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. 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.

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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Comments are closed.

  1. Hi, I recently made this brownie recipe and was extremely unsatisfied. I followed the directions to a tee. When I took them out of the oven for a taste test they were completely hard. I almost broke my tooth, no joke. I wanted to bring to my local police department as a treat but I was afraid that I would get arrested because the brownies were so hard. Sally, can you please provide an explanation as to why this happened. It disappointed me very much. P.s when I was spreading the batter into the pan I broke my great grandmother’s spatula that had been handed down to many generations.

    1. Hi Gianna, I know you said you followed the recipe exactly, but were there any small changes? This is a very thick batter. If you let it sit for awhile before spreading into the pan, the butter and melted chocolate in the batter will begin to solidify. Make sure you spread it in the pan right away. With such a stiff batter, that’s likely why the brownies were so hard. They also could have been over-baked. Make sure you’re using pure chocolate for the 2 ounces of melted chocolate, too. I love Bakers or Ghirardelli brands baking chocolate.

      1. I’m with Gianna, I’m very disappointed in this recipe. Batter will be thick is an extreme understatement. I didn’t let the butter and chocolate sit for any amount of time but I was forced to add milk until I was able to get all the dry ingredients incorporated. I also broke a spatula trying to get the batter out of the bowl. Maybe they’ll taste good but considering how hard it was to work with, not going to be worth it.

    2. I hope that Gianna reported Sally to the police station for second degree spatula endangerment and battery, and the emotional trauma of this experience. (In other words – I’m sorry to hear that Sally has to deal with such idiots leaving these exaggerated comments on her website.)

  2. Big hit! I just didnt use the chocolate chips.

  3. Hi sally. Getting my ingredients ready to make these brownies. Wondering if I could add caramel bits to this recipe? And if so what amount would you suggest. Thank you, Lyza

    1. Yes! You can add the with the optional chocoalte chips, either in place of them or use some of each. I recommend sticking to a total of 1 and 1/4 cups (225g) of your add-ins.

  4. Another great recipe! Does anyone know would it be possible to sub out the flour for gluten free flour? I would love to make these a GF friend but I’m not sure if I need to alter any of the other ingredients or if the GF flour would change the taste/texture significantly?

    1. Hi Alex, I haven’t tested these with gluten free flour but let me know if you try!

      1. I used buckwheat flour because that’s all I could find the last few times I went to the store, and its rich flavor pairs beautifully with chocolate. I also made this recipe subbing coconut oil and flax eggs and it remains delicious!

      2. I made this with brown rice flour and the texture is a little sandier than it is when using regular flour. That being said, both batches come out absolutely delectable, with crunchy tops and rich, moist interiors.

    2. Hi! I recommend you the Bob’s red mill 1 to 1 baking flour. It is gluten free.

  5. These turned out sooo good! I will definitely make these again! Thanks Sally for another great recipe, I have been enjoying baking recipes from your site ( and everything I have tried has been delicious). Thank you!

  6. These are very good but one thing I will say is that they are very sweet. I think you could almost half the amount of sugar – maybe I am just sensitive to that as I seem to be the only one commenting on it. The consistency s great and they came out perfectly. Next time I will significantly reduce sugar per personal preference.

    1. I made these with bittersweet instead of semisweet chocolate and they turned out great and not too sweet at all.

  7. niamh murray says:

    Loved this recipe but swap 200grams of granulated for 200g of light brown or Demerara sugar and it was even better!! Also use the whole 115grams of chocolate to melt and then add kinder/choc chunks/chocolate orange also!

  8. Hi Sally,
    Taste good and rich..but it is a little bit too dry, not sure what could cause this and how could I improve it.

    1. Hi Rung, If they are dry they are likely overbaked. And easy fix for next time is to check on them earlier!

  9. Greta Arbogast says:

    I never leave reviews on recipes but these are some of the best brownies I’ve ever eaten. Definitely recommend these.

  10. Can you add walnuts with ingredients before baking?

    1. Definitely! Use about 1 cup of chopped nuts.

  11. Very fudgy as promised! Used the 1/2 cup of brown sugar and didn’t have the chocolate chips so I just skipped them. Baked for 24min and cooled down for 1h before cutting it. Sooo good! A little too sweet for my taste so I think I’ll try a little less sugar next time, although hubby loved it 🙂 Thanks for the recipe!

