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.
I am anxious to try this recipe. Of course I’m gonna tweak it. Thank you for the framework.
You’re welcome. Let me know the changes you make! I can’t wait to hear how it goes.
Hi Sally! I tried this recipe today and my brownies did not come out with the glistening shiny crinkly top and the texture is quite cakey. Any reason why it could be?
Hi Ayesha, it sounds like the brownies could possible be over baked (even by just a minute or two!) which is causing them to be more cakey than fudgy. For next time, try removing them from the oven a minute or two earlier once the edges begin to pull away from the sides of the pan. Hope this helps!
My “brownies” came out so so so thin, the height of a cookie! I am so disappointed that this recipe said to use a 9×13 because it probably needed to be in an 8×8 pan instead.
In the oven. Ow, can’t wait to try them!!
It’s okay, as others have mentioned it’s very dry and cakey not fudge like at all.
I tried the recipe expecting brownies, I did exactly what it said. Although it was delicious, it came out more like a chocolate cake than brownies.
These are terrific! I replaced chocolate chips for cream cheese chips. Note to others: cut these smaller, they are very rich!
If I were to try and make these into Espresso Brownies, could I just add 2 TBSP of Espresso Powder? Or would I need to adjust the other dry ingredients?
Hi Lee, we’d recommend adding 2 teaspoons of espresso powder to the batter. You can certainly try more to your liking, but 2 Tablespoons would be a bit too much. Hope you enjoy the brownies!
These are delicious. Now I know why so many people rave about your Seriously Fudgy Homemade Brownies!
I have not tried this recipe yet but all the reviews say that its good. I want to try it but I don’t have chocolate bars or chocolate chips either. I only have Nutella. will Nutella work? thanks!
Hi Star, try these Nutella brownies instead and feel free to skip the chocolate chips in that recipe.
Sally’s Nutella Brownies are delicious!
I’m so excited to make this recipe but I don’t have chocolate chips or chocolate bars on hand at this time, so I was wondering if it was okay to omit them this time. I just want to make sure that the fudgy consistency will still be in these brownies. Thanks so much!
Hi Claudia, the chocolate chips are optional, but the chocolate bars are necessary for these brownies to turn out. For a version that uses cocoa only, you can use the brownies from these brownie ice cream sandwiches.
I love this recipe. I recently made it for a bake sale, and it was a huge hit. I plan on making some again , and I wanted to ask can these be frosted? Is there a type of frosting you can recommend? Thanks
Hi Helaine, yes! Take a look at this recipe for frosted brownies.
Thank you! Can the icing be piped on to make it look decorative or does it have to be spread?
Hi! This is the best brownie recipe I’ve ever made! My family is so addicted to it now! This last time I made it, my brownies didn’t rise like they have in previous bakes. Any ideas on what causes brownies to not rise?
Hi Katie, we’re so glad you loved the brownies! The brownies don’t have a ton of rise, but did the batter sit for a while before baking? That could cause them to bake up slightly flatter. Make sure the batter isn’t over mixed, too. Hope this helps!
I was looking for a brownie recipe that just uses cocoa and another one linked me to this one, but I don’t see anything in the recipe on how much cocoa to use if eliminating the solid chocolate
Hi Cat, if you are looking for a brownie recipe that just uses cocoa powder, we’d recommend the brownies from these brownie ice cream sandwiches. See section titled “Overview: How to Make Brownie Ice Cream Sandwiches” for more details. Enjoy!
Hi! Can I use dark chocolate?
Yes, absolutely, if you enjoy dark chocolate flavor.
These brownies came out so dense and fudgy with an amazingly rich chocolate flavor!
These brownies were so incredibly fudgy they were delicious!! Highly recommend
Hello! I’m wanting to double this to make for a large group. I have a large 18×13 pan I want to use. In your experience, is that a mistake to use one pan? Should I split into two 9×13 pans?
Hi Amy, you can try 1.5x or 2x the recipe (combining separate batches rather than doubling). We’re unsure of the exact bake time, but use a toothpick to test for doneness. Enjoy!
Absolutely fabulous. Only made one change, we omitted the second 2oz of chocolate. Because we poured the batter over crushed oreos. Frosted with white icing and sprinkled over more crushed Oreos. Family is now is a chocolate coma. Love every recipe I’ve tried so far.
Loooove this, best brownies recipe I’ve had so far! Easy to make and few dishes to clean.
These were a huge hit at my Superbowl party. My friend was breaking off small pieces to feed to her 1 year old. He grabbed the entire thing out of her hand and shoved it in his mouth. My coworkers loved the leftovers as well today at work. These are a keeper for sure.
I’m thoroughly confused. Is this recipe in American weights or British? The cocoa 1 cup -is it 1 cup in American measurement? Or does it all have to be converted? Please help
Hi JoAnn, we list the American measuring cups amounts as well as the weights in grams.
Can you use black cocoa powder in this recipe?
I can’t see why not!
Hi Sally! I know that you recommended Lindt chocolate bars for this recipe. I can only find those bars with a percentage on their wrapper (78%, 85%, etc ). Which percentage of Lindt should I be purchasing?
Hi L! Semi-sweet chocolate is usually 35-65% cocoa.
So good! I won’t trust anyone but myself and sally for baking
This recipe is AMAZING. Made it several times. Lately my favorite is to leave out the chopped 2oz of chocolate and the chocolate chips so that it’s a chewy brownie with no chunks. It’s just like a box mix but even better!! My absolute favorite as I love box mix texture but the flavors of homemade are so much better. Thank you!