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Why can't I make very chocolaty brownies?

No matter what recipe I try thery never seem to come out chocolaty enough! Last night I made a recipe I found on this board awhile back called James Beard's brownies recipe which consisted of 1 stick butter, 5 ozs dark chocolate, 2 eggs 2 cups of sugar,1 tsp vanilla and 1 cup of flour. I barely tasted any chocolate and I even put in a few extra ozs because I didn't want to put a small piece of choclate in the cabinet. Does ground cocoa make a better brownie? Does anyone have a deep dark very chocolaty brownie recipe? Thanks, Richie

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  1. Ina Garten's Outrageous Brownies (on the Food Network site) uses coffee in her brownie recipe. The coffee, IMO, heightens the chocolatey-ness of the brownies. It's a great recipe.

    1 Reply
    1. re: marthadumptruck

      Totally agree that Ina's recipe is the best one if you want really chocolatey brownies. The coffee really enhances the flavor.

    2. Ground espresso or coffee, as marthadumptruck said, makes a big difference as chocolate goes. You can always add a tsp-tbsp of ground espresso to any recipe. These man catcher brownies are the fudgiest I've made:


      Use good quality chocolate and you can sprinkle chocolate chips/chunks on top for added chocolate. For a dark bittersweet chocolate brownie that isn't as sweet, more of an adult taste, I like these bittersweet brownies.


      1. I have posted my brownie recipe before, but I use both bittersweet chocolate and then add a tablespoon of Dutched cocoa for a bit of extra kick. You already have vanilla, but you might want to add a 1/4 tsp of salt, as it seems to make a amazing difference.

        If that doesn't have enough chocolate, you can ice them with a stiff (3 to1 ratio by weight) bittersweet ganache

        1. The recipe I use and is VERY chocolatey has 8 oz of dark chocolate, 2 sticks of butter (melt together the butter and chocolate), 4 eggs, 2 cups of sugar (mix the eggs and sugar together and then add the chocolate/butter), 1 1/4 cups of flour, 1/2 tsp. salt, 1 tsp baking powder (mix the three together and add to the rest). 13 x 9 in. pan, 30 to 35 minutes at 350 degrees. Really good. I think I got the recipe from Epicurious.

          1. Thank you all for your advice. I will try your recipes soon. Richie

            1. Just wanted to point out that Dutched (aka "Dutch process" or "alkalized") cocoa, whatever name you use, is darker in color than natural cocoa. Opinions differ on which tastes better, especially for baking, but if you're using cocoa powder and want that deep, chocolatey color, use the Dutch process.

              1. I finally found the chocolately brownie recipe I've always searched for -- right on this website! Search under recipes for "Chow's Intense Brownies." They are incredible. I upped the amount of espresso called for.

                1. These are fudgier rather than cakier, as they have no leavening other than the power of the eggs. I prefer cocoa to chocolate for brownies.

                  Preheat oven to 375F. Spray a 9x13 baking pan.

                  Blend together:
                  1 cup (2 sticks) unsalted butter, melted
                  2 cups sugar (I use superfine/caster, as it's easier to dissolve than granulated)
                  1 cup unsweetened cocoa powder (dutched preferred)

                  Add, one at a time:
                  4 large eggs

                  2 teaspoons vanilla extract

                  Stir in until just blended:
                  1.5 cups all purpose flour
                  .5 cup toasted chopped walnuts or pecans (optional)

                  Bake for 20-25 minutes. Let cool completely. Refrigeration or freezing makes these incredibly dense in texture.

                  1. Try baking them until they are underdone by a few minutes. The brownies will taste more chocolatey if they are slightly undercooked, IMO. (Similar to why molten chocolate cupcakes tastes very chocolatey). It may take some experimentation to get the timing right.

                    1. This is one of my favorites.
                      This recipe is from the Ghirardelli sweet ground chocolate container label. The optional Bittersweet Chips make these really good.

                      Ghirardelli Award Winning Brownies

                      2 eggs
                      3/4 cup of granulated sugar
                      1 tsp vanilla extract
                      1/2 cup butter - melted.
                      3/4 cup Ghirardelli Sweet Ground Chocolate & Cocoa*
                      2/3 cup unsifted flour
                      1/4 tsp. baking powder
                      1/4 tsp salt
                      1/2 cup walnuts, chopped
                      1 cup Ghirardelli 60% Cacao Bittersweet Chips (formerly called Double Chocolate Chips) (optional)**

                      Preheat oven to 350-F.
                      Grease 8"x 8" or 9" x 9" baking pan
                      In a medium bowl, stir together eggs, sugar and vanilla.
                      Add melted butter and mix well.
                      Sift ground chocolate with flour, baking powder and salt.
                      Stir chocolate mixture into the egg mixture and add nuts and/or chocolate chips.
                      Spread into prepared baking pan.
                      Bake 20 minutes or until a toothpick inserted in center comes out clean.

                      Use 8" pan for chewy brownies, use 9" pan for drier brownies.

                      Links to Ghirardelli ingredients:

                      Ghirardelli Sweet Ground Chocolate & Cocoa *

                      Ghirardelli 60% Cacao Bittersweet Chips (formerly Double Chocolate) **

                      1. Google "Nick Malgieri's Supernatural Brownies." They're very good. One thing that helps a lot is using brown sugar, or part white and part brown sugar. I think it just intensifies the flavor.

                        I think it's worth noting your proportions. Go for a higher ratio of chocolate to other ingredients. The Supernatural brownie calls for 4 oz of chocolate, 2 eggs, 1 cup sugar, and 1/2 cup flour. I think it's 1/2-1/3 cup butter. That's off the top of my head. Stands to reason that a higher chocolate ratio will give you chocolatier brownies. And of course, use good chocolate!