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
I found these brownies to be tasty but flat and tough. Is the recipe missing baking powder?
Hi Susan, I’m sorry you were disappointed in this brownie recipe. Brownies don’t usually include baking powder as they are meant to be dense and fudgy, but if they were tough, over-baking is likely the culprit. Thanks for trying this recipe and we hope your next batch turns out better!
They are amazing! The flavour is so rich. Made it for my mom and she loved it.
As advertised! Fudgy, easy, absolutely delicious! This is my new go-to recipe! I followed exactly and didn’t add the optional chocolate chips. They were perfection.
These were amazing!
The kids helped make them and then had a slice warm with a scoop of vanilla ice cream….lush!
I have a request for a giant birthday chewy brownie with frosting around the edges as opposed to the traditional chocolate chip cookie. Could I use this recipe in a 10” round springform or cake pan?
Hi Janet! We would use this recipe for a 10 inch skillet brownie – you can use a cake pan to bake it instead.
Hey ! These look so good but it’s for me alone so I’ll cut the quantities in half. But what about the eggs ? Should I use one or two eggs ?
Hi Morgane, for a half recipe, we’d recommend these very similar chewy brownies instead.
These seriously fudge homemade brownies couldn’t have turned out any more perfect
How can I send a photo?
Hi Loretta, thank you so much for giving these brownies a try! Unfortunately, there isn’t a way to upload your photo to the comments section, but we’d love it if you shared it on your social media!
The recipe name doesn’t lie! These were *seriously* fudgy and so amazingly chocolatey. I made following the recipe exactly – my only deviation was melting chocolate & butter very low on the stove vs in the microwave. I used 70% Ghirardelli baking bar and also mixed in 72% dark chocolate chips plus cacao powder. I took the advice of the brown sugar addition as well. Everyone went back for seconds. There was so much delicious dark chocolate flavor and that perfect crunchy top. I baked in a metal parchment-lined pan for 30-31min. This recipe is a keeper. Thank you Sally!
As a non-cooking dad these turned out amazingly well. Thanks for a quality recipe (and all the info eg Dutch-process cocoa powder, v handy & clear).
These are soooooo good. I wasn’t paying attention and accidentally added the whole 4oz of the chocolate bar to the butter and they still turned out perfectly. My partner who doesn’t like brownies (crazy, I know) actually loved these. Yet another banger from Sally. Thank you!
Hi, please would you specify what to do with the eggs? Should they be lightly beaten as for an omelette or beaten stiffer as for other kinds of cakes?
Thank you.
Hi Amanda, no need to prep the eggs before adding. Simply whisk together with the sugar and vanilla at the end of step 2.
Not a very good recipe!! Looked disgusting the whole way through and didn’t bake well at all. I had to bake it way past the designated time and it was undercooked and overcooked in different places. Not recommended!!
I have made this recipe many times Joanne. And comes out better each and every time. Definitely not the recipe!!
This was my experience as well. I’ve never used so much flour in a brownie recipe! Recommend skipping this one
The same happened to me! Very disappointing. Other Sally’s recipes I’ve used have always turned out great 🙁
can you use white chocolate chips in place of milk, chocolate morsels?
Thank you,
Janice B DeLay
Absolutely!
I love this! Can I use an 8×8 pan as well?
Hi Cristina, 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. Enjoy!
I used an 8×8 pan, and it took about 37 minutes for mine, if that helps!
These are every bit Seriously Fudgy Brownies! They are so easy to make yet are absolutely the most deliciously ooey gooey brownies I’ve ever made, and so quickly!
I used Trader Joe’s 72% dark chocolate Big bar for my chopped chocolate, and it never disappoints, especially if you want the richest dark chocolate flavored brownies, plus I added the semi sweet chocolate chips and they melt into the brownies and make them oh so decadent!
I did take your suggestion and used the 1/2 cup light brown sugar and subbed another 1/2 cup white sugar for monk sugar, to lesion the glycemic load. They were so yummy and they had that beautiful sheen on the top when they came out. I checked them when they started to smell at 26 min and they were a touch raw but another 3 minutes and they were perfect. Thank you for this recipe it will definitely my go to brownie recipe from now on, and I will definitely add some chopped walnuts next time!
