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!
We’re doing it. A big 9×13-inch pan of homemade brownies is on the table tonight. Dessert is served.
If you google “homemade brownies” there are 1000s of search results. (I don’t recommend doing this if you’re hungry.) I threw my homemade frosted brownies 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. I even have a skillet brownie recipe, too!
Let’s Bake 1 Bowl Homemade Brownies
These brownies are lot like my 9-inch square pan of chewy fudgy frosted brownies, but there’s a couple minor changes to yield a larger batch. We’re using all the same ingredients:
- 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 (I really like this brand) for a deeper, smoother chocolate flavor. This brownie recipe does not rely on chemical leaveners so either works. If a recipe does, that’s when it’s important to remember the difference between Dutch-process vs. natural cocoa powder. (And if you love white chocolate, here are my white chocolate brownies!)
- Butter: For flavor, of course!
- 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.
- 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.
- 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.
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 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
- Soft Chocolate Chip Cookies
- Chocolate Cupcakes & Chocolate Cake
- Vanilla Cupcakes
- Rice Krispie Treats
- Chocolate Lava Cakes
- Soft-Baked M&M Cookie Bars
- Peanut Butter Stuffed Brownies
Seriously Fudgy Homemade Brownies
- 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; 170g) unsalted butter
- 4-ounce (113g) semi-sweet chocolate bar, coarsely chopped and divided*
- 2 cups (400g) granulated sugar*
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (82g) unsweetened natural or dutch-process cocoa powder*
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 teaspoon salt
- optional: 1 and 1/4 cups (225g) semi-sweet chocolate chips
Instructions
- 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.
- In a microwave-safe bowl, combine the butter and half (2 ounces/57g) of the 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 look a bit dull.
- Add the cocoa powder, flour, salt, remaining 2 ounces/57g chopped chocolate, and the chocolate chips. Fold it all together with a silicone spatula or wooden spoon. Batter will be very thick. Spread evenly into prepared pan.
- 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. Brownies typically take 31–32 minutes in my oven.
- Remove from the oven and place on a wire rack to cool completely in the pan before cutting into squares.
- Cover and store leftover brownies at room temperature for up to 1 week.
Notes
- Make Ahead Instructions: Brownies freeze well up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.
- Special Tools (affiliate links): 9×13-inch Baking Pan (Metal or Glass) | Glass Mixing Bowl | Whisk | Silicone Spatula or Wooden Spoon | Cooling Rack
- 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.
- 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.
- Cocoa Powder: You can use either natural or dutch-process cocoa powder. I prefer dutch-process (such as this brand) for a smoother flavor.
Reader Comments and Reviews
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!
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?
Hi Alycia! Keep spreading it out. It will be a thin layer, but they’ll slightly rise and expand as they bake.
I made these today and used the half cup of brown sugar like you suggested. So delicious! Thanks for giving us different options and pro tips!
Made these 2 nights ago and they taste absolutely amazing!!!! Crispy on top, fudgy and moist in the middle not even slightly cakey! Tried a few recipes and I have always been disappointed. Not with this one. Will not be trying anymore brownie recipes after trying these. Honestly the best brownies I’ve tasted and I can’t bake to save myself! Added chopped mint aero too and tasted goood! Thank you for this amazing recipe!!
I made these for a baby shower this past weekend, but skipped the chocolate chips and instead put a layer of whole oreos in the middle – they were a huge hit!! I was even told by someone that she normally doesn’t trust skinny cooks but she definitely trusts me now! Thanks for the great recipe! I always consider it a success when there are no leftovers to take home!
HOLY SMOKES.
These are the best brownies I’ve ever had. I used semi-sweet baking chocolate and dark chocolate chips. After I took the pan out of the oven, I threw on some leftover dark chocolate chips and peanut butter chips, let them melt, and spread them over the top. These were packaged immediately for husband’s coworkers because, while I don’t have a huge sweet tooth, brownies are a weakness of mine and having these in the house was dangerous. (Yes, I kept a couple for us. I’m not crazy.)
Sally,
Do you prefer using a baking spray when it comes to brownies, or parchment paper/foil? and if you use parchment/foil, do you still need to spray the bottom?
You rock, BTW!
Hi Christine!! I prefer parchment paper because the brownies can easily come out of the pan for cutting into squares. 🙂
I have a question: why aren’t there any leaveners in this recipe? Or does the chocolate and butter make up for that?
Leaveners aren’t typically added to brownie batter. 🙂 Baking powder and/or soda would lift up the crumb. And I’m going for a dense and fudgy brownie, not a cakey brownie.
Hi Sally,
How thick do these brownies come out? I have made your mega peanut butter swirl version before and they were amazing, but I’m thinking these may be a bit thinner without the additional swirl ingredients?
Slightly thinner– not too much.
