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 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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467 Comments

    1. Best brownie I have ever tasted. Thank you so much for this recipe! I made it 4xs already in the past week. 1 batch did come out really hard on the sides. The parts in the middle were perfect though. Any suggestions?

      I also tried to cut corners by putting the flour and Dutch cocoa in my kitchen aid mixer and whisking on low until incorporated then removing the bowl and folding in the remaining chocolate. Do you think this makes a difference?

      1. Hey Sally, I wanted to make a larger batch of these and was wondering whether I can just double the recipe or whether i should bake 2 batches?

      2. Hi Tanya, This is already a large 9 X 13 inch pan so I would suggest making 2 batches instead of doubling it!

  1. Seriously the best brownies ever!! I added some milk chocolate chips to mine and loved it. Perfectly fudgy. It’s really all about the timing. I halved the recipe (used two eggs) and made it in a 6” inch square tin, it baked beautifully.

  2. These are in the oven right now. The smell is amazing, and the batter is delicious! I plan to “frost” them with edible chocolate chip cookie dough. I’m taking them to the beach tomorrow with my husband’s parents. These are sure to impress the in-laws!

  3. These were exactly what I was looking for. This is a perfect fudge brownie recipe from scratch, I used 1/2 c of brown sugar & 1/2 c white sugar and they came out perfectly moist and fudge-y. The nicest part of this recipe is that it’s quick, simple, uses just one bowl, and it yields exactly what it promises, gooey, chocolatey fudge brownies.

  4. I’ve made this before and it was super fudgy and gooey! I was wondering if I could adapt it into salted caramel brownies? I made your recipe the other day. Would you suggest omitting the chocolate chips? Or would your chewy fudgy brownie recipe maybe work better?

  5. Hi! A big fan of your recipes. Have tried most of them, don’t know why I never tried your brownie recipes. Tried this today and the whole house smelled like chocolate heaven! Thanks for the ultimate brownie recipe!

  6. Hi, Sally!! I planning to make this brownies this weekend but i’m having trouble getting a semi sweet bars. Do you think dark chocolate will work fine in this recipe? Thanks!!

    1. Absolutely! A bittersweet or darker chocolate bar works wonderfully here. The brownies will have a deeper chocolate flavor.

  7. These are the best brownies I’ve made- a million times better than the store-bought ones! I can’t stand sickeningly sweet brownies- these are some of the first I’ve had that weren’t. A couple of people said they were not sweet enough, but I think it just depends on what you like- everyone else loved them! I did not add chocolate chips but followed everything else exactly- 30 minutes was the perfect baking time. I also used 1/2 c brown sugar as recommended.

  8. I am about to make these for the first time, but i’m wondering if they will be good with brownies cookies (brookies) or if I should modify the recipe. Thanks!

  9. I have made these brownies twice now and the first time I knew these were the best I had ever tasted and were so easy to make! The second time, I accidentally put 1 c of sugar instead of 2 (6 yo son was helping and we got distracted while measuring lol) and although the texture was not the same as the first batch, they still tasted great! Highly recommend! Lastly, I follow a few cooking/baking blogs and this is by far my favorite out of them all! Thank you for all the amazing recipes!

  10. These are the best home-made brownies I have ever tasted!!!

    I followed your advice and did half a cup of brown sugar and 1 and a half of white granulated and they turned out great 🙂

    I brought them to a dinner party and people COULD NOT STOP eating them.
    So fudgy and moist, I couldn’t stop myself from going back for more…

  11. Thank you Sally. I calculated it, and the jelly roll pan is near 1.3 times size of the 9×13, which is a simple conversion of your recipe. Thanks again.

  12. I’ve made these brownies but they ended up tasting quite dry and on the cakey side rather than fudgy and dense. I assumed it might be because I’m from Australia and apparently Australian measurements are different to American

  13. Sally,
    This recipe sounds wonderful and can’t wait to try these! My husband is after a “dense” brownie — not cake-like, or chewy. The best description he comes up with is dense. There used to be a restaurant near us that made a “dense” brownie.

    Would you consider this recipe to be “dense” or do you have another one which would work better? Thank you so much in advance.

      1. Thank you for your response. I made the seriously fudgy and my husband LOVES them!! I will have to try that recipe as well.

  14. Hi Sally,
    I trust your recipes ever since I tried the whole-wheat banana muffins and they were delicious.
    So, I was wondering if this brownie recipe could work with whole wheat flour instead of AP? What changes should I make?
    Also what’s the difference between this recipe and your other chewy fudgy brownie recipe, which one works best with whole wheat?
    Thanks in advance.

  15. It’s my first time to try to make this and it was a success! I love how chewy and moist the brownies are! You are a genius, Sally! I’ve been using your recipes for a month now and They never disappoint! 🙂

    Cheers to more of my baking adventures with you! 🙂

  16. Just made these. I did a double batch in a 1/2 sheet pan. I plan to frost them in the morning (I had a request for frosted brownies for a special event), but only if there are any left by then. Oh my goodness – these are SO delicious! Will be my new ‘go to’ recipe. Thanks for sharing! I love your blog!

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