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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

How to make homemade fudgy brownies on sallysbakingaddiction.com

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 are 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!

homemade-fudge-brownies-3

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
Print

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

Description

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!


Ingredients

  • 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

Instructions

  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.

Notes

  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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377 Comments

    1. Use dairy free European butter (miyoko’s is what I used) and Enjoy life dairy free chocolate chunks roughly chopped. Oh my these brownies were amazing. Cooked them in a 9×9 pan. So good. Everyone loved them! Got the awesome pretty top due to the sugar. But I promise no one will know the difference!!!!!!

    1. Hi Rota! That is completely up to you and how dark/light you want the chocolate flavor to be. I recommend semi-sweet, which has about 60% cacao content.

  1. My husband likes a chewy type brownie like Chili’s serves. I’ve looked at so many recipes I’m confused. Any suggestions.

  2. I went rogue and only used cocoa powder because I didn’t have any bakers chocolate but was desperate for some warm gooey goodness. They were AMAZING. So moist and fudgey, just like brownies should be!

  3. These brownies were super tasty! I haven’t made brownies from scratch before and I was worried about over-baking them but these turned out great. They were sweet, perfectly chewy, and really chocolatey. I was worried about the unsweeetened cocoa powder making it taste bitter but I went with it anyways and it tasted really good in the end. I had doubled the recipe when I made this and I think it took 40 something minutes or longer since I waited until I could smell the chocolate smell and then checked it every couple minutes until my knife came out with no more wet batter and just moist crumbs. I highly recommend this recipe for anyone who wants some really tasty brownies!

  4. Hey, Sally!

    I love these brownies and I think after years of trying to get better at baking brownies, I’ve improved so much! I usually just make them for my family so I don’t worry about cutting them into clean squares; however, I am making them for a friend for her birthday and clean cuts are necessary for me. How would you suggest/how do you get clean cuts on your brownies/bars? Thanks so much!

    1. Hi Cassidy! So happy you love this brownie recipe, thank you for sharing! For clean squares, use a plastic knife. Seriously! Wipe it clean with a hot water moistened paper towel between each cut. You can also use a VERY sharp knife, but wiping clean with hot water + paper towel is key!

  5. Hi Sally, this is by far the best brownie recipe ,I make it all the time. Wanted to ask you if I can make it half the recipe? Would it work?

  6. I’ve tried many brownie recipes and this is still the one I keep coming back to! My roommate doesn’t eat eggs so I substituted the eggs with 1/4 cup of applesauce each and it worked great. Love your other recipes as well 🙂

  7. Hi Sally, I halved the recipe, it turned out great but it didn’t have the same shiny crispy top like when I make it full recipe, I halved all the ingredients,as for the eggs I used one large egg and one small egg. What do you think I should do to get the same top? Thank you so much for sharing your beautiful recipes and your care to answer all our questions!

  8. Hi Sally! I’m a fourteen year-old you loves to bake. I have made quite a few of your recipes and I especially love your cupcakes, cookies, caramel sauce, and apple pie. I love how thorough you are in your instructions, and you gave my sister and I the confidence to make our own caramel, pie crust, and even swiss meringue! And we discovered that it is really very easy to make thise things that used to be so daunting and intimidating! We made these brownies today with our friends, and we had a lot of fun making them! The batter was super thick, but we could still press it into the pan without any problems. I used your crumpled parchment paper trick that you shared in your Sprinkled videos. It works really well! We frosted the finishes brownies with your chocolate buttercream. I found that half a batch was the perfect amount. These brownies taste good and look so pretty with the frosting and sprinkles , and we were very pleased with them! Thanks for the recipe, Sally!

  9. Hi Sally!
    I’m dying to try your recipe! I have unsweetened baking chocolate bars, should I use them or will it alter the taste???

  10. Made this yesterday to take to my Friday night church group and it was soooo good! They loved it! I followed your sugar tip and added granulated + brown sugar, but cut the sugar content by 1/2 cup. It turned out fudgy, and had the perfect amount of sweetness where you can eat more than 1 piece and feel like it’s not “sugar overload”. I will definitely be making this again!

  11. I have a Baker’s bar of UNsweetened chocolate 100% cacao. If I substitute this for the semi-sweet chocolate, should I add more sugar to the recipe?

  12. Have you ever tried adding 1/2-1 tsp of instant coffee or espresso powder? I have seen this in many brownie recipes, and am curious how it fares in this one!

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