Does the world really need another brownie recipe? Yes, because these are the richest, most decadent homemade brownies you’ll ever try. The best part is that you don’t need a mixer and they’re made in only 1 bowl!
We’re doing it. A big 9×13-inch pan of homemade brownies is on the table tonight.
If you google “homemade brownies” there are 1000s of search results. (I don’t recommend doing this if you’re hungry.) I threw my homemade frosted brownies recipe into the running back in 2014. They’re chewy, dense, and easy. 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 Bake 1 Bowl Homemade Brownies
These brownies are lot like my 9-inch square pan of chewy fudgy frosted brownies, but there’s a couple minor changes to yield a larger batch. We’re using all the same ingredients:
- Chocolate: Use real chocolate and cocoa powder. You can make brownies with either or both, and I prefer both. 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. Though natural cocoa powder can be used, I suggest a dutch process cocoa powder for a deeper, smoother chocolate flavor. This brownie recipe does not* rely on chemical leaveners so either works. If a recipe does, that’s when it’s important to remember the difference between Dutch-process vs. natural cocoa powder.
- Butter: For flavor, of course!
- Sugar: There are 2 cups of sugar in this pan of brownies. It sounds like a lot, 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.
- Eggs: Eggs are one of the main ingredients in brownies. Just as they do in my beloved flourless chocolate cake recipe, eggs bind, add richness, tenderize, and provide structure here. This brownie recipe uses 3 eggs, which give the brownies a tight crumb and fudgy texture.
- Flour: The cocoa powder takes the place of some flour, so you’ll only need 1 cup in this brownie recipe. The more flour in brownies, the cakier they will taste. We want dense and fudgy brownies, so use as little flour as possible.
Why is there no baking powder or baking soda in these brownies? 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.
You’ll get a taste of how dense these brownies are when you’re mixing up the batter. It’s so thick and so fudgy. Seriously fudgy.
How to Tell When Brownies are Done Baking
This can be tricky, so here’s how to determine when these brownies are done. 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. The brownies need more time if there is wet batter on the toothpick. If there are a few moist crumbs on the toothpick, the brownies are done. You don’t want a clean toothpick! (That’s an odd sentence, but you get me!)
How to Get Shiny Crackly Tops in Brownies
The secret is in the sugar! Melt the butter and 2 ounces of chocolate first, then quickly whisk in the sugar while it’s all still warm. Whisking the sugar into warm butter 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!
Here’s the real question: are you a center person or an edge person? Save me the corners please. ♥
More Homemade Recipes
- Soft Chocolate Chip Cookies
- Chocolate Cupcakes & Chocolate Cake
- Vanilla Cupcakes
- Rice Krispie Treats
- Chocolate Lava Cakes
- Soft-Baked M&M Cookie Bars
Seriously Fudgy Homemade Brownies
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours
- Yield: 18 large brownies
- Category: Brownies
- Method: Baking
- Cuisine: American
Description
These are the richest, most decadent homemade brownies you’ll ever try. You only need a few basic ingredients, 1 bowl, and they’re done baking in 30 minutes!
Ingredients
- 3/4 cup (12 Tbsp; 170g) unsalted butter
- 4-ounce (113g) semi-sweet chocolate bar, coarsely chopped and divided*
- 2 cups (400g) granulated sugar*
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (82g) unsweetened natural or dutch-process cocoa powder*
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 teaspoon salt
- optional: 1 and 1/4 cups (225g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (177°C) and grease a 9×13-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.
- In a microwave-safe bowl, combine the butter and half (2 ounces/57g) of the 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 look a bit dull.
- Add the cocoa powder, flour, salt, remaining 2 ounces/57g chopped chocolate, and the chocolate chips. Fold it all together with a silicone spatula or wooden spoon. Batter will be very thick. Spread evenly into prepared pan.
- 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. Brownies typically take 31–32 minutes in my oven.
- Remove from the oven and place on a wire rack to cool completely in the pan before cutting into squares.
