Addictive Recipes from a Self-Taught Baker

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

212 comments

  1. Hi Sally! I just made these exactly as instructed, and they were beyond perfect! Thanks for the amazing recipe!

  2. Hi-

    I’m in charge of a birthday dessert this weekend and was wondering about frosting them?  I wanted to see if I could top these brownies with your pb frosting from your sheet cake with pb/frosting.  The brownies seem easier to transport to party than the sheet cake 🙂  Then would they need refrigerated or room temp?

  3. Could I just use all choc chips? That’s all I have. And they’re milk chocolate too

  4. The picture says it all. They look so gooey and delicious that I can’t get my eyes off.

  5. Hi Sally! 

    I made these last weekend and my husband who swears that ghiradelli boxed brownies are the best definitely ate his words!!! I wanted to make them again but was thinking of adding pecans- how much would you suggest? Also have you ever made these with a mix of milk chocolate and semisweet chocolate chips?

    Thanks- Katie

    • Hey Katie! So happy these brownies were a HIT with your hubs. I don’t recommend chocolate chips, though those are fine as the add-ins (and not melted down with the butter). A mix would be delicious as the add-ins, as well as pecans. I would add 3/4 – 1 cup of chopped pecans. YUM!

  6. This is a fabulous recipe …can you please tell how you cut them so neatly

  7. I’m making these tonight!Ill post how how it goes after. Fingers crossed

  8. Can you halve the recipe?  Not sure what to do about halving 3 eggs???

  9. Hi, may i know the size of the pan you used?
    Thanks!

  10. Ok sally, you have outdone yourself!!!! I have tried countless brownie recipes only to get the hardest non flavored brownies… well that’s until I made yours today. Wow!!! Just wow! So delicious and so fudgy. My husband is a brownie snub and finally told me I made the best brownies ever. Thank you!!!! Mine took a long
    Time tho, they too about 40 mnTs. But they are perfect. Thank you!!!!!

  11. Hi Sally!

    I’ve been looking for the perfect brownie recipe and my oh my these are amazing. So fudgy (but not the kind of fudgy that tastes undercooked) and crisp on the edges with flakiness on the top! The flavour is just amazing too! I used dark chocolate.

    Amazing. Thank you!

  12. Unbelievable brownies! Tastes so much bette then the box.  Thank you for creating this recipe

  13. I made these a couple weeks ago in the same day that i made your Zucchini Bread, Zucchini Bars. My neice and nephew were here for a baking marathon day. Let me say All were so yummy. I need to put these in a glass pan next time and bake just a little less time as they were tough at the egdges. But still oh good. The kids had to have the recipe. Oh and it all freezes well too.

  14. Hi Sally, in step 5 you have mentioned to “Remove from the oven and place on a wire rack to cool completely before cutting into squares.” Does that mean, i place the pan with brownies on wire rack to cool, or should i remove the brownies from pan, with parchment sheet and let it cool on rack?! Hope i am clear with my question.. Should i remove the brownies from pan and cool it or let it cool in the pan!?
    Thanks in advance for your reply.. 🙂
    Btw, almost all your recipes are in my cook book and i try them as n when I can.. Thanks a lot.. 😀

  15. I will definitely try this recipe out! Thanks for all your inspiration!

  16. Hi Sally,

    Could I completely omit the semi sweet chocolate bar completely especially for melting?

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