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. They bind, add richness, tenderize, and provide structure. like binding, adding richness, tenderizing, providing structure and lift. 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

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. Fantastic brownies!! Instead of the (optional) chocolate chips, I used peanut butter chips and used the brown sugar/granulated sugar blend.
    Just cut and individually wrapped them to send in a care package to my Marine nephew at Camp Geiger. They’re so dense and moist that they should travel well. Thanks for a yummy alternative to boxed!

  2. I just made this. It’s still cooling on the wire rack. I used a weighing scale to measure the ingredients and followed the instructions as directed. As it was baking in the oven, the kitchen smelled heavenly. The top turned out shy and crackly as expected. It looks exactly the same as in the photo. I can’t wait to slice and taste this chewy brownies. I will post another comment once I’ve tasted it.

  3. Thank you for this recipe Sally! My forever go to fudgy brownie recipe. I wanted to make a larger batch of these and was wondering whether I should just double the recipe or bake by batch?

  4. Really great recipe! I added 1/4 cup strong coffee in with the eggs and vanilla to amp up the chocolate flavor, it makes it even more decadent.

  5. Best brownie recipe ever!! They taste delicious whilst still slightly warm and really take their shape the next day! I love that they are not cake like and have no baking powder! Dense and gooey just how brownies should be!

  6. Big hit. Family from Ohio took 1/3 of Brownies back to their RV and they were all gone by the next morning. We have frozen the rest so we can enjoy them for the next month. Absolutely delicious. Everyone knows the name of Sally’s Baking Addiction now.

  7. I’m making them now. They smell awesome! My Grandkids are gonna love these. I had 2 other brownie recipes that are pretty good, but I loved the look of these ones, so thought I’d give it a try. Will let you know how they turn out!

  8. just made these and they are really good. mine aren’t that shiny on top, but they are fudgy and crackly on top. i didnt add the extra chips to the batter and i wished i had… they need just a tad more sweetness, and i’m sure had i added those extra chips, this would have done the trick! this easy recipe will definitely be in my brownie recipe index. thanks sally!!

  9. This is the best Brownie recipe on the Internet. I love changing it up and making chocolate orange and chocolate mint, even plain topped with salted caramel crunch.

    If I was to purchase a cake mixer, when I come to folding the dry ingredients in, would I use the ‘beat’ setting on the cake mixer or is there a setting you would recommend?


    1. Hi Beth! Thank you so much for trying this brownie recipe. So happy you enjoy it! Just the regular beat or mix option on your mixer would be great.

    1. I have the same question as Denise: “Could I make the brownies with melted semi-sweet chocolate chips instead of using chocolate bars?” Thank you!

      1. Hi Connie! Unfortunately no. Chocolate chips don’t melt down into the proper consistency. You need real chocolate such as a baking bar found in the baking aisle.

      2. So I actually did use Hershey’s semi-sweet chocolate chips and it actually worked really well for me. I used a tad more chocolate than what the recipe calls for, just to be safe I guess. Definitely very fudgey and dense !!

  10. Awesome recipe…brownie turned out too good…made double quantity for daughter birthday…kids finished them up in no time

  11. My group used this recipe for a competition along with a pasta dish. The pasta was a fail, but the brownies brought us out on top aka. we won! A different groups member that doesn’t even like chocolate said that they were, and I quote “pretty bomb”. Love this recipe, so fudgy and delicious!

  12. Is it possible to use cookie cutters to cut out the brownies when baked? I was thinking of serving them that way for Christmas Eve

    1. Hi Leigh, 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.

  13. These are the most amazingly delicious brownies! I’ve made several batches for my friends who all rave about them. Thank you!

  14. I made these for our Christmas Day dessert, topped with vanilla or mint chocolate chip ice cream. They were a hit & tasted GREAT! This will be my go-to recipe for brownies! I wanted to make them in an 8 X 8 pan, so made 2/3 of the recipe. Also, for the semi-sweet chocolate bar, coarsely chopped, I used bittersweet dark chocolate chips. I also added 1/2 c. of walnuts. The cooking time (at high altitude) was the same as your recipe.

  15. I made these tonight, substituting the chocolate chips for butterscotch chips because it’s what I had. Wow they are amazing! So fudgy and rich and delicious! Mine were done at 25 minutes.

  16. Made these on New Year’s Eve (yesterday). They are seriously fudgy! Even better the second day. Will be making these again.

  17. Hi! I’m just wondering if you know what the best way to include chocolate bars on top of the brownies? I don’t want them to sink or burn! Thanks!

  18. Thank you for the delicious recipe. It was easy and quick to make and just the right amount of fudginess. I took your advice and replaced some of the white sugar with brown sugar. Good choice

  19. I just put these un the oven and suspected something was wrong as they batter was way too thick. I’m standing here reading the recipe and realizado I put all 4 Oz un the melted chocolate!! Oh my, lets see how they turn out!

  20. These brownies might be the main reason my boyfriend likes me. This is the best and easiest brownie recipe I’ve found… at this point I have it memorized<3
    Thank you, Sally!

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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