Seriously Fudgy Homemade Brownies

Seriously fudgy homemade brownies that are not only super simple, but also rich, moist, soft, and dense! Recipe on sallysbakingaddiction.com

Welcome to cookie palooza recipe 7!!

And I already know what you’re thinking.

Brownies are not cookies.

Or maybe you’re thinking lady, the world doesn’t need another brownie recipe.

And you’re absolutely correct about both HOWEVER, what if I told you these were the richest, most decadent seriously fudgy homemade brownies I’ve ever made. And they’re made in just 1 bowl. And in a matter of minutes. And the recipe makes enough to feed all the chocoholic crazed peeps at your holiday party.

Will you accept these brownies I lay before you?

homemade-fudge-brownies-3

Thought so!

If you google “homemade brownies” there are 1000s of search results. (I don’t recommend doing this if you’re hungry.) I threw one of them into the mix back in 2014; it’s one of my favorite homemade brownie recipes with chewy edges and dense centers. But lately I’ve been craving something new; a different brownie option to toss into the mix. Because that’s the best part about baking: you can constantly experiment like a mad butter-loving scientist. And, if you think about it, we can never have enough recipes combining butter, sugar, and chocolate.

Let’s give a warm welcome to the fudgiest brownies.

(That appropriately just autocorrected to pudgiest brownies.)

(And is this not the cutest whisk?!)

How to make homemade fudgy brownies on sallysbakingaddiction.com

Brownies, explained.

Today’s recipe is a lot like my chewy fudgy brownies, but we’ll use less chocolate and more cocoa. Brownies can be made with either or both; I prefer both. Two layers of chocolate as the base can’t be a bad thing. What’s interesting is that cocoa powder has more pure chocolate flavor because it is not diluted with milk and sugar. So the resulting brownies are always fabulously rich. If you’re using mostly all cocoa powder like we are today, you’ll need a little extra fat since it does not contain cocoa butter like pure chocolate does. You’ll need just 2 ounces of chocolate and a cup of your favorite cocoa powder here. I suggest a dutch process cocoa powder for a deeper, smoother chocolate flavor. Though natural can be used too. This brownie recipe does not* rely on chemical leaveners (and that’s when things get complicated), so either works.

Oh by the way! Chocolate is sold in stores in 4 ounce bars– often near the chocolate chips. You can chop up the other 2 ounces and fold them into the brownie batter along with some chocolate chips. You’ll have pockets of melty, molten chocolate throughout. Molten! And that’s what I like to call brownie points.

*Why no chemical leavener you ask? Adding baking powder or baking soda lifts brownies up and creates a cakier result. But today, we all want a brownie so dense and fudgy that it’s basically 1 step up from eating pure chocolate.

There are 2 cups of sugar in this pan of brownies. I know it sounds shocking, but recipes calling for mostly unsweetened cocoa powder do not contain the extra sugar from recipes calling for semi-sweet or milk chocolate. Also, sugar does much more than sweeten brownies. It liquifies as they bake, creating a softer center. You’ll melt the butter and 2 ounces of chocolate first, then quickly whisk in the sugar while it’s all still warm. I recently learned that doing this (while the butter is warm) helps the sugar migrate to the top of the batter as the brownies bake. Thus creating that signature shiny and crackly top we all love from boxed brownie mixes.

How to make homemade fudgy brownies on sallysbakingaddiction.com

We want enough flour in the recipe to give the brownies structure, but not so much that we enter the cakey brownie zone. 1 cup of flour seemed to do the trick. For the eggs? This left me shocked. Flabbergasted! I tested the recipe with 4 eggs (1 more than my smaller pan) but found the brownies to be much too rich. Is that possible? The answer is yes. Batch #2 was so rich that you could only eat 1 minuscule square at a time. And that’s true for Kevin too, who looooves chocolate. Then we’d wash it down with milk and a promise to never eat sugar again and run 10 miles the next day.

Kidding. But for real, they were over the top. 3 eggs it is.

So let’s rewind. We have butter, chocolate, sugar, cocoa powder, flour, and eggs. Plus salt, vanilla, and chocolate chips (those molten pockets please). Nothing complicated!

How to make homemade fudgy brownies on sallysbakingaddiction.com

You’ll get a taste of how dense these brownies are when you’re mixing up the batter. So thick. Seriously fudgy homemade brownies.

How to make homemade fudgy brownies on sallysbakingaddiction.com

How to tell if the brownies are done?!

