Seriously Fudgy Homemade Brownies

Does the world really need another brownie recipe? Yes, because these are the richest, most decadent homemade brownies you’ll ever try. The best part is that you don’t need a mixer and they’re made in only 1 bowl!

Seriously fudgy homemade brownies that are not only super simple, but also rich, moist, soft, and dense! Recipe on

We’re doing it. A big 9×13 inch pan of homemade brownies is on the table tonight.

If you google “homemade brownies” there are 1000s of search results. (I don’t recommend doing this if you’re hungry.) I threw a brownie recipe into the running back in 2014. They’re chewy, dense, and easy. 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.

Seriously fudgy homemade brownies that are not only super simple, but also rich, moist, soft, and dense! Recipe on

Let’s Bake 1 Bowl Homemade Brownies

These brownies are lot like my 9×9 pan of homemade brownies, but there’s a couple minor changes to yield a larger batch. We’re using all the same ingredients:

  1. Chocolate: Use real chocolate and cocoa powder. You can make brownies with either or both, and I prefer both. 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. Though natural cocoa powder can be used, I suggest a dutch process cocoa powder for a deeper, smoother chocolate flavor. This brownie recipe does not* rely on chemical leaveners (and that’s when things get complicated), so either works.
  2. Butter: For flavor, of course!
  3. Sugar: There are 2 cups of sugar in this pan of brownies. It sounds like a lot, 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.
  4. Eggs: Eggs are one of the main ingredients in brownies. Just as they do in my beloved flourless chocolate cake recipe, eggs bind, add richness, tenderize, and provide structure here. This brownie recipe uses 3 eggs, which give the brownies a tight crumb and fudgy texture.
  5. Flour: The cocoa powder takes the place of some flour, so you’ll only need 1 cup in this brownie recipe. The more flour in brownies, the cakier they will taste. We want dense and fudgy brownies, so use as little flour as possible.

How to make homemade fudgy brownies on

Why is there no baking powder or baking soda in these brownies? 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.

You’ll get a taste of how dense these brownies are when you’re mixing up the batter. It’s so thick and so fudgy. Seriously fudgy.

How to make homemade fudgy brownies on

How to make homemade fudgy brownies on

How to Tell When Brownies are Done Baking

This can be tricky, so here’s how to determine when these brownies are done. 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. The brownies need more time if there is wet batter on the toothpick. If there are a few moist crumbs on the toothpick, the brownies are done. You don’t want a clean toothpick! (That’s an odd sentence, but you get me!)

How to Get Shiny Crackly Tops in Brownies

The secret is in the sugar! Melt the butter and 2 ounces of chocolate first, then quickly whisk in the sugar while it’s all still warm. Whisking the sugar into warm butter 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!


Here’s the real question: are you a center person or an edge person? Save me the corners please. ♥

More Homemade Recipes

  1. Soft Chocolate Chip Cookies
  2. Super Moist Chocolate Cupcakes
  3. Favorite Vanilla Cupcakes
  4. Chocolate Layer Cake
  5. Chocolate Lava Cakes
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Seriously Fudgy Homemade Brownies

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours
  • Yield: 18 large brownies
  • Category: Brownies
  • Method: Baking
  • Cuisine: American


These are the richest, most decadent homemade brownies you’ll ever try. You only need a few basic ingredients, 1 bowl, and they’re done baking in 30 minutes!


  • 3/4 cup (12 Tbsp; 175g) unsalted butter
  • one 4 ounce (113g) semi-sweet chocolate bar, coarsely chopped*
  • 2 cups (400g) granulated sugar*
  • 3 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (85g) unsweetened natural or dutch-process cocoa powder*
  • 1 cup (125g) all-purpose flour (spoon & leveled)
  • 1 teaspoon salt
  • optional: 1 and 1/4 cups (225g) semi-sweet chocolate chips


  1. Preheat the oven to 350°F (177°C) and grease a 9×13 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 in the pan before cutting into squares.
  6. Cover and store leftover brownies at room temperature for up to 1 week.