This is a fabulous recipe …can you please tell how you cut them so neatly
I swear by a plastic knife! And wiping it clean between cuts.
Have made these a LOT!! I have found a pizza cutter works really well for me. I cut the pan full into 48 squares for parties. When I cut them larger not everyone has a chance, lol.
Hi Sally!
I made these last weekend and my husband who swears that ghiradelli boxed brownies are the best definitely ate his words!!! I wanted to make them again but was thinking of adding pecans- how much would you suggest? Also have you ever made these with a mix of milk chocolate and semisweet chocolate chips?
Thanks- Katie
Hey Katie! So happy these brownies were a HIT with your hubs. I don’t recommend chocolate chips, though those are fine as the add-ins (and not melted down with the butter). A mix would be delicious as the add-ins, as well as pecans. I would add 3/4 – 1 cup of chopped pecans. YUM!
Hi Sally! I just made these exactly as instructed, and they were beyond perfect! Thanks for the amazing recipe!
Can I use an 8×8 pan?
Hi Jill, 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.
Ive often found homemade brownies aren’t as good as boxed ones – which to me sounds sinful since I prefer everything homemade! These are the best brownies I’ve ever made!!!!! I can’t get over them and they went like wildfire at a birthday party. My husband told me I’m not allowed to make more for awhile because he ate like 8 of them 🙂 ha! Thank you!
Hey Sally! I’m kind of serious about baking desserts, always looking for a perfect recipe and trying new stuff. I decided to give these a try, since they look like the real deal.
First question: Do you think using all white sugar would be preferable in making more fudgy brownies? I’m suspecting 1/2 cup of brown sugar you mentioned will greatly contribute in chewiness which might not be a desirable outcome here (otherwise it’s perfect).
Second question: What do you think about making these into triple chocolate by using milk and white chocolate chips along with the chopped semi-sweet chunks (for example, 2/3 cup milk and 2/3 cup white chocolate + 2 oz semi-sweet)? In that case, does the amount of sugar need to be adjusted considering all the sweetness from milk and white chocolate?
P. S. I really appreciate explaining the function of every ingredient, that’s how it’s done.
If you’re not a fan of chewier brownies, I would stick to the all granulated sugar option. I wouldn’t adjust the sugar if you went with the triple chocolate option. Hope you enjoy! 🙂
Excellent results BUT, I skipped the chocolste bar and just melted all the chocolate chips with the butter. Baked them 5 minutes longer. Perfect! Fantastic!
Hi Sally i can’t wait to make these but I just wanted to know if instead of using the chopped chocolate could I substitute them for the chocolate chips
Pure chocolate bars are key– do not use choc chips
So, I had never made brownies from scratch before and I used this recipe for my first time a couple of days ago. My husband cannot stop eating them. He said they’re the best brownies he’s ever had. Thank you for this recipe!
Sally I love really thick brownies. Do you think this recipe would work in an 8 x 8 or 9 x 9 pan and if so, what would baking time be. Thank you!!
9×9 would be best, but the baking time will be quite long since they’re so thick! I’m unsure of the exact time. Use a toothpick to test for doneness.
Oh, I can’t thank you enough!!! My favorite brownies growing up were those boxed ones, with the crackly tops and fudgy middles, but since I’ve gone organic I rarely make brownies as they never turn out that way…until now!! We just finished three and I really do need to save some for company tomorrow, but this is THE recipe, hands down!! AWESome!!!
These are seriously the best brownies I’ve ever had, and they were so easy to make! Thanks for the delicious recipes, Sally! 🙂
These were delicious! They are very rich – you really only need to eat a small one. And then another small one. And then maybe one more.
So I made these last Saturday, and they were a HUGE hit. I always try new brownies recipe and come back to my old one – but I think I’m definitely switching to this one!
I only have one, slight, problem…
Everyone else seemed to adore them, but I found the brownies a bit too sweet. I know you said that 2 cups are a must – but is there any way to make them less sweet?
Either way, these are a MUST-make.
Thanks 🙂
I totally agree about the sugar. I haven’t made it yet but I do want to try and bake with less sugar so What would you suggest? Could I simply put 1 cup?
Hi Sally! Just made these for a friend’s birthday (just added sprinkles on top) and they were a hit! Quick question, the first bite always seemed a bit dry but by the end the cocoa was fudgey. Any pointers on keeping the brownies extra moist? Thanks!
Hey Katrina! They could have been over-baked. A minute or two less in the oven should help!
Sally, I have made more recipes of yours than I can count. But, I’m calling it, NOW the world does not need another brownie recipe! I made these 2 night’s ago, and while I’ve always liked your nutella brownies, these are officially the best! They are fudgy, dense, crisp corners, and loaded with chocolate. Thank you so much, this is now my brownie recipe on repeat!
This is the recipe I have been looking for. Perfect texture and rich in flavor. I made them today, thank you!