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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
  6. Soft-Baked M&M Cookie Bars
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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


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.

Keywords: Seriously Fudgy Homemade Brownies

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Reader Questions and Reviews

  1. Made these brownies so many times to complete success.Absolutely the best! But now I need to make an eggless version for people who are vegan. Any tips as to how to make this eggless please?

    1. Hi Shelby, we’ve never tested an egg-free version of these brownies but let us know what you try!

    2. I make homemade oatmilk and use the oats from that as an egg replacer for binding. 1/4 cup of the oat “mush” is 1 -2 egg’s worth. For binding purposes, you don’t need to alter anything else in the recipe, time, or temperature. 🙂

  2. Hi Sally. I only have milk chocolate instead of semi sweet at the moment. Will that change the entire recipe? Thanks!

    1. Hi Natalia, milk chocolate works great in these brownies- they’ll be a little sweeter than if you had used semisweet chocolate, but still very delicious. You can try reducing the sugar just a bit but keep in mind that the sugar is also responsible for the texture so changing the amount will yield different results.

  3. Hey sally,
    I have 8×8 baking tray can I use it for this recipe..? In two batches..?

    1. Hi Sugra, this batter split into two may work in two 8×8 pans. 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.

      1. I put this entire recipe in my 9×9 pan and it worked beautifully

    2. I halfed the recipe and baked in a 1 x 8 inch baking pan. It works pefectly; it took 21 minutes. To half the 3 eggs I just whisked one egg, weighed and then halfed it and reweighed (sounded complicated but literally is so easy to do!)

  4. LOVE this recipe, best brownies I’ve ever made. The brownies taste amazing fresh out of the oven when warm, and even better the next day!

    I would like to make a bigger batch in a 12×18 sheet pan, can I triple (or x4?) the recipe? Is there anything else I should change?

    1. We’re so glad you love these brownies, Amy! For best results, we recommend making separate batches rather and doubling, tripling, etc. Then you could use a larger pan is you want, keeping in mind that the bake time may change and the thickness of the brownies will vary based on the pan, too. Let us know what you try!

  5. Hi Sally! Just made these brownies for the first time last night…my dad (a dark chocolate fan) loved them! I thought texture was perfect, but they were just too bittersweet/dark chocolate flavored for me. How can I make these milk chocolatey/sweeter without altering the texture (I don’t want a cakey brownie)? Would I simply replace the chocolate bar w/ a milk chocolate one? Increase sugar/decrease cocoa powder — or will that change the texture? Or is there another recipe that would suit my tastes better? Total novice here… Please help!

    1. Hi Leigh! You can swap the semi-sweet chocolate with a milk chocolate bar for a sweeter brownie. You could also replace the semi-sweet chocolate chips with milk chocolate chips, too. Let us know how it goes!

  6. I’ve made these brownies many times. They’re great for a potluck, and they always get rave reviews. I have never tried freezing them. Do you recommend freezing it as 1 slab or cutting them first? Thanks in advance!

    1. Hi Cathy, either works as long as they are wrapped tightly. Glad to hear they are such a hit!

  7. I have made this recipe a dozen times but last night when I made them they did not turn out. They seem kind of bitter? Didn’t change anything. What do you think caused this? Love your recipes though!°

  8. Hi Sally! My very long search for the perfect brownie is over…this recipe is the super winner!!! Definitely fudgy, nice chew, uber chocolatey, smooth flavor and balanced with a touch of salty. Delicious!
    *I need to make many brownies for an event. If I bake in a half sheet 18×13, should I double the recipe? Bake for how long? Thank you!

    1. Hi Marden, you can try 1.5x or 2x the recipe (combining separate batches rather than doubling). We’re unsure of the exact bake time, but use a toothpick to test for doneness. So glad you enjoy these!

      1. we doubled the recipe when we made them on half sheet pans, the time increase by 5-10 minutes depending on the oven

  9. Hi Sally! Is it important to use semi sweet chocolate bar? Can I use coca powder instead of it?

    1. Hi Shanem, if you are looking for a brownie recipe that just uses cocoa powder, we’d recommend the brownies from these brownie ice cream sandwiches. See section titled “Overview: How to Make Brownie Ice Cream Sandwiches” for more details. Enjoy!

  10. I made these last night for first time, I didn’t have enough white sugar , I did half brown sugar half white. They turned out amazing, soft, chewy, fudgy. At first bite my grown daughter yelled OMG !! This is a keeper,

  11. seriously love these brownies, we have tried 12 different brownie recipes and this recipe beat all of the other ones

  12. Absolutely amazing !!! So many request for the recipe. We used milk chocolate and it work so well.

  13. Hi Sally ! is it possible to reduce down the amount of sugar used in this recipe ? Would 300g be okay?

    1. Hi Hailey, sugar is used for moisture and texture in baked goods as well as taste. You can certainly try reducing the sugar, but the resulting texture will be different than intended.

  14. Hello Sally, is it possible for me to use a Hersey Chocolate bar or will it mess up the recipe.

    1. Hi Emerson, A milk chocolate bar will make the brownies sweeter, but you can!

  15. In your comments you said at room temperature they would last 1 week. I took them to my church and they only lasted till 11:30!!!! These brownies are the best!!! My 6 year old Grandboy did the brownie dance!!!

