Seriously Fudgy Homemade Brownies

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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.

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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

Seriously Fudgy Homemade Brownies

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 chopped1
  • 2 cups (400g) granulated sugar2
  • 3 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (95g) unsweetened natural or dutch-process cocoa powder3
  • 1 cup (125g) all-purpose flour (spoon & leveled)
  • 1 teaspoon salt
  • optional: 1 and 1/4 cups (225g) semi-sweet chocolate chips

Directions:

  1. Preheat the oven to 350°F (177°C) and grease a 9x13 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.

Make ahead tip: Brownies freeze well up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.

Recipe Notes:

  1. 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.
  2. 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.
  3. You can use either natural or dutch-process cocoa powder. I prefer dutch-process for a smoother flavor.

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321 Comments

  1. Made these 3 times, the first 2 times they only cooked for 31 minutes at 325 degree temp but the edges burnt. Today i made them and it took 40 minutes at 275 degree temp and the edges did not burned. I did used a 13×9 inched glass pan . The best brownies I have ever made my friends and family really enjoyed them

  2. In case anyone was wondering, I used 200g instead of 400g of sugar (because 400g sounded like scary loads – I know, I was already baking with an obscene amount of chocolate haha) and they still turned out amaaaazing. I will certainly be making these again. I didn’t miss the sugar.

  3. You are an amazing woman/baker who is selfless n giving out ur kitchen tested recipes. Love ur brownies keep baking n spread the good vibes to other bakers. Truly ur an inspiration to many❤️God bless u more Sally❤️

  4. Made these today and they’re wonderful but difficult to do all of the whisking with arthritic hands. Thinking that next time I’ll use my Breville on a very low speed. Anyone try this?

  5. Hello!
    I was wondering what the bake time would be if I used a pyrex glass pan and not a nonstick pan? Also, would the bake temp be the same?
    Thank you for the recipe 🙂

  6. Hello there 🙂
    I really trust your recipes
    The first ever recipe that I followed from your website was moist carrot cake and it was a hit 🙂
    This brownie recipe would be the second recipe because i wanted to bake fudgy brownies for a bake sale 🙂
    But i only have one question the recipe mentions this will yield 18 brownies
    What will be their size to be exact after cutting so that i can bake accordingly 🙂

  7. Hello! When I made my batter is was super thick and then was too thin when I spread it out onto my pan. I used a 9×13 inch pyrex pan and it just seemed too large. Is this normal for this batter?

  8. Made these on the weekend, and they’re literally one step up from pure fudge ! I’ve never eaten a brownie so dense and fudgy and it was AMAZING! I did use half the amount of sugar and added butterscotch chips and mini rolos (just whatever I had leftover in the cupboard) and it was great. I did find the taste of the coco powder I used to be a little overpowering, but that is probably due to the brand I used. This recipe is definitely a keeper ! Thank you for sharing!

  9. Hi Sally, I have tried many of your recipes and you are an outstanding baker/ blogger with decadent recipes! I am now on a sugar free/ Keto lifestyle bec. of some health issues. Do you have any suggestions on how to make these delicious brownies or something similar using powdered erythritol and or stevia with the butter? I can just substitute almond flour for regular and my family likely won’t notice the difference. Many thanks for your advice and incredible blog!!!

    1. I usually use Hershey’s natural cocoa powder. For dutch-process cocoa, I don’t have a preference. I buy whatever I see! I like trying new brands.

  10. Hi Sally! Your brownie mixes are beautiful. I’m obsessed with orange chocolate combinations, I really want to try orange brownies, do you have any suggestions with regards to how much juice and zest to add? Thanks!

  11. I have tried your recipe many times and it’s great but I like it to be less sweet, can I reduce the amount of sugar by half? Would it effect anything in my brownies?

  12. Hi Sally

    Do you think this brownie batter is versatile enough for tweaks? If I use it to swirl cheesecake into it, push pretzel into it etc. I know you’ve provided recipes like these but some require the natural cocoa powder and for some reason that costs a bomb where I live, so a brownie batter without that that I can play with would be super useful thanks

    Amy x

  13. Sally, thank you so much for this recipe! I consider myself an experienced baker, but for some reason brownies have always been difficult! I’m always disappointed and left craving a fudgier, richer brownie. UNTIL NOW! This recipe is AMAZING. I do not think I have ever had a better brownie. My family & friends have just raved about them! Thank you for once again giving the Internet the best recipes out there! You are the best.

  14. Hey, Sally, I hope I’m not being a pain or anything…but I have noticed that you “condensed” this recipe to make things easier, which led to the subtopic “eggs”, under “let’s bake 1 bowl of brownies” , to have a repeating sentence about binding and tenderising, etc. It doesn’t bother me, but I thought you might like to know 🙂

  15. How would these turn out using the Imperial brand of stick style vegetable oil spread instead of butter? That is what I got when I sent my husband to the store. *insert eye roll*

    1. Ha! Butter is best for these homemade brownies, though you can try the veggie oil stick. Not sure how they will look or taste! Let me know how they turn out.

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