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 inch 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


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 (82g) 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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  1. I made these today! We turned them into trifle by putting the brownies at the bottom then stacking them with whipped cream and fruit. Maybe you can make that a recipe.

  2. Hi! If I’m using a convection oven, do you recommend turning the fan off? Also, I tried baking it for 45-50 minutes but it was still very gooey. Should I bake it a higher temperature?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Anna! All of the recipes on this site are written for conventional settings. Convection ovens are fantastic for cooking and roasting. If you have the choice, we recommend conventional settings when baking cakes, breads, etc. The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake. Hope this helps for next time!

  3. Made them today and they’re lovely! Sprinkled Chopped walnuts over one half and left the other half plain. Both are delicious!!! Thank you Sally!!!

  4. These brownies are delicious- I’ve made them around 3 times already, but I was wondering if I could cut the sugar in half and still have them turn out fine or would I have to re-compensate with another ingredient?

  5. These are the best brownies I have ever tasted – and that is a HIGH standard, I love brownies 😉

    I used 1.5 cups granulated and .5 cups brown sugar instead of all 2 granulated, used a little extra salt, put 1/2 teaspoon baking powder in it (that part was a last-minute decision and probably didn’t change anything), and baked it in a square tin for a little over 34 minutes. Delishh

  6. My brownies came out thin (not as thick as yours) 🙁 I cooked them for 25mins and now they’re a little more cooked to be fudgey… They still taste great though but I didn’t get the fudge like yours. Is it because I lessened the sugar by 1/2c?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Bea! The reduced sugar could be the culprit. Sugar plays role in the taste, texture, and structure of baked goods, which is likely why they came out thinner and less fudgy. Hope this helps for next time!

  7. Holy moly these are so good! My husband and I love rich chocolate desserts, and these were excellent!

  8. Amazing taste and the texture was perfect. Thankyou for sharing this AMAZING recipe, the world needs it.

  9. Karen Cutler says:

    I made these this morning, followed the directions to a tee, added 1 cup pecans as Sally suggested. These are seriously chocolate to be sure! Best brownies ever. Happy International Chocolate Day!

  10. Is there a way i could make this eggless please!?!

    1. Trina @ Sally's Baking Addiction says:

      Hi Jasmine, We haven’t tested these brownies with any egg substitutes but let us know if you try anything.

  11. Erin Dupuis says:

    Can you add zucchini to this recipe? Made your chocolate zucchini bread and it was AMAZING!

    1. Trina @ Sally's Baking Addiction says:

      Hi Erin! We haven’t tested a zucchini brownie recipe, but let us know if you give it a shot!

  12. Super tasty! I’ve never before made brownies with a shiny top unless they were box mix but I did with these! I used a mix of brown sugar and regular sugar, as mentioned in the notes section. I was out of granulated sugar and had to sub turninado sugar, which may account for why these were 3/4″ tall and a little drier than I had hoped. I did test the doneness with a toothpick and pulled them at 32 minutes with several wet crumbs sticking to it. I’m definitely making these again though!

  13. I’ve made tons of brownie recipes and these are perhaps my favorite- I followed the recipe exactly and they came out perfect. Thanks for sharing this recipe!

  14. I have made these brownies about 4 times now. They have been loved by everyone that’s tried them. My bake time is slightly longer – it takes about 45 minutes for the cake tester to have a few moist crumbs stuck to it. The last couple of times, I had a lot of trouble getting the brownies out of the pan. I found that the key is to cool the brownies for a good 40 minutes before cutting them, and taking them off the pan.

    I like that all of your recipes provide a scientific explanation for the various steps involved. Thank you for always sharing the best, fool proof recipes.

  15. Hi!!!

    What if I want to make eggless brownies. I made these and they came out so well but wanted to know the eggless version too 🙂

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Sneha, We haven’t tested these brownies with any egg substitutes but let us know if you try anything. If you are interested here are all of our egg free recipes.

