These rich and fudgy dark chocolate brownies are mixed up in one bowl and require just 10 minutes of active time to make! These are the ultimate decadent dessert and are similar to boxed mix brownies.
Ghirardelli dark chocolate brownies have always been my favorite brownies, including from scratch brownies. I had those at least once a month growing up. I wanted to make something as similar to those as possible, and I think you will love the result.
- Soft, fudgy brownies with a deep dark chocolate flavor
- Made in one bowl with just 10 minutes active time
- Made with cocoa powder instead of baking chocolate
- NOT cakey!
These brownies are easy to mix up, rich, fudgy and just darn delicious. This recipe was inspired by my peanut butter brookies recipe, which is another must try treat.
What you’ll need
Dark chocolate Dutch-processed cocoa powder: Droste makes the most delicious cocoa powder I’ve ever tasted (it is not technically dark chocolate but might as well be), but anything labeled “Dutch process” and “dark” or “dark chocolate” will work. Kroger has a store-brand version.
Regular Dutch process cocoa works if you can’t find dark chocolate.
Chocolate chips: Dark chocolate chips are my go-to in this recipe, but any kind works.
Powdered sugar contains corn starch which helps thicken the brownies and makes them more like box mix. If you don’t have powdered sugar on hand you can actually make your own using granulated sugar, corn starch and a blender.
Canola oil: A lot of brownies use melted butter, but I find that canola oil makes them more similar to boxed mix. Vegetable oil also works.
Step by step instructions
Before you begin: Start by preheating the oven to 325 degrees F. Lightly oil an 8×8 baking dish or line with parchment paper.
Step one: Start by measuring out the dry ingredients into a large mixing bowl. Spoon and level the cocoa powder and all-purpose flour in the measuring cup for most consistent measuring. Stir until combined with a spoon or whisk.
Step two: In a liquid measuring cup, whisk together the wet ingredients: eggs, canola oil, water, vanilla extract. Whisk until the eggs are fully broken down.
Step three: Pour the wet ingredients into the dry ingredients. Stir until just combined and no dry patches remain. Fold in the chocolate chips.
Step four: Lightly oil an 8×8 baking dish. You can also use parchment paper. Pour in the batter, smoothing out with a spatula as needed.
Bake at 325 degrees F for 35-40 minutes. Remove from the oven and let cool before slicing. It usually takes 1-2 hours for the brownies to cool completely at room temp. It’s okay if you can’t wait, the brownies just won’t hold together as well.
Expert tips and FAQ
- Baking time: For fudgy brownies, take them out of the oven when they still appear slightly underdone (around 35 minutes). A toothpick inserted in the center will come out with a few flecks of chocolate on it.
- Cooling time: Let your brownies cool to room temp if you want pretty slices. Because they are fudgy they need to firm up before slicing or they will be pretty messy. I’ll admit that I usually can’t wait to let them cool myself.
There is actually a big difference between the way these two cocoa powders are processed and they usually aren’t interchangeable. But… You can use either type in brownies because this recipe does not use baking soda or baking powder. Dutch processed cocoa has a smoother, mellower flavor and a deeper color.
For sure! Although this recipe is called “dark chocolate brownies”, they can be made with regular Dutch processed cocoa powder. You just won’t end up with super dark chocolate brownies, which may be your preference!
These brownies are best enjoyed within 3-4 days. Keep them covered at room temperature. I don’t recommend refrigerating them because it can dry them out.
I haven’t tested freezing with this specific recipe but from my experience brownies do freeze well. You can freeze individual slices wrapped in foil or in a freezer safe container for up to 3 months. Let thaw at room temp or pop in the microwave or oven to warm.
This recipe will not work with baking chocolate.
Yes, but make sure to use a light olive oil or the flavor may be overwhelming. Do note that sometimes the olive oil flavor will sneak through anyway.
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Fudgy Dark Chocolate Brownies
Chewy, fudgy brownies made with dutch process cocoa powder.
Servings: 16 2 inch brownies
Start by preheating the oven to 325 degrees F. Lightly oil an 8×8 baking dish or line with parchment paper.
Measure out the dry ingredients into a large mixing bowl: cocoa powder, all-purpose flour, white sugar, powdered sugar, salt. Stir with a whisk or large spoon until combined.
In a liquid measuring cup, whisk together the wet ingredients: canola oil, eggs, water, vanilla extract. Whisk until the eggs are fully broken down.
Pour the wet ingredients into the dry ingredients. Stir until just combined and no dry patches remain. Fold in the chocolate chips until just combined.
Pour batter into the lightly oiled baking dish, smoothing out with a spatula as needed.
Bake on the middle oven rack at 325 degrees F for 35-40 minutes. They are ready when the edges begin to pull away from the sides and a toothpick inserted in the center comes out with a few crumbs. Remove from the oven and let cool before slicing.
- Cocoa powder: Droste makes the most delicious cocoa powder (it is not technically dark chocolate), but anything labeled “Dutch process” and “dark” or “dark chocolate” will work. Hershey’s is another option.
- Canola oil: Vegetable oil also works. You can use olive oil but make sure to use a light olive oil or the flavor may be overwhelming.
- Leftovers: These brownies are best enjoyed within 3-4 days. You can keep them covered at room temperature. I don’t recommend refrigerating them because this can dry them out.
Calories: 231kcalCarbohydrates: 31gProtein: 3gFat: 12gSaturated Fat: 4gTrans Fat: 1gCholesterol: 23mgSodium: 40mgPotassium: 148mgFiber: 2gSugar: 21gVitamin A: 35IUVitamin C: 1mgCalcium: 44mgIron: 1mg