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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!

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 homemade 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.

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 chewy 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 so either works. If a recipe does, that’s when it’s important to remember the difference between Dutch-process vs. natural cocoa powder.
  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. Chocolate Cupcakes
  3. Vanilla Cupcakes
  4. Chocolate Cake
  5. Chocolate Lava Cakes
Print
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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 1x
  • 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

Scale
  • 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

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.

Keywords: Seriously Fudgy Homemade Brownies

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Reader Questions and Reviews

  1. I accidentally bought 60% chocolate for this brownie recipe, not realizing I should have a gotten a semi sweet, instead of a bittersweet. Is there a way to adjust the other ingredients to make up for this in this recipe and in your other brownie recipe? I was thinking of making them this week, iand bummed have the wrong chocolate! Thanks.

    1. Hi Patti, A bittersweet or darker chocolate bar works wonderfully here. The brownies will have a deeper chocolate flavor – no changes necessary!

  2. I tried this recipe last night. It was superb. Extremely fudgy! Kids loved it to bits. Thank you for this recipe. God bless.

    1. I made this and it didn’t turn out the way the picture shows but they were DELICIOUS.
      I also was thinking that she called for too much sugar, just a tip, double all ingredients except sugar. But overall AMAZING BROWNIES SALLY

  3. Sally, I need to make a Nutella-ized version of these. My niece likes them chocolate-fudgy but also really wants to taste the Nutella. Do you have any suggestions on how to modify your recipe? Thank you!

    1. Hi Ariel, 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.

    2. Hi there! I halved the recipe and baked it in a 8×8 tin for about 15-17 minutes (at the same temp as in the recipe) and they came out perfect!

  4. As usual your recipes never fail me. Perfection and nothing was left after the kids and husband got to the brownie pan.

  5. Hi there! Can the brownies be reheated after cooling? (So that I can have a warm brownie with ice cream whenever I fancy…)
    Thanks,
    Isobel

    1. Hi Isobel, absolutely — reheat in the microwave until warmed to your liking. Enjoy!

  6. Sally, you’ve done it again with yet another amazing, fool proof recipe. I seem to be slowly baking my way through your site! Ha! These were amazing. Not gunna lie, I do like the Ghirardelli double & triple chocolate Brownies. So I did a blind taste experiment with my boyfriend & his co-workers. I made your recipe and a box of Ghirardelli, they all hands down chose the homemade version and demolished them in no time! They are so delicious and fudgey! Thank you! ♡

    1. We’re thrilled these brownies were such a hit, Jen! Thanks so much for giving them a try and reporting back.

  7. First off– thanks so much for sharing your recipes, they’ve really helped me feel more confident and knowledgeable in my baking 🙂

    Now, I’m eager to try this brownie recipe, but I don’t have a microwave. Could I just use the “pot of boiling water, metal bowl over the steam” method to melt together the chocolate and butter, and then take it off the heat to add in the other ingredients? Apologies if this has been asked before.

  8. So eager to try this recipe! How long can you make the batter ahead before baking them? Would there be a decrease in quality if the batter sat for an hour or so beforehand? thanks!

    1. Hi Madison, it’s best to bake the batter right away. Although brownies don’t rise too much, the longer the batter sits, the less they will do so. Hope you enjoy the brownies!

  9. I thought these were pretty bad, they were a little too salty so maybe just use a 1/4 tsp instead of 1 tsp next time. Also has too much sugar for my liking, it just wasn’t the chocolatey flavour I was after.

  10. Ummm. Complete fail. These came out of the oven boiling! Like the batter broke or something. I’ve never seen anything like it in my life.

    1. I’m wondering if others recommend including the optional extra chocolate chips or not? I’m confused why they are optional since they more than double the amount of chocolate in the recipe?

  11. I am super bummed at the brownie brittle I have baked. Absolutely not enough batter for the pan size it called for. Huge waste of ingredients. Second time this has happened with one of your recipes, I can’t be the only one.

    1. I agree- the 9X13 pan was way too big for the amount of batter. I ended up baking in a 8X8 dish and it was more appropriate- otherwise, this is a really delicious recipe!

