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 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 for a smoother flavor.
I love this recipe so much. If you want havenly fudgy brownies this is the recipe. A beginner can make this and turn out wonderful.
This recipe does not freeze well, dont count on freezing them & having them thaw to anything worth eating! Freshly baked is delicious though!
Hi B, were your brownies wrapped tightly before freezing? We find it helpful to wrap in a layer of plastic wrap and then a layer of foil to help prevent any moisture from seeping in. We’re glad you enjoyed the fresh brownies!
I have always loved your recipes and have your cookbooks. I didn’t like this one though.. I’m so disappointed… I added 1 cup of cocoa powder.. is that right? It tasted way too much like straight cocoa powder. Your other recipe that I love has 2 tablespoons only. I feel like this was a misprint in the recipe to add 1 cup. Or I didn’t do something quite right. I love chocolate. Maybe I over baked? Thank you, Sally!
Hi Jill, we’re so sorry to hear you didn’t enjoy this one. 1 cup of cocoa powder is correct—did you use natural or dutch-processed? We prefer dutch-processed here for a smoother flavor. Also, how did you measure the cocoa powder? Be sure to spoon and level or use the weight measurements (scooping the coco powder could cause you to use too much). You can certainly try to use less cocoa powder and/or a sweeter chocolate bar next time for a less intense taste. Thank you for giving these a try!
These came together fairly easily. The baked product was tasty but quite hard, crispy around edges. I used a nonstick gray pan and think it would’ve been better in an aluminum pan. Sometimes that finish seems to bake products darker.
This recepie is the best brownies ever.
Keep baking you are great at it
I tried this recipe and the brownies were terrible. They were really flat and dry and were more chocolate traybake than brownies- no fudginess at all. Really disappointed 🙁
love this recipe! I would like to make these as bites in mini muffin tins – what do you estimate cooking time would be? Same temp?
Hi Carrie, same temperature, but we’re unsure of the exact bake time. Keep a close eye on them and use a toothpick to test for doneness.
Can you cook this brownie in a 8×8 pan? So I can put raspberries sause in the middle then put the rest of the dough on top of the raspberrie sause?
Hi Jade, you would need to halve the recipe for an 8-inch pan. Or, you could use this chewy fudgy brownie recipe (very similar to this one) and use an 8-inch square pan instead of the 9-inch square pan that is called for. Bake time will be a little longer, since the brownies will be thicker. We haven’t tested a raspberry sauce layer in the middle—we fear it may bake right into the brownie batter. You might enjoy these raspberry cheesecake brownies instead.
Not sure if I did something wrong, but these brownies came out very dry for me. I prefer a dense, chewy browny over cake-like textured and these just didn’t do it for me. My husband really liked them, but I will probably try a different recipe next time.
Hey Everyone,
I going to try to make the brownies. I have some yolks to use up. Could I use all yolks or would it change things.
Thanks
Hi Cheryl, for best results, we recommend using 3 whole eggs as written. Enjoy!
I made these with my 10 year old granddaughter. They turned out perfect! A bit crispy on the outside edges and chewy in the middle. The only change we made, we didn’t have a chocolate bar & used chocolate chips for the chocolate. We will definitely make these again.
Hey, I love baking, but I’m trying to make it a little more nutritious. If I swap out cocoa powder for chocolate protein powder would anything change?
Hi Ava, we haven’t tested this swap and it would take some testing to ensure results. We’d love to know if you give anything a try!
Can I spread this batter on a nonstick foil-lined sheet pan so I can cut into 3-inch star shapes? If so, what baking time do you suggest?
Hi Kat, you can try spreading this batter into a larger pan for thinner brownies, but you’ll need to use a pan with edges. We’re unsure of the exact bake time, so keep a close eye on it and use a toothpick to test for doneness.
I tried a lot of brownies recipe on youtube. So far, this is the best recipe of brownies I made. Will used this recipe again and may try others recipe