Fudgy Dark Chocolate Brownies

By Elizabeth Waterson // Jan 10, 2026 // Leave a Comment

This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

These Dark Chocolate Brownies are intensely rich, deeply chocolatey, and irresistibly fudgy. Made with Dutch-process cocoa, dark chocolate, and a touch of espresso powder, they deliver bold flavor with a dense, chewy center and glossy crackled top. The batter comes together quickly on the stovetop, then bakes just until set for that perfect molten crumb. Each slice looks as good as it tastes, with tons of chocolate and a sprinkle of flaky sea salt on top.

A stack of rich, fudgy dark chocolate brownies sits on a speckled plate, with a pink cloth underneath and a blurred mug in the background. The brownies have a glossy top and appear dense and moist.

These Dark Chocolate Brownies are my go-to when I want a bold, no-nonsense chocolate dessert that feels bakery-worthy. If brownies are your weakness, you'll want to browse all of my Brownie Recipes. And if you love rich chocolate desserts with a fudgy texture, don't miss my Pecan Pie Brownies - they're just as decadent, with a caramel-nut twist.

A close-up of a fudgy dark chocolate brownie with a bite taken out, sprinkled with sea salt, surrounded by more dark chocolate brownie pieces on a light surface.

Testing for a Decedant Dark Chocolate Brownie

When we began testing for this brownie recipe I wanted dark, rich, thick and fudgy brownies. I started off with the homemade brownie recipe I developed years ago but tweaked a few things:

Swapped some of the white granulated sugar for light brown sugar. Brown sugar has molasses in it which pairs nicely with chocolate and also creates a moister, chewier brownie.
Added instant espresso powder which brings out the intense, chocolate flavor.
I usually use a combination of dark chocolate and milk chocolate but omitted any milk chocolate for all dark chocolate.
Topped with flaky sea salt which pairs nicely with the dark chocolate.

Chocolate Brownie Line-Up

Chocolate Base - Dutch cocoa, espresso powder, and dark chocolate create bold, intense chocolate flavor.
Texture Builders - oil, butter, extra egg yolk, and cornstarch work together for dense, fudgy brownies with chewy edges.
Finish - flaky sea salt adds contrast and brings out the richness of the chocolate.

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

From Batter to Brownies

A saucepan containing cocoa powder, brown sugar, chocolate chips for dark chocolate brownies, a pat of butter, and instant coffee granules sits on a light-colored countertop with a pink cloth beside it. — Add cocoa powder, sugars, butter, water and espresso powder to a saucepan and cook.

A saucepan filled with thick, dark chocolate brownie mixture sits on a light speckled countertop next to a pink cloth. — Add cocoa powder, sugars, butter, water and espresso powder to a saucepan and cook.

A saucepan filled with glossy, thick chocolate for dark chocolate brownies is being mixed with a black-handled whisk, resting on a light speckled countertop with a pink cloth nearby. — Mix in oil to combine.

A saucepan with a dark chocolate brownie mixture, a raw egg, and a whisk resting inside. A light pink cloth is placed beside the pan on a speckled countertop. — Mix in oil to combine.

A whisk rests in a saucepan with dark chocolate brownie batter, partially mixed with white flour on top. The saucepan sits on a light speckled surface, next to a light pink cloth. — Mix in cornstarch and salt.

A saucepan filled with thick, glossy dark chocolate brownie mixture sits on a light speckled surface, with a light pink cloth partially visible beside it. — Mix in cornstarch and salt.

A mixing bowl filled with dark chocolate brownie batter, flour, and chocolate chips sits on a light countertop with a pink cloth nearby. — Add dark chocolate and flour.

A saucepan filled with glossy, dark chocolate brownie batter sits on a light speckled surface. A white spatula rests in the rich mixture for dark chocolate brownies, and a light pink cloth is partially visible beside the pan. — Add dark chocolate and flour.

A square baking pan lined with parchment paper, filled with unbaked dark chocolate brownies batter, sits on a light countertop next to a pink cloth. — Add brownie batter to baking dish then bake.

A close-up of a large, freshly baked pan of rich, fudgy dark chocolate brownies topped with flaky sea salt, resting on white parchment paper. — Add brownie batter to baking dish then bake.

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

Make sure to join our Newsletter and follow us on Pinterest, Instagram, Facebook, & Twitter.

Recipe Card

Fudgy Dark Chocolate Brownies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Total Time: 40 Minutes
Yield: 9-16 Brownies 1x

Instructions

Preheat your oven to 350F/180C and line an 8"X8" square pan with parchment paper.
In a large pot add the water, butter, sugar, cocoa powder and espresso powder. Cook on medium heat for 2-3 minutes until it is all combined. Take off the heat let cool for 5 minutes then add the oil and vanilla extract. It may not fully incorporate and thats fine, once you add the egg it will.
Then mix in the egg and egg yolk. Whisk to combine.
Add the salt and cornstarch, and mix to combine. Gently add the flour by using a spatula to fold in until just combined, just before there are no flour streaks add your chocolate chunks/ chips. Do not over mix, this will affect the end product.
Pour into prepared pan and bake 23-25 minutes. Don't overbake the brownies. You want a toothpick in the center to come out with moist crumbs, not completely dry. Sprinkle sea salt on directly after the oven. Place the pan on a wire rack to cool completely before cutting. Store in an air-tight container on the counter for up to 4 days.