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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411 Comments

  1. BEST>BROWNIES>EVER!! Everyone stop searching for another brownies recipe because this is the only one. They are fudgey and perfect and so chocolatey!

  2. Great! Only had good quality sweetened cocoa powder which I wanted to use up. So added less sugar (about 1/1/4 cup). Also added 2 teaspoons ground instant coffee whic accentuate chocolate taste (no coffee taste!)

  3. Fudgey! You weren’t kidding, Sally! Even 1 small square is rich and fudgey. We loved these and can’t wait to make them again.

  4. Hey Sally,
    If I was looking to reduce the sugar in this would using a 4 oz bar of unsweetened bakers choc work?!!

  5. Sally, another home run!! Two weeks ago I made your chocolate cupcakes and they were a real hit at the party I went to. Today I made your brownies for youngest who said her fav sweet treat is brownies. Since you’re my go-to, I tried your brownies. Followed your recipe to a T and they were perfectly moist, fudgey and so chocolately. My daughter was thrilled. I texted her a pic of the brownies cooling while she was at school and she couldn’t wait to get home! People look no further- this is THE brownie recipe! Thank you once again Sally!

  6. Hello

    Clarifying the amount for cocoa powder… it says 1 cup / 85g but isn’t a cup equivalent to 125g?

    Please verify measurement. Thanks much

    1. Hi Tyler, different ingredients weigh different amounts. 1 cup of cocoa powder is lighter than 1 cup of flour.

  7. Hi Sally! I’ve made this recipe so many times & its great! If I wanted to make these into brownie bites in a cupcake pan, can I use the same recipe? What changes should I make? I saw that you have brownie cupcakes, but I’m looking to have actual brownie bites. Thank you so much!

    1. Yes, you absolutely could bake them in a cupcake pan! Keep the oven at 350 and the bake time would depend on how much batter you use for each one!

  8. Hi sally!!

    Why using chocolate bar and chips? Sorry I’m new in baking and don’t know the difference between both! Chocolate bars melt and chips doesn’t? Thank you!!

    1. That’s right! Chocolate baking bars are wonderful for melting down as a base of recipes, a coating, or a drizzle.

  9. The BEST – seriously, these are the BEST brownies I have ever made and I will never look for another brownie recipe or use a box mix again. Super fudgy, packed with chocolate (definitely add the chocolate chips), and sooo easy. I cannot recommend these highly enough!

  10. These are so beyond delicious! I am usually not a bit chocolate treat person but this is mouth watering good!!! Perfect recipe, Sally!

  11. I used part brown sugar and white but cut sugar 100g as a whole. I also think 2 tsp of salt was too much so will cut that in half next time… will be my go to brownie recipe!

  12. Oh dear Sally – so my search for the perfect brownie has finally ended!! Thanks to you!! Hope you’re doing well and your dear sweet little family is as well. I love hearing updates on baby girl and how she is growing!!!

  13. WOW, I’m not a chocolate fanatic, but I needed to make some brownies for a BBQ. Not only were they a hit, but I also had to make them a second time the next day! This morning, I decided to make them for ME and added coffee extract to make it a more mocha flavor. I also used 1/2 cup of brown sugar as suggested above. OMG, So, good with a little flake salt on top. Next time, I am going to add some chipotle pepper (dried not with adobo) for a little sweet heat. Thank you for making a convert.

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