A recipe for Dark Chocolate Brownies with a White Chocolate Drizzle! These decadent brownies are packed with both dark cocoa powder and dark chocolate for a rich and fudgy texture.
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These Dark Chocolate Brownies are a chocolate lover’s dream with not one, but three types of chocolate! Dark cocoa powder and melted dark chocolate create the rich and deep chocolate base, then melted white chocolate is drizzled over the top of the set brownies for quite the striking contrast. The combination reminds me a bit of Oreos or cookies and cream.
What to skip the white chocolate drizzle? The brownies are still great on their own or even with a sprinkling of powdered sugar.
I used dark cocoa powder to really get that deep color in the brownies and create more of a contrast with the white chocolate drizzle. It can be found in the specialty baking section of some grocery stores or on Amazon: Black Cocoa Powder. If unavailable, you can substitute with plain unsweetened cocoa powder. The color just won’t be as dark.
A Few Brownie Tips
Allow the melted butter and dark chocolate to cool slightly before mixing into the egg mixture. If it is too hot, it will scramble the eggs.
Take care to not over-mix the batter. Stir in the flour just until combined with no streaks remaining.
Bake the brownies just until set in the center. This will help keep the decadent, fudgy texture. Thirty-five minutes is usually perfect for me.
It is difficult to wait, but make sure the brownies are cooled before slicing and adding the white chocolate drizzle. Otherwise, they will crumble and fall apart when cutting.
These brownies are best the day they are baked, but will keep at room temperature in an airtight container for up to 3 days. Cool completely before storing.
Looking for more recipes with dark chocolate?
- Dark Chocolate Chocolate Chip Cookies
- Salted Dark Chocolate Coconut Balls
- Olive Oil Doughnuts with Dark Chocolate Glaze
Dark Chocolate Brownies Recipe
Adapted from Girl Who Bakes
Dark Chocolate Brownies
- 3/4 cup (170 grams) unsalted butter
- 4 ounces (113 grams) dark chocolate chips or chopped
- 1 1/4 cups (250 grams) granulated sugar
- 3 large eggs
- 2 teaspoons (10 milliliters) vanilla extract
- 2/3 cup (85 grams) all-purpose flour
- 1/3 cup (30 grams) unsweetened dark cocoa powder
- 1/4 teaspoon salt
- 3 ounces (85 grams) white chocolate chips or chopped
- Preheat oven to 350˚F (180˚C). Grease an 8x8 inch (20x20 cm) baking dish with butter or line with parchment.
- In a small saucepan, melt butter over medium heat. Place the dark chocolate pieces in a heat-safe bowl. Once the butter has melted, remove from heat and pour over the chocolate. Whisk until the chocolate is melted and smooth. Set aside to cool slightly.
- In a large bowl, beat together the sugar and eggs until light. Mix in vanilla extract. Slowly beat in the melted butter chocolate mixture until smooth.
- In a medium bowl, whisk together the flour, cocoa powder, and salt. Gently fold into the wet ingredients until just combined. Transfer to prepared pan in an even layer.
- Bake in the preheated oven until just set in center, 30-40 minutes. Allow to cool in pan to room temperature, about 1 hour.
- Cut the cooled brownies into 9 even squares.
- Melt the white chocolate in microwave in 20 second intervals, stirring in-between, until melted and smooth or in a double boiler. Transfer melted white chocolate to a piping bag or ziploc bag with corner snipped off.
- Drizzle the white chocolate over the brownie squares. Allow to set before serving.