  16. Umm… Do you put non stick cooking spray on the wax paper because some of the brownies got stuck at the bottom… Also when I put it in the refrigerator, the next morning it was really hard to cut, it eventually got softer though, and it was extremely delicious

    1. Lexi @ Sally's Baking Addiction says:

      Hi Maegan, you don’t have to spray the parchment, but you can certainly give it a very light coat if you found it difficult to remove the brownies. We’d also recommend cutting them before putting them in the refrigerator if you’re having troubles cutting them afterwards. They’ll definitely be tougher to cut once they’re cold. Glad you enjoyed the brownies!

    2. It might get stuck because you’re using wax paper! Parchment is non stick and wax paper isn’t.

  17. How can I halve this? Or split into 3? Since I’m alone. 16 Brownies are too much for me

    1. Trina @ Sally's Baking Addiction says:

      Hi Maria, 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.

  18. What percentage of cocoa chocolate works best? In Europe semi sweet doesn’t exist, we use percentage would 50% be ok? Better 70%.

    1. Trina @ Sally's Baking Addiction says:

      Hi Maria! A chocolate with 35-65% cocoa will work when a recipe calls for semi sweet. Happy baking!

  19. I tried this it was so good! But my family thinks it was too sweet is there a way to have the same results of brownies but only less sweeter, since I know that cutting the sugar can result for it to be less fudgey.

    1. Want less sweet? I used 2 oz unsweetened baking chocolate instead of the sweetened chocolate that gets melted with the butter. And no additional semi sweet chocolate or chips. Yummy.

  20. Oh wow these brownies were amazing! I used burnt butter instead of melted butter and added some caramel chips to give it a bit of a personal touch. I really love your recipes – thank you Sally!

  21. Oh wow these brownies were amazing! I used burnt butter instead of melted butter and added some caramel chips to give it a bit of a personal touch. I really love your recipes – thank you Sally!

  22. I made a mistake by melting all the 4oz chocolate with the butter and I much prefer it. It was more fudgy than splitting them. Great recipe!

  23. My favorite brownie recipe! I usually use bittersweet chocolate instead of semi-sweet. I also reduce the baking time because I like my brownies slightly undercooked.

  24. The flavor was great, I baked with unsweetened chocolate and put in bittersweet chocolate chips, and lessened the white sugar by about 20g. I also only baked for 25 min in a dark glass pan, any longer than like 26 and would have been over done I think.

    I’m kinda disappointed though, it didn’t really have the “chew” that I look for in a brownie. Seriously fudgy and delicious ? Sure. Chewy? No. Maybe would have been if I baked longer?? But then the brownies would have been overdone.

    1. It might be because you reduced the sugar but I’m not sure. They made a comment above saying reducing the sugar can affect the texture, so that might be why.

  25. I baked these brownies last night and they are delicious. However, my chocolate chips melted into the brownies. They did not stay intact, as shown in the photo. Any ideas about this? Thank you for your help!

    1. Hi Catherine! Some brands of chocolate chips melt beautifully like pure chocolate does– I know the brand Ghirardelli melts and it would in brownies. Other brands stay more intact like Nestle Toll House.

  26. So excited to make this soon! Based on the reviews! It looks real good!! I was just wondering if it’s okay to bake this in a 9×9 inch square pan instead of a 9×13? And what would I have to change if i were to do this (if any)? Thanks a lot for the recipe Sally!

    1. Michelle @ Sally's Baking Addiction says:

      Hi Lorelei, For a 9×9 pan, use this chewy fudgy brownies recipe instead.

  27. Hi can a little baking powder be added to make them less dense ?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Gina, Leaveners aren’t typically added to brownie batter. Baking powder and/or soda would lift up the crumb, but we’re going for a dense and fudgy brownie, not a cakey brownie. Feel free to experiment if you’d like.

  28. I’m making these for a birthday party. Doesn’t seem like enough batter for a 9×13. Can I use and 8×8 and increase the time?

    1. Trina @ Sally's Baking Addiction says:

      Hi Janis! These brownies would be very thick in an 8×8 pan – we recommend halving the recipe to use a pan that size. Best to stick with the recipe as written, but let us know what you try!

  29. Sheila Lopez (Philippines) says:

    Dear Sally,
    This brownie recipe is absolutely delicious! Moist and fudgy. I used washed sugar instead of refined sugar half cup less coz I like my brownies not too sweet. Came out just perfect to my liking! Thank you!

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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