Deep, Dark Chocolate Brownies

One can never have too many brownie recipes in their arsenal, or so I like to say. I have a few favorite brownie recipes but I also love trying new recipes to change up my old style of doing things. I was not disappointed with the results of these deep, dark chocolate brownies. I loved them so much, in fact, that they have since skyrocketed to my most-oft-made brownie and definitely belong in the “best of” category (I’ve been making them for a couple of years now).

The brownies are intense chocolate with a fudgey texture and pure deliciousness. I love that the recipe is made for a 9X13-pan. Too many brownie recipes are written for 8X8 or 9X9 pans which just doesn’t give enough yield to please my brownie-loving hips. These brownies are delicious on their own or as a base for other brownie variations (read: topped with frosting or something equally divine).

Deep, Dark Chocolate Brownies

Deep, Dark Chocolate Brownies

Yield: Makes 1 13×9 inch pan (yield depends on how big you cut your brownies, but they are rich, so small is fine.

Deep, Dark Chocolate Brownies


  • 1 cup butter (2 sticks)
  • 8 oz good-quality semisweet chocolate
  • 2 cups sugar
  • 1 teaspoon pure vanilla extract
  • 5 large eggs
  • 1/3 cup unsweetened Dutch-process cocoa powder
  • 1/2 tsp salt
  • 2/3 cup all-purpose flour


  1. Preheat oven to 350 degrees F. Line a 13×9 inch metal pan with foil and spray foil with cooking spray. Alternatively, you may use parchment. These are pretty sticky at first!
  2. 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.
  3. 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).
  4. 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.

Recipe Source: adapted from Cookie Madness

52 Responses to Deep, Dark Chocolate Brownies

  1. Lori says:

    Hi Mel! I tried to leave this comment under the “Easiest Brownies in the World’ post. I had a question about that recipe, which was: how long do you “Beat” the batter at the end? I made them last night and they were good, but not great. I was afraid to overbeat but also could have left them in the oven too long since 30 minutes didn’t do it. Well at least the toothpick did not come out dry. I will also try this recipe! Thank you!

  2. Quintin says:

    Mel I want you to know these are my “go-to” for brownies, and for my famous brownies I use this as my base recipe. I change it just a little, you should try it sometime. I do 2 tsp vanilla, and add 1 -1.5 c white chocolate chips before I pour it in the pan and sprinkle with powdered sugar when they cool down. I call them “Tuxedo Brownies” they are famous amongst my friends and family and truly a game changer. From one brownie lover to another, thank you for such a phenom recipe to use as my base, and thank you that it’s for a 9×13 😀

  3. Cheryl says:

    Hi! How do I adjust the measurements for a 8×8″ tin? Also, what’s the difference between this recipe and the ones for Fudgy Brownies & Easiest Brownies in the World? They all look so good, I’m not sure which to start making…

    • Mel says:

      They are really completely different recipes – this deep, dark version is richer and a little more dense and decadent. You could probably just halve the recipe for an 8X8-inch pan.

  4. Katelyn says:

    These are soooo yummy. Thanks, Mel! I used a 2-Qt heavy sauce pan to mix everything up in and it worked great. I also used a 4 oz baking bar of each dark and semi-sweet chocolates because that’s what was on the shelf when I was desperately shopping for ingredients the Saturday before Father’s Day. Loved the results! Will make again on a splurge 🙂

  5. mangomama says:

    Two sticks of butter is the same as 1 cup– correct? (I don’t live in the US and butter is sold in grams here)

  6. Sarah says:

    Hi Mel! I made this today using Erika’s Gluten Free All Purpose Flour Mix ( and it turn out really heavenly!! I used Ghirardelli’s 60% Cacao Bittersweet Chocolate as that’s whats in my pantry… I am bringing these to our company meeting tonight, to share the calories, so to speak! Thanks for the lovely recipe!!

  7. Kat Caturegli says:

    Just made these for a cookie exchange… work conflict required me to skip event. Darn now I will be forced to devour these delicious brownies! Am thinking of adding espresso powder and a splash of Kahlua for my coffee loving hubby next time. YUMMY

  8. mywholedecision says:

    Made these for a large gathering as part of brownie sundae line up. They are so perfect! I can see why these made the “Best” list. 🙂

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  10. Lauren says:

    Can you recommend a chocolate for the 8oz semisweet? Thanks, these look so good.

  11. Samantha says:

    I made these brownies last night with just a few changes, but I will tell you, these will now be my “go-to” brownie recipe!! With no power at work due to Hurricane Sandy, I thought it would be nice to bring in some fresh baked goods to my co-workers (working off a small generator!) The feedback from my co-workers made me smile ear to ear. I had one guy tell me these were the best brownies he has ever had! Ever! And the rest of the feedback was just about the same: amazing!! I will admit every time I’ve made brownies in the past, they just aren’t the right texture or flavor I want them to be. But this time, this time was different. I would recommend this recipe to anyone as a classic, fudgey, chocolatey, delicious go-to brownie. Thanks for the awesome post, Mel!

    Here are my alterations: 1 1/2 cup sugar, 1/2 cup brown sugar, 60% bittersweet chocolate pieces, 1 cup of chopped walnuts, and next time I might add a tablespoon of espresso powder! 🙂

  12. Paula B. says:

    Have these bookmarked and think I will bake them tomorrow. Finally broke down and got the Vahlrona Dutch-processed cocoa at Whole Foods so that will feature in my brownie baking. looking forward to having the perfect brownie!

