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!

stack of fudgy brownies

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.

overhead image of fudgy brownies cut into squares

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.

dry ingredients for brownies in a glass bowl with a spatula

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.

brownie batter in a glass bowl with a spatula

brownie batter spread into a baking pan lined with parchment paper

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!

overhead image of fudgy brownies cut into squares

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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overhead image of fudgy brownies cut into squares

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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785 Comments

  1. This is my all time favorite brownie recipe- I’ve made it at least a dozen times! I find it to be extremely customizable as well, in terms of mix ins and chocolate flavors. I’ve used white chocolate, dark chocolate, milk chocolate, sometimes a mixture of chocolates and peanut butter chips as well. I’ve also done some batches with topping swirls, a raspberry one and a dulce de leche one. They always come out perfect. They freeze wonderfully, which is great because if I don’t freeze them, I’ll eat the whole batch in 2 days! Cannot recommend these brownies highly enough!

    1. Trina @ Sally's Baking Addiction says:

      Thank you so much for this sweet review, Anastasia! We’re so glad you love this brownies recipe.

  2. It seems everyone likes really fudge brownies, but I prefer them a little “cakier.” Could I make these with a little baking soda to get that; or do you have another recipe for cakes brownies? Thank you so much.

    1. Hi Nancy, that would require a little testing but baking soda (and/or baking powder) would definitely help you get there. Let us know if you try anything.

    2. Nancy, google the King Aurthur cakey brownies recipe – I made that for a friend who like you, enjoys the more cake-like brownie experience. Excellent recipe.

      1. Thank you, I shall!

      2. Thanks Sally! Been trying loads of your recipe. Love this brownie.

  3. i have NEVER had a brownie this good. Thank you so much for this recipe

  4. Hi, Sally! I have read countless recipes of brownies. Your recipe is the best! For the longest time, I’ve been wondering how to make shiny crackly tops in brownies and your recipe is the only one that explains in detail how it’s done. Thank you so much for your tip! I really appreciate it.

    Cheers!
    Mila

  5. Great recipe! Subbed peanut butter chips for the chocolate chips, which went over well, and froze half the pan for later. In thawing them out, I found I actually preferred the texture more when they were cold (straight from fridge) than at room temp – more like fudge that way. Passing that along for anyone who’d like to try 🙂

  6. My brownies tend to sink, & don’t turn out as thick as yours( in the picture). What could be the reason? I want them to be thick too!!

    1. Hi Sadaf, do you think they are under-baked? They’ll sink if the batter isn’t completely finished baking yet.

  7. Hi Sally!
    Can I half this recipe and make it in an 8X8 or 9X9 pan? Unless you have another recommendation. Also, can I add some instant coffee/espresso powder like you do in some of your other chocolate recipes? Thank you! Looking forward to making homemade brownies.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Reem, You can try cutting the recipe in half to bake in an 8X8 pan. We’re 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. Espresso powder would be delicious here to make a more mocha flavored brownie! We’d recommend about 2 tsp. Let us know how it turns out for you!

    2. Hi Reem,

      I tried making these brownies in a 9*9 pan with the exact recipe and took way longer than expected. At one time post 32 mins @ 177C I had to turn down the temperature to 160C as the edges were cracking up. It took close to 60 mins at 160C for the brownies to have a small crumble. Can you share your experiences?

      1. Hey Priya,
        I’ve made this recipe in a 9′ and an 8′ square pan but what I did was make 2/3 of the recipe. So instead of three eggs, I used two.
        Here are the measurements if you want them, it turned out perfect. Such a beautiful recipe!
        • 115g butter
        • 75g semi-sweet chocolate bar, coarsely chopped*
        • 270g granulated sugar
        • 2 eggs
        • 1 and a 1/2 teaspoons pure vanilla extract
        • 60g cocoa powder
        • 80g all-purpose flour
        • 3/4tsp salt
        optional: 170g semi-sweet chocolate chips
        It takes around 23-25min in the oven for me.

        I hope this is helpful for anyone trying to scale down the recipe x

  8. Hello Sally! I absolutely adore this recipe. I was recently given a brownie pan (so everyone gets a corner piece!), and I was wondering how I should adjust baking times/temperatures? Thank you!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Isabelle, The baking temperature should stay the same but the bake time may be shorter – I’m unsure of the exact time you would need as we have never tested it. Let us know if you try it!

      1. I ended up baking them for 20 minutes at 350, with 1/4 cup in each. Turned out great!

  9. I made these a couple of days ago for my birthday and they turned out absolutely amazing! Everybody loved them and asked for the recipe. Now my mother-in-law is wondering if the AP flour could be replaced with gluten free flour. Have you guys any experience with this? Thanks!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Eva, so glad these brownies were a hit for your birthday! We haven’t tested them with gluten-free flour, but we’d love to know if you give it a try.

