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!
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 my homemade frosted 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.
Let’s Bake 1 Bowl Homemade Brownies
These brownies are lot like my 9-inch square pan of chewy fudgy frosted brownies, but there’s a couple minor changes to yield a larger batch. We’re using all the same ingredients:
- 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.
- Butter: For flavor, of course!
- 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.
- 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.
- 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.
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.
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!
Here’s the real question: are you a center person or an edge person? Save me the corners please. ♥
More Homemade Recipes
- Soft Chocolate Chip Cookies
- Chocolate Cupcakes & Chocolate Cake
- Vanilla Cupcakes
- Rice Krispie Treats
- Chocolate Lava Cakes
- Soft-Baked M&M Cookie Bars
Seriously Fudgy Homemade Brownies
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours
- Yield: 18 large brownies
- 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
- 3/4 cup (12 Tbsp; 170g) unsalted butter
- 4-ounce (113g) semi-sweet chocolate bar, coarsely chopped and divided*
- 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 (spooned & leveled)
- 1 teaspoon salt
- optional: 1 and 1/4 cups (225g) semi-sweet chocolate chips
Instructions
- 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.
- In a microwave-safe bowl, combine the butter and half (2 ounces/57g) of the 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 look a bit dull.
- Add the cocoa powder, flour, salt, remaining 2 ounces/57g chopped chocolate, and the chocolate chips. Fold it all together with a silicone spatula or wooden spoon. Batter will be very thick. Spread evenly into prepared pan.
- 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. Brownies typically take 31–32 minutes in my oven.
- Remove from the oven and place on a wire rack to cool completely in the pan before cutting into squares.
- Cover and store leftover brownies at room temperature for up to 1 week.
Notes
- Make Ahead Instructions: Brownies freeze well up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.
- Special Tools (affiliate links): 9×13-inch Baking Pan (Metal or Glass) | Glass Mixing Bowl | Whisk | Silicone Spatula or Wooden Spoon | Cooling Rack
- 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.
- 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.
- Cocoa Powder: You can use either natural or dutch-process cocoa powder. I prefer dutch-process for a smoother flavor.
These are FANTASTIC!!! Thanks Sally!!
The BEST – seriously, these are the BEST brownies I have ever made and I will never look for another brownie recipe or use a box mix again. Super fudgy, packed with chocolate (definitely add the chocolate chips), and sooo easy. I cannot recommend these highly enough!
Seriously delicious!!! Definitely recommend this recipe!
Hi Sally! I’ve made this recipe so many times & its great! If I wanted to make these into brownie bites in a cupcake pan, can I use the same recipe? What changes should I make? I saw that you have brownie cupcakes, but I’m looking to have actual brownie bites. Thank you so much!
Yes, you absolutely could bake them in a cupcake pan! Keep the oven at 350 and the bake time would depend on how much batter you use for each one!
Sally, another home run!! Two weeks ago I made your chocolate cupcakes and they were a real hit at the party I went to. Today I made your brownies for youngest who said her fav sweet treat is brownies. Since you’re my go-to, I tried your brownies. Followed your recipe to a T and they were perfectly moist, fudgey and so chocolately. My daughter was thrilled. I texted her a pic of the brownies cooling while she was at school and she couldn’t wait to get home! People look no further- this is THE brownie recipe! Thank you once again Sally!
Hey Sally,
If I was looking to reduce the sugar in this would using a 4 oz bar of unsweetened bakers choc work?!!
Hi Erika! That should be fine, yes.
Truly the best brownies from scratch ever. And very easy too!
So delicious! The perfect recipe.
Fudgey! You weren’t kidding, Sally! Even 1 small square is rich and fudgey. We loved these and can’t wait to make them again.
Great! Only had good quality sweetened cocoa powder which I wanted to use up. So added less sugar (about 1/1/4 cup). Also added 2 teaspoons ground instant coffee whic accentuate chocolate taste (no coffee taste!)
