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. 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.

See all cookie palooza recipes.



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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


  1. These look excellent, I’m team fudgy brownie! Just curious how these brownies are different than the ultimate fudgy brownie recipe(from way back in 2012). That’s my favorite brownie recipe of all time, I get rave reviews when I make those! 🙂

  2. These look seriously amazing…like I need to make them tonight. And give me the corners and edges, please!

  3. What is dutch cocoa powder!
    Aleeha xXx

  4. Oh, Sally, you are in SO much trouble…depending on who you ask.
    Time I read your post? 5:00 Time dinner will be ready… about 10 minutes, depending on how clean I want the toothpick to be!!!!!! My son just asked me what’s for dinner- Um, well. let’s see, protein from the eggs, calcium from the butter, flour… Darn, if only I would have added dried cherries, I would have had the 4 food groups covered…instead I added white chocolate chips for color!!!!! Will let you know how they turn out- I’m an edge/corner kind of gal and used a pan that has 12 individual brownies- everyone gets 4 corners!

    • Seriously enjoyed reading this. I hope you LOVE them. And I need one of those pans!!

      • Indeed we did, 4 thumbs up -2 from me and also my favorite 11 year old . So if you buy the pan, I’m quite certain you won’t make the same silly mistake I did- you’ll grease it well enough. But don’t you worry, Sally, not one single crumb went to waste. Why? Cause this self proclaimed chocoholic added the few stuck orbs to the bowl of Oreo truffle mix that just happened to be sitting on my counter patiently waiting to be rolled and bathed in dark chocolate. (And of course, sprinklefied, cause as my 22 year old daughter always says, “Sprinkles just make everything happy.”) Maybe the two of you are related???!!!!!

        So there you have it, a new recipe, Browneo Truffles! Me thinks I’m going to be the hero of the staff at my son’s school, but you’re the one who should get the credit. I will direct them to your website and thanks for all of the recipes!

  5. These look so good, I can’t wait to make these brownies. I love chocolate and these look super chocolatey.

  6. Made a double batch of these tonight! So delicious! I didn’t think I could like brownies more then the chewy homemade ones but these are amazing!! Thanks!

  7. Hi Sally,
    A brownie could be a cookie (why not?!

  8. These sound amazing! I’m going to have to make them for my mom, she absolutely loves homemade brownies. Thanks for the recipe!

  9. These look so great. I’m sure my kids will love it very much. Thank you for sharing this Brownies recipe :).

  10. “So close yet so far”- That’s exactly how I feel seeing this brownie recipe. 😛 I can almost feel drool forming in my mouth. This looks scrumptious. 😀 and for a matter of fact, there can never be enough of brownie recipes.

  11. I really tried to stop thinking about these but I can’t. I have everything except Dutch Process Cocoa but I refuse to buy any more baking supplies this month! My pantry is ridiculous! I have TJ Unsweetened Cocoa which will have to do….

    I am thinking these brownies will make up for the excess of white chocolate in my cookie baking this year. 🙂 But I really do need to start finding new homes for all of these cookies I’ve made…a home that isn’t my mouth! lol

    HA HA – the “run 10 miles the next day” comment…I MAY have done that a few times this summer to make up for a wee little overindulgence! I am not sure all of the running in the world is making up for my cookie “testing” this month! lol

  12. I LOVE how crazy simple and beeeautiful chocolatey these brownies are!

  13. I made these today for my husband! Awesome!
    So rich and fudgy. We both love them! I cut some in small pieces to add to the Christmas cookie tins I give to friend and relatives.

  14. Hi Sally,
    This post is, as usual, fabulous. But there’s one thing I gotta tell you: I think that first picture-the one where the brownies are stacked up- is your absolute best photo ever! I’m obsessed with beautiful photography and I love your pics always, but that one…..really stands out. The stuff are literally popping off the page! WOW!

    • THANK YOU!!! Can I admit that I took 34 photos of that exact stack of brownies just to get the one? Practice practice! I appreciate the compliment so much.