This can be tricky, so here’s how. Turn the timer to 30 minutes as soon as the brownies go into the oven. Once you begin to smell that captivating scent of chocolate permeate through the kitchen, check the brownies. Even if this is at the 25 minute mark. Use a toothpick, stick it into the center, and pull it out. If there is wet batter on the toothpick, the brownies need more time– and usually they will. If you check the brownies and a few moist crumbs are on the toothpick, the brownies are done. You don’t want a clean toothpick!

That sounds weird, but you get me.

Seriously fudgy homemade brownies that are not only super simple, but also rich, moist, soft, and dense! Recipe on sallysbakingaddiction.com

Now here’s the real question: are you a center person or an edge person?

Save me the corners please. ♥

Seriously Fudgy Homemade Brownies

Ingredients:

  • 3/4 cup (12 Tbsp; 175g) unsalted butter
  • one 4 ounce (113g) semi-sweet chocolate bar, coarsely chopped1
  • 2 cups (400g) granulated sugar2
  • 3 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (95g) unsweetened natural or dutch-process cocoa powder3
  • 1 cup (125g) all-purpose flour (spoon & leveled)
  • 1 teaspoon salt
  • 1 and 1/4 cups (225g) semi-sweet chocolate chips

Directions:

  1. Preheat the oven to 350°F (177°C) and grease a 9x13 inch pan or line with aluminum foil or parchment paper, leaving an overhang on the sides to lift the finished brownies out (makes cutting easier!). Set aside.
  2. In a microwave-safe bowl, combine the butter and 2 ounces of chopped chocolate. Melt in 30 second increments, whisking after each, until completely smooth. Whisk in the sugar until completely combined, then whisk in the eggs and vanilla. The batter will be light brown and a little dull looking.
  3. Add the cocoa powder, flour, salt, remaining 2 ounces of chopped chocolate and the chocolate chips. Fold it all together with a rubber spatula or wooden spoon. Batter will be very thick. Spread evenly into prepared pan.
  4. (See note about how to tell if brownies are done in the post above.) Bake for 30 minutes, then test the brownies with a toothpick. Insert it into the center of the pan. If it comes out with wet batter, the brownies are not done. If there are only a few moist crumbs, the brownies are done. Keep checking every 2 minutes until you have moist crumbs. My brownies take 31-32 minutes.
  5. Remove from the oven and place on a wire rack to cool completely before cutting into squares.
  6. Cover and store leftover brownies at room temperature for up to 1 week.

Make ahead tip: Brownies freeze well up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.

Recipe Notes:

  1. Chocolate bars are typically sold in 4 ounce bars. 2 ounces will be melted down and 2 ounces will be chopped up and folded into the batter with the chocolate chips. I suggest Ghirardelli, Baker's brand, or Lindt.
  2. Try the recipe with 1/2 cup light brown sugar and 1 and 1/2 cups of granulated sugar. Absolutely delicious! I wrote the recipe with 2 cups of granulated sugar to make it easier for most.
  3. You can use either natural or dutch-process cocoa powder. I prefer dutch-process for a smoother flavor.

Did you make a recipe?

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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Here are a couple items I used to make today’s recipe.

Metal Baking Pan | Glass Baking Pan | Colorful Rainbow Whisks (love these!) | Glass Mixing Bowls | Parchment Paper

Some of the links above are affiliate links, which pays me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

Seriously fudgy homemade brownies that are not only super simple, but also rich, moist, soft, and dense! Recipe on sallysbakingaddiction.com

124 comments

  1. I just made these last week…beyond delicious!!

  2. Best brownies I’ve ever made! And I’ve made a LOT! Awesome recipe!

  3. Hi Sally! I just made these brownies last night, and can I say “WOW”, they came out delicious. I used milk chocalate for the brownie batter and Semi-sweet chocolate chips, and they came out perfectly fine. These are so dense, so rich in chocolate and perfect for a choco-holic like myself! Thank you for the recipe.

  4. Just made these. They were fudging amazing. They were a huge hit! Better than anything else! 

  5. These look so good! I have all the ingredients on hand but I don’t have any chocolate chips. Could I make these without them?

  6. Just made these last night and they came out really good. Today though they are a bit on the dry side. I think I might have over baked them slightly because I checked them for the first time at 30 min and they were done. I guess I have to make another batch and make sure I check them at 25 min 🙂

    Thanks Sally I just got into baking and your site is my go to for the best recipes!

