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
Nevermind on last comment! I see 1c flour in ingredients list now… thx
Thx for recipe. Instructions call for flour. Might need modification.
This brownie recipe is my absolute favorite! For a special occasion, I recently used Guittard semisweet baking bars, Guittard unsweetened cocoa rouge cocoa powder, and Guittard semisweet super cookie chips, and the brownies turned out amazing!
Sally, thanks for your recipes. They are ALWAYS a hit!
Hi there, can I double the recipe please?
Hi Dyan, You can try doubling it to make two 9×13 pans. Other readers have reported baking a double recipe in a half sheet pan but we haven’t tested that ourselves. Let us know what you try!
Very yummy! Don’t think it needs 2 cups of sugar though. Delicious and perfectly fudgy but almost too sweet. Might try 1.5 cups of sugar next time instead. I also only used 2 oz of a chocolate bar along with chocolate chips and cocoa powder and it was plenty chocolately! Will definitely make this again but with a few tweaks
These are my favorite brownies to make!! Everyone who tried ones loves them. I’m going to make them today, but I’m going to add a peanut butter swirl into them!
Clarification please, should you use the gram weight or by cup for the cocoa and flour and sugar
Hi Doris, you can use either; the gram weight is more precise so if you do have a kitchen scale, we recommend using that to weigh your ingredients.
Thank you for sharing all your recipies with everyone. Bless You
These are my go to brownie recipe! Kids and adults love it. A must have for parties, gathering, picnic – whatever occasion it is.
The BEESSSSTTT Brownies. I love me a fudgy brownie and these hit the spot so good. I did half brown sugar, half white and I loved. This will be my go to brownie recipe!!
Quick question it says 10 minutes prep 30 minutes cooking time and then it says total 3 hours I don’t understand.
Hi Sarah, that includes cooling time.
Amazing recipe. I’ve made them twice now and both times they have been perfect. I’m planning on trailing with GF flour for a friend so will report back after that, and see how it goes!
Yummy
I have made these many times and are always a crowd pleaser! I was wondering though if you plan to post a recipe for blondies. I searched on the website but didn’t find it.
Hi Sandra, we’re so glad you love these. We have several recipes for blondies.
Could I substitute the chocolate bars for hershey bars?
Hi Gage, You certainly can, but for best results, we recommend grabbing a high quality baking chocolate bar if possible!
It would be nice to view recipes without something popping up every few seconds.Very annoying to try and read a recipe.
Hello! You are my go to for all things baking. I’m making a trifle for our family get together tomorrow. I usually make the cake like brownie but this recipe caught my eye. Will these hold up in a trifle with strawberries and fresh cream?
Can’t see why not!
If I were to half this recipe, what would you recommend regarding the eggs? Do I use the yolk, white, or just use the two eggs? Thank you!
Hi Addison, to halve an egg, crack the full egg, whisk to combine, and then measure out half. Alternatively, you can use these similar chewy brownies, which are made in a 9-inch pan instead.
I made these last night & they are delicious!!!
I tried to cut them after they cooled, but doing so was not that easy because the beautiful top was lifting up & affecting the look of the brownie square. Fortunately I only made a couple of cuts.
I refrigerated them over night & fiinished cutting them in the morning. They cut very easily with a “little” pressure, and look just like the pictures in the finished product.
I didn’t bother adding the chocolate chips. There is enough chocolate in them for any chocolate lover….IMHO.
Hi, I’m planning on making these for a friend who absolutely loves coffee. If I wanted to give these brownies a slight coffee flavour how should I go about it to give the best results?
Hi Charlie, you could add espresso powder for more of a mocha flavor! We use espresso powder in our Mocha Cheesecake Brownies – you can make them and leave the cheesecake filling out if you wish – or simply adding 2tsp of espresso powder to this brownie recipe works too.
Hi! Every time I make this, I get a different outcome. Sometimes I get a shiny top, sometimes none. What do you think is wrong?
Hi Herna, 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!
I’ve been looking for a copycat recipe to my mom’s brownies for a while now! Now, I won’t lie, I did some modifications to this recipe to make it closer to what I personally like in a brownie, but I think it totally paid off if a cakelike brownie is what you’re after! I cut the sugar slightly, used 1 1/2 cups flour and added some baking powder and baking soda (measured with my heart). I used bakers unsweetened chocolate for a darker flavour. They turned out just perfect! Slightly cakey but still nice and dense on the inside, with a wonderful crunchy top layer. I think next time I’ll have to double the batch, just delicious.
This is the absolute best brownie recipe ever! You will never need another recipe.
I’ve been trying to make brownies for the longest time using my mom’s old Pilsbury cookbook. But, they never turned out just right. I found the SBA recipe and gave it a try — I will never go back to premade brownie mix from the store! This recipe is incredibly easy, fun, and delicious. It’s my go-to sweet treat after a day of teaching! I also made SBAs pizza dough recipe and make an effort to make pizza with my dad on Friday nights, AND the SBA brownies for dessert! Thank you, Sally!
Love to read this, Savannah!
I used 2 eggs and added 1/3 cup of very strong coffee.
Turned out great!
Thanks for the tip! I want to try that next time!
Can I use gluten free 1:1 flour?
That should be fine!
Can I use chocolate chips instead of a chocolate bar?
Hi Amanda, We really recommend sticking with chocolate bars for this recipe. They melt much more smoothly than chocolate chips.
Can I use this recipe in cupcake liners?
Hi Brandie, Yes that should be fine. We are unsure of the exact bake time needed but you can use these S’mores Brownie Cupcakes as a guide.
Thank you so much!! They tasted amazing!! They took 26 minutes. I did have trouble with them sticking to the cupcake liners though. I might not have let them cool quite long enough. I also used the 1/2 cup of brown sugar. Yum!!
if you have trouble with them sticking to the liners, i used crisco on my muffin tin and skipped liners completely! baked them for 18 minutes, let them cool 15-20, use a plastic knife and they slide out perfectly! the crisco didn’t change the taste or texture at all!
I need to make a huge batch.. can this recipe be trippled?
Hi Steph, doubling works fine, but you may find it a bit harder to evenly incorporate the ingredients if working with a triple batch. You might try a double batch + single batch instead.
These were amazing! I took them to work and received many compliments and people asking for the recipe. I did share! Will be making these again soon.