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. Dessert is served.
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. I even have a skillet brownie recipe, too!
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 sugarโso the resulting brownies are always fabulouslyย rich. Though natural cocoa powder can be used, I suggest a dutch process cocoa powder (I really like this brand) 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. (And if you love white chocolate, here are my white chocolate brownies!)
- 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. โฅ
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
- Peanut Butter Stuffed Brownies
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 flourย (spooned & leveled)
- 1 teaspoon salt
- optional: 1 and 1/4 cups (225g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350ยฐF (177ยฐC) 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 31โ32 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:ย 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 (such as this brand) for a smoother flavor.
Reader Comments and Reviews
Made these for first time today. Since I had snacked last week on my semisweet chocolate bar I ended up substituting 1 ounce of bittersweet chocolate for 1 ounce of missing semisweet chocolate. I did add chocolate chips. Everything else was same. Delicious!
These brownies are amazing and so easy to make! I added some pecans and coconut.
These came out very cakey. The only thing I changed was baking in an 8×8 pan instead of 9×13, but I feel like the only thing that would affect is baking time. I think maybe I mixed the butter and sugar for too long and it incorporated a bunch of air? Or maybe my eggs were on the small side? Any suggestions?
https://i.imgur.com/pSu6wIj.jpeg
Hi Joe, an 8×8 pan is too small for this amount of brownie batter. We recommend sticking with a 9×13 pan for this recipe next time!
Best brownies Iโve had in a long time. I used the half cup brown sugar variation + sprinkled some extra chocolate chips on top
I just made my first batch of the seriously fudgy brownies. I have to say, although they are outstanding in flavor and consistency, they are so very thin. The only thing I did not add was the additional chocolate chips (I am happy with that decision) but I was going to use these for an event and I can’t see them looking more than meager. Any suggestions? Are they supposed to be this thin? I believe they are at most 1/2″ high.
Hi Cathy, The brownies donโt have a ton of rise, but did the batter sit for a while before baking? That could cause them to bake up slightly flatter. Make sure the batter isnโt over mixed, too. Hope this helps!
Can I ask if these seriously fudgy brownies freeze well before cutting? I have to make a lot of brownies for an event, 1″x1″.
Yes, absolutely! Brownies freeze well up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.
Hi Sally! I have been making these brownies since 2022. But it was just now that someone requested it to be more on a darker/bitter flavor of cocoa powder and less sweet. Is reducing the sugar and adding cocoa powder would work? I haven’t tried 1/2 cup (100g) light brown sugar and 1 and 1/2 cups (300g) of granulated sugar, but will it make the dark chocolate flavor stand out?
Hi Solfully, we don’t recommend reducing the sugar or adding more cocoa powder, as both of those changes will change the overall chemistry of the batter and the brownies will bake differently. However, instead of using semi-sweet chocolate bars, you could use dark chocolate bars for deeper chocolate flavor and/or use black cocoa. Let us know if you try it!
Have always loved this recipe! Iโd like to try adding toffee bits to the recipe. Should I replace some of the chocolate chips with the bits? Or just add some to it as is? Thank you!
Hi Lydia, sounds delicious! We’d replace some of the optional chocolate chips with toffee bits, keeping the total amount of add-ins to about 1 and 1/4 cups. Enjoy!
Still a great brownie, but the toffee flavor and texture has disappeared! I canโt find it anywhere lol. Maybe give Sally a nudge to make a toffee brownie recipe with a STRONG toffee flavor. Iโm currently 20 weeks pregnant and itโs all I want hahaha thank you!!
Maybe try adding the toffee to the top when itโs about 2/3s of the way finished baking. Iโve done that with Andes mints โ just pull it out, dump them on top and press lightly, then throw them in for the last 5-7 minutes. Just an idea!
Hi . I wanted to ask about changes if I substitute All purpose flour with Ragi/Finger Miller Flour. What are the changes I would have to make for the whole recipe
The best brownies I have ever made, This recipe never disappoints!!!
Hi Sally! This is my go-to brownie recipe, but now that I have a baby, I was wondering if you think the recipe would work if I added brewers yeast and ground flax to make them lactation brownies? If so, do you think I would need to reduce the amount of flour/cocoa or it would be okay if I added them to the normal recipe? Thanks!
Hi Paige, we haven’t tried adding those ingredients to this recipe so are unsure of the result. You can add them to these breakfast cookies, though!