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.
My new go-to brownie recipe! I used half cup brown sugar and one cup white sugar, and it worked well. Perfect when served warm with some ice cream. Thanks Sally, I love your recipes because of the effort you put into explaining the details.
Wow Sally, in a baking class I would be in the remedial group – and at the bottom.
I have just taken a tiny corner from my first time bake of this recipe, it is fabulous!!!
Crunchy top, gorgeous fudge taste, I just can’t believe it.
Thank you so much for this it is divine ❤️
Just made these. I did a double batch in a 1/2 sheet pan. I plan to frost them in the morning (I had a request for frosted brownies for a special event), but only if there are any left by then. Oh my goodness – these are SO delicious! Will be my new ‘go to’ recipe. Thanks for sharing! I love your blog!
It’s my first time to try to make this and it was a success! I love how chewy and moist the brownies are! You are a genius, Sally! I’ve been using your recipes for a month now and They never disappoint! 🙂
Cheers to more of my baking adventures with you! 🙂
These were the best brownies I’ve ever had. Thank you!
Super delicious brownies that come together faster than my other go to recipe. Thanks for sharing!
Sally,
This recipe sounds wonderful and can’t wait to try these! My husband is after a “dense” brownie — not cake-like, or chewy. The best description he comes up with is dense. There used to be a restaurant near us that made a “dense” brownie.
Would you consider this recipe to be “dense” or do you have another one which would work better? Thank you so much in advance.
I agree with your husband! I like my brownies SUPER dense and fudgy!! This is a fantastic recipe, or you can try these: https://sallysbakingaddiction.com/chewy-fudgy-homemade-brownies/.
Thank you for your response. I made the seriously fudgy and my husband LOVES them!! I will have to try that recipe as well.
These are the best home-made brownies I have ever tasted!!!
I followed your advice and did half a cup of brown sugar and 1 and a half of white granulated and they turned out great 🙂
I brought them to a dinner party and people COULD NOT STOP eating them.
So fudgy and moist, I couldn’t stop myself from going back for more…
I have made these brownies twice now and the first time I knew these were the best I had ever tasted and were so easy to make! The second time, I accidentally put 1 c of sugar instead of 2 (6 yo son was helping and we got distracted while measuring lol) and although the texture was not the same as the first batch, they still tasted great! Highly recommend! Lastly, I follow a few cooking/baking blogs and this is by far my favorite out of them all! Thank you for all the amazing recipes!
These are the best brownies I’ve made- a million times better than the store-bought ones! I can’t stand sickeningly sweet brownies- these are some of the first I’ve had that weren’t. A couple of people said they were not sweet enough, but I think it just depends on what you like- everyone else loved them! I did not add chocolate chips but followed everything else exactly- 30 minutes was the perfect baking time. I also used 1/2 c brown sugar as recommended.
Hi, Sally!! I planning to make this brownies this weekend but i’m having trouble getting a semi sweet bars. Do you think dark chocolate will work fine in this recipe? Thanks!!
Absolutely! A bittersweet or darker chocolate bar works wonderfully here. The brownies will have a deeper chocolate flavor.
Hi! A big fan of your recipes. Have tried most of them, don’t know why I never tried your brownie recipes. Tried this today and the whole house smelled like chocolate heaven! Thanks for the ultimate brownie recipe!
I’ve made this before and it was super fudgy and gooey! I was wondering if I could adapt it into salted caramel brownies? I made your recipe the other day. Would you suggest omitting the chocolate chips? Or would your chewy fudgy brownie recipe maybe work better?
I use this recipe to make salted caramel brownies! You can read about how I failed – and then figured out – how to make them here: https://sallysbakingaddiction.com/salted-caramel-turtle-brownies/ 🙂
These were exactly what I was looking for. This is a perfect fudge brownie recipe from scratch, I used 1/2 c of brown sugar & 1/2 c white sugar and they came out perfectly moist and fudge-y. The nicest part of this recipe is that it’s quick, simple, uses just one bowl, and it yields exactly what it promises, gooey, chocolatey fudge brownies.