  15. I made these today and they are amazing!  I’m always reluctant to try a new brownie recipe as  I am hooked on your chewy fudge brownies – I’m actually famous for them amongst my family and friends

  16. These look incredible! But I really came here to say that your photography has been absolutely stunning lately. I’m loving the moodier shadows! #photogoals

    • Wow Alexa, thank you! I bought a new lens and have been playing around with where I shoot in the house. I appreciate the compliment so, so much. <3

  17. Sally, these brownies look amazing. I’m trying them today.

  18. Sally
    Every single recipe I have tried of yours is perfection. These are amazing. So Fudgey! I’m going to take a pic and tag you. 
    Thanks for never letting me down! 

  19. This is the recipe I have been looking for. Perfect texture and rich in flavor.  I made them today, thank you!

  20. Hi Sally! How do we bake this in 8x8inch pan? Thank you

    • I’d say halve the recipe. Or you can make this chewy fudgy homemade brownie recipe in a 9×9 pan 🙂

      • Thanks Sally. Yes i always bake your other fabulouss recipe in 8x8inch and it comes out perfect. Thicker but perfect! I wanted to try this new recipe though..see if it will become my new favourite :p

      • like you said Sally..the texture is awesomeee..chewy edges and dense center with melting choc bits…however i find that my brownie has a slightly bitter aftertaste. maybe i should try another brand of cocoa powder. otherwise this is fab!! thank you..

  21. I tried out this recipe and it was my first time making brownies from scratch! I absolutely loved them…so decadent and rich. Everyone was impressed. Thank you for the recipe! I look forward to trying out more of your ideas!

  22. I  tried these today and they were a major hit! 
    Never knew that brownies could taste even yummier!!
    Thank You Sally! 

  23. Made these to take to our friend’s house for dinner. After testing one little corner, I decided to cut them up and package separately, so I could keep half of them at home for us! My husband stated that these are his favorite brownie… That’s huge coming from him!! Thanks for this recipe!!!

  24. Sally, I have made more recipes of yours than I can count. But, I’m calling it, NOW the world does not need another brownie recipe! I made these 2 night’s ago, and while I’ve always liked your nutella brownies, these are officially the best! They are fudgy, dense, crisp corners, and loaded with chocolate. Thank you so much, this is now my brownie recipe on repeat!

  25. Hi, Sally! I made these brownies and love the taste but mine always turn out a little hard somehow, mainly from the bottom- like a crystallized layer. How can I avoid that?

    • Are you whisking the sugar into the melted butter/chocolate mixture well enough? Try using a mixer to make sure everything is sufficiently combined.

  26. Just baked them- deeeeelicious!
    I added just over a cup of sugar and they were just right.
    Thanks for the recipe, sally!

  27. Hi,Sally,made this tonight and although it’s already late hubby waited for it since he had been requesting for brownies months ago.So after I took it out from the oven and let it cool down on the table he keep asking me if he can already have a bite and I said no,it’s still hot.”why does it takes forever before I can taste it?” he complains so I put it inside the freezer for about 30mins(the bottom still sooo hot).Then when I took it to finally slice some part he was acting like a child asking for a candy,lolhe said OMG,that really looks delicious!
    Here’s his comment though:
    It’s a little bitter(Im guessing it’s becoz of the choco bar I’ve used-Dutche Dark Premium chocolate since that was the only available onhand,I’ve used Dutche Alkalized Cocoa Powder.)Am I right?
    The bottom sticks on the parchment paper(maybe becoz it did not yet properly cooled down).
    Should have chopped the nuts smaller(I forgot about it so I just hurriedly crushed some and put on top of batter already inside the oven.
    Other than that it was totally delish and hubby was already requesting I make another for Christmas.:)
    Thank you for your great recipes and tips Sally, I really loved your blog and you.
    I’ll tag you on IG but forgive me coz I don’t have great photos as you.

  28. These sound great! Do you have a preference for a metal (non-stick) or a Pyrex/glass baking pan for this recipe?

    • Either work just fine though using a glass pan may require a couple extra minutes in the oven. Baked goods in dark metal pans typically cook much quicker.

  29. OMG it looks so fudgy and delicious!

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