  12. Was ok
    I followed the recipient to the dot and the brownies didn’t turn out the way she said. They were delicious but not fudgey.

  13. Great flavor! It didn’t seem like enough batter to spread across the 13×9 pan, but it worked out okay. I WISH I would have seen the note about brown sugar before I baked these as it may have helped the moisture issue. Mine went from under-baked (wet toothpick) to over-baked (not chewy) in 5 minutes. I don’t bake a lot of brownies so I’m chalking this up to user error. Nothing a little frosting can’t solve.

    1. I bake these images 10×8 and for 37 to 38 mins they come out petfect I’m going put these in my Christmas treat boxes and add Cadbury chocolate orange and extract

  14. Tried it today and my family love it. Your recipe always works for me, from cookies to banana bread, to choco moist cupcake, cheese cake and vanilla cake.However, my husband is asking for lesser sweet version, any suggestion to achieve it? Thank you for always sharing your recipe!

    1. Hi Mared, we’re so glad you’ve been enjoying our recipes! You can try reducing the sugar slightly in this recipe, but keep in mind that it does play a role in the texture and structure of the baked goods, too. Or, you can use dark or bittersweet chocolate bars instead of semi-sweet for a darker flavor.

  15. Hands down, the best homemade brownie recipe I’ve ever made!!!!!!!! Follow EXACTLY for best results. To get the right flavor and texture, you NEED all of the sugar – don’t skimp!
    I’ve found 50-60% bittersweet chocolate bars work the best.

  16. Hi sally! This is my second time baking this brownies, but it is always cakey not fudgy I measure by weighing scale, should I just put it in measuring cups instead? I want dense and fudgy brownies. It was like a mini chocolate cake

    1. Hi Coleen, it sounds like the brownies could possible be over baked (even by just a minute or two!) which is causing them to be more cakey than fudgy. For next time, try removing them from the oven a minute or two earlier once the edges begin to pull away from the sides of the pan. Hope this helps!

  17. Just made a pan of these to add to a care package for finals week to send to my college student kiddo. I know they’ll be a big hit and help him get through finals with a little love from home.

  18. Hello Sally,
    I wanted to know if I could add crushed candy canes and peppermint extract to this brownie recipe?
    If so how much would you suggest I add of both crushed candy cane and peppermint extract?
    Would I need to reduce the amount of vanilla extract in order to add the peppermint extract?

  19. Good morning Michelle,
    Could I also add crushed Candy Cane pieces as well as the peppermint extract to the brownie recipe?
    If so how much crushed candy cane pieces do you recommend I add to the recipe?

    1. Hi Jessica, you can add up to a total of 1 and 1/4 cups (225g) of add-ins. Enjoy!

  20. Tried these for the first time today and tripled the recipe (I’m giving them away as Christmas treats). I baked them on a 15 X 11 inch baking sheet with parchment paper. The baking time increased for me by about 10 minutes considering the size of the pan. They taste good, but with the dark chocolate and so much cocoa they have a bitter undertone that is not characteristic of typical brownies. I’m sure they will still be a hit with the people receiving them. I’m actually considering using milk chocolate chips (instead of dark chocolate candy bars) in the next batch. Will that ruin the finished product?

  21. Hi Sally!
    I’ve made this recipe a billion times before and they’ve always been amazing!
    I need to make eggless brownies, and I was wondering if this recipe could be modified to do so. Do you think the eggs could be substituted for another ingredient?

    1. Hi Aafiyah, we haven’t tested an egg-free version of these brownies, so we’re unsure of how any substitutes would do. If you decide to give anything a try, let us know how it goes!

  22. Hello Sally,
    If I use 1 1/2 cups of sugar versus the 2 cups that your brownie recipe calls for will that wreak the brownie recipe?

  23. These are absolutely delicious!!! Took to the Christmas party and everyone loved them!!

  24. Thank you Sally for your amazing recipe of brownies…my husban and my kids loves it…❤️❤️

    1. Hi Emily, A glass dish will work just fine, though using a glass pan may require a couple extra minutes in the oven. Bake at the same temperature. Enjoy!

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