These are in the oven right now. The smell is amazing, and the batter is delicious! I plan to “frost” them with edible chocolate chip cookie dough. I’m taking them to the beach tomorrow with my husband’s parents. These are sure to impress the in-laws!
If you like chocolate you will love this recipe.
These are so delicious and just the right amount of fudgy!
Made these and they are OMG delicious. Making them again for my son’s birthday this weekend.
Just thought I’d draw your attention to a grammatical error in your post above in the sentence…
“If there are a few moist crumbs are on the toothpick, the brownies are done”
Thanks for the recipe Sally
HONESTLY the BEST brownie recipe I have ever tried! I made these with the Bob’s Red Mills Egg Replacer and they still come out fudgy and delicious as the one with eggs!
Best. Brownies. EVER!
I absolutely love this recipe. It is my go-to for most events that I need to bring a dish along, and everyone loves them! They are rich and chocolatey, and a bit fudgy.
I have made this recipe using oil instead of butter, and it worked fine, just use a bit less oil than you would butter.
I’ve also made these for people with dietary restrictions, subbing the flour with almond flour, the sugar with natural sweetener (combination of honey and agave), and using oil instead of butter, and honestly they’re still amazing.
I highly recommend these, they’re so versatile and have quickly become a family favorite 🙂
Amazing recipe, the whole family loved them.
These are seriously the best brownies I’ve ever made! Easy and so unbelievable yummy! I made them for my BBQ and everyone couldn’t stop raving about them, or stop eating them! Didn’t have one left over! This recipe is a keeper!
These are the BEST BROWNIES ‘hands down’!!! I will never use another recipe!! They were delish!!! I followed recipe exactly for all ingredients listed. Since I love a walnut in brownies, I added them. Other than that…exactly like recipe. My home smelled sooooooo good, I couldn’t wait to get them out of the oven and cooled. I also put a cream cheese chocolate icing on them the 2nd time I made them. First time I made them, I used Sally’s butter cream icing. Both icings worked!!!
Saw the post of 6/29/19 about batter being raw. I found that you really need to make sure batter is even in the pan (spread around with spatula). Just a suggestion if you didn’t do that. I left mine in (because of my oven) for about 33-35 minutes and they came out fully cooked.
I hate to write a bad review because I usually love Sally’s recipes, but these just wouldn’t bake! I followed all the instructions and had the oven on 350 like it said, but even after 45 minutes they were still raw inside. They still tasted pretty good once they had come out, but they were to raw to bring to the party I was supposed to make them for. Overall this recipe was a pretty big disappointment because all of Sally’s other brownie recipes I have used are amazing. I would recommend just using one of those because these come out way too raw.
Hi
Just love this recipe!! Could you guide me what changes do i neee to make this recipe in a 9×9 pan ?? Client requirement
Hi Saqibah! Best bet is to use my chewy fudgy brownies recipe instead– yields a 9×9 inch pan.
WOW, I’m not a chocolate fanatic, but I needed to make some brownies for a BBQ. Not only were they a hit, but I also had to make them a second time the next day! This morning, I decided to make them for ME and added coffee extract to make it a more mocha flavor. I also used 1/2 cup of brown sugar as suggested above. OMG, So, good with a little flake salt on top. Next time, I am going to add some chipotle pepper (dried not with adobo) for a little sweet heat. Thank you for making a convert.
Oh dear Sally – so my search for the perfect brownie has finally ended!! Thanks to you!! Hope you’re doing well and your dear sweet little family is as well. I love hearing updates on baby girl and how she is growing!!!
Can I sub out some of the butter for oil or apple sauce?
I don’t recommend it for this recipe.
I used part brown sugar and white but cut sugar 100g as a whole. I also think 2 tsp of salt was too much so will cut that in half next time… will be my go to brownie recipe!
These are so beyond delicious! I am usually not a bit chocolate treat person but this is mouth watering good!!! Perfect recipe, Sally!