Dark Chocolate Brownies
Rich, fudgy dark chocolate brownies with chopped nuts, perfect for satisfying sweet tooth cravings and ideal for gatherings or indulgent treats at home.
Ingredients
Instructions
- Beat eggs until thick and lemon colored.
- Gradually add sugar and beat until well blended.
- Stir in vegetable oil, unsweetened chocolate, and vanilla until smooth.
- Combine flour, baking powder, and salt in a separate bowl.
- Add dry ingredients to the chocolate mixture, blending well.
- Stir in chopped nuts.
- Spread the batter in a buttered 13 x 9 x 2-inch pan.
- Bake in a preheated oven at 350°F (175°C) for 25 to 30 minutes.
Tips & Substitutions
For an even richer brownie, consider using dark chocolate chips instead of unsweetened chocolate; just melt them and reduce the sugar slightly. If you're short on eggs, a flaxseed meal substitute (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg) can work well. Ensure the batter is well-mixed for a uniform texture and avoid overbaking to maintain that fudgy consistency.
Serving Suggestions
These dark chocolate brownies can be served on their own or topped with a scoop of vanilla ice cream for a delightful dessert. They also pair beautifully with a cup of coffee or a glass of milk. For an extra touch, dust them with powdered sugar or serve alongside a slice of Coconut No Crust Pie for a delicious contrast.
Storage & Reheating
Store leftover brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. To reheat, microwave individual pieces for about 10-15 seconds until warm, or enjoy them chilled for a different texture. For longer storage, freeze them wrapped tightly for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Dark Chocolate Brownies contains roughly 123 calories, with 2g protein, 16g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of chocolate?
Yes, you can substitute semi-sweet or milk chocolate for a sweeter brownie. Just adjust the sugar down if using milk chocolate, as it tends to be sweeter. Melt the chocolate and incorporate it into the batter as you would with unsweetened chocolate.
How do I know when the brownies are done baking?
Insert a toothpick into the center of the brownies; if it comes out with a few moist crumbs, they are done. For a fudgier texture, aim for a slightly underbaked brownie, as they will continue to set as they cool.
Can I make these brownies gluten-free?
Absolutely! You can substitute regular flour with a gluten-free all-purpose flour blend. Ensure that the blend contains a binding agent like xanthan gum for the best texture. The baking time may remain the same, but monitor closely for doneness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).