There’s something deeply nostalgic about the smell of brownies baking — it brings back memories of Sunday afternoons in my Nonna’s kitchen. She wasn’t one for overly sweet desserts; instead, she’d opt for deep, rich flavors. And that’s exactly what inspired this recipe for Chewy Brownies with Dark Chocolate. It’s a twist on the classic, bringing in the bold character of dark chocolate to elevate a comfort food staple.
These brownies are the kind that have that perfect chewy edge and a slightly fudgy center. Whether it’s summer or winter, a warm brownie (especially with a scoop of vanilla gelato) is always a good idea.
🧁 Why You’ll Love These Chewy Brownies
- Rich flavor: Thanks to the dark chocolate.
- Chewy texture: The ideal cross between cake-like and fudgy.
- Easy to make: No mixer needed — just a bowl and whisk.
- Perfect for any season: Cozy enough for winter, light enough for summer picnics.
🍫 Ingredients (Serves 7)
Here’s everything you’ll need:
- 170g (6 oz) dark chocolate (70% cocoa), chopped
- 115g (1/2 cup) unsalted butter
- 200g (1 cup) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 80g (2/3 cup) all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1/4 tsp salt
- Optional: 1/2 cup dark chocolate chunks or chips for extra gooeyness
🕒 Preparation & Baking Time
- Prep time: 15 minutes
- Bake time: 25–30 minutes
- Total time: 45 minutes
🔪 Instructions
1. Melt Chocolate & Butter
In a medium saucepan over low heat, melt the butter and chopped dark chocolate, stirring until smooth. Remove from heat and let it cool for about 5 minutes.
2. Mix in Sugar & Eggs
Whisk in the sugar until the mixture thickens slightly. Then add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract.
3. Combine Dry Ingredients
In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually add the dry mix into the wet chocolate mixture. Stir until just combined — do not overmix.
4. Fold in Extra Chocolate (Optional)
If you’re adding extra dark chocolate chunks or chips, fold them into the batter now for a molten surprise in every bite.
5. Bake
Preheat your oven to 175°C (350°F). Line a 8×8-inch (20x20cm) square baking pan with parchment paper or lightly grease it. Pour the batter in and smooth out the top.
Bake for 25–30 minutes. A toothpick inserted should come out with a few moist crumbs — not wet batter. That’s how you get that chewy texture.
6. Cool & Slice
Let the brownies cool in the pan for 10 minutes, then lift them out using the parchment and let cool fully on a wire rack before slicing into 7 generous squares.
🍽️ Serving Suggestions
- Summer twist: Top with a scoop of coconut gelato and fresh berries.
- Winter version: Serve warm with a drizzle of salted caramel and a mug of hot chocolate.
- Elegant dessert: Dust with powdered sugar and add a dollop of mascarpone.
🔄 Storage Tips
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze beautifully — wrap each square in parchment and freeze for up to 2 months.
🧑🍳 Tips for the Chewiest Brownies
- Don’t overbake! A slightly underdone center = chewy perfection.
- Use good quality dark chocolate — the flavor makes all the difference.
- Let them cool before cutting — this helps set the texture.
💬 Tweak It Your Way!
Love nuts? Add 1/2 cup chopped walnuts or pecans.
Want a spicy kick? Stir in 1/4 tsp cayenne or a pinch of chili flakes.
Gluten-free? Swap flour for a 1:1 gluten-free baking blend.