Dense Dark Chocolate Brownies

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These dense dark chocolate brownies are made with bittersweet chocolate, cocoa powder, and less sugar for a rich, bakery-style texture. Fudgy, cold, and sliceable — they’re easy to make with simple ingredients and perfect for chocolate lovers.

Stack of rich chocolate brownies with crisp tops and dense, fudgy centers.

These dense dark chocolate brownies are inspired by the unforgettable squares at Mishka Bakery in Sofia, Bulgaria. They’re cold, deeply fudgy, and have that signature European-style texture — dark, rich, and just sweet enough. My kids are addicted to them. I’m not a huge fan of brownies, but these are good!

Made with bittersweet chocolate, cocoa, and unsalted butter, these brownies are easy to make at home in a standard square pan, using simple pantry staples and tools like a saucepan, measuring cup, and rubber spatula. If you’re looking for a bakery-style dessert that’s lower in sugar and higher in flavor, this is the brownie recipe for you.

These dense dark chocolate brownies are easy to make and deliver rich chocolate flavor with minimal effort.

Eight square brownies arranged in a grid on parchment paper with a chocolate square in the center.

Why You’ll Love These Dense Dark Chocolate Brownies

If you’re looking for the ultimate bakery-style dessert, these dense dark chocolate brownies check every box — texture, flavor, and make-ahead ease.

Dense, sliceable texture — best served cold from the fridge
Balanced sweetness with bold chocolate flavor from both dark cocoa powder and real chocolate
Lower in sugar than American-style brownies
Can be made gluten-free by using a 1:1 GF flour blend
Customizable with pecans, walnuts, or flaky sea salt
Stores beautifully in an airtight container — perfect for prep ahea

Ingredients

150g unsalted butter (82% fat)
200g bittersweet chocolate (55–60%)
90g granulated sugar (a bit less than ½ cup)
50g light brown sugar (¼ cup, packed)
2 large eggs (room temperature)
1 tsp vanilla extract
20g dark cocoa powder (about 3 tbsp)
60g all-purpose flour (½ cup, spooned & leveled)
¼ tsp fine salt
½ cup chopped toasted pecans or walnuts (optional)
Optional topping: flaky sea salt

Tools You’ll Need

Small saucepan (to melt chocolate and butter) or use a water bath alternatively
Mixing bowls
Whisk and rubber spatula
20×20 cm (8×8 inch square pan), 9×9 inch also works
Parchment paper
Measuring cup and measuring spoons
Spoon or offset spatula for smoothing batter

Brownies served on a white plate, one with a bite taken out to reveal the soft, gooey inside.

How to Make Dense Dark Chocolate Brownies Step by Step

Preheat oven to 170°C (340°F). Line a square pan with parchment paper.
In a saucepan over low heat, gently melt the butter and bittersweet chocolate. Stir until smooth and set aside to cool slightly.
In a mixing bowl, whisk together the wet ingredients: both sugars and eggs. Add vanilla extract.
Slowly pour in the chocolate mixture. Stir until glossy.
Sift in dry ingredients: cocoa powder, flour, and salt. Mix until just combined — don’t overmix.
Fold in nuts (if using) with a rubber spatula.
Spread the batter evenly in the prepared square pan. Sprinkle with flaky sea salt, if desired.
Bake for 25–28 minutes, or until the top is dry, the edges are set, and a toothpick comes out with just a few moist crumbs.
Let cool in the pan, then chill in the fridge for at least 4 hours (or overnight).
Slice cold with a warm, clean knife for neat edges.

Tips for the Best Dense Dark Chocolate Brownies

Use the best-quality bittersweet/semi-sweet chocolate you can find. I know it is pricey these days.
For a deeper cocoa hit, try Dutch-process dark cocoa powder.
Store in an airtight container in the fridge to preserve texture.
To make them gluten-free, substitute with a certified GF 1:1 flour blend.
Serve with a scoop of ice cream for a bakery-style dessert at home.

Square brownie topped with a piece of dark chocolate on a scalloped plate.

FAQs

Can I use only white sugar instead of mixed sugars?

Yes, but the combination of brown and white sugar adds better flavor and a slight chew.

Do I need to chill the brownies before serving?

Absolutely. This creates the signature cold brownie texture that makes them sliceable and dense.

Can I make this brownie recipe gluten-free?

Yes. Use a 1:1 gluten-free flour mix and check that your chocolate and cocoa are gluten-free certified.

What toppings work well with these brownies?

Try flaky sea salt, chopped pecans, or a scoop of vanilla ice cream.

Close-up of a brownie square with a shiny, crackled top and a deep cocoa hue.

Substitution with Milk Chocolate

While this recipe is designed for bittersweet or dark chocolate (55–70%), you can use milk chocolate in a pinch — just keep in mind:

Reduce the sugar slightly (use 60–70g white sugar instead of 90g) since milk chocolate is much sweeter.
Expect a lighter, softer texture with a milder chocolate flavor.
You can balance it with an extra tablespoon of dark cocoa powder to deepen the taste.

Milk chocolate brownies will still be fudgy and delicious — just a bit more kid-friendly and less intense.

Stacked chocolate brownies with shiny tops and visible walnut pieces.

Storage

Store brownies in an airtight container in the fridge for up to 5 days. The texture improves after chilling.
For longer storage, freeze in a sealed container for up to 2 months. Thaw in the fridge overnight before serving.
Always slice brownies cold using a clean, sharp knife for the best edges.

More Recipes You May Like

These dense dark chocolate brownies are a celebration of rich flavor, simplicity, and subtle elegance. Whether you serve them on their own or with ice cream, they’ll remind you of your favorite European café dessert — indulgent, yet never overwhelming.

Whether you serve these dense dark chocolate brownies at a dinner party or keep them in the fridge for a personal treat, they’ll satisfy every craving.