  12. SO good & super easy! I have used numerous recipes by Sally & have not been disappointed yet!! 10/10 recommend

  13. Hello from Greece!
    During the lockdown, I was looking for ways to make brownies and found your recipe. They were divine!!! Thank you so very much for this. Made them over 5 times in a month and will make again.
    Quick question. Is there a way to get a thicker top?

  14. Easy to follow recipe and brownies turned out fantastic – crusty top and fudgy inside!!!

  15. Leslie Brockert says:

    These are amazing, Sally! Your recipes never disappoint. I really need my treadmill fixed though. I can’t help but indulge.

  16. Bodine waterfire says:

    I used this recipe due to the less butter ratio-than my other go to brownie recipe- I prefer fudge brownie to cakey type. I made cannabis brownies and this recipe was great for the amount of cannabutter I had – I added pecans because that is what I had and used dark chocolate and semi sweet- I also found it a bit too sweet – but its super fudgey as promised. Decedent and also potent 🙂

  17. These turned out wonderful following your exact recipe, they were a hit, thank you! I was wondering if there is any way I could substitute the butter for oil next time and how much would I have to use? I can’t get butter for a few days due to quarantine!

  18. These are delicious!
    Sally, tell me, I have baked these tonight (Weds) and need some brownies for an event on Saturday afternoon. Shall I freeze them and pull them out on Friday night to thaw or just store at room temp (aprox 16 degrees C) until Saturday (3 days)?

    1. Hi Hannah, so they’re freshest, I recommend freezing them tonight! Take them out to thaw late Friday or early Saturday.

      1. Thank you so much for replying! I’ll put them in the freezer immediately! X

  19. Best brownies I’ve ever made! And I’ve made a LOT!

  20. Delicious brownies made with your recipe ! Just reduces the sugar content and they came out perfect. Can’t wait to try your other recipes

  21. Best Homemade Brownie Recipe Ever!!! Yum!!

  22. These are the best tasting brownies I’ve ever made. The recipe is super straight forward. Thanks for sharing!!

  23. Sally this is the fourth recipe I’ve tried of yours and I just have to say I’ve never been disappointed. These brownies were fabulous and the best part was I only used one bowl! They were fudgy and super tasty and my whole family loved them. Will surely make these again. Finally found my go to brownie recipe. Thankyou so much Sally!

    1. You are welcome, Shanaya! I’m so happy you have been enjoying my recipes!

  24. Amazing and super fudgy!!! my grandkids will love these!!! Gotta remember wet wipes!

  25. Hello Sally! These are one of the best brownies I’ve ever had but I dont understand why i never get that shiny top layer. Can you please suggest some ways to achieve that?

  26. Hi Sally,

    Amazing recipes!
    If possible, can you please do a recipe for cake brownies as well?
    Couldn’t find any in your recipe catalog.

  27. Chandrika Balasubramanian says:

    Hi Sally! These were the best brownies I have EVER eaten. Thank you for the recipe!

    I have also tried many of your other recipes – I play around with some of the ingredients – but your recipes have always worked for me.

    I am a cook, and haven’t been a baker all these years, but have a 7-year old and a 4-year old, so all that is changing. I’m constantly trying to make things slightly healthier for the kids – so have used some almond flour and some oat flour in place of all white flour in your recipes. So far, no failures! 🙂 Thank you!

    Best Wishes all the way from Oman.

  28. Is there a way to cut this recipe down to fit into an 8×8 pan?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Shelby, 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.

  29. Hello Sally! I love how the brownies turned out with your recipe. The texture is so perfect and it’s exactly how I want my brownies. However, I would want to reduce a bit the sweetness. Is it okay to cut the sugar by half (1/2 cup granulated + 1/2 cup brown) or should I just omit the semi-sweet chocolate chips? Will it affect the texture? Can I still achieve that shiny crackly top brownies with less sugar?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Haidee, I don’t recommend cutting the sugar in this recipe. Sugar does much more than sweeten brownies. It liquifies as they bake, creating a softer center and is responsible for that crackly top. You can omit the chocolate chips if you wish.

  30. Chabely Beard says:

    I absolutely loved this recipe! It is so fudgy, and such a hit at my home! I made it as a 9×13 pan, but I was wondering if you could use this same batter to make two 9×9 pans?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Chabely, two 8×8 pans would work the best. For 9×9 pan, use this chewy fudgy brownie recipe instead.

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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