Dark Fudgy Brownies

Dark Fudgy Brownies

22 Reviews
From the EatingWell Kitchen

We like to use chocolate with 60-72% cacao content in these rich, fudgelike brownies, as it imparts a deeper, fuller flavor than less-chocolaty choices. Recipe by Nancy Baggett for EatingWell.

Ingredients 20 servings

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Original recipe yields 20 servings
Nutrition per serving may change if servings are adjusted.
  • ¾ cup all-purpose flour
  • ⅔ cup confectioners’ sugar
  • 3 tablespoons unsweetened cocoa powder, American-style or Dutch-process
  • 3 ounces semisweet or bittersweet chocolate (50-72% cacao), coarsely chopped, plus 2½ ounces chopped into mini chip-size pieces, divided
  • 1½ tablespoons canola oil
  • ¼ cup granulated sugar
  • 1½ tablespoons light corn syrup, blended with 3 tablespoons lukewarm water
  • 2 teaspoons vanilla extract
  • ⅛ teaspoon salt
  • 1 large egg
  • ⅓ cup chopped toasted walnuts, (see Tip), optional


  • Active

  • Ready In

  1. Position rack in center of oven; preheat to 350°F. Line an 8-inch-square baking pan with foil, letting it overhang on two opposing sides. Coat with cooking spray.
  2. Sift flour, confectioners' sugar and cocoa together into a small bowl. Combine the 3 ounces coarsely chopped chocolate and oil in a heavy medium saucepan; place over the lowest heat, stirring, until just melted and smooth, being very careful the chocolate does not overheat. Remove from the heat and stir in granulated sugar, corn syrup mixture, vanilla and salt until the sugar dissolves. Vigorously stir in egg until smoothly incorporated. Gently stir in the dry ingredients. Fold in the walnuts (if using) and the remaining 2½ ounces chopped chocolate just until well blended. Turn out the batter into the pan, spreading evenly.
  3. Bake the brownies until almost firm in the center and a toothpick inserted comes out with some moist batter clinging to it, 20 to 24 minutes. Let cool completely on a wire rack, about 2½ hours.
  4. Using the overhanging foil as handles, carefully lift the brownie slab from the pan. Peel the foil from the bottom; set the slab right-side up on a cutting board. Using a large, sharp knife, trim off any dry edges. Mark and then cut the slab crosswise into fifths and lengthwise into fourths. Wipe the blade with a damp cloth between cuts.
  • Make Ahead Tip: Store in an airtight container for up to 3 days or in the freezer for up to 2 weeks.
  • Tip: To toast chopped nuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition information

  • Serving size: 1 brownie
  • Per serving: 102 calories; 4 g fat(2 g sat); 1 g fiber; 17 g carbohydrates; 1 g protein; 16 mcg folate; 9 mg cholesterol; 12 g sugars; 14 IU vitamin A; 0 mg vitamin C; 5 mg calcium; 1 mg iron; 20 mg sodium; 38 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate

Reviews 22

February 26, 2019
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By: Phil
My batch did not rise at all. The batter was very thick when I poured it into the baking pan and was about 3/4 inch thick. After cooking it was still 3/4 inch thick. Taste is good but is more like fudge, sticky.
April 25, 2017
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By: sara
was very dry so i added a half a cup of oil and 2 eggs and its amazing thanks
December 13, 2013
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By: EatingWell User
DIABETIC SEARCH led me HERE?! Didn't even bother attempting to make them. I searched for DIABETIC recipes and this came up. Nice, there are multiple forms of damaging sugar in here. Just needs a thick frosting topping to put my Gma into a diabetic coma. Good job guys. Pros: Chocolate is yum Cons: Sugar is not for diabetics
November 04, 2013
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By: EatingWell User
Wonderful dark chocolate flavor with 62% cocoa chunks, not overly sweet. For healthier product, used Olive oil instead of Canola and Maple syrup instead of corn syrup. Increased Walnuts to approx. 2/3 cup. Tested baking progress often to avoid drying out. Definite keeper!! Thank you for the recipe.
September 28, 2013
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By: EatingWell User
HOW THE HELL IS THIS LOW CARB???? What a crock! Get people to your site under the auspices of low carb and your recipes contain FLOUR and SUGAR??? TERRIBLE TERRIBLE TERRIBLE!
October 05, 2012
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By: EatingWell User
Really good They're Great!! They're fudgy and dense and the dark chocolate options (50%-72%) give you lots of choice in how dark you want them. We used 60% and I'll go to 72% next time. I don't think 20 servings is accurate but because they are so rich and fudgy the size should defiantely be smaller Pros: fudge-like Cons: 20 brownies from an 8x8 pan??
February 14, 2012
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If you are expecting a traditional Brownie...Forget It! These are FUDGE brownies. Love them! They came out fudgy and very tasty. Cut into small squares they are a chocolate fudge treat I will make again. Saving the recipe to include in my next holiday cookies gifts.
February 05, 2012
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By: EatingWell User
Questioning choice of ingredients I love the premise of your magazine, Eating Well - would lead readers to trust your recipes as being healthy. However, as a nutrition researcher, especially concerned about the toxins in our foods (GMO's, carcinogens, pesticides, etc.), I cannot believe that you continue to advocate toxic canola oil (from Monsanto's (think DDT and RoundUp herbicides canola crops) and high-fructose corn sugar (the body does know the difference and for sure the mind should!), all-purpose flour and sugar - just Google these ingredients for the truth if there's any question. In my upcoming articles and books to start rolling out this month on Amazon, I share specifically how these toxic ingredients are dangerous along with much healthier alternatives and include some truly healthy recipes in my writing projects....Thank you for listening. I hope you will consider healthifying you otherwise great sounding recipes...
January 05, 2012
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By: EatingWell User
Strange I have no idea if i did this recipie right, but it had the texture of a shoe sole and tasted just like flour, i double checked the recipie and did it again but it tasted the same, would not reccomend. Pros: Healthy Cons: Wierd taste?
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