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. Dessert is served.
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. I even have a skillet brownie recipe, too!
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 (I really like this brand) 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. (And if you love white chocolate, here are my white chocolate brownies!)
- 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
- Peanut Butter Stuffed Brownies
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 (such as this brand) for a smoother flavor.
Reader Comments and Reviews
O my gosh these are seriously just the best brownies! If I were to persuade anyone with a recipe I’d say, “Oh? You’re going to bake from…? Nah man, just come to Sally. She knows what she’s doin’ mate!”
Recipe looked awesome and it does taste great, although I reduced sugar to 1 1/2 cups. My biggest issue with the recipe is the pan size. I used the recommended 9×12 although most Brownie recipes call for an 8×8 or similar. Should have gone with my gut there as the brownies are practically flat, no more than about a 1/4” – 1/2” high. Did I miss something?
Hi Linda, there isn’t a ton of rise with these brownies, but the reduction in sugar could be part of the issue. Were any other ingredients mistakenly left out by chance? If you’re interested in a smaller recipe, these brownies were developed for a 9-inch square pan. Thanks for giving these a try!
If I baked a batch and froze them for a week would they still be soft when I take it out the day of serving and leave in room temperature?
Hi Naf, yes, they will be soft and fudgy once thawed.
I already commented, but after reading other comments decided to add some thoughts. I am a baker & very picky about my baked goods. These brownies are amazing! I used the Dutch process cocoa & everything else exactly as written. Maybe that is the difference. I also use quality ingredients as well, and fresh ingredients. I will definitely try it with the brown & white sugar next time.
Both my husband and I thoroughly enjoyed them!
Hi there looking to make these in a few days, is it possible to replace the chopped chocolate in the butter with half chocolate and half white chocolate drops? And am i able to replace the granulated sugar with caster sugar? Thanks
Hi Laith, we don’t recommend swapping the chocolate bars, but you could white chocolate chips instead of the optional semi-sweet chocolate chips. Or you might be interested in these white chocolate brownies. Caster sugar should work here. Let us know what you try!
Just made these brownies today & wow!!! Amazing!!!
The only hard part is if you use foil or parchment paper in your pan, it is incredibly difficult to spread.
Want to make these into mini brownie bites! Recommendation for cook time and how much to fill each mini muffin liner. Thank you!
Hi Jan, same temperature, but we’re unsure of the exact bake time. Keep a close eye on them and use a toothpick to test for doneness.
Delicious but I’d lower the sugar I found it quite sweet even though I had already lowered the sugar, added espresso and less of the optional chocolate (I used one of 55% of cacao) … But when I repeat I think I will lower the sugar even more
I am an avid fan of all of your recipes. So I am planning to make your recipe for “Seriously Fudgy Homemade Brownies” which I have made before (and they were wonderful), but I am making them for 40 or so people. I was planning on using 2 Half Sheet baking pans, but I wasn’t sure on how much I should increase the amounts, the baking temperature, and the baking time. I would be a great help if you could help me with that info. ASAP, as I plan on doing my baking tomorrow.
Hi John, you should be able to double the recipe for a half sheet pan, others have reported success doing so. We would bake for around 25-30 minutes, same oven temp.
Oh my goodness. At first I thought- no way these will turn out. The batter (basically dough, haha) was so thick, and there was no leavener which I saw in every other recipe. I’m glad I trusted the process! If you like crunch on the edges but gooey and dense on the inside, they’re SO good. Yours is the only recipe blog I trust, and I remember why each time I make your recipes!
I have made quite a few of your recipes and they have all been fabulous!!
Thank you for letting us make your recipes.
Why does this take 3 hours? Sorry I missed it in the instructiond
Hi Geoffry, this is the total time to include prep, baking, and cooling.
These are delicious! You are correct the natural chocolate is slightly bitter when first cooked .. but after sitting overnight I found them more yummy! Your recipes never fail to excite our senses! Delightful perfect texture and flavor! Each person has a particular kind of brownie they enjoy .. this one is the choice for everyone I know!