  13. Carrie says:

    Really QUITE incredible. The name is spot on: deep. Dark. Chocolate. They’re very fudgy, just the way I like them! I do like a little more chewiness but that’s only a minor criticism of this recipe that can easily be overlooked… because these nearly knocked my socks off. 🙂 I just got my pkg from King Arthur Flour today and I was excited to use my black cocoa for these–I simply added a heaping tablespoon. I wonder if that had anything to do with the intense chocolate flavor. Regardless, I’m sure they’re fantastic. even without it. 🙂 Looking forward to trying many more of your recipes!

  14. Nancy says:

    Great!!! Chocolatey goodness. They are still hot but we dug into them anyway. Rich and decadent…. and, made the Island Chicken along with Hasselback potatoes. Chicken was very good and moist! Thanks for great recipes!

  15. […] the brownies and how many brownie pieces you thread on the skewer) INGREDIENTS: 9X13-inch pan of Brownies (chilled and cut into 1-inch cubes) 1 pint blueberries, washed 1 pint strawberries, washed and […]

  16. Rachel says:

    FABULOUS. Found Dutch process cocoa for a great price at Costco in Canada! BEST BROWNIES EVER.

  17. Meg says:

    We made these tonight, and even though they are still in the cool-down process, we have already eaten 1/3 of the pan:) They are awesome, even while hot. I can’t wait to taste them when they are chilled!

  18. justin says:

    this looks amazing choacolate is awsome

  19. Jennifer Smith says:

    I have made these 1000 times and I love them more each time. No wonder I cannot lose weight!

  20. Sarah Swan says:

    Mel, I made these tonight along with your key lime bars for book club tonight and I honestly don’t know which one was a bigger hit! One girlfriend said, “these have a secret ingredient don’t they,” and I couldn’t think of one. And then someone else said “these are homemade.” “yep, that’s it.” Thanks for another amAzing recipe!

  21. Rachael says:

    These are the best brownies I have ever had. I made them with the intention of giving them to a few people. I was only able to give a small bag to one person because my daughter and I ate so many of them.

  22. These are fantastic. I included them in my Christmas goodie plates by adding a layer of (homemade) caramel on top, cutting them in perfect little squares after they had cooled and topping each square with a toasted pecan. They were beautiful and the taste- to die for! Thanks for sharing!

  23. Jennifer Smith says:

    Truly the best brownies in this known world. Though, I debate between the batter and the actual brownie.

  24. yvette says:

    Hi mel!
    These brownies look delicious and fudge! I want to make these but need to know if they need to be refrigerated. Some fudge brownies require refrigeration but its still summer so I want a recipe that can sit out!

    • Mel says:

      yvette – well, personally, I think they taste best refrigerated but do they absolutely need it? Probably not from a bacteria stand point. I’ve left them out overnight or longer and they do great.

  25. n82 says:

    Sorry about the list of comments! I have the ghirardelli unsweetened cocoa…is that dutch powder?

  26. n82 says:

    I guess I mean to ask is there a huge difference in flavour?

  27. n82 says:

    Hi Mel,

    Would regular cocoa powder work? I don’t have dutch in hand…

    • Mel says:

      n82 – yes, regular cocoa powder would work just fine. I use it all the time in this recipe. The dutch-process makes the chocolate flavor a bit deeper and more intense but they are still delicious with natural cocoa powder. I’m not sure if the Ghirardelli cocoa is dutch process or not. It would indicate on the label if it is.

  28. Andrea says:

    I made these brownies today, they won’t last the evening in this house! Yummo! Thanks again

  29. Lacy says:

    have i told you lately that i love you? yumm!!! we added peanut butter chips for some extra goodness. so good!

  30. Dan O. says:

    We have made these brownies at least ten times – no exaggration. They are truly amazing, and bear all the qualities of a “perfect” brownie. The texture is thick and chewey, and the chocolate flavor is superbly deep and rich. Plus, they are dangerously easy to make.

  31. Melanie says:

    Rachel – I've never doubled this recipe so I can't tell you how it would work to bake it on a rimmed sheet. As for the texture of the brownies – they are really fudgy and intensely chocolate. They are definitely not as gooey as a brownie mix – they have a more substantial texture but definitely are soft and not very cake-like.

  32. Rachel says:

    Are these brownies pretty gooey? Or more cakelike? I'm looking for something kind of in between, but definatley not too gooey – does this fit the bill? Also have you ever tried doubling the recipe and baking it on a rimmed cookie sheet?

  33. Hornsfan says:

    Those look fantastic, I think I’ll try a batch this weekend!

  34. Patsyk says:

    Now, those are my kind of brownies! Will be marking this to try!

  35. Karine says:

    I publiched a post about a brownies recipe this week too! Yours looks great!

  36. grace says:

    deep and dark, yes, but you forget decadent and delicious! they’re lovely, melanie. 🙂

  37. Julie P says:

    They look delicious!

  38. Bunny says:

    Our 12 yr old daughter LOVES brownies!! These look terrific!

  39. Libby says:

    I’m always up for a good brownie recipe 🙂 Those look great.

  40. Heidi says:

    Man, those look great about now! I love chocolate 🙂

  41. Cyndi says:

    Melanie – you have to visit my blog and see what your brownies caused – a BEAR visited our house because he smelled them baking. I took pics. My husband blames you for the bear visit. : )

  42. Canew says:

    Any frined of a brownie is a friend of mine.

  43. ARLENE says:

    I’m with you on the 9X13 pan. Having just eaten several squares of 71% dark chocolate, I’m guessing these are right up my alley.

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