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deep dark fudge brownies
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5 from 1 vote

Gourmet Deep Dark Chocolate Brownies

Deep Dark Chocolate Brownies
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 24
Author: Cookie Madness


  • 2 sticks 8 oz unsalted butter
  • 8 oz bittersweet chocolate no more than 60% cacao if marked
  • 2 cups sugar (380 grams)
  • 1 tsp pure vanilla extract
  • 5 large eggs
  • 1/3 cup unsweetened Dutch-process cocoa powder
  • 1/2 tsp salt
  • 2/3 cup all-purpose flour


  • Preheat oven to 350 degrees F. Line a 13x9 inch metal pan with foil and spray foil with cooking spray. Alternatively, you may use parchment. These are pretty sticky at first!
  • Melt butter and chocolate in a 3-qt heavy saucepan over low heat, stirring, until smooth. Add 1 cup of the sugar to the hot chocolate mixture. Remove from heat and let cool to lukewarm.
  • Whisk in remaining 1 cup sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth. Whisk in salt and cocoa powder, then add flour and stir until it disappears (do not overbeat).
  • Spread in pan and bake until a pick inserted in center comes out with crumbs, 25 to 35 minutes. Cool to room temperature then chill for an hour or more. Lift from pan, place on a cutting board, cut into squares.
  • Makes 1 13x9 inch pan (yield depends on how big you cut your brownies, but they are rich, so small is fine.


 For brownies with a crackly top, melt the chocolate with half of the sugar as directed, but beat the rest of the sugar along with the eggs for about 6 minutes or until thick and yellow.  Whipping the eggs and sugar will give you a more truffle-like texture.  However, both versions are great.