Hi Sally,
Could you melt the chocolate in a double boiler on the stove instead of the microwave?
Hi Meg, sure can!
What frosting would you recommend for these brownies? The guest of honour has specifically requested frosting. I need the 9×13 size for the crowd.
Thanks.
Hi Olwyn, chocolate buttercream would be delicious here!
Made these Seriously Fudgy brownies this afternoon! You’re not kidding when you say DECADENT and CHOCOLATEY! Such a great chew to the bite, and the nice crackly top is beautiful! I’ve made many brownie recipes in my (66 years — sshhhhh) and this recipe will be my go-to from now on!
I made these twice and followed all of the directions exactly. I thought they lacked flavor, were too sweet, and I didn’t care for the texture.
Hey Sally! If my hope is to add a bit of espresso, do you think an ounce would change the recipe by much? Maybe just increase the bake time by a bit?
I adore your recipes and am so grateful you share them! Thank you!
Hi Ali, instead of liquid espresso, you could try adding 2 teaspoons of espresso powder to the brownie batter, when you add in the dry ingredients. Enjoy!
Can you sub apple sauce or anything like that for the eggs?
Hi Amy, 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!
I just did the brownie, and added 4 spoons of Express but could be more tbh. And 3 spoons of oatmeal to compensate for the extra liquid and it came well. But I think the recipe is way too sweet personally… I’d lower the sugar
I was so excited to make this recipe but severely disappointed after making it twice. I followed each tip listed but they were just lacking and overly sweet… Didn’t care for the cakey texture either, I wanted fudgey!
After some research, I learned so many better ingredients to use, like coffee, bittersweet chocolate chips to cut the sugar, the importance of blooming cocoa powder, etc. I used a different recipe with slight modifications to have the best brownies I’ve ever made. I took a bite of this recipe compared to my new fudge brownies and… There is no comparison. There can be a world of flavor in your brownies. You just need a different recipe.
Hi Sarah, thanks for your feedback.
Hey Sally,Can I mix these choc Brownies with white chocolate to make a marbled brownie? I have made both separately but would like to integrate the flavors.
Hi Kerriann! What we would try is halving the batters for this recipe and our white chocolate brownies and then swirling together. OR, you could take these brownies and instead of adding the optional semi-sweet chocolate chips, you could use white chocolate chips instead. Let us know what you try!
I made this recipe for the second time today and had to leave a review. Hands down, best brownie recipe I’ve come across! I’ve also made several other of your cookie and bread recipes, always a home run. Thank you!
soooo good!!!!!!!!!!!!!!!!
Can you substitute nestles chocolate chips
Hi Elizabeth, chocolate bars are best for melting, not chips, which contain stabilizers.
I used chips because that was what I had on hand. The brownies were delicious! I guess they will be even better next time when I use a chocolate bar. 🙂
These are seriously the best brownies I have made. The right textures of fudgy chocolate inside with crisp outer edges.
Could I make these dairy free with coconut oil or almond butter instead of butter?
Hi Kelly, 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.
I plan on making these brownies for Valentine’s Day but I was curious about the lack of baking powder in the recipe. Some recipes call for it and I was wondering why it’s it’s used or not used. Thanks!
Hi Aly, 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 learn more about baking powder vs. baking soda here, if you’re interested!
These were good but I missed the walnuts I usually add to my brownies. I’m a bit surprised you didn’t offer nuts as an add-in. I will make these again but next time I’m adding my nuts!
Hi Emily, you can absolutely add in a cup of walnuts—yum!
WAY too sweet
These were certainly fudgey and very delicious!
Just a bit of confusion. This recipe calls for one cup cocoa and one cup flour.. but the quantity in grams is different
Hi Nisha, those ingredients weigh different amounts, 1 cup cocoa powder weighs less than 1 cup flour. Here’s more on measuring baking ingredients.