This post may contain affiliate links. Please read my disclosure policy.

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. Chocolate Cupcakes
  3. Vanilla Cupcakes
  4. Chocolate Cake
  5. Chocolate Lava Cakes
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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

Sally’s Baking Addiction Email Updates

Sign up for email updates so you’re alerted as soon as I publish a new recipe!

Reader Questions and Reviews

  1. Absolutely brilliant…it never fails. I would definitely recommend this – all of my family loves it.

    1. Hello!! I want to make this for a large group during the middle of the week, and there’s no way I can make it the night before. Would it be okay to make the batter sunday night, chill it for a few days, and just put it in the oven the night before? I’ve made these before sticking to the recipe and they were awesome!!

  2. I have tried many brownie recipes and I think this one has been the far best…Definitely going to be using this again and again!

    1. Although they tasted great, I wish I had gone with my gut and cooked them in an 8×8 instead of a 9×13. They were about a half inch tall and after cooling they became too crisp for my taste. I’ll try them again some time though because of flavor and simplicity. Mascarpone buttercream frosting helped a lot.

      1. Melanie, that is what I did, baked them in 8X8. I baked 45 minutes and let them cool in a hot pan completely, they were perfect. I was looking at the amount of the batter and just did not see 9×13 pan . I like my brownies like soft fudge, no crisp.

  3. Ok, so I’ve made this recipe several times, it’s my go-to. But it has been quite awhile since the last time. This time I only read the ingredients list, so I forgot to melt the chocolate with the butter. I had to add the melted chocolate in to the completed batter. Still came out great, though!

  4. Can I replace the butter in this recipe with vegetable/coconut oil to make it dairy-free?

    1. Hi Erica, Coconut oil would be the best option but obviously the flavor will be different. You can try using vegetable oil instead, but the flavor will be lacking.

      1. Ive made these for my daughter who is allergic to dairy and used dairy free spreadable butter they were wonderfull and none off the dairy eaters had a clue

    2. Why not just use vegan butter? I make this substitution for all of my recipes and you can’t tell the difference.

    1. Hi Toni, You can try making 1.5 times the recipe for thicker brownies. The bake time will be longer.

  5. Absolutely wow!! I had a couple of high quality dark chocolate bars on hand from Christmas so I used that for the melted chocolate part and used additional chopped chocolate in place of the chocolate chips and I have never tasted anything so decadent in my entire life and I have made TONS of brownies haha this will be the only recipe I use from here on out!

  6. These are the absolute best, fudgiest, most chocolatey and decadent brownie. I have made these several times and they always get rave reviews.

    1. Hi Megan, You can add about 1 cup of chopped walnuts (or your favorite nut!) to the batter. Enjoy!

  7. I always love your recipes. This one is no exception! Amazing flavor and texture. Just what I was looking for. Definitely better than other recipes I’ve tried.

  8. These are my go-to brownies.
    My question is, someone wants marshmallows/marshmallow cream added. Anyway of doing this? I know the marshmallows themselves would melt but can I possibly swirl some cream in the batter.
    As always thanks in advance.

    1. Hi Sheila! We haven’t tested it, but you could try the same method from our s’mores cookie bars where you add a layer of marshmallow creme to these brownies. Let us know if you give it a try!

  9. Made it yesterday and it’s a hit. Reduced the sugar from 2 cups to 1.5 cups and tasted great! One bowl and so easy to clean up! Thank you!

  10. Perfect Recipe!!
    My Question is if I can add baking powder to make it a little thicker? If yes, how much I should add?
    Thanks a lot

    1. Hi Paris, Leaveners aren’t typically added to brownie batter. Baking powder and/or soda would lift up the crumb and we are going for a dense and fudgy brownie, not a cakey brownie. You can try making 1.5 times the recipe for thicker brownies. The bake time will be longer.

      1. Help! I’ve really struggled with this which is so unusual, my brownie edges cooked but over flowed and poured out but the middle was liquid?! Left in for 35 mins, followed recipe exact?! I’m gonna re attempt but what do I do

  11. The best brownie recipe ever! So dense and fudgy with just the right amount of sweetness. I used chopped bittersweet chocolate buttons and it compliments the sweet level from all the sugars.