  1. Make Ahead Instructions: Brownies freeze well up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.
  2. Chocolate Bars: 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.
  3. Sugar: 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.
  4. Cocoa Powder: You can use either natural or dutch-process cocoa powder. I prefer dutch-process for a smoother flavor.

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  1. Tried this recipe and it’s perfect . I made it with one cup of sugar instead of 2 and it didn’t make much difference . It was absolutely delicious . Can I make the same recipe with whole wheat instead of flour ?

  2. I love this recipe! I’m wondering if I can add a cream cheese swirl on top? Will these brownies have the structure to support it? What changes would I need to make, if any?

    Also want to say I’m an avid baker and this is my go-to website for recipes!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Karmela, We have many different flavors of swirl brownies! For plain cheesecake swirl you can use this recipe for Mint Chocolate Chip Cheesecake Brownies and leave the peppermint extract and food coloring out of the swirl 🙂

  3. Hi Sally!

    I was wondering, how can I adjust the recipe so I can cook these brownies in a 8×8 inch pan?

    Thank you!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Alisa, You can try cutting the recipe in half to bake in an 8X8 pan. I’m unsure of the exact bake time but they will begin to pull away from the edges of the pan and a toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done.

  4. Hi,
    Could i substitute the milk chocolate for terrys orange chocolate to make chocolate orange brownies?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Zee, We haven’t tested it but I don’t see why not!

      1. Tried it! absolutely delicious

  5. I made these yesterday and I really enjoyed how they came out. I used 1.5 cups of white sugar and 1/4 cup light brown sugar (so slightly less total sugar than the recipe calls for), and added 1 teaspoon instant espresso. I love how chocolately these brownies are. They cooked about 35 minutes. I will make them again. Thanks!

  6. Morgan Creech says:

    Can these be made without the chocolate chunks?

  7. Can I use choco chips instead and double the amount?

  8. I dont want to give less stars, but I can barely swallow mine. Very dry. Like it needed oil or something. I looked over the recipe again and again. I did every correctly, but dry and over baked at 30 minutes. hmmmm

  9. Hi Sally!
    Just wondering if I could add walnuts to this recipe? Would reducing the amount of chocolate chips for chopped walnuts work?

    1. Stephanie @ Sally's Baking Addiction says:

      Definitely! You can either replace the chocolate chips or add additional nuts. (About 1 cup.)

  10. hi! i love love love this recipe so much. it felt like my prayer for the perfect brownie recipe was answered when i found your recipe and ive baked it about a dozen times since.
    my 21st birthday is coming up next week but due to religious reasons i can’t eat any non veg like eggs and i really wanted to bake these bronwies in lieu of a cake. so i was wondering if you could pls recommend some egg substitutes ?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Shi, We are so happy you have been enjoying this recipe so much! We haven’t tested these brownies with any egg substitutes but let us know if you try anything. Happy birthday!

  11. Hello,
    can i use the same recipe to make brownies in the loaf pan? that’s the only baking pan i own.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi KW, We haven’t tested it, but I recommend trying the recipe for Chewy Fudgy Homemade Brownies (which is a smaller recipe) and cutting it in half for a loaf pan. I’m unsure of the exact bake time needed.

      1. thank you Stephanie. i will try this recipe and keep an eye on the bake time by checking it regularly.

  12. I love your blog and everything I tried came out amazing thank you. I am however lately experiencing problems when scrolling down any recipe. There are so many adverts popping up that they keep freezing the page and i have to continuously refresh the page or even close it and start again just to read the next few lines. I know you have to make a living but too many adverts are putting me off from using your site.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Nena, We are so happy that you enjoy the site and apologize if you are having trouble with it! There certainly should not be too many ads on our pages to stop you from viewing! If this happens again could you email a screenshot of what you are seeing to us at [email protected] and let us know if you are viewing on a mobile device or computer?

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally