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 (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?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© 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.

cookiepalooza-logo-final-christmas

SHOP THE RECIPE


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

279 Comments

Comments

  1. Angelina Samson on December 4, 2017 at 11:23 am

    is it possible to use cocoa lindt bar instead powder

    • Susan on July 6, 2018 at 11:36 am

      I made these brownies and they were divine!!! I sprinkled Ghiridelli milk chocolate chips when they came out of the oven and spread evenly over brownies when melted. It made a delicious frosting. For the serious chocolate lover!!!!!

  2. Rekha on December 6, 2017 at 12:13 am

    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. Annie on December 21, 2017 at 11:16 pm

    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. Kate Lim on December 21, 2017 at 11:51 pm

    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!!!

    • Sally on December 22, 2017 at 10:00 am

      Yum! To make cheesecake brownies? Sure can!

  5. Leeanne Walker on December 23, 2017 at 10:42 am

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

    • C on June 12, 2018 at 8:00 pm

      Leave an egg out, works for me every time!

    • M on August 13, 2018 at 9:31 pm

      Are you adding baking soda or another leavener? That makes them rise and makes them light and fluffy rather than fudgy.

  6. Shantelle on December 29, 2017 at 10:33 pm

    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. Shantelle on December 31, 2017 at 6:32 pm

    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. Sharvani Divekar on January 3, 2018 at 4:42 am

    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. HK Cheung on May 1, 2018 at 3:06 pm

    I thirded (is that even a word? I meant divide it by third) the recipe since I want to make it in a loaf pan (smaller portions ftw). Added walnuts in the batter and sprinkled some sea salt on top of the finished product. The bake took about 23 minutes instead of 30. Came out beautifully!

    • Sally on May 2, 2018 at 12:41 pm

      So glad you make this work for a small pan!

  10. Patti on May 5, 2018 at 11:29 am

    Do you think this would convert ok as a Keto recipe? Almond flour, Swerve and Lily’s no sugar baking chips.

    • Sally on May 7, 2018 at 10:04 am

      I don’t recommend it. Each original ingredient in the brownie recipe is pertinent to the final taste and texture.

  11. Iqbal on May 13, 2018 at 3:12 am

    Thank you so so much for this recipe. It is my first time making brownies and everyone loved them so much. Its very fool proof and the whole house smelled heavenly when the brownies were cooling down!

  12. Amy on May 27, 2018 at 6:03 pm

    Do you think this recipe would be good using Hershey’s Dark Cocoa?

    • Sally on May 29, 2018 at 6:26 am

      Definitely! The homemade brownies will be extra dark and delicious.

  13. Barbs on June 13, 2018 at 10:15 pm

    How long will I bake these if I’m using an individual brownie pan?

    • Sally on June 14, 2018 at 10:49 am

      Hi Barbs! I’m not 100% sure, but you can use a toothpick to test for doneness.

  14. Anisa on June 14, 2018 at 7:46 pm

    If I wanted to add walnuts, about how much should I add?

    • Sally on June 15, 2018 at 3:14 pm

      When I add chopped nuts to the brownies, I usually add around 1 cup.

  15. Anisa on June 15, 2018 at 3:41 pm

    Great, thank you! Making them this weekend, so excited!

  16. Jan on June 18, 2018 at 8:42 am

    “…a mad butter-loving scientist…” I love it; that’s what I am.
    Made these brownies yesterday (June, 2018). They’re spectacular.
    Made them exactly as written, but will add walnuts next time.
    What a perfect texture!

  17. Jordan on July 2, 2018 at 10:36 am

    Would using a dark chocolate instead of semi sweet affect the recipe in any way? And if I can, what would you reccomend? Thanks!

    • Sally on July 2, 2018 at 11:37 am

      Hi Jordan! You can use dark or bittersweet chocolate instead. The chocolate flavor will just be darker. 🙂 Enjoy!

  18. Stephanie on July 4, 2018 at 11:33 pm

    Oh Sally, you’ve done it again. You have now become my go to for all things desserts. The other day I made your smores cake and today I decided to try these. My go-to brownies recipe is from Ina but guess what – these were BETTER!!! These are now officially my go-to recipe.

    • Sally on July 5, 2018 at 12:29 pm

      Oh wow – what a compliment! Thank you so much, Stephanie!

  19. Susan on July 6, 2018 at 11:44 am

    These brownies are divine. I made them for July 4th. My new go to brownie recipe. I sprinkled a bag of Ghiridelli milk chocolate chips when they came out of the oven and spread like a frosting when melted. For the serious chocolate lover!!

  20. Christine Lisi Popolizio on July 14, 2018 at 11:29 am

    Sally,

    Do you prefer using a baking spray when it comes to brownies, or parchment paper/foil? and if you use parchment/foil, do you still need to spray the bottom?

    You rock, BTW!

    • Sally on July 16, 2018 at 10:35 am

      Hi Christine!! I prefer parchment paper because the brownies can easily come out of the pan for cutting into squares. 🙂

  21. marnie casanova on July 21, 2018 at 4:51 am

    Once the brownies are cooled, say the next day, do the chocolate chunks become hard ?..or stay semi-soft gooey ? I had the problem in a previous recipe of my chocolate chunks becoming hard….maybe it was because I used milk chocolate chunks instead of dark chocolate chunks…???

    • Sally on July 23, 2018 at 7:04 am

      They’ll be slightly softer than their texture right out of the bake. They won’t really be gooey anymore.

