Fudgy Dark Chocolate Brownie Squares – Rich, Chewy, and Easy

These brownies are all about that deep chocolate flavor and a chewy, fudgy middle. No complicated steps, no fancy tools—just simple ingredients and a reliable method that works every time. The edges are slightly crisp, the center stays soft, and each bite feels indulgent without being overly sweet.

If you’re craving classic brownies with a grown-up dark chocolate twist, this recipe delivers. It’s the kind you’ll bake once and keep in your rotation.

Print Recipe

Fudgy Dark Chocolate Brownie Squares - Rich, Chewy, and Easy

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Servings: 16 servings

Ingredients

• 1/2 cup (115 g) unsalted butter
• 6 oz (170 g) dark chocolate, chopped (60–70% cocoa)
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) packed brown sugar
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 1/2 cup (60 g) all-purpose flour
• 1/4 cup (25 g) unsweetened cocoa powder (Dutch-process or natural)
• 1/2 tsp fine sea salt
• Optional mix-ins: 1/2 cup chopped dark chocolate or chocolate chips, 1/2 cup toasted walnuts or pecans, flaky salt for topping

Instructions

• Prep the pan: Heat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving an overhang for easy lifting.Lightly grease the parchment.
• Melt chocolate and butter: In a heatproof bowl, melt butter and chopped dark chocolate together over a gentle simmer (double boiler) or in short microwave bursts. Stir until glossy and smooth. Let cool 3–4 minutes.
• Whisk in sugars: Add granulated and brown sugar to the warm chocolate mixture.Whisk until combined and slightly thick. This helps create that shiny top.
• Add eggs and vanilla: Whisk in eggs one at a time, mixing well after each. Add vanilla.The batter should look silky and a bit elastic.
• Sift dry ingredients: In a small bowl, sift flour, cocoa powder, and salt. This prevents dry clumps.
• Fold the batter: Use a spatula to gently fold dry ingredients into the wet mixture just until combined. Do not overmix.If using mix-ins, fold them in now.
• Pan and smooth: Spread batter into the prepared pan, smoothing the top. For extra flair, sprinkle a pinch of flaky salt.
• Bake: Bake 20–24 minutes. The edges should be set, and a toothpick inserted 2 inches from the edge comes out with a few moist crumbs.The center should look slightly underdone.
• Cool completely: Let the brownies cool in the pan on a rack for at least 1 hour. For the cleanest cuts and fudgiest texture, chill 30 minutes before slicing.
• Slice: Lift out using the parchment and cut into 9 or 16 squares with a sharp knife, wiping the blade between cuts.

Why This Recipe Works

• High cocoa and real chocolate: Using both dark chocolate and cocoa powder gives intense flavor and a dense, fudgy texture.
• Melted butter over oil: Butter adds richness and creates that shiny, crackly top when whisked with sugar.
• Brown sugar for chew: A mix of granulated and brown sugar pulls moisture into the batter for soft, fudgy squares.
• Just enough flour: Minimal flour keeps the brownies dense, not cakey.
• Short bake time: Slight underbaking helps the center stay moist and fudgy.

Shopping List

• 1/2 cup (115 g) unsalted butter
• 6 oz (170 g) dark chocolate, chopped (60–70% cocoa)
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) packed brown sugar
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 1/2 cup (60 g) all-purpose flour
• 1/4 cup (25 g) unsweetened cocoa powder (Dutch-process or natural)
• 1/2 tsp fine sea salt
• Optional mix-ins: 1/2 cup chopped dark chocolate or chocolate chips, 1/2 cup toasted walnuts or pecans, flaky salt for topping

Step-by-Step Instructions

1. Prep the pan: Heat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving an overhang for easy lifting.

   Lightly grease the parchment.

2. Melt chocolate and butter: In a heatproof bowl, melt butter and chopped dark chocolate together over a gentle simmer (double boiler) or in short microwave bursts. Stir until glossy and smooth. Let cool 3–4 minutes.
3. Whisk in sugars: Add granulated and brown sugar to the warm chocolate mixture.