    I have a question, if I half this recipe to make smaller batches, how much eggs do I add instead 3?

    1. Hi Bianca! So happy to hear that you love these brownies. Our general rule for halving an egg is to crack it open, beat the yolk and white together with a fork, measure the volume (should be a few Tbsp), then use half.

  12. SO GOOD! Ate these warm with some mint chip ice cream. These were so fudgey and delicious, though IMO a bit too sweet. I suppose next time I might reduce the sugar by half a cup. Otherwise, they were great! I total hit amongst my family.

  13. Love these brownies. Wonder if I could swirl some cream cheese through the batter for a change up?

    1. Hi Pooja, 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. Or for a 9×9 pan you can use this recipe for Chewy Fudgy Brownies.

  14. I baked mine for 30 mins as recommended. My tooth pick came out with a few moist crumbles like it should have. After they cooled completely, I cut them and found the bottoms were very under cooked. Or atleast they seemed. I put them back in the oven for 10 more minutes. Didn’t help much so I assumed that they were meant to be that way. They taste great though.

  15. Absolute best!

    I’ve made these a number of times now, and they always come out great!

  16. Spot-on from the first attempt, wonderful recipe! thank you!

  17. I am so excited to try these in the Cookies and Cream Brownie. However, at this time, my microwave is broken so how should I do step two of melting the butter and chocolate? Thanks!

    1. Hi Lila! You can melt them on the stove instead.

  18. Have you tired freezing these? How do they come out after about 2 weeks in the freezer ( I want to make them for a large partyand want to make som things in advance – wondering whether this is possible with thi recipe)?

    1. Hi Lotte! They freeze great – see recipe notes for make ahead/freezing instructions.

      1. Hi Sally, best brownie recipe ever! When making ahead and freezing, is it best to cut into squares then freeze, or freeze in a large square and cut while frozen and then allow to store?

  19. I made these today with a mix of chocolate and white chocolate chips. Seriously fudgy does not even begin to describe them! I made as directed, lessened the cook time because I used our toaster oven which tends to cook faster. Absolutely delicious!

  20. Would adding a teaspoon of espresso powder to enhance the chocolate flavor be advised? Or do you think they already have enough fudgy-ness to them to go without? Thank you!

    1. Hi Christin! The chocolate flavor is already fudgy, but you could add espresso powder for more of a mocha flavor! We use espresso powder in our Mocha Cheesecake Brownies – you can make them and leave the cheesecake filling out if you wish – or simply adding 2tsp of espresso powder to this brownie recipe works too.

  21. This recipe turns out amazingly every time! I’ve received rave reviews whenever I bring these into work. This time I’m sprinkling the top with a touch of salt for a sweet/salty combo.

  22. I loved these and am not a brownie person. Cut back on the sugar and I’m glad I did! I would love to make these with cherries—would you recommend dried or preserves or what for that?
    Thanks!

  23. This was my first time making homemade brownies and not out of a box. They came out delicious! I cut back to 1 1/2 cups of sugar, but aside from that, everything remained as written. They truly are rich and super fudgy. I began checking the doneness of my brownies at 25 minutes and from there checked every 2 minutes or so. I pulled them at around the 30 minute mark. They didn’t seem *quite* done, but I let them cool on my cooling racks and they worked out great!

  24. These are fabulous as are all the recipes of yours that I have tried. But, the chopping of chocolate!! I use a plastic chopping sheet, it seems some kind of static electricity event took place and tiny chocolate shreds went everywhere ! And it was hard work, I had to get a butcher’s knife and put some muscle into it. I follow your recipes slavishly, but, no more chopping of chocolate.
    And I must say, you have the patience of Job x 2 to answer all these millions of inane questions, you must really love your readers.

  25. First time making these brownies, and my family said it was a keeper!
    Delicious!!! Always great results with your recipes.

  26. Hello! Would it be possible to make these brownies in a mini muffin pan? And if yes, what would you suggest altering about the baking process? Thanks!

    1. Hi Hilary, you sure can! We’re unsure of the exact bake time, but it should be quite a bit less. Keep a close eye on them and use a toothpick to test for doneness.

Leave a Review!

Your email address will not be published.

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.