- Cover and store leftover brownies at room temperature for up to 1 week.
Notes
- Make Ahead Instructions:Â Brownies freeze well up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.
- Special Tools (affiliate links): 9×13-inch Baking Pan (Metal or Glass) | Glass Mixing Bowl | Whisk | Silicone Spatula or Wooden Spoon | Cooling Rack
- Chocolate Bars: 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.
- Sugar: Try the recipe with 1/2 cup (100g) light brown sugar and 1 and 1/2 cups (300g) of granulated sugar. Absolutely delicious! I wrote the recipe with 2 cups of granulated sugar to make it easier for most.
- Cocoa Powder: You can use either natural or dutch-process cocoa powder. I prefer dutch-process for a smoother flavor.
I made these for my daughter for Valentines (although I did keep a few at home). They were a huge hit! The only complaint from my daughter was that she couldn’t stay away from them! I froze mine with the hope it would slow us down from gobbling them up. Yum! Great recipe!!!
Wow, these brownies are great! I just made them into truffles. I have been reading all your truffle recipes and really wanted to try it! I broke up the brownies after they cooled and mixed them with 4 oz cream cheese. Then like in your truffle steps I froze them for a half hour then dipped in melted in semi sweet baking chocolate! It was the best Valentine’s day dessert we ever had! Thank you for all your great recipes and ideas!
Awesome have loved every recipe I ever tried I would love it if you could come up with an espresso brownie recipe my husband has asked that I find a recipe and have yet to come across a good one
Hi Misty, I use espresso powder in my Mocha Cheesecake Brownies! You can make them and leave the cheesecake filling out if you wish – or simply adding 2tsp of espresso powder to this brownie recipe works too.
Made these for an early Valentine’s day luncheon. I sprinkled them with some cute pink non-pareils, cut them up small, and put them in mini muffin liners. They presented really nicely and boy… they were the PERFECT little fudgey brownie bombs. One person even asked if I could be their “brownie dealer” and I had to admit that Sally (once again) made a super easy and foolproof recipe they should try. I’m always referring people here! Thanks for helping me make a hit!
I made the brownies this weekend and everyone loved them. I received several comments that they were the best brownies ever. This is definitely going to be my brownie recipe from now on!
I made this recipe from scratch. Exactly as listed and they came out perfect. Now it’s my go to recipe every time.
These are the best brownies ever! They are very fudgy and I love the pockets of chocolate! Totally a keeper.
These were absolutely delicious! I made no tweaks to the recipe, but did need 5 extra minutes baking time in a parchment-lined metal pan.
Absolutely the best brownies I’ve ever made and eaten. Super simple, absolutely a keeper recipe, and my new go to brownie recipe!
Thank you Sally
PS
I not only tried your brownies, but Lemon Meringue Pie, and yesterday your Swiss Meringue Buttercream, all of which turned out Fabulously!!!!
Love, Love, Love Your website and explicit instructions, videos, and tips. This is a keeper website for sure!
These are the best !!!
Have tried several scratch recipes over the years, and never found one worth the effort. Until now. Not only are these far better than any box mix, they are only a little more complicated, only take a few extra minutes, and leave you with the same amount of dirty dishes! As soon as I combined wet and dry ingredients and stirred the “batter” – it’s almost dough! – I knew these were going to be like nothing I had ever made before.
I don’t think this recipe could be improved upon, but I will say that they can be made in a metal pan (I realized I had accidentally left my glass pan at a friend’s place after deciding I wanted to try them, and there was no turning back!) I used parchment in a metal pan, and they were done perfectly at 25 min (I started to smell them at around 20 min, and thanks to your tip, I knew to begin checking them early).
I only shared them with 2 other people, and they were gone in under 24 hrs! (Don’t judge!) Thank you so much for sharing such a great – and simple – recipe! These are the only brownies I will ever make again.
