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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 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
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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

  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.

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