Fudgy Dark Chocolate Brownies (Not Too Sweet!)

Zoha Malik

by Zoha Malik

Updated:

Rated 4.90 out of 5

235 Comments
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I am going to ask you to trust me on this: these are the BEST Fudgy Brownies for real chocolate lovers. They have a rich chocolatey flavor which isn’t overpowered by sugar – unlike most brownie recipes – and a very fudgy, gooey texture. They have both dark chocolate and cocoa powder in their batter, and use my favorite little trick of grinding the sugar to achieve a shiny, crinkly crust every single time. And the best part? They take only 40 minutes start to finish!

A close-up of chocolate brownies cut into squares on a round white plate. The brownies have a shiny, crackled top with chocolate chips and a fudgy texture. Some chocolate shavings are scattered around the plate.

Definitely the best fudgy brownies, and probably the only one without heaps of sugar. It gives a perfect chocolatey taste!
– Sana, ★★★★★

This recipe is probably my biggest labor of love (and obsession) ever. I’m a childhood brownie fanatic and have spent years perfecting them. In fact, I created a whole course on brownies with 30+ science experiments. And after far too many failed batches that were too sweet, too cakey, or not shiny enough – finally, came the *perfect* brownies. This recipe has millions of views and thousands of remakes, and most people agree these are the best brownies they’ve ever made!

@bakewithzoha

The literal best brownies I’ve ever had the pleasure to eat. Recipe coming soon. #brownies #chocolate #foodtok #foodvideo #yummy #foodie

♬ BORN FOR THIS – Foxxi
A close-up of a stack of rich, fudgy chocolate brownies with melted chocolate chips, showing gooey texture and a shiny, crackly top. More brownies are visible in the background on parchment paper.

What makes them different

In a sea of countless fudgy brownie recipes, here’s what makes these different (and better, in my opinion!):

  1. Less sugar, more chocolate: Most brownie recipes use more than a cup and a half of sugar, which completely overpowers the chocolate. This recipe uses only 3/4 cup, and lets the chocolate flavor shine. The result is a dessert that tastes rich, decadent and chocolatey – exactly how it should be
  2. Ground sugar to guarantee the shiny crust: This is a simple trick I swear by and also use in my chewy cocoa powder brownies. Grinding the sugar into a powder (not the same as powdered / icing sugar!) helps it dissolve much more easily into the eggs, and you get the quintessential shiny, crinkly crust on your brownies even when they’re not as sweet
Close-up of rich, fudgy chocolate brownies cut into squares, topped with melted chocolate chips and chunks, showing a glossy, textured surface.

My tips to perfect these brownies

Here are my 5 most important tips to help you bake the perfect batch of brownies:

  1. Use high quality ingredients. The two most important ingredients are the chocolate and the cocoa powder – your brownies will taste only as good as them. I recommend a quality dark chocolate between 55-65% cocoa, such as Ghirardelli, Valrhona or Callebaut, and using chocolate bars, not chips. For cocoa powder, I highly recommend Dutch Processed. It has a much smoother taste and imparts a richer color to the brownies. However, 100% unsweetened cocoa powder works, too
  2. Measure precisely with a scale. The ratios in this recipe have been meticulously tested, and messing with them will affect the outcome. If you stuff too much flour into a measuring cup, the brownies will be cakey. If you reduce sugar more, they won’t have a shine. If you reduce butter, they will be dry – and so on
  3. Don’t skip the sugar grinding step, even if you’re using granulated or caster sugar. You can do this in a food processor or grinder. Then whip it into eggs for 3-5 minutes until pale, thick and ribbony – and you should get a shiny crust!
  4. Use a light metal pan. This disperses heat evenly without causing the brownies to burn, and results in crispy edges and a gooey interior. Glass or ceramic pans bake brownies unevenly and take much longer
  5. Don’t overbake. When it comes to brownies, the difference between fudgy and dry comes down to minutes. This is why I bake at a lower temperature of 335F, and lean towards under-baking. Use a toothpick to test for doneness around the ~22 minute mark: it should come out with moist crumbs attached to it.
A stack of four gooey chocolate brownies with melted chocolate oozing out, placed on a parchment-lined wooden board

Step by step photos

Let’s quickly go over the steps with photos to help you visualize this recipe:

A glass bowl filled with chocolate mixture sits on a wooden surface. A red silicone spatula, coated in the mixture, rests inside the bowl.
Melt the butter and chocolate together in the microwave in 20 second increments.
A glass mixing bowl containing two raw eggs and a mound of white sugar, placed on a wooden surface.
Grind the sugar, then add it to a bowl with the eggs.
A glass bowl filled with pale, frothy egg and sugar batter sits on a wooden countertop. Some of the batter is splattered on the rim of the bowl.
Whisk for 3-5 minutes until the mixture becomes pale and thick, and nearly triples in volume.
A glass bowl filled with a pale yellow batter, topped with droplets of vanilla extract, sits on a wooden surface. Some batter is splattered on the sides of the bowl.
Pour in the chocolate mixture, along with coffee dissolved in water.
butter, chocolate, eggs and sugar whisked together in a glass bowl
Whisk on low speed until just combined.
A glass mixing bowl on a wooden surface contains sifted cocoa powder, sugar, and flour, with some ingredients clinging to the sides of the bowl.
Sift in the dry ingredients.
A glass bowl filled with thick brownie batter is being mixed with a red spatula, placed on a wooden surface.
Gently fold with a spatula until just combined.
A glass bowl filled with brownie batter and topped with dark and milk chocolate chips sits on a wooden surface. A red spatula is partially submerged in the mixture, ready for stirring.
Lastly, fold in chopped chocolate or chocolate chips of choice.