  7. Hi Sally! Would you recommend this recipe or your Chewy Fudgy Homemade Brownies if i wanna make brownie ice cream sandwiches? ☺️ Actually, which of your bar recipes would you recommend hehe. I’m looking for a good sandwich base so it doesn’t technically have to be a choco brownie ☺️ (your S’more Cookie Bar looks tempting). Also, how will the baking time change? Thank you so much Sally, i’m looking forward to hearing from you! ❤️

  8. Hi Sally!!!
    I LOVE your blog as this is the only blog I turn to every time I want to bake 🙂
    I had couple of questions regarding this particular brownie recipe –
    1. Can halve this recipe and use it in your raspberry cheesecake brownies? Or do you think the batter will be too thick to make swirls.
    2. Which brand of dutch processed cocoa powder you recommend? I had a hard time finding dutch processed cocoa powder in the grocery stores, so I am planning to order it online.
    Thanks a bunch for this wonderful blog!!!

  9. Hi Sally, Could you tell me please do you think these could be frozen? I’m a chocoholic but since I’m all by myself I couldn’t eat this whole pan. I’d love to be able to save some for later.

  10. Yet another Sally recipe that is perfection. I added dark chocolate chunks instead of chips! I made them for my firefighter friends (who love it when I want to test new recipes) and they were a huge hit! Love that it makes a big batch!

  11. Hi Sally! Just made these for a friend’s birthday (just added sprinkles on top) and they were a hit! Quick question, the first bite always seemed a bit dry but by the end the cocoa was fudgey. Any pointers on keeping the brownies extra moist? Thanks!

  12. Just made these amazing brownies. They are so good I can’t stop eating them. I posted them on Instagram too!

  13. Amazing Sally! I made these this today and they were so easy and amazingly rich and chocolatey

  14. Hey! Wondering what the difference is between using the 1/2 cup brown sugar vs the all granulated. Does the brown sugar make for a chewier bar? Thanks!

  15. Can you use an 11 x 7 x 2 inch pan, they will be a little thicker, how long do you think they should take to bake?

    • Couldn’t wait for an answer, baked them for 31 minutes. Best brownie recipe ever, and I’ve tried MANY! Thanks again, Maureen

  16. Hi Sally,

    One quick question please?

    I really want to make white chocolate brownies. Can I simply replace the chocolate in this recipe with white chocolate bars? And will it be a good idea to drizzle some warm salted caramel sauce on top of it?

    I’ll be really happy if you reply 🙂

    Many Thanks!

    • Hi Isha, I haven’t attempted that but I’d say the brownies would great with white chocolate instead. Same amount of white chocolate, yes. Caramel is always a good idea!

  17. I always feel bad that I seem to forget to comment on all the yummy things I make from your blog. This site (and your cookbooks) are my GO TO for anything and everything I want to bake.
    I made these brownies twice already this week. First batch went off to a friend and I only got to steal a tiny little piece that broke off when I cut them (quality control testing). I made a batch for myself yesterday and
    OMG
    !!!
    Without a doubt my now default brownie recipe. They taste amazing, they are nice and gooey on the inside still, and they are so simple to make! The hardest part was chopping the chocolate…but you can steal some chocolate while you are doing it, so how bad can it really be? I much appreciate a nice dense brownie. Why on earth would you want a cakey brownie when you can have this?! If I want a cakey brownie, I’ll just eat cake.

  18. So I made these last Saturday, and they were a HUGE hit. I always try new brownies recipe and come back to my old one – but I think I’m definitely switching to this one!

    I only have one, slight, problem…
    Everyone else seemed to adore them, but I found the brownies a bit too sweet. I know you said that 2 cups are a must – but is there any way to make them less sweet?

    Either way, these are a MUST-make.

    Thanks 🙂

    • I totally agree about the sugar. I haven’t made it yet but I do want to try and bake with less sugar so What would you suggest? Could I simply put 1 cup?

  19. Good recipe, but holy butter and sugar. I used 8 ouches of dark chocolate (no cocoa powder), only 4 table spoons of butter and half a cup of brown sugar (would probably do 1/3 cup next time) and the brownies turned out great.

  20. Hi Sally

    I have tried a few recipes recently. One turned out excellent but little too heavy, while d other ended up cakey. This one looks very tempting for me to try, but i really want to make a smaller batch thi time. How many chunks does it make? Can u share a recipe that will make just about 5-8 pieces?

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