These dark chocolate brownies with dark chocolate frosting are ultra fudgy and moist — they might become your go-to brownie recipe. Made with dark chocolate chips and a blend of white and brown sugar, they offer a pleasing initial sweetness followed by the rich, bittersweet complexity of dark chocolate in every bite.
If you’ve been on the milk-chocolate team, these brownies may convert you. I used to prefer milk chocolate, but these convinced me to embrace dark chocolate — and I still love all kinds of chocolate!
Why You’ll Love Them
What makes these dark chocolate brownies special:
Made from scratch – These brownies use simple, familiar ingredients and come together quickly. Scratch brownies are a small extra effort for a big flavor payoff compared to boxed mixes.
Dark chocolate frosting – The brownies are delicious on their own, but a glossy dark chocolate frosting takes them to the next level.
Intense chocolate flavor – Rich, fudgy, and moist, these brownies are a treat for any chocolate lover.
Leftover ingredient ideas – If you have extra chocolate chips or sugars, use them in other desserts such as pancakes or cinnamon rolls.
What’s in Them
Dark chocolate chips – Choose your preferred cacao percentage. Higher cacao equals a darker, less sweet result.
Butter – Salted or unsalted works. Butter provides richness in both the brownies and the frosting.
White sugar and brown sugar – I use both: white for sweetness and brown for a deeper, caramel-like note.
Vanilla bean paste – Use vanilla extract if needed, but vanilla bean paste gives an extra depth of flavor.
All-purpose flour – Do not use self-rising flour; a gluten-free all-purpose flour can be substituted if desired.
Eggs – Use room temperature eggs for best texture. See the notes below for a quick method to warm them.
Confectioners’ sugar – Powdered sugar is the base for the frosting.
How to Make Them
Summary—follow the recipe card below for full details.
Step 1 – Melt the butter and dark chocolate chips together over medium heat. Remove from heat, then stir in both sugars.
Step 2 – Add eggs (one at a time), vanilla bean paste, flour, and salt to the chocolate mixture and whisk until smooth.
Step 3 – Pour the batter into a parchment-lined 8-inch square metal pan and bake at 350°F for about 25–27 minutes. Let cool for 20 minutes.
Step 4 – Make the frosting, then spread it over the cooled brownies.
Recipe Tips
Advice for the best results:
Room-temperature eggs – Use the warm water method in the notes if you need eggs ready quickly.
Deeper chocolate flavor – Use a higher cacao percentage to intensify the dark chocolate taste.
Heavy-bottomed pot – A thicker pot prevents scorching when melting chocolate.
Parchment paper handles – Leaving overhangs makes it easy to lift brownies from the pan.
Use a metal pan – Metal heats more evenly than glass for this recipe.
Avoid overbaking – Remove brownies when a toothpick inserted near the center comes out with a few moist crumbs but no wet batter.
Recipe FAQs
Try chopped walnuts or pecans for crunch, stir in 2–4 tablespoons of strong coffee to deepen flavor, or top with a dollop of peanut butter.
Insert a wooden toothpick about 2 inches from the edge; it should come out with a few crumbs but no sticky batter.
Dark chocolate typically ranges from 55–100% cacao. Many prefer 70% and higher for a richer, more intense flavor. (Recipe testing used 53%.)
More Chocolate Desserts
- Easy Chocolate Chess Pie
- Easy Chocolate Orange Cake
- Easy Chocolate Muffins Recipe
- Chocolate Brownie Toffee Trifle
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If you try this recipe, please leave a comment — I’d love to hear how it turned out for you.
Recipe
Dark Chocolate Brownies
Equipment
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8-inch square metal pan
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medium-size heavy bottom pot
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measuring cup(s)
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measuring spoons
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whisk
Ingredients
Brownies (read the note about eggs)
- 8 tablespoons butter 1 stick
- 1 cup dark chocolate chips
- ½ cup white sugar
- ½ cup light brown sugar
- 3 room temperature eggs See notes for a quick method to bring eggs to room temperature
- 1 teaspoon vanilla bean pasteor vanilla extract
- ¾ cup all-purpose flour
- ¼ teaspoon salt
Frosting
- ¼ cup dark chocolate chips
- 4 tablespoons butter ½ stick
- 2 cups confectioners’ sugarpowdered sugar
- 2-4 tablespoons milkstart with 1 tablespoon and add more to reach desired consistency
- Pinch salt
Instructions
For the Brownies
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Preheat oven to 350°F. Line an 8-inch square metal pan with parchment paper, leaving a few inches of overhang to use as handles. Spray the bottom and sides lightly with non-stick spray and set aside.
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In a medium heavy-bottomed pot, combine butter and dark chocolate chips. Melt over medium heat, whisking until smooth. Remove from heat.
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Whisk in the brown sugar and white sugar for about 2 minutes, then let the chocolate mixture cool for 5 minutes.
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Add the eggs one at a time, whisking well after each addition until fully incorporated.
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Stir in the vanilla bean paste, flour, and salt until combined.
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Pour the batter into the prepared pan and bake 25–27 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but no raw batter.
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Place the pan on a cooling rack and cool 20 minutes before frosting.
Make the Frosting
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In a small pot over medium heat, melt the dark chocolate chips and butter, stirring until smooth. Remove from heat.
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Whisk in the confectioners’ sugar, 1 tablespoon of milk, and a pinch of salt. Add more milk (up to 2–4 tablespoons total) until the frosting is thick but spreadable.
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Lift the cooled brownies from the pan using the parchment overhang. Place on a flat surface and spread the frosting evenly over the top. Allow frosting to set before slicing.
Notes
Quick way to bring eggs to room temperature
If you don’t have time to leave eggs at room temperature, place uncracked eggs in a bowl and cover them with warm (not hot) tap water for 10–15 minutes. The eggs will warm up without cooking.
Oven temperature variations
Oven temperatures can vary by about 10°F. These brownies were ready at 25 minutes in my oven; check for doneness and avoid overbaking so they remain moist.
Recipe tips
Room temperature eggs – use the warm water method above if you need eggs quickly.
Heavy-bottomed pot – prevents scorching when melting chocolate.
Parchment paper handles – makes removing the brownies from the pan simple.
Metal baking dish – metal provides more even heat than glass for these brownies.
Don’t overcook – watch the bake time closely to keep brownies fudgy.
Nutrition
Nutritional information is provided as a courtesy. I am not a nutritionist and cannot guarantee accuracy; values may vary by brand. Use your preferred nutrition calculator to adjust based on the ingredients you use.