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 amazing. Fudgey, dense, and chewy. The BEST brownie recipe ever honestly.
I love these brownies! I actually substituted the butter with coconut oil for coconut chocolate brownies and they were so good! I normally make them with butter but I didn’t have any on hand and decided to use the oil. Thank you Sally for all of your amazing recipes!
Hi! These are my all time favourite brownies, everyone I know LOVES them and asks for the recipe. I find they go stale quite fast? What do you recommend for storage/keeping them as chewy and soft as they are the days they’re made? Thanks!
Great recipe! Yummy chewy and fudgy brownies!
My 11 year old made these tonight and they were delicious! The tops were a little blumpier than pictured but excellent recipe!
Tried this recipe and added walnuts in the batter. Finally achieved that fudgy inside with that shiny, crackly top. Thank you for sharing this recipe.
Hi Sally
I was wondering how to reduce the measurements if I want to make less brownies say about 12?
Hi Priscilla, You can try cutting the recipe in half to bake in an 8X8 pan. I’m 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.
Oh my gosh I’m still looking at these brownies in awe. They are so delightful and the best I’ve ever made.
O M G!!!!! There are the BEST brownies I’ve ever had !!!!! Wow wow wow. If you’re considering making these, just do it you won’t regret it. I made the other recipe ( chewey fudgey homemade brownies) and it wasn’t as rich.. if that’s what you like then it’s cool but this will be my forever recipe. It was gone in 5 minutes after it cooled down ! Thank you Sally !!!! Stay safe everyone! #weareinthistogether
I made these a few days ago. They are exactly how my husband likes them. Chewy and chocolatey. Great recipe and great baking tips. Turned out so good that I also shared the recipe with my older son who lives in another state.
This is by far the best scratch brownie recipe I have tried! I put the batter in pastry bag and piped into mini muffin pan and baked for about 25 minutes! Perfect Brownie Bites!
Best results ever! Thank you!
This will hands down go down in history as the thickest and hardest to spread/manage batter on Earth. However it’s totally worth it, these brownies are SO good, I’ve made them twice in a week because I can’t stop eating them. Perfectly fudgy with chewy edges. Second time around I did add a bit less salt, I found the first batch to be too salty.
Thank you, Sally!
Hi Sally, if I leave out the 113g of semi sweet chocolate and add just the cocoa powder, would it affect the recipe a great deal? if I’m doing so should I make any other changes such as more cocoa and less flour etc? I don’t have access to any chocolate or chocolate chips so was wondering if its possible this way. Thanks
Sure can! But they won’t be quite as fudgy.
I have made several of your recipes, and I must say that I just love them! I’ve learned a lot while using your recipes! Thank you! This brownie recipe is super good!! The top of the brownies were shiny, and the texture was dense but not claggy. Super delicious! I will definitely be making these again! My husband took his first bite and exclaimed, “Wow! These are really good, babe!” That’s when you know you’ve got a great recipe!
These are easy and delicious. I used 1 cup granulated sugar and 1 cup brown sugar, because that’s what I had on hand. They baked up perfectly.
I’d love to try this, and also your other brownie recipe – but is there a recipe that uses only cocoa powder? Or any suggestions on how to make adjustments/substitutions……it’s hard to find baking chocolate where I live. Thanks!
Hi Emily! Try these: Triple Chocolate Pretzel Brownies. You can leave out the chocolate covered pretzels.
I don’t really know what to say other than THANK YOU! Sally’s recipes never let me down and these brownies are no exception. I used coffee flavored dark chocolate bars and the result was divine! I’m about to go into the kitchen and make myself a second batch.
I used a bittersweet bar and semi-sweet chips because it’s what I had, and the small contrast is lovely. I thought the brownie might be a little less soft, so I made sure to use the brown sugar you recommended to help with that. Would increasing the ratio of brown sugar to granulated help soften the texture without ruining the flavor if I make it with bittersweet again? Thanks!
Absolutely! Definitely worth a try. Sounds like it would be delicious.
Huge hit in our household. Even better the next day. Dense and chewy. Yum!!
I may play with reducing the sugar (a bit sweet for me, but my husband and boys loved them). Has anyone else done this?
These brownies were good, a bit too chocolatey though.
I guess that’s because the melted butter+chocolate mix wasn’t warm enough so it wasn’t as crackly as I like.
I took it to an invitation and it finished in 2 hours.
Love do you have the nutritional information for these? Looks like the label you see on food products?
Thanks!
Love this recipe have probably made these Brownies 16 times at this point. I am filled with curiosity about one part though… I have to know the answer
..why do you fold in half of the chocolate bar with the chocolate chips instead of just melting the entire 4oz with the butter in step one?
Thank you in adv. for entertaining this silly question:)
Hi Sally, I am going to try this recipe in a 10 inch dutch oven. Should I keep the measurements the same or do I need to double the batch? These brownies look good. We are excited to try them!
Hi Dana, I’ve never baked these in a dutch oven. Is it a 10 inch round dish? If so the recipe should fit as written. Let me know if you try it!
We did try the brownies in a 10 inch cast iron and it worked great. Will do them again!
This recipe was absolutely perfect. I have tried making brownies so many brownies before but this one is a keeper and will be my go to recipe. They taste absolutely delicious. The first time, I made them I didn’t have a 9×13 inch pan so I used a smaller pan and increased the baking time and decreased the baking time. They were thick brownies but they were gone within two days, everyone who had the brownies loved it. I swirled some peanut butter on top, and it was perfect.
I love all your recipes, if I need to make anything now, I search for it on your blog first. I have tried your croissants, lemon bars, your many different types of cookies, your cakes and all of them have turned out perfectly. Thank you Sally! 🙂
Sheer perfection at 8530ft. No changes just baked an additional 5 minutes. The receipe is super easy to follow. Absolutely decadent!!! Thank you again !
I can’t believe how good these are. Actually I can because all of your recipes are gold Sally!! I only had an 8×8 pan, baked them at 325 for 45 min. I used all of the batter in that one little pan which resulted in a thick perfectly baked brownie.
Then, I looked up your chocolate ganache recipe and poured it over the top. I highly recommend this.
Thank you Sally!!
I have made them many times its absolutely the best.!! I’m just wondering if you only have 2 eggs will it be ok?
I almost never comment on recipes but this one thoroughly earned it. Absolutely amazing . I topped them off with the salted caramel recipe from Sally as well and took them to a whole new decadent level. Recommend them 100%
Can you use dark brown sugar if you don’t have light brown on hand for the half cup variation?
You can!