Dark Chocolate Fudge Brownies

Dark Chocolate Fudge Brownies

Dark Chocolate Fudge Brownies

No cheating. You need a 70% chocolate bar, which most groceries have and World Market sells them. There’s no cleanup if you use foil & wax paper. Be sure the chocolate isn’t too hot when you add the eggs or they will cook. This recipe does NOT work with whole wheat pastry flour. (I always try!) - Jenny Jones

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Makes: 16 brownies

Dark Chocolate Fudge Brownies


  • 3 ounce bar 70% bittersweet dark chocolate
  • 1/4 cup oil (I use extra-light olive oil)

  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder (Dutch process is best)
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt

  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla

  • 3/4 cup toasted walnuts/pecans + 1/4 cup choc chips (optional)


  1. Preheat oven to 350° F.
  2. In a saucepan on very low heat, melt chocolate with oil, stirring a few times. Remove from heat to cool down.
  3. Line an 8 x 8-inch baking pan with foil and grease the bottom only... or line with ungreased parchment paper. Leave enough extra foil or parchment to use as "handles."
  4. Sift flour, cocoa, baking powder, and salt onto wax paper or into a bowl. Set aside.
  5. To the saucepan, stir in sugar by hand followed by eggs and vanilla. Stir as little as possible.
  6. Stir in flour/cocoa mixture followed by nuts and chocolate chips.
  7. Spread evenly into pan and bake for 20 min – no more.

Notes: For more on this recipe in my blog click here.

Dark Chocolate Fudge Brownies

93 Comments on "Dark Chocolate Fudge Brownies"

  1. Darlene

    Watched the video on your brownies and got the biggest kick out of the part where you comment on how you really need some chocolate as you went to the doctor yesterday and how you hate getting undressed in front of him, then you say “but he’s a good eye doctor”. I had to have my husband listen to it too. We got the biggest laugh – who undresses for their eye doctor?

  2. sara

    I found you today and enjoyed your delicious recipe!! Thanks, but most of all I enjoyed your sharp sense of humor!! You make cooking fun

  3. Donna

    Well, well, well…I made this last night and followed the recipe to the letter with one exception. I got overly ambitious and added more chocolate morsels at the end than I should have (1/2 cup), and while it’s not a bad thing, if one is a chocolate lover, I’ll still tone it down the next time. I must say, though, it came out exceedingly well, very moist, flavor galore, and with the added nuts, oh, this is definitely a keeper in our household. Thanks again, Jennifer. I/we love it!

  4. Nanda

    Hi dear Jenny,
    you are my favorite cook/Baker to follow, you make it easy, and food that is good for you, and incredible funny. I remember when you had a show on TV, I hope you come back. I just love to see your videos & recipes, I’m very new in baking, but I love it .If you are close to Sleepy Hollow N.Y. I love to cook with you- this is my first reply to anyone, again new in computers also, hope you reply back.


  5. Domonique

    My 18 y.o son said I could make brownies by replacing the butter with Olive oil. Came across your recipe, tried and I liked it. Ingredients were doubled to make a larger batch.
    Thanks for all the tips as well.

  6. Young baker

    Ur recipe was perfect I loved it and I did it really well. I am still in primary five. Thanks a lot Jenny
    Hope u could do more

    • Jenny

      It’s great to see young people baking and cooking. Your family must be so proud of you.

  7. Jelli

    I’ve made cocoa brownies since forever and they’re always my go-to’s, but a friend recently gifted me a bar of dark chocolate from a recent trip to El Salvador and I just HAD to make brownies with it. I’ve used your recipe 3 times in the past two weeks or so and we’ve devoured them super fast. This is the most delicious chocolate brownies recipe (with actual chocolate IN it) that I’ve ever made! Thank you!

  8. Dr G L Sitara

    Hi Jenny. I’m from India and I made this fudge brownie. Your recipe is simply sweet and the brownie came out well. I used the ingredients exactly as u told. Thank u so much. I’m gonna try all ur recipes. Namaste

  9. Maria

    Dear Jenny

    Really a Delicious recipe u made

    Thanks for sharing

  10. Sara

    Can I skip the cocoa powder or add less because I have a little less than 1/4 cup of it.

    • Jenny

      It’s best not to change the recipe and wait until you have all the ingredients. When my recipes are followed exactly as written they will always turn out.