    1. Hi Tommy, We’re so glad to hear that these were a hit with everyone!

  16. Can I bake these brownies in batches? I made it yesterday and it was a hit! So I am planning to make them again and this time in double quantity.

    1. Hi Bhavisha, for best results we recommend making two separate batches. So glad to hear you enjoyed these!

  17. Best brownie recipe I’ve tried so far. I love to use a 9×13 pan for brownies so I was happy when I found this recipe. They came out perfect! Cooked 30 minutes and came out with that shiny top, fudgy middle and the best slightly crispy edges. They are very sweet and very deep chocolate. I did reduce the cocoa powder and semi sweet chocolate ingredients just a smidge because I’m not a chocolate lover. Next time I will reduce the sugar since I reduced the cocoa powder. I think that’s what made them so sweet. I could eat the entire pan and I don’t love brownies. I Love these!!!

  18. I have struggled to make brownies and have tried many brownie recipes. My brownies either came out overcooked or under done. However, this recipe was a success. I followed it exactly and the brownies came out fudgy, cooked and delicious not under done over over done. Thanks Sally for another great recipe.

  19. I have tried countless brownies recipes, some of them good but not quite right. I have finally found the holy grail! The texture of the brownies are both fudgy and chewy with a deep chocolate flavour and that lovely crackly top. I loved how they were fully cooked yet still fudgy as find most brownie recipes end up undercooked or cakey. The texture of these is absolutely outstanding. I used half white and half light brown sugar and this was perfect to still give the chewy factor. I halved the recipe and cooked in an 8×8 tin and cooked for 22 minutes.
    The next time I make the brownies I will add 1/2 tsp of expresso powder to further deepen the chocolate flavour. I will also try cutting the sugar by 1/4 with hopefully not affecting the texture too much. I look forward to making the recipe slightly thicker too and adding fillings such as biscoff, caramel, kinder etc.
    Thank you so much for the best brownie recipe by far that I have ever tried, and for completing my extensive search!

  20. Interested in making these. Any concerns with using bittersweet chocolate 60% and espresso powder?

    1. Hi Paul, you can absolutely use bittersweet chocolate for a deeper chocolate flavor. Espresso powder would be an excellent addition, too. Hope you enjoy the brownies!

  21. Hello! LOVE this recipe! I’d like to make it egg-free for some friends- do you have a reco on a good replacement for the 3 eggs? Love all of your recipes!! Thank you!

    1. Hi Katie, We haven’t tested this recipe without eggs and admittedly do not have much experience with egg substitutes in recipes like this. If you do give anything a try, we’d love to know how it goes!

  22. I made these using 60% Cacao Bitter Sweet Ghirardelli bar and used the mixture of white and brown sugar. I also added 1 tsp of Espresso powder. Be sure to add the Espresso powder to the melted butter to be sure it disolves.
    They turned out great. Lots of possitive comments. Will make again.

  23. Wow. If you’re looking for excellent brownies, use this recipe. The flavor and texture are great. I used Baker’s brand chocolate, subbed in brown sugar for part of the white, and omitted the chocolate chips. Lining the pan with parchment worked wonderfully. The brownies lifted right out, and saved on clean up. Seriously, I’m not a chocolate fan and I’m looking for another occasion to make these!

  24. Fabulous recipe. My brownies came out marvellously fudgy, with a crackly top and just the right amount of sweetness for me. I had them in the oven for 20 minutes using the wet crumbs test and they had the best texture. This was my very first time baking brownies and only my second time baking ANYTHING, and I cannot stress how much I appreciate this recipe that allows a novice baker to show up at a barbecue with a tray full of perfect fudgy brownies.

  25. I’ve made these twice and they are the best brownies I’ve ever made! The recipe is easy to follow, and the brownies are amazing!

  26. This might be my favorite Sally recipe! It’s consistently delicious and easy to make. Thank you for this one!

  27. Hi, I love your brownie recipe everyone loves them and cannot get enough! Just wanted to ask how long they would last in the fridge as i know you said they last a week at room temperature.

    1. Hi Naeema, the brownies will last about a week in the refrigerator as well — perhaps a few days longer. So glad they’re a hit!

  28. In the notes regarding sugar, you state 1/2 light brown sugar and 1 and 1/2 cups of white sugar. Is the brown sugar “packed” like it is in most recipes?

    1. Hi Patti, yes, the brown sugar should be lightly packed, or about 100 grams.

  29. I make this recipe vegan every single time, and it’s always turned out great!
    I make this recipe vegan every single time, and it’s always turned out great!

    -Any vegan butter will work in place of the dairy butter.
    -For the eggs, I’ve had success with store-bought egg replacements and flax seed egg substitutes (1tbs of ground flax seed + 3 tbs of water = 1 egg, let the mixture sit for 5-10 min to thicken). Either one works out well!
    -Any vegan butter will work in place of the dairy butter.
    -For the eggs, I’ve had success with store-bought egg replacements and flax seed egg substitutes (1tbs of ground flax seed + 3 tbs of water = 1 egg, let the mixture sit for 5-10 min to thicken). Either one works out well!