   Whisk until combined and slightly thick. This helps create that shiny top.

4. Add eggs and vanilla: Whisk in eggs one at a time, mixing well after each. Add vanilla.

   The batter should look silky and a bit elastic.

5. Sift dry ingredients: In a small bowl, sift flour, cocoa powder, and salt. This prevents dry clumps.
6. Fold the batter: Use a spatula to gently fold dry ingredients into the wet mixture just until combined. Do not overmix.

   If using mix-ins, fold them in now.

7. Pan and smooth: Spread batter into the prepared pan, smoothing the top. For extra flair, sprinkle a pinch of flaky salt.
8. Bake: Bake 20–24 minutes. The edges should be set, and a toothpick inserted 2 inches from the edge comes out with a few moist crumbs.

   The center should look slightly underdone.

9. Cool completely: Let the brownies cool in the pan on a rack for at least 1 hour. For the cleanest cuts and fudgiest texture, chill 30 minutes before slicing.
10. Slice: Lift out using the parchment and cut into 9 or 16 squares with a sharp knife, wiping the blade between cuts.

Storage Instructions

• Room temperature: Store in an airtight container for 3–4 days.
• Refrigerator: Keeps up to 1 week; texture becomes extra dense and fudgy.
• Freezer: Wrap individual squares and freeze up to 2 months. Thaw at room temperature or warm 10–15 seconds in the microwave.

Benefits of This Recipe

• Deep chocolate flavor: Dark chocolate plus cocoa packs a rich punch.
• Reliable texture: Designed for a fudgy center and crisp edges.
• Flexible add-ins: Nuts, extra chocolate, espresso powder, or a swirl of peanut butter all work.
• Simple and quick: One bowl for the wet ingredients and minimal cleanup.
• Scales well: Easy to double for a 9×13-inch pan.

Common Mistakes to Avoid

• Overbaking: If the center is fully dry in the oven, you’ll lose the fudgy texture.
• Overmixing the batter: Too much mixing after adding flour makes brownies tough.
• Using cold eggs: Cold eggs can seize the chocolate and make the batter curdle.

  Let them warm slightly.

• Skipping the parchment: Lining the pan helps with clean removal and neat slices.
• Low-quality chocolate: The flavor depends on it; choose good dark chocolate.

Alternatives

• Gluten-free: Replace flour with a 1:1 gluten-free baking blend. Do not overbake.
• Dairy-free: Use a plant-based butter stick and dairy-free dark chocolate.
• Extra intense: Add 1–2 tsp espresso powder to boost chocolate flavor.
• Salted caramel swirl: Dollop 1/3 cup caramel over the batter and swirl gently.
• Nutty crunch: Fold in toasted walnuts or pecans for texture and balance.

FAQ

How do I know when the brownies are done?

A toothpick inserted near the edge should come out with moist crumbs, not wet batter. The center should look set at the edges but slightly soft in the middle.

They firm up as they cool.

Can I use only cocoa powder?

Yes, but the texture will be less rich. Increase butter by 2 tablespoons and use 3/4 cup cocoa total. Expect a slightly drier crumb and less sheen.

Can I double the recipe?

Yes.

Bake in a 9×13-inch pan for about 24–30 minutes. Start checking at 24 minutes, watching for the same visual cues.

Why didn’t I get a shiny, crackly top?

Make sure the sugar fully dissolves into the warm chocolate-butter mixture, and whisk well after adding eggs. Using granulated sugar and not overmixing the flour also helps.

What cocoa is best?

Dutch-process gives a smoother, darker flavor.

Natural cocoa works too, with a slightly brighter, more cocoa-forward taste. Both are fine here.

How can I cut clean squares?

Chill the pan briefly, then use a sharp knife. Wipe the blade between cuts and warm it under hot water if needed.

Wrapping Up

These Fudgy Dark Chocolate Brownie Squares are simple, rich, and satisfyingly chewy.

With the right balance of dark chocolate, cocoa, and careful baking, you’ll get consistent results every time. Keep this recipe handy for potlucks, weeknight treats, or any time you want a no-fuss chocolate fix.