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

205 comments

  1. Oh, I can’t thank you enough!!!  My favorite brownies growing up were those boxed ones, with the crackly tops and fudgy middles, but since I’ve gone organic I rarely make brownies as they never turn out that way…until now!!  We just finished three and I really do need to save some for company tomorrow, but this is THE recipe, hands down!!  AWESome!!!

  2. These brownies aren’t even fair. They came out amaaaaazingly well. I tweaked the recipe a bit, though; I used mini semi-sweet morsels and a German chocolate baking bar. And I frosted them with my go-to peanut butter frosting. They’re sinful. #shouldbeillegal #diabeticshock #worthit

  3. these were exactly the brownies I was looking to make, excellent recipe. I was asked to make it too days in a row.

  4. I baked them and after 25 minutes they were perfect. Thank Gd I checked early …. The worst thing that can happen is to over bake brownies…
    Sally these brownies are the quickest and best tasting I’ve ever made. Thanks for another grate recipe.

  5. I’m thrilled to have finally found a brownie recipe worthy of an index card in my recipe box! 

  6. Sally I love really thick brownies.  Do you think this recipe would work in an 8 x 8 or 9 x 9 pan and if so, what would baking time be. Thank you!!

    • 9×9 would be best, but the baking time will be quite long since they’re so thick! I’m unsure of the exact time. Use a toothpick to test for doneness.

  7. Can I use a semisweet baking chocolate bar?

  8. hi 🙂

    is lindt semi-sweet chocolate the one with 70% cocoa? Its not written in any packs if its semi-sweet and thought to ask.

  9. I have a daughter in high school just wondering if these can go in the freezer.  I usually do 3 lots of muffins and cookies but looking to add something different this semester.

  10. Hiya , I wanted to to know can I make these substituting all purpose flour for spelt flour?

  11. So, I had never made brownies from scratch before and I used this recipe for my first time a couple of days ago. My husband cannot stop eating them. He said they’re the best brownies he’s ever had. Thank you for this recipe!

  12. Can i use a gas oven for this recipe??

  13. Awesome recipe! Did it minus the choco chips byt it definitely tastes HEAVENLY. I would definitely save this recipe

  14. Hi Sally!  My husband loves brownies, and these seem perfect to bake for his birthday.  We don’t have a microwave, so I’m assuming I would just do step #2 in. double boiler, right?  Thanks!

  15. Hi Sally,

    I only have a 10×15 2inch pan. Would they still work? I like a bit of height in my brownies.

  16. Hi Sally I have made this brownie a few time and Omg it’s the best brownie I have ever made!!! So now this recipe is the only one I will use except when I’m out of chocolate I’ll use you other recipe that only use cocoa powder.

    The thing is I want to try making a brownie cookies and I did found few recipes but tbh I would like to use this exact recipe instead. So do I need to add baking soda or can I just use it as it is besides put it in a fridge for a while.

  17. do you think it would be okay if i just used brown sugar? I don’t have any white sugar at my house at the moment

  18. Never mind about my first question…I read the recipe wrong, 
    Can I use a combination of bittersweet chocolate chips and regular milk chocolate chips(half of each kind)? 
    And the chocolate bar-Can I use a 4 oz bittersweet chocolate bar? 
    Thanks…

  19. I am newer to your blog & becoming addicted very fast:) I did a recipe comparison experiment (brownie edition, this time-ha!), making this recipe & 3 other recipes from blogs/online. Then, as always, I made my whole extended family decide which one was their favorite. This recipe won, hands down! SO happy I found your site! Thanks, Sally!

    • Sounds like your family has a very difficult job when they visit you! Ha! I am very happy everyone enjoyed it 🙂

  20. Hi Sally ! Can u please tell us a smaller version of this recipe?? We would like to make a smaller batch . Thanks

  21. Hi Sally i can’t wait to make these but I just wanted to know if instead of using the chopped chocolate could I substitute them for the chocolate chips

  22. Hi Sally,

    I do not have a microwave, can i melt the butter and choc bar using a stove instead?
    If yes, same method etc?

    Can i use the heysheys semi sweet baking bar, unsweetened cocoa powder?

    Looking forward to bake this soon on a 9 inch pan since i do not have 9*13 pan.

    Thanks in advance!

  23. Excellent results BUT, I skipped the chocolste bar and just melted all the chocolate chips with the butter. Baked them 5 minutes longer. Perfect! Fantastic!

  24. Hey Sally! I’m kind of serious about baking desserts, always looking for a perfect recipe and trying new stuff. I decided to give these a try, since they look like the real deal.

    First question: Do you think using all white sugar would be preferable in making more fudgy brownies? I’m suspecting 1/2 cup of brown sugar you mentioned will greatly contribute in chewiness which might not be a desirable outcome here (otherwise it’s perfect).

    Second question: What do you think about making these into triple chocolate by using milk and white chocolate chips along with the chopped semi-sweet chunks (for example, 2/3 cup milk and 2/3 cup white chocolate + 2 oz semi-sweet)? In that case, does the amount of sugar need to be adjusted considering all the sweetness from milk and white chocolate?

    P. S. I really appreciate explaining the function of every ingredient, that’s how it’s done.

    • If you’re not a fan of chewier brownies, I would stick to the all granulated sugar option. I wouldn’t adjust the sugar if you went with the triple chocolate option. Hope you enjoy! 🙂

  25. Hey! These brownies are absolutely awesome! I’ve been looking for a mix of chewy and fudgy brownies for ages now and I’ve finally found the perfect recipe. I love all your recipes, thank you!!!

  26. Hi Sally! I absolutely love these brownies just like your other brownie recipes here. I always come here for recipes because they always come out great!

    I have a question though. I made this last night and added walnuts since I love the combination of walnuts and chocolate. It is a little too sweet though for my 2-year-old nephew and his mom. Is there anyway I can cut the sugar and replace it with something else to lessen the sweetness but not change the fudginess of it? It would be a great help for my next baking! Thank you!

  27. Hey Sally! In your directions you say you don’t want a clean toothpick. But what would it mean if it was clean? Overdone?

  28. These were amazing! I made them for a picnic and they were a big hit… thank you!  And you are right. The mixing the sugar in with the butter and the chocolate while they are still warm after melting is key to that shine when they’re done…

  29. Can I make this recipe and divide into two 7x11inch pans? Am currently on the quest for the perfect crackly top fudgy brownie too!

  30. Ive often found homemade brownies aren’t as good as boxed ones – which to me sounds sinful since I prefer everything homemade! These are the best brownies I’ve ever made!!!!! I can’t get over them and they went like wildfire at a birthday party.  My husband told me I’m not allowed to make more for awhile because he ate like 8 of them 🙂 ha! Thank you!

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