Fudgy Dark Chocolate Brownies With Chocolate Chunks

If decadent, chocolatey treats are your love language, you absolutely must try this recipe for Dark Chocolate Brownies. Adapted from Julia Child’s famous recipe, these are by far the fudgiest, meltiest, most sumptuous squares of deliciousness imaginable. If you dig chocolate lava cake and chocolate soufflé, this will be right up your alley.

I distinctly remember the first time my Mom and I made Julia Child's favorite brownie recipe, my admiration of the legend only deepened. Y’all. They. Are. Pure. Ambrosial. Perfection. When you first pull them from the oven, these dark chocolate brownies might look under-baked, but they're not. In fact, Julia herself wrote the following about her recipe:

Those who are passionate about brownies argue in defense of their favorite type, cakey or fudgey. If you're a cakey fan, go on to another recipe*. These are the epitome of soft, dark baked-just-until-barely-set brownies. Their creamy texture makes them seem wildly luxurious and very much a treat to be meted out in small servings (just small enough for a scoop of ice cream and some chocolate sauce).

–Julia Child, Baking with Julia

^{*Side Note: My cherry chocolate cake mix brownies are on the opposite side of the spectrum—just the thing for cakey brownie fans!} 

Y'all. She was not kidding around. Julia Child's treats were the most decadent, richest brownies I had ever put in my mouth. They have a light, crinkly top and an almost unconscionably chocolate-y, melt-in-your-mouth body. And then I went and added chocolate chunks to the mix, because the way I see it, more chocolate = more yum.

Jump to:

• Why You’ll Love Dark Chocolate Chip Brownies
• Ingredients & Substitutions
• How to Make Fudgy Dark Chocolate Brownies With Chocolate Chunks
• Optional Variations & Dietary Adaptations
• Expert Tips 
• Serving Suggestions
• Storage Instructions
• FAQs
• More Chocolate Dessert Recipes
• Julia Child's Favorite Brownies
• An Ode to Julia Child, My Childhood Idol
• 💬 Reviews

Why You’ll Love Dark Chocolate Chip Brownies

• Better Than Batter - I know many friends who would rather lick the bowl of the brownie batter rather than eat baked brownies out of the oven. Even those friends agree these dark chocolate brownies are even better than the batter. Because they’re still kinda batter-y on the inside, but have an airy, lightly crisp, perfectly shiny top! You get the best of both.
• Real Chocolate, Times 3 - I’ve had some marvelous dark cocoa brownies in the past, so I’m not here to throw shade. That said, I will passionately argue that these brownies, which are made with unsweetened chocolate, bittersweet chocolate, AND dark chocolate chunks are superior. Every time. Because CHOCOLATE.
• Julia Child’s Brainchild - The queen herself wrote the recipe—I just added a hint more salt (because my nearest and dearest will tell you I’m a salty b**** 😂) and extra dark chocolate (because why the heck not?). 

Ingredients & Substitutions

• All-Purpose Flour - Also known as “plain flour,” a nod to what a staple it is.
• Fine Sea Salt & Unsalted Butter - Starting with unsalted butter and adding your own salt ensures more control and consistent results across batches. 
• Unsweetened Baking Chocolate - Using real unsweetened chocolate instead of unsweetened cocoa powder contributes to the brownies’ fudgy, super soft interior. 
• Bittersweet Chocolate - Julia, ever the brilliant foodie, adds even more rich chocolatey taste with melted bittersweet chocolate. I recommend using 70-80% for the perfect balance, but you’re welcome to use slightly sweeter (e.g. 55%) or slightly more bitter (e.g. 85%) depending on your preferences.
• Granulated Sugar - Feel free to swap in an equal amount of cane sugar for a less processed option. You can also use superfine/caster sugar.
• Vanilla Extract - Vanilla adds warmth, depth, and an aromatic sweetness. You can use an equal amount of vanilla paste or vanilla powder, or half as much ground vanilla bean.
• Large Eggs - Make sure you allow them to come to room temperature before using in the recipe. 
• Dark Chocolate Chunks - My addition to Julia’s masterpiece, because I believe more is always more with chocolate. Feel free to use either semi-sweet chocolate or dark chocolate depending on your preference. You can also use dark chocolate chips!

How to Make Fudgy Dark Chocolate Brownies With Chocolate Chunks

Step 1: Prep. Center a rack in the oven and preheat the oven to 350°F. Sift the flour and salt together; set aside.

