unsweetened, natural cocoa powder gives that classic, well-known brownie taste.

And if you don’t know already, these deep, dark chocolate brownies are incredible (read: evil and dangerous) chilled…and yes, even frozen.

Consider yourself warned.

I have learned that keeping a bag of these bite-size brownies in the freezer is all I need to make me a very happy girl (happier if my family doesn’t even know they exist).

Speaking of brownies, don’t forget to tune in today on Facebook Live at 2:00 p.m. MST for the first Cooking with Kids segment (an ongoing weekly summer feature I’m doing the next couple months!).

I’m excited to hear that many of you are planning on cooking these Fudgy Coconut Oil Brownie Bites along with me and my 8-year old. It’s going to be fun (and probably very messy!).

If you can’t tune in right at 2:00, no worries, the video will be available for the rest of forever right here.

My Go-To Brownie Recipe {Deep, Dark Chocolate Brownies}

Yield: 24 Brownies (9X13-inch pan)

Prep Time: 15 minutes mins

Cook Time: 35 minutes mins

Total Time: 45 minutes mins

4.72 stars (114 ratings)

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Ingredients

• 1 cup (227 g) salted butter
• 8 ounces (227 g) semisweet chocolate (see note)
• 2 cups (424 g) granulated sugar
• 1 teaspoon vanilla extract
• 5 large eggs
• ⅓ cup (28 g) unsweetened natural cocoa powder or Dutch-process cocoa powder
• ½ tsp salt
• ⅔ cup (95 g) all-purpose flour

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Instructions 

• Preheat the oven to 350 degrees F. Line a 9X13-inch metal pan with foil and spray foil with cooking spray (if using glass, decrease oven temperature by 25 degrees). Alternatively, you may use parchment. The brownie batter is pretty sticky, so I like lining the pan for easy cleanup.
• In a microwave-safe bowl (or in a saucepan on the stove), melt the butter and chocolate in 1-minute increments (or over low heat on the stove), stirring in between until melted and smooth (don’t overheat!).
• Add 1 cup of the sugar to the warm chocolate mixture. Let the mixture cool until lukewarm, 4-5 minutes.
• Whisk in the remaining 1 cup sugar and vanilla.
• Add the eggs one at a time, mixing well after each addition, until mixture is glossy and smooth.
• Whisk in the salt and cocoa powder, then add the flour and stir with a rubber spatula or spoon until it just disappears (don’t overmix).
• Spread the batter evenly in the prepared pan, and bake until the edges are set and a toothpick inserted in the center comes out with sticky/moist crumbs, 25 to 35 minutes.
• Cool to room temperature before cutting. It helps even more to chill the brownies for 1-2 hours before cutting. Lift from the pan, place on a cutting board, and cut into squares.

Notes

Cocoa: over the years, I’ve made these brownies with both natural, unsweetened cocoa powder and Dutch-process cocoa powder. You can see more information on the differences between the two cocoa powders here, but in this recipe, either works great. The Dutch-process cocoa gives the brownies a slightly deeper, sweeter, richer chocolate flavor, whereas the natural, unsweetened cocoa powder offers a more classic brownie flavor. 

Chocolate: bar chocolate (like the baking bars you can find above the chocolate chips or the Pounds Plus bars at Trader Joe’s, etc) are preferable in this recipe, but chocolate chips can work, too, if they are a good-melting chocolate chip, like the Ghirardelli or Guittard brand. I haven’t had the best luck using Nestle’s chocolate chips in this recipe, although that may just be a personal preference (tastewise).

Author: Mel

Course: Dessert

Cuisine: American

Method: Bake

Serving: 1 Brownie, Calories: 216kcal, Carbohydrates: 25g, Protein: 2g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 55mg, Sodium: 130mg, Fiber: 1g, Sugar: 20g

Recommended Products

9X13-inch Metal Baking Pan

Mixing Bowl

Wire Whisk

Recipe Source: adapted from Cookie Madness

Recipe originally posted August 2009; updated with new pictures, commentary and recipe notes.

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