  11. Jelli

    Made these, loved them, thank you! I usually make cocoa brownies, but a friend gifted me a baking chocolate bar from El Salvador and this was perfect use for it.

  12. Annie

    I watched you make your brownies on you tube and they looked excellent. Then I checked you out online and found your recipes here. I love your taste in foods so it will be great to cook and try most of your recipes. I don’t buy buttermilk so may I use vinegar or lemon juice in reg milk? Thanks, Happy Cooking!

    • Jenny

      I address this in my blog under the Substitutions category.

  13. Maham

    Hey Jenny!

    I am from Pakistan and had been looking for some yummiest, not desi (Asian-traditional, as we say) recipes. I started watching your recipe an hour ago in the office and I am stuck at your website, where to go?? Your recipes are Ah-maziinngg!!. I had been looking for this perfect zing and you’ve got it. Hats off! I am surely gonna try these brownies today, and wholewheat bread too. Mark me as your regular visitor. You are so cool <3

  14. Connie

    Hi jenny. Hello from Singapore. I ve been watching ur videos for a mth nw but haven’t tried any yet.
    Tonight I m gonna make ur brownies. Was wondering if I can use black strap molasses instead of sugar? If yes. How much should I use?

    Many thanks

    • Jenny

      This is too drastic a change for baking and the result will likely be very sticky and dense. It’s better to follow the recipe exactly or look for a different recipe that uses blackstrap molasses.

  15. Amber

    Hi Jenny,

    I’ve tried making your brownies twice now and both times they’ve come out extremely oily… I used just regular vegetable oil.
    Do you know a possible reason for this and remedy?

    They still smell delicious,
    Thank you. 🙂

    • Jenny

      Can you please list all your ingredients (exactly, by brand if possible) and how you measured the oil & the flour, and the size of your pan and I will try to help.

  16. Ellie

    Hey Jenny! Just wondering if you could use anything else to grease the pan besides butter?

    • Jenny

      There are sprays you can use to grease pans but I don’t use them.

    • Debbie

      Hi Ellie, I use olive oil to grease the pan for most of my baking. It’s always worked great for me.

  17. Tiff

    Hi Jenny, I love how simple this brownie recipe is! There is relatively little fat in this recipe as well. I’ve made these brownies twice and they turn out amazing every time. Thank you so much!!

  18. Zhaojun Lim

    Really love the way u tell people how to bake it

  19. Patricia

    Hey Jenny, love your recipe for the brownies, but for the baking powder, is 1/4 cup around 40 grams? Because I may have added too much baking powder, causing the taste to be a little weird

  20. Jenny AC

    Hi, im Jenny from Philippines. I really love ur blog. I want to try ur recipe. Can i use choco chips instead of choco bar? And How many cups of chips?

    Thank you for sharing ur knowledge in cooking and baking. GodBless!!

    • Jenny

      Chocolate chips have additives that are not found in pure chocolate so I don’t know how they would turn out. I can only guarantee a good result if you follow my recipe exactly.

  21. Me Me

    Thanks you Jenny
    I made this tonight, this is so good.

  22. Jennie

    Hi Jenny, unfortunately Pulix was out of Extra Light Olive Oil, they only had Pompeian Mild Olive Oil, would that one work?

    • Jenny

      I would go by the smell. If the oil has no smell of olives, it would be okay to use. Otherwise, you can use any vegetable oil.

  23. Daymon

    Great recipie! I have watched many of your videos on YouTube, and only found your wedsite just this evening. I will make this for me, and would like to make it for a friend, but she cannot eat eggs. Is there a way to substitute this? Thanks Jenny!

  24. Mary K

    I refused to make brownies for years, because I made them from a mix and they never came out right. This is the best brownie recipe ever. With this recipe, I get the most delicious brownies and now I am happy to make them. Thanks Jenny!

  25. Virgin

    Today I also use 100% cacao powder..My 70% cacao almost run out..I don’t think it will enough for 1/4 cup. I will let you know how it will be..^_^

  26. Virgin

    Today, will be the second time I try your recipe. I think this recipe is the most delicious brownies that I had try ^_^ thank you. The first time, I used chocolate couverture. Today I use chocolate compound. Do you think what will be the different in taste? How about if I replice the all purpose flour to almond flour? Will it gonna work and delicious too? Thank you for your reply.