Step 2: Melt the butter and chocolate together in a medium saucepan over low heat, stirring frequently and keeping a watchful eye on the pot to make certain the chocolate doesn't scorch (Alternatively, you can melt the ingredients in the top of a double boiler over, not touching, simmering water.)

Step 3: Sweeten. Add 1 cup of the sugar to the mixture and stir for half a minute, then remove the pan from the heat and stir in the vanilla. Pour the mixture into a large bowl.

Step 4: Temper Eggs. Put the remaining 1 cup sugar and the eggs into a bowl and mix or whisk by hand just to combine. Little by little, pour half of the sugar and eggs into the melted chocolate mixture, stirring gently but constantly with a rubber spatula so that the eggs don't set from the heat.

Step 5: Whip Eggs. Fit the whisk attachment to the mixer and whip the remaining sugar and eggs until they are thick, pale, and doubled in volume, about 3 minutes.

Step 6: Fold. Using the rubber spatula, delicately fold the whipped eggs into the chocolate mixture. When the eggs are almost completely incorporated, gently fold in the dry ingredients with ½ of the chocolate chips.

Step 7: Assemble. Pour and scrape the batter into an unbuttered 9-inch square pan. Top with remaining chocolate chunks and a sprinkle of flaky sea salt.

Step 8: Bake. Bake the brownies for 26-32 minutes, during which time they will rise a little and the top will turn dark and dry.

Step 9: Test the center with a toothpick at about the 28-minute mark to see how the brownies are progressing: they'll be perfect if they're just barely set (with barely any wiggle in the very center) and dry on top, but still pretty gooey. (They're still very good on the other side of set, so don't worry if you slightly overdo it on your first try.)

Step 10: Cool the brownies in the pan on a rack before slicing into squares. I personally find that refrigerating them for about an hour after they cool to room temp will yield a more set (but still gooey) center.

Optional Variations & Dietary Adaptations

• Gluten-Free - I haven’t tried this dark chocolate brownie recipe with gluten-free adaptations, but brownies are often good candidates for swapping in a high quality cup-for-cup all-purpose gluten-free flour blend. I love King Arthur and Bob’s Red Mill.
• Different Chocolate - For a less dark and fudgy, more traditional chocolate brownie flavor, swap the bittersweet chocolate for semi-sweet. You can also use any flavor of chocolate chip or chunk you prefer!
• Different Mix-Ins - You’re welcome to experiment with different mix-ins other than chocolate chunks, including toasted nuts, dried fruit, or different baking chips. You can also play around with adding flavor extracts (e.g. coffee, mint, almond) or add a teaspoon of espresso powder to change the flavor profile to suit your needs.

Expert Tips 

• Watch The Brownies, Not The Clock - I only had an 8x8 baking pan which made thicker brownies than if I had baked them in a 9x9, so they took about 6 extra minutes to bake. When you pull them out of the oven, you don't want a ton of jiggle, just a little bit of wobble in the very center. 
• Consider Using Appliances - The supremely decadent texture of Julia Child's brownies is achieved because of her egg technique, which requires a lot of mixing. This is a situation where I highly recommend using either a hand- or stand-mixer, unless you're really looking to get an arm workout. The eggs should be beaten with the sugar until they at least double in size, becoming quite pale and aerated.
• Be Gentle! All of the air is what gives these brownies their magnificent melty centers. Be careful to gently fold your batter when adding these eggs, mixing until almost combined. Then, fold in the flour until just barely combined. 
• Don’t Use Grease! While you may opt to put some parchment paper in the bottom of your baking tin, do not butter it. The recipe clearly states that the batter should go in an ungreased baking dish. I have made the mistake of greasing mine in the past, and the result isn't pretty. Follow Queen Julia's dictates, and you'll be just fine. 
• Chill Out! Y’all, I’m not kidding when I say these are fudgy brownies. Honestly, the centers are basically barely set brownie batter! As such, it’s important to let the tray chill completely before you try to remove them from the pan and slice them. I recommend chilling them in the fridge for at least an hour after they come to room temp to help firm them up for clean slices. 

Serving Suggestions

These chocolate chocolate chip brownies are extra decadent and fudgy, so even 1/12 of the pan might be too much for the faint of heart. Don't forget to pour a glass of milk to help you wash it all down. That said, I doubt you'll hate it if you add a scoop of vanilla, coffee or salted caramel ice cream and red wine hot fudge for a hot fudge brownie ice cream sundae!