  22. Nonyelum on July 25, 2018 at 4:23 pm

    This recipe is the best I’ve tried, the brownies ‘re addictive. Your recipes have improved my baking. You ‘re the best!

  23. Jen on July 31, 2018 at 11:19 pm

    Wow! These are still cooling but I obviously couldn’t wait to try them and they are delicious. I don’t have a metal baking dish for the size listed so I used a glass baking dish and cooked at 325 instead of the 350. Perfect! I will definitely be making these again soon. I’ve never been disappointed by any of your recipes.

  24. Trena on August 7, 2018 at 8:28 am

    HOLY SMOKES.

    These are the best brownies I’ve ever had. I used semi-sweet baking chocolate and dark chocolate chips. After I took the pan out of the oven, I threw on some leftover dark chocolate chips and peanut butter chips, let them melt, and spread them over the top. These were packaged immediately for husband’s coworkers because, while I don’t have a huge sweet tooth, brownies are a weakness of mine and having these in the house was dangerous. (Yes, I kept a couple for us. I’m not crazy.)

    • Sally on August 7, 2018 at 12:07 pm

      Haha – glad you kept a couple! That sounds SO good with the chocolate peanut butter topping!!

  25. Lydia E on August 13, 2018 at 11:13 am

    I made these for a baby shower this past weekend, but skipped the chocolate chips and instead put a layer of whole oreos in the middle – they were a huge hit!! I was even told by someone that she normally doesn’t trust skinny cooks but she definitely trusts me now! Thanks for the great recipe! I always consider it a success when there are no leftovers to take home!

    • Sally on August 13, 2018 at 2:07 pm

      Haha – glad they were a hit with everyone!!

Reviews

  1. HK Cheung on May 1, 2018 at 3:06 pm

    I thirded (is that even a word? I meant divide it by third) the recipe since I want to make it in a loaf pan (smaller portions ftw). Added walnuts in the batter and sprinkled some sea salt on top of the finished product. The bake took about 23 minutes instead of 30. Came out beautifully!

    • Sally on May 2, 2018 at 12:41 pm

      So glad you make this work for a small pan!

  2. Iqbal on May 13, 2018 at 3:12 am

    Thank you so so much for this recipe. It is my first time making brownies and everyone loved them so much. Its very fool proof and the whole house smelled heavenly when the brownies were cooling down!

  3. Stephanie on July 4, 2018 at 11:33 pm

    Oh Sally, you’ve done it again. You have now become my go to for all things desserts. The other day I made your smores cake and today I decided to try these. My go-to brownies recipe is from Ina but guess what – these were BETTER!!! These are now officially my go-to recipe.

    • Sally on July 5, 2018 at 12:29 pm

      Oh wow – what a compliment! Thank you so much, Stephanie!

  4. Jen on July 31, 2018 at 11:19 pm

    Wow! These are still cooling but I obviously couldn’t wait to try them and they are delicious. I don’t have a metal baking dish for the size listed so I used a glass baking dish and cooked at 325 instead of the 350. Perfect! I will definitely be making these again soon. I’ve never been disappointed by any of your recipes.

Questions

  1. Patti on May 5, 2018 at 11:29 am

    Do you think this would convert ok as a Keto recipe? Almond flour, Swerve and Lily’s no sugar baking chips.

    • Sally on May 7, 2018 at 10:04 am

      I don’t recommend it. Each original ingredient in the brownie recipe is pertinent to the final taste and texture.

  2. Amy on May 27, 2018 at 6:03 pm

    Do you think this recipe would be good using Hershey’s Dark Cocoa?

    • Sally on May 29, 2018 at 6:26 am

      Definitely! The homemade brownies will be extra dark and delicious.

  3. Barbs on June 13, 2018 at 10:15 pm

    How long will I bake these if I’m using an individual brownie pan?

    • Sally on June 14, 2018 at 10:49 am

      Hi Barbs! I’m not 100% sure, but you can use a toothpick to test for doneness.

  4. Anisa on June 14, 2018 at 7:46 pm

    If I wanted to add walnuts, about how much should I add?

    • Sally on June 15, 2018 at 3:14 pm

      When I add chopped nuts to the brownies, I usually add around 1 cup.

  5. Jordan on July 2, 2018 at 10:36 am

    Would using a dark chocolate instead of semi sweet affect the recipe in any way? And if I can, what would you reccomend? Thanks!

    • Sally on July 2, 2018 at 11:37 am

      Hi Jordan! You can use dark or bittersweet chocolate instead. The chocolate flavor will just be darker. 🙂 Enjoy!

  6. marnie casanova on July 21, 2018 at 4:51 am

    Once the brownies are cooled, say the next day, do the chocolate chunks become hard ?..or stay semi-soft gooey ? I had the problem in a previous recipe of my chocolate chunks becoming hard….maybe it was because I used milk chocolate chunks instead of dark chocolate chunks…???

    • Sally on July 23, 2018 at 7:04 am

      They’ll be slightly softer than their texture right out of the bake. They won’t really be gooey anymore.

Leave a Comment


       



This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Top 5 Recipes

grateful-creator-logo

Recipes You'll Love

Categories

Archives

sallys-cookie-palooza

Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More...

fabruary-challange

Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More...

pie-week

Pie Week

The first week of every November is all about Thanksgiving Pies.

View More...

My Cookbooks

@sallysbakeblog