Spread the batter in a 9×9″ pan, and bake. Let the brownies rest for 20-30 minutes before slicing. These brownies also serve as a great based for more indulgent desserts. For example, you can turn them into Pecan Pie Brownies by adding a layer of pecan pie filling on top, or mix with cookie dough and upgrade them into thick and fudgy Brookies.

A round white plate with square-cut, best fudgy brownies topped with chocolate chips, arranged in a neat grid on a light textured background. Some crumbs are scattered around the plate.
Print
A close-up of four gooey, fudgy dark chocolate brownies stacked on top of each other, with melted chocolate visible on their surface. More brownies are blurred in the background on a wooden board.

Fudgy Dark Chocolate Brownies (Less Sweet!)

by Zoha Malik

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.90 stars from 69 reviews

Ultra fudgy brownies with a deep chocolatey flavor that’s not overpowered by sugar, and a simple trick to guarantee a shiny crinkly crust!

Yield:16 brownies

Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins

Ingredients

  • 4 oz high quality dark chocolate, between 55-65% cocoa (113g) – I use Callebaut*
  • 10 tbsp unsalted butter (140g)
  • 3/4 cup granulated sugar (150g)
  • 2 large eggs, ideally at room temperature
  • 1 tsp instant coffee mixed with 1 tsp hot water
  • 1/2 cup all purpose flour (65g)
  • 1/3 cup cocoa powder (35g) – it is best to use dutch processed
  • 3/4 tsp salt
  • 2 to 4 oz chopped chocolate or chocolate chips to fold in at the end (56g to 113g) – I use a mixture of milk and dark; you can also add additional chocolate on top of the brownies at the end*

Instructions

  1. Pre-heat your oven to 335F (conventional) and line a 9×9” baking pan with parchment paper and a light coating of butter. I recommend letting the parchment paper rise to the top of the pan on the sides, so it can be used to lift the brownies out of the pan after they have cooled down
  2. Start by grinding the sugar. Measure it before grinding, then add to a food processor or grinder, and pulse for around 60 seconds, shaking in between, until the sugar looks more like a fine powder. This will be used in step 4 below
  3. Microwave the butter and 4oz dark chocolate in a heat safe bowl in 20 second increments, gently stirring in between, until fully melted and combined. Do not over-heat the mixture as that can cause the chocolate to seize 
  4. In the meanwhile, whisk the eggs and ground sugar using a stand mixer or hand mixer at medium-high speed for 3-5 minutes. You should achieve a very thick, pale and ribbony mixture that is at least triple in volume. This step is important in developing the shiny crust of the brownies 
  5. Pour the melted chocolate and butter mixture into the egg and sugar mixture. Also add the instant coffee mixed in hot water. Whisk at low speed until the mixture is just combined 
  6. Sift in the flour, cocoa powder and salt. Gently fold the dry ingredients into the wet using a rubber spatula. Be careful not to knock out the air in the batter or over-mix
  7. Lastly, fold in the chopped chocolate or chocolate chips of your choice until just combined. The brownie batter will be thick, and will get thicker as the minutes pass; that’s completely normal
  8. Transfer the batter into the lined pan and spread it evenly using a spatula. The batter might feel thick – that’s just the chocolate starting to firm up.  Optionally, press in more chocolate chunks on the top to give the brownies a pretty look 
  9. Bake immediately in the pre-heated oven for 20-25 min until the brownies look set on the edges, and a toothpick inserted in the middle comes out with moist crumbs on it (it should not be clean). This usually takes 22 minutes for me. The brownies will continue to cook as they cool down 
  10. Remove from the oven and let the brownies cool to room temperature (about 20 to 30 minutes). Then remove from the pan, cut with a sharp knife, and serve! 

Video Tutorial

Notes

  • Dark chocolate in the brownie batter: This recipe originally had 1 oz semi sweet chocolate mixed with 3 oz of dark chocolate (60-70% cocoa) in the batter. I have now simplified it to 4 oz of dark chocolate (55-65% cocoa) as that achieves the same result. You can definitely tailor the cocoa percentage based on your preference, but ensure at least 55% overall for the best results
  • Chocolate mix in: There is more flexibility on the chocolate you fold into the batter. I recommend chopped chocolate or callets, but chips can also be used. You can use milk, dark, white, or a mixture based on the desire of sweetness you want, and also increase or decrease the quantity. However, I don’t recommend omitting it
  • Coffee: The small amount of added coffee helps enhance the chocolate flavor, you don’t taste it. But if you’re avoiding caffeine, you may skip it
  • Make ahead and storage: You can store these brownies at room temperature in an airtight container for up to 2 days, but they’re best eaten within 1 day

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Comments

  1. Felicia Kalb

    I want to make this recipe but only have 8×8, how do I modify?