If you prefer an inverted situation with more ice cream and less brownie, consider breaking the brownies up into small bits and using them instead of chocolate chips in my easy double chocolate chip ice cream or as a replacement for Oreos in my mint cookies and cream ice cream.

Storage Instructions

• Room Temperature - Store double dark chocolate brownies in an airtight container at room temperature for up to 3 days. Place a piece of parchment or wax paper between layers to prevent sticking and keep them soft and fudgy.
• Refrigerator - For longer storage, keep brownies in an airtight container in the fridge for up to 1 week. Note that refrigeration can firm them up slightly, so let them sit at room temperature for 10–15 minutes before serving for the best texture.
• Freezer - Dark chocolate brownies freeze beautifully! Wrap individual squares tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours.
• Reheating - To bring back that fresh-baked taste, warm brownies in the microwave for 10–15 seconds. If reheating from frozen, thaw first, then warm as needed. For a slightly crisp edge, heat in a 300°F oven for about 5–10 minutes. 

FAQs

More Chocolate Dessert Recipes

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An Ode to Julia Child, My Childhood Idol

I strive to not bombard you with a bunch of nonsense about my life because I don’t think you should have to read a journal entry to get to a recipe. That said, I consider this little corner of the internet a space where friends gather, and I share personal stories with my friends. So, to that end, I figured I’d get all fan-girl on the woman who gave me this brownie inspiration, because she deserves some praise:

Julia Child has been a lifelong hero of mine. She was magical, even to a kid in the 80s. Her unique voice and her charming ways were enough to win me over as a tyke. She made cooking seem completely within my grasp—evenas a 7 year old. Julia's personality percolated through the screen, like you were right there in the kitchen with her. She was funny, quick to laugh, unafraid to show her flaws, lovable in every way. 

Back when we were kids, my parents didn't have cable. We had the five basic channels, and each of us kids got to choose a single half hour television show that was "ours." Otherwise, we watched what Mom and Dad watched at night, or we were expected to read, do homework, play outside, or otherwise entertain ourselves. Even then, I loved to cook, so my shows of choice were The Frugal Gourmet, Yan Can Cook, and, of course, Dinner at Julia's.

From her patient (and arguably hilarious) tutelage, I learned how to properly fry an egg. I learned why my Mom refused to jump on the margarine train and instead insisted on eating real butter. I learned that everyone makes mistakes in the kitchen—even the famous Julia Child. And I learned early on that a career in food was a real possibility.

Julia, The Badass American Patriot

While I was enamored with Julia as a child, it wasn't until later in life that I learned what a truly incredible woman she was. I vaguely remember her being inducted into the Culinary Institute of America's Hall of Fame when I was 8 years old. What I didn't know at the time was that she was the first woman to ever hold that honor. That same year, she earned the Presidential Medal of Freedom from George H.W. Bush, which is the highest civilian honor of the United States.

But 1993 was just a single year in the history of Julia's legacy. Later in life, I learned that she actually worked for the OSS in World War II, which predated the CIA. I was completely shocked! In college, I studied under Robert Pape at the University of Chicago, getting a double degree in Political Science and International Studies with a focus on War Theory—and I was planning on pursuing a life in intelligence. (I know. Food blogging is about a million multiverses away from the CIA, but what can I say?) 

This childhood idol of mine, who I only knew for her cooking abilities, was actually an OG bad@$$ who served her country, and the world at large, to overturn the Axis powers. (I like to think of her replacing Jack Bauer in “24.” It’s a hilarious game if you try it. 🤷🏼‍♀️) 

Anyway, it was through this unusual job that she met her future husband, Paul, whose post in France during the 50s inadvertently changed the American food landscape forever.

Julia, The Badass Chef

Julia achieved an incredible amount during her career as a chef, beginning with graduating Le Cordon Bleu in 1951 and later starting her own cooking school for Americans with two friends (Louisette Bertholle and Simone Beck) that same year. Les Trois Gourmandes (Child, Bertholle and Beck) were also credited with bringing French cooking to the American landscape with their 1961 publication, "Mastering the Art of French Cooking."

Over the next several decades Julia starred in 14 different cooking shows and wrote or co-authored 18 different books. Her first show, The French Chef, was the first television program that was close captioned for the deaf in 1972. She started a charitable foundation. She earned honorary doctorates from several universities, including Harvard. 

No matter how you slice it, Julia Child was a pioneer and champion for women (and gastronomes) everywhere. Cue the “The More You Know” rainbow graphic.