Could I swirl strawberry purse into these and how would I change the bake time?
Hi Melissa! That would take some testing to get right, but let us know if you give it a try. Or you may enjoy these raspberry swirl cheesecake brownies, made using jam. You could strawberry instead.
I latched into this site partly because my sister’s name is Sally, and partly because you’re rock star! Love every recipe I’ve tried. Keep ’em coming!
Is it possible to use a cupcake pan for the seriously fudgy brownie recipe?
Thank you so much, Jennifer!
hello! could i substitute the butter with oil?
Hi Aleenah, coconut oil would be the best option but obviously the flavor will be different. You can try using vegetable oil or a light olive oil instead, but the flavor will be lacking.
Hi, I’m Antonella from Peru. I was browsing your website and loved it; it’s simply beautiful. Now I follow you on YouTube and Instagram too. I’m working on a project for my school to create a recipe book for healthy desserts and meals. What tips can you give me?
As always, another delicious recipe. Thanks for being my reliable go to for last minute recipes that I know will be great.
I am looking for a brownie that I can add to chocolate fudge brownie ice cream, so I envision it as a dense “fudgy” texture, which this recipe seems to provide. I use a digital thermometer. Can anyone give me a target temperature for the finished brownie (when the toothpick comes out clean)? My assumption is in the range of 205-210…? Thanks
Hi Ken, we haven’t taken the internal temperature of these brownies before. It’s not as common for baked treats like this because some prefer brownies gooier/under-cooked, and some prefer them chewier/more firm. Still, having a temperature that would equate to those consistencies and textures could be very helpful, so we will plan to take the temperature the next time we make these. The range you mention would likely be on the higher end of doneness. Hope you enjoy them!
Family loved them!
400g of sugar sounds like alot of sugar. How much can you reduce the sugar by in this recipe if I am baking for elderly folks who don’t like them too sweet?
Hi Lili, 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. Here is an article about the function of sugar in brownies and what happens if you reduce it. You may have better results making a brownie recipe that’s specifically formulated to be lower sugar. We haven’t tried this personally, but here’s one I see that seems to have good reviews: https://scientificallysweet.com/low-sugar-brownies/ Hope this helps!
I really enjoyed these brownies but they were SUPER DUPER fudgy and dense. I really liked them that way but some of my family said it was to fudgy. So just keep that in mind before baking these. 🙂
I made these a few days ago for my friend and she’s already begging me for more! I was wondering if i could refrigerate the brownie batter for a day or so before baking? As in, I prepare the batter and then the next day I pour it into my pan and bake it. Is this possible, or are there any modifications I would need to make?
Hi Saanya, we don’t recommend it. The butter will begin to solidify and the brownies will bake up quite tough. The baked brownies do keep well, so you could make them completely ahead of time and store until needed. So glad they were a hit!
I need thin brownies to use for small parfaits. What size sheet pan should I use for a single recipe to get thin brownies?
Hi Lacey, here’s everything you need to know about cake pan sizes and conversions.
Have you ever thought about making a dairy free version of this recipe?
Hi DC and Jack, Coconut oil would be the best option to make these dairy free, but obviously the flavor will be different.
We were told many years ago 30 or so, that coconut oil was bad for you. Why are people using It now?
Have you ever thought about making a gluten free version of this recipe?
A 1:1 gluten free flour substitute should work well here, but we haven’t tested it.
I was unable to find semi-sweet chocolate bars..they were all sold out..so I have substituted with semi sweet chocolate chips..if I use the same amount as the recipe..will they still turn out good?
Hi Nafis, We really recommend sticking with chocolate bars for this recipe. They melt much more smoothly than chocolate chips.
Which chocolate bar is recommended from these brands..can’t seem to find semi sweet chocolate bars on their site:
Ghirardelli
Lindt
Will I be able to bake 4 batches for 100 guests?
Hi Daisy, for best results, we recommend making separate batches rather than doubling, tripling, etc.