BEST>BROWNIES>EVER!! Everyone stop searching for another brownies recipe because this is the only one. They are fudgey and perfect and so chocolatey!
We make these on a regular basis! Favorite brownies ,
Amazing brownies! Give me this over a chocolate cake any day. I made them for a friend once and she said it was the best chocolate dessert she’d ever had.
I’ve made these once and they were ultra rich! I’m making another batch right now and I’m gonna put my cream cheese icing on this batch. Can’t wait to scarf these down!!
Hi Sally,
If i use a smaller pan, will the cooking time change?
Hi Shiella– if using a smaller baking pan, the bake time will be longer since the brownies will be thicker.
Hi sally i love your recipes!!! I was just wondering if we could add walnuts or hazelnuts to the recipe? Thank you
Definitely! Use about 1 cup of chopped nuts.
Made this yesterday to take to my Friday night church group and it was soooo good! They loved it! I followed your sugar tip and added granulated + brown sugar, but cut the sugar content by 1/2 cup. It turned out fudgy, and had the perfect amount of sweetness where you can eat more than 1 piece and feel like it’s not “sugar overload”. I will definitely be making this again!
Hi Sally!
I’m dying to try your recipe! I have unsweetened baking chocolate bars, should I use them or will it alter the taste???
Hi Abeer! An unsweetened chocolate bar should be fine since there is so much sugar in the brownie batter.
Have made these many times, huge hit always!
Easy to make and even easier to eat! I will never make brownies from a box again!
So unbelievably delicious!!!! Seriously the only brownie recipe you need, it is just perfect!
Hey, Sally!
I love these brownies and I think after years of trying to get better at baking brownies, I’ve improved so much! I usually just make them for my family so I don’t worry about cutting them into clean squares; however, I am making them for a friend for her birthday and clean cuts are necessary for me. How would you suggest/how do you get clean cuts on your brownies/bars? Thanks so much!
Hi Cassidy! So happy you love this brownie recipe, thank you for sharing! For clean squares, use a plastic knife. Seriously! Wipe it clean with a hot water moistened paper towel between each cut. You can also use a VERY sharp knife, but wiping clean with hot water + paper towel is key!
These brownies were super tasty! I haven’t made brownies from scratch before and I was worried about over-baking them but these turned out great. They were sweet, perfectly chewy, and really chocolatey. I was worried about the unsweeetened cocoa powder making it taste bitter but I went with it anyways and it tasted really good in the end. I had doubled the recipe when I made this and I think it took 40 something minutes or longer since I waited until I could smell the chocolate smell and then checked it every couple minutes until my knife came out with no more wet batter and just moist crumbs. I highly recommend this recipe for anyone who wants some really tasty brownies!
I went rogue and only used cocoa powder because I didn’t have any bakers chocolate but was desperate for some warm gooey goodness. They were AMAZING. So moist and fudgey, just like brownies should be!
Did you add extra cocoa powder to make up for the chocolate?
Hi Sally, what cacao percent should the chocolate be? Thank you
Hi Rota! That is completely up to you and how dark/light you want the chocolate flavor to be. I recommend semi-sweet, which has about 60% cacao content.
WOW.. these were so easy to make and tasted so rich and fudgey, everyone LOVED them! Sooo much better than the boxed ones!! I will be making them this way from now on!! Thank you!
Okay, friends – I have made HUNDREDS of brownie recipes over the years, always on the hunt for that elusive crackly top and the perfect combination of chewy fudginess. I made these this morning to take to work, and all I can say is, WOW! They whipped up in no time flat (they really were ready to pop into the oven in 10 minutes), and baking them for 30 minutes on the dot resulted in the brownies I’ve been dreaming of. My co-workers are in heaven. One of them, who is a Betty Crocker snob, even went so far as to say that these might be as good as Betty’s. 🙂 Thanks, Sally, for another fabulous recipe. Your recipes never let me down and I can always count on them being accurate and delicious.
Best. Brownies. EVER!! Oh my gosh, these are amazing!! Thank you!