I am mixing up a batch of these at this moment! My husband and I love these brownies. They are definitely our favorite, and very easy to throw together. I told him I’d make dessert for tonight, and these brownies are it! They won’t last long. Thank you Sally!
After making another recipe of yours, I came back to your site looking for a better brownie. Holy moly, these are the best! Perfect consistency and rich chocolate flavor made these out HG brownies from here on. Thank you so much!
I am making these for a birthday party this weekend for a girl who loves chocolate and berries. Would it be possible to swirl in some raspberry jam/preserves on the top before popping in the oven? I would make your raspberry brownie cheesecake recipe but it’s a beach party (lucky to live Hawaii in January for sure!) and I’m afraid it won’t stand up to the heat.
Yes, I do think that would work! Enjoy!
These brownies might be the main reason my boyfriend likes me. This is the best and easiest brownie recipe I’ve found… at this point I have it memorized<3
Thank you, Sally!
Thank you for the delicious recipe. It was easy and quick to make and just the right amount of fudginess. I took your advice and replaced some of the white sugar with brown sugar. Good choice
These are AMAZING and also freeze really well! Thanks Sally!
Made these on New Year’s Eve (yesterday). They are seriously fudgy! Even better the second day. Will be making these again.
I made these tonight, substituting the chocolate chips for butterscotch chips because it’s what I had. Wow they are amazing! So fudgy and rich and delicious! Mine were done at 25 minutes.
I made these for our Christmas Day dessert, topped with vanilla or mint chocolate chip ice cream. They were a hit & tasted GREAT! This will be my go-to recipe for brownies! I wanted to make them in an 8 X 8 pan, so made 2/3 of the recipe. Also, for the semi-sweet chocolate bar, coarsely chopped, I used bittersweet dark chocolate chips. I also added 1/2 c. of walnuts. The cooking time (at high altitude) was the same as your recipe.
These are the most amazingly delicious brownies! I’ve made several batches for my friends who all rave about them. Thank you!
How long would you suggest I make these in an 8×8 pan? That’s all I have (new apartment). Thank you!!
Hi Leigh, You can try cutting the recipe in half to bake in an 8X8 pan. I’m unsure of the exact bake time but they will begin to pull away from the edges of the pan and a toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done.
Is it possible to use cookie cutters to cut out the brownies when baked? I was thinking of serving them that way for Christmas Eve
Absolutely! After baked and cooled completely.
My group used this recipe for a competition along with a pasta dish. The pasta was a fail, but the brownies brought us out on top aka. we won! A different groups member that doesn’t even like chocolate said that they were, and I quote “pretty bomb”. Love this recipe, so fudgy and delicious!
Awesome recipe…brownie turned out too good…made double quantity for daughter birthday…kids finished them up in no time
Could I make the brownies with melted semi-sweet chocolate chips instead of using chocolate bars?
I have the same question as Denise: “Could I make the brownies with melted semi-sweet chocolate chips instead of using chocolate bars?” Thank you!
Hi Connie! Unfortunately no. Chocolate chips don’t melt down into the proper consistency. You need real chocolate such as a baking bar found in the baking aisle.
Big hit. Family from Ohio took 1/3 of Brownies back to their RV and they were all gone by the next morning. We have frozen the rest so we can enjoy them for the next month. Absolutely delicious. Everyone knows the name of Sally’s Baking Addiction now.
Best brownie recipe ever!! They taste delicious whilst still slightly warm and really take their shape the next day! I love that they are not cake like and have no baking powder! Dense and gooey just how brownies should be!
Fantastic brownies!! Instead of the (optional) chocolate chips, I used peanut butter chips and used the brown sugar/granulated sugar blend.
Just cut and individually wrapped them to send in a care package to my Marine nephew at Camp Geiger. They’re so dense and moist that they should travel well. Thanks for a yummy alternative to boxed!
These are AMAZING. Used Lindt 85% dark chocolate so very rich. Also doubled the recipe so I have a lot of brownies.
the perfect fudgy brownie recipe I’ve been waiting for my whole life!!