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

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?


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

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

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

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

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

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

Save me the corners please. ♥

Seriously Fudgy Homemade Brownies


  • 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


  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. Place butter and 2 ounces of chopped chocolate in a large microwave-safe bowl. 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: Freeze brownies 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 (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.
  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.

See all cookie palooza recipes.



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


  1. is it possible to use cocoa lindt bar instead powder

  2. Hey Sally,

    Do you know how much I wanted to thank you for your recipes. I am very new to baking and hardly had one or two successful attempts before reaching your recipes. Now I am a super cool master chef mum , my daughter loves all your recipes (especially this brownies). I never gone wrong with your recipes , so many useful tips .. You are spending so much time and effort onto this .. it is very much appreciated.

    Rekha ..

  3. would it be possible to half this recipe? I’m planning on making a 9 inch ice cream cake with these brownies as the base

  4. Hey there Sally!!!❤️ I am so excited to try your brownie recipe. Choosing between this recipe and your other chewy brownie recipe! Anyway, I wanted to ask if I can top this brownie recipe of yours with your cheesecake swirl recipe? thank you!!!

  5. My brownies always seem to turn out cakey rather than brownie, does anyone know why this could be?

  6. I love the edge pieces, but as long as I get brownies, I’m thrilled to get any piece! Hahaha! Yummy! I can’t wait to try this recipe!

  7. I just made these. These were so good! Although they did turn out as dark chocolate brownies… For perfect not to dark chocolatey brownies, use milk chocolate chips… Sally, Thank you so much for another great recipe! It’s a keeper!

  8. Hi Sally ! 
    I made these for New Years and my family and freinds LOVED it sooo much ! Thank you for this recipe ! They are just perfect chocolatety treats ! Best brownies I have ever tasted ! 

  9. Omg!!! Ive been baking brownies using whatever i could find online that says best brownie recipe.. but i must say this is perfection! Thank you for this recipe i cant stop eating!!!

  10. Hi Sally,
    Would it be possible to use the Hershey’s SpecialDark Chocolate  cocoa powder in the recipe? Or at least half and half regular and dark?

  11. Can I use canola oil instead of butter?

  12. Hi, Sally! I tried this recipe because I wanted to use dutch processed cocoa instead of my usual natural cocoa powder. I’m so glad i did! This is the best brownie recipe i’ve tried. Not too sweet, but just as chocolatey and of course, fudgy. My second favorite is your chewy fudgy homemade brownies. Thank you for this recipe!

  13. 2nd time making these brownies. Each time they taste bitter. Not sweet at all 🙁

  14. I’ve made these twice! I confess, I did not have a 4oz chocolate bar on hand. I melted 2oz of semisweet chocolate with the butter and then just skipped the 2oz of chocolate added (so just did the chocolate chips as called for). The batter is definitely really thick but with some elbow grease it mixes up wonderfully. They are really amazing. Thank you! I now have a great go-to for when I want a whole 9×13 pan of brownies, instead of all my other saved recipes for just a 9×9, and this means I can bring them to everyone at work 🙂 Or, I can just eat way too many myself :B

  15. I’m thinking of adding walnuts when I make these – would adding a cup chopped be too much? Should I swap them out for a cup of the chocolate chips?

  16. How much butter do I need for this? In grams if possible please

  17. Hi Sally!!

    Your recipes all look great but the problem is I’m a vegetarian that doesn’t eat egg. So I was wondering if you had any super classic chocolatey recipes that didn’t require me to use eggs? That would be so much help!!

  18. Hi,

    A question about determining doneness…

    The moist crumb on a toothpick works pretty well but is somewhat subjective.

    Have you ever determined when the brownies are done based on internal temperature, such as with a Thermapen?

    I just baked my first batch – cooling now! – and at 27 minutes and a “wet crumb” toothpick, the internal temp was 197 degrees, which mostly matches up to where I take out my bread.

    I’d be interested in if you use this criteria and what you judge best.

    Thanks for the great recipes!


  19. Hi Sally! I love your website. I was wondering if skipping the chocolate chips would affect the recipe?

  20. I have been making the same brownie recipe for 20 years and I have just decided to throw it away after making this one. I love how dense and fudgey these are. The salt level is also just perfect to set off the chocolate. Absolute decadent perfection!

  21. I am waiting impatiently for my brownies to come out of the oven.  I have two big guys working on clearing our double wide driveway and want to surprise them with these brownies.  The recipe looks decadent and I am looking forward to trying them.  So quick to whip up.  I love it! Ps. I am looking forward to making your Guinness brownies too. 

  22. Mmmmmmm, mine is now ready for consumption.  Wow.   Just wow!  They are hitting the spot. 
    I didn’t spread my batter evenly, but it doesn’t affect the tast at all.  Thanks Sally! 

  23. Hi Sally!
    I’ve been following you for the last few years and every recipe I’ve made from here have always turned out great! Thank you! I made these tonight and was a hit!!  My sister in law has a gluten allergy and I always try to find food to accommodate her when she’s over. Can I substitute the flour for gluten free flour and still have the same consistency and taste? Thanks so much!!

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