    • Jenny

      I am not familiar with those chocolate products but I always suggest that you do not change the recipe if you want to have a successful result.

  27. Miranti Megani

    I’m craving for your browniea tonight, but I don’t have any baking powder only baking soda and you said it’s totally different. Can I skip the baking powder?

  28. Gloria Cabeen

    Jenny, these are really delicious! I wonder if you would mind sharing your recipe for the olive oil and butter spread that you use for greasing.

    Thanks, Gloria

    • Gloria Cabeen

      Please disregard my previous question about the butter/oil combo. I just found it under “Videos” – a newly discovered part of your site! Thanks.

  29. Beth

    I’m havin a piece as I type. They’re divine, and so so easy. Thank you!

  30. Charloene

    Hi jenny, can you use self raising flour for these brownies? Am low on plain haha

  31. Jeanne

    Hi Jenny, Just popped the Brownies in the oven and we’ll see. I melted the chocolate and added the OO. Let it cool and added the eggs. Soon they became very hard and dry. Had a hard time adding the dry ingredients. I checked and I added everything and can’t understand why my chocolate, OO and eggs became so hard and dry.

    Hoping the results will hide the confusion. I just love your recipes and am making them for my daughter who is coming over for dinner.

    • Jenny

      The mixture should not be dry. Did you use all purpose flour? Did you aerate the flour before measuring? Also, what kind of chocolate bar did you use?

      • Jeanne

        Hi Jenny, I used a 72% Dark Chocolate Bar I bought at the Super Market. I will say they are delicious. Best tasting Brownie I have ever eaten.

        Just watched the Potato Pancake video so onward and upward. I love Potato Pancakes and yours look delicious and easy! Thanks for all the good recipes and nice Video’s.

        BTW I am catching up with you. In two week I have made about 8 of your recipes!

  32. Kay Shannu

    Hey Jenny…just stumbled upon your videos on Youtube, love watching how you bake. I’ve tried the lemon brownies as well as this one and my husband loves it so much so does his family members. We live in China and these kind of desserts are not common here so they were really impressed when I made this. Thank you sooo much


  33. Naz

    Hi Jenny.

    The brownies tasted fantastic but the batter was nowhere as smooth as yours looked in the video. Where I live, the granulated sugar has larger grains than that in the US so maybe that was the reason. But the problem was that the texture on top after baking was also grainy looking – as though I’d added rice crispies to it! Could the larger grains of sugar have been the reason? I could also tell that the sugar hadn’t entirely dissolved during baking?

    What would you suggest I do? Run the sugar briefly through a grinder before baking?

    • Jenny

      Coarse sugar does sound like the problem so if you can run it in a blender or food processor that will probably help.

  34. Mariam

    Hi jenny,
    I love all your recepies

    • Jenny

      I will try to work on chocolate cookies without butter.

      • Jenny AC

        I also wait for your no butter chocolate cookies..

  35. Halla Banna

    Dear Jenny,

    You look amazing, you taught me a lot in cooking. You make Best recipes ever.

  36. Syapex

    I really need help on my oven. My oven has an option of using top heating / bottom heating/ top and bottom heating. What should I use to bake this brownie? please answer me 🙁

    • Jenny

      With American ovens, baking is done using only the bottom heat. The top heat is used primarily for broiling. But if your oven is small or a counter top style, you might need both so it’s best if you check your manual. Most manuals have instructions and some have recipes. You may find a brownie recipe specific to your oven and then you can use my recipe with your oven.

  37. Katerina

    Just wanted to say
    Amazing, easy and delicious recipes

  38. ann tan

    Dear Jenny
    Can I use butter instead of oil? Tq

    • Jenny

      I have only made it with oil so I can’t say how it will turn out. I can only guarantee my recipes when they’re not altered but let me know if you try… someone else may want to try butter too.

  39. thana

    hi jenny ! can you please teach us how to bake a white chocolate brownie 🙂
    pleaseeeeeeeeeeeeeeeeeeeeeeeeeee hon
    thanks a ton
    greetings and love from India 🙂

    • Jenny

      Sorry but I’ve never cooked with white chocolate.