  2. Zoé

    these are the best brownies I have ever made, all my family and friends are fans !!

    1. Zoha

      Made my day, thank you!!!!

  3. Serena

    Excellent bittersweet chocolate flavor and perfect texture. Followed the recipe except for 2 subs – a 4 oz Ghirardelli semi-sweet baking bar instead of dark chocolate and King Arthur Flour Triple Cocoa Blend powder instead of dutch-process. The only sad part was I didn’t get the nice paper-y crust despite beating the eggs and sugar as directed. But I’ve never achieved that in homemade brownies so it’s probably me or my oven. 🙂

  4. Emma

    Amazing brownie recipe!! I actually took more butter and browned it to make 140g and it was very good! Some people might find the brownie a bit too salty but I think it pairs well with the dark chocolate! Thank you Zoha 🙂

  5. abrar Shan

    I tried this recipe; it was good, but I couldn’t achieve a crinkly top. I don’t know why. I also made sure that I followed the instructions properly.

  6. Zainab

    Hi, I have been making this recipe since months but it doesn’t work for me now 🙁 Like I do not get the shiny crust, instead I get a very matte finish. I have been using the same brand of all ingredients and I make sure to whip my eggs and sugar very well too.

    Could you please help troubleshoot?

  7. Husna

    tried this recipe today and brownies turned out great. everyone loved it. you can check the picture on pinterest, I’ve commented. thanks💖

  8. claireeeee

    No description needed. Pure bliss in a pan.

  9. vin

    Hello! can we use speciality blend coffee instead of instant coffee?

  10. Haifa

    Where can I find the recipe tutorial video?

  11. Haifa

    Hi Zoha 💗 Your recipe looks so delicious! I’m a brownie girl — I’ve tried so many recipes, but I never get them just right. Sometimes they’re overcooked, sometimes too gooey, and sometimes they turn out like cookies 🥴. But your recipe gives me hope and confidence! Unfortunately, my oven isn’t working right now 😭. I do have an air fryer though — could you please help me adjust the temperature and time? I’ll be using a 7-inch round pan. Thank you! 💕

    1. Zoha

      AWWW I hope this recipe works out for you! If you have an air fryer I recommend reducing the temperature by 25F but air fryers really vary based on the brand so it’s hard to give an exact time and temperature. You might have to play around a bit

  12. Mehreen

    Turned out amazing! Was gone in minutes. I have a question, if I want to reduce sugar, what would be the ratio then? I love the fudgy chocolaty flavor.

    1. Zoha

      Yayyy!! 🙂 I don’t recommend reducing the sugar as it helps with the texture. Try using a darker chocolate instead 🙂

  13. Orlagh

    These are unbelievable! 100% recommend!!!

    1. Zoha

      WUHU!

  14. Shabna Fawmey

    came out really well zoha ❣️

    1. Zoha

      Yay thank you!

  15. Himabindu Guddila

    These turned out amazing. I like the step by step instructions you provide its very easy to follow.

    1. Zoha

      Thanks so much!

  16. Vedanti

    These are THE BEST brownies I have ever had. I am a great fan of the Ghirardelli triple chocolate brownies but your recipe beats them. Amazing chocolate flavour and still so soft and rich.

    I read your comments and 1.5x the recipe to make it in a 9×13 pan and it came out beautifully.

    1. Zoha

      I am so incredibly touched, thank you SO much!

  17. Marin

    These tasted great but they didn’t resemble a Brownie to me. The texture is like a ganache or a chocolate truffle. A fudgy Brownie should still have a slight cakey texture as well as being fudgy too. I followed the recipe & instructions to a T. It’s more like a dense flourless chocolate cake. The flavours were spot on though, the texture i wasn’t a fan of.

    1. Zoha

      Hi Marin, if those are your preferences for texture, you would benefit from adding ~1/2 tsp baking powder 🙂

  18. Irtaza

    Hi whats the average number of brownies that can be made with this exact recipe, and like whats the rough calories per piece?

  19. Ramlah

    i was super bored one weekend and was searching EVERYWHERE for the perfect brownie and when i stumbled upon Zoha’s page and read her story all i thought was “perfect!” i followed the recipe and did everything as told and they came out sooo beautiful tasted exactly like the ones from the shops! my family loved them. i dont like it too sweet so i used 80% dark chocolate and used a bit less milk chocolate and i also added a couple walnuts and it was the most beautiful thing ever!

    1. Zoha

      Aww, so so happy you liked it!!! 🙂

  20. Sajidha Sayeek

    tried ur recipe awhile ago..
    Soo yummy 😍🤤
    tysm for such mouth watering recipe dr
    highly obsessed 😋

    1. Zoha

      Thank you so much!

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