Intensely Fudgy Dark Chocolate Brownies

If you’ve been searching for the ultimate moist, rich brownie that isn’t overwhelmingly sweet, your quest ends here. These brownies are made with deep, dark chocolate and Dutch-processed cocoa, creating an intense flavor that’s beautifully balanced with a silky chocolate topping. The texture is dense and fudgy, with just the right amount of chew, and if you add nuts, you’ll get that perfect crunch in every bite. They’re indulgent enough to serve at special gatherings, yet simple enough to whip up on a weeknight. Just make sure you have a tall, cold glass of milk ready — you’re going to need it.

YIELD
24 servings

PREP TIME
10 Min

COOK TIME
30 Min

METHOD
Bake

Ingredients for Intensely Fudgy Dark Chocolate Brownies

• 2 sticks (1 cup / 225 g) butter

• 4 cups (680 g) semi-sweet or bittersweet chocolate chips, divided

• 3/4 cup (75 g) Dutch-processed cocoa powder (such as Hershey’s Special Dark)

• 2 cups (400 g) granulated sugar

• 4 large eggs, room temperature (about 8 oz / 225 g total)

• 1 Tbsp (6 g) instant coffee granules

• 1 Tbsp (15 ml) pure vanilla extract

• 1 1/4 cups (150 g) sifted all-purpose flour

• 1/2 tsp (2.5 g) baking powder

• 1/2 tsp (2.5 g) salt

• 1 can (14 oz / 400 g) sweetened condensed milk

• 1 cup (120 g) chopped pecans or walnuts, optional

How to Make Intensely Fudgy Dark Chocolate Brownies

1. Place the butter and 2 cups (340 g) of chocolate chips in a large mixing bowl. Microwave on high for about 90 seconds, or until melted, stirring halfway through.

2. Sift the cocoa powder into the melted chocolate mixture and stir until smooth and fully combined.

3. In a separate bowl, whisk together the sugar, eggs, instant coffee, and vanilla extract. Stir this mixture into the chocolate base until fully incorporated.

4. In another bowl, combine the flour, baking powder, and salt. If using nuts, remove 1 tablespoon (8 g) of this mixture and toss with the chopped nuts.

5. Add the flour mixture to the chocolate mixture and stir until combined. Fold in the nut mixture, if using.

6. Spread the batter evenly into a 9 x 13 inch (23 x 33 cm) baking pan lined with foil and lightly coated with non-stick spray. If you’re not using foil, simply grease the pan directly.

7. Bake at 325°F (165°C) for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

8. While the brownies bake, combine the sweetened condensed milk and remaining 2 cups (340 g) of chocolate chips in a medium saucepan over low heat. Stir constantly until the chocolate is fully melted and the mixture is smooth.

9. Once the brownies come out of the oven, pour the warm chocolate mixture evenly over the top, spreading it to the edges. Allow to cool completely.

10. Lift the brownies out of the pan using the foil and place on a flat surface. Cut into 12 large squares or 24 smaller portions.

11. Serve with a cold glass of milk and enjoy the indulgence.

Conclusion:
These intensely fudgy brownies are pure chocolate heaven — deeply flavorful, irresistibly moist, and just sweet enough. The glossy topping adds a luscious layer that makes them stand out from ordinary brownies, while the optional nuts give a satisfying crunch. Whether you serve them for a celebration or simply to satisfy a late-night craving, they’re guaranteed to be gone in no time.