  40. manchry

    Hi jenny, its a such a plesure to talk to you ( if u reply). Just wanted to ask how many grams of dark chocolate did u use? Also, is it alright if I half the recipe? Subscriber from England xxxx

  41. Sylvia

    Hi Jenny!
    I’m a sixth grader and my teacher has asked us to write a how to__________.
    I would like to write a how to make brownies using this recipes. (There is no way I would be able to think of my own recipe.) I just learned about plagiarism in school and would like to ask for permission to write about this.
    Thanks, Sylvia

    PS I made these and they were delicious! I used 90% cocoa though.

    • Jenny

      Thank you for asking and I am happy to give permission for you to use my recipe. Feel free to send me a copy of your essay if you like as a comment. Good luck!
      p.s. A sixth-grader who cooks? That’s great!!

  42. Lula

    Jenny, I just made these after stumbling on your youtube video and because I didn’t have an 8×8 pan I portioned it out into a small ramekin and still cooked for 20 minutes. Also used coconut oil in place of extra light olive oil (which by the way, I think is a great idea. I’ve made dark chocolate and extra virgin olive oil madeleines with sea salt and the dark chocolate and olive oil pairs so well! For the skeptics out there: try it just once!)

    These are heavenly! I am a “corners” brownie girl and baking it in a ramekin was a stroke of genius on my part. Your recipe is so simple but oh-so-delicious!!!

  43. Erline

    Can i use 86% cacao for brownies?

    • Jenny

      I guess you can but that much cacao might be a little bitter. But if you try please report back on how it turned out.

  44. Jennie

    Hi Jenny, Publix had the Ghirardelli Intense Dark 72% cacao twilight delight on sale. It was two for $5.00. Can I use it for the brownie recipe? It doesn’t say bittersweet on it, but the ingredients in the back says unsweetened chocolate, sugar cocoa butter, etc. It is also 3.5 oz. I am not sure if it’s for baking.

    • Jenny

      The Ghirardelli bar is fine for melting and baking.

      • Jennie

        Excellent!! I plan to make these over the weekend. Thank you so much.

  45. Cynthia

    Thanks so much for sharing this recipe. I must tell you these brownies are crazy good.


  46. Shelly

    Hi Jenny I was wondering can I use gluten free flour blend instead of regular flour? My mom has to eat gluten free and I try and find good tasting recipes to make for her to enjoy.

    • Jenny

      I have no experience with gluten free baking so I guess you will have to try. If you do, please let us know how it turned out.

  47. JS

    Thanks for the recipe and video! I didn’t make any substitutions, baked it for 20 minutes, and it came out fudgy. I think I will reduce the sugar next time to 3/4 cup. I’m sure it will still taste good.

  48. Barbara

    Yum! To justify the healthy story to my conscience I added some cranberries.
    No leftovers here. Thank you.

  49. Marge

    Do you think you could reduce fat with a liquid egg replacement or maybe applesauce in place of oil?

    • Jenny

      I’ve never had luck baking with apple sauce and I use oil because we need some healthy fats in our food. Rather than make drastic changes you might be happier with a different brownie recipe that is already proven that uses apple sauce and egg replacer.

  50. Chitvish

    so far, the best chewy fudge brownie, I have tried. Used coconut oil which added to the taste!

  51. Ellen D.

    I made these brownies with coconut oil and coconut sugar. It came out more as a dough than a batter. I wasn’t sure how thick it should be. I baked it anyway for exactly 20 minutes. They came out dry and crumbly. Taste good though.

    • Jenny

      If you melted and cooled the coconut oil that should have been fine but coconut sugar may be the reason they were dry. I can always guarantee my recipes when they are followed exactly so I hope you’ll try again.

  52. Michelle

    Last night I made fudge brownies, I didn’t have any of the walnuts/pecans or the chocolate chips on hand, But the brownies tasted great, and my husband loves them tooooo. And he says Thanks Jenny

    • Jenny

      I think pears would work but they need to be firm and not ripened to where they are soft.

  53. Lisa

    One question: Can coconut oil be substituted for olive oil?

    • Josie

      I am sure coconut oil can be substituted. I will try it myself with it and leave a comment. It will also add a great taste!!

    • Jenny

      Thanks for jumping in, Josie. My recipe just calls for oil so you can use any oil you like, flavorless, of course. I just prefer extra-light olive oil but canola, safflower, coconut oil, etc… are all okay.

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