    2. Hi! We just used almond flour, same amount, instead of regular flour. We also used much less sugar… actually a fourth of the recommended amount. They are incredibly delicious. Thanks for this recipe!

      1. Ha, almond flour sounds like a good idea! I’ve made a chocolate tarte with it a while back and it worked great. Thank you for sharing! Did you use less butter since the almond flour brings its own fat to the party?

      2. Hi Eva,
        no, I didn’t change the ratio, it came out fudgy and delicious. Now I am trying with grated coconut instead of flour, I added 100 grams of coconut and 15 grams of potato starch. Also, since my kids don’t like dark chocolate, I changed that and used milk chocolate… just testing! So far so good 😉

  10. Hi! I follow this recipe exact except for the cooking time! I do mine for 18 minutes and I feel they are over cooked at that point as here are next to no crumbs on a toothpick! Sould I try baking them for 30 mins?

  11. Do we have to add the chopped chocolate??

    1. Lexi @ Sally's Baking Addiction says:

      Hi Angie, the 4 oz. of chopped chocolate is necessary, yes. However, you can leave out the 1 1/4 cups of chocolate chips if desired. If you’re looking for a brownie recipe that doesn’t require melted chocolate, we’d recommend using the recipe from our Brownie Ice Cream Sandwiches. See the section “Overview: How to Make Brownie Ice Cream Sandwiches” and then the sub section “Make homemade brownie batter” for more details. Enjoy!

  12. Hi Sally,

    I tried these brownies to your bake time and the batter didn’t cook would you have any suggestions as to why this happened? I would appreciate your advice. All the other recipes I’ve tried from your blog have come out perfect and delicious just this one gave me some trouble.

    1. Trina @ Sally's Baking Addiction says:

      Hi Winona! Did you use a 9×13 inch pan? Anything smaller will result in a longer bake time. Make sure to use the toothpick test to test for doneness as well – Keep baking and checking every 2 minutes until you have just moist crumbs on the toothpick.

  13. I clicked onto this yummy recipe from the peanut butter frosting recipe. I love the idea of mixing that delicious frosting into this brownie as you’ve suggested How do I specifically do that – how much of the frosting do I add and how/when do I add it? Thanks!

    1. Trina @ Sally's Baking Addiction says:

      Hi Dina! You can add the frosting once the brownies are completely cooled. The whole batch of Peanut Butter Frosting should be perfect for a full pan of these brownies – such a delicious combination!

  14. This is a seriously fudgy seriously amazing brownie recipe! I’ve already made it twice within the span of a week – I mailed one batch to my sister for her birthday and brought one batch to a friend’s house. Everyone that’s tasted this has gone nuts over it! It’s so easy to make, but has given me real pro-baker points in the eyes of all my friends and family. Will definitely make again!

    1. Trina @ Sally's Baking Addiction says:

      We’re so happy to read this, Jessie!

  15. Hi Sally!

    I’ve made these brownies a bunch of times and they’re absolutely amazing 🙂
    I was wondering if the same recipe would work if I were to cook them using a pressure cooker (without the gasket)?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Aashika, we haven’t tried making this recipe in a pressure cooker — but let us know if you give it a try!

  16. Emily Holding says:

    The best brownie recipe I have ever tried, i wouldn’t use another now i’ve found this!

  17. I’ve made these several times – they are outstanding! Today, I made them with GF flour for my wife. They came out great! Dense, rich, and moist. I just substituted the regular flour for King Arthur GF flour (1-1) and it worked perfectly. I’ve used it for Sally’s spritz cookies as well.

  18. Hi! have you experimented with a sugar free version of these brownies? I am interested to try them with erythritol, any input?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Eva! We’d love to help but we are not trained in baking with sugar substitutes. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for sugar substitutes. Thank you!

  19. I’m a huge fan of your work. So much so I even linked out to you in my latest blog post. Feel free to check it out. I am very happy to see your recipes that is very easy to make at home.

  20. I made this recipe but veganized it by replacing the butter with vegan butter, milk with oat milk & egg with flax seed egg. It turned out delicious. One thing to note is that the vegan version finished a lot earlier at the 25-28 minute mark. Thanks for the recipe Sally!

  21. My first time making brownies from scratch and I accidentally doubled the amount of butter!!! A delicious accident that tasted like a lava cake! Thank you Sally! Your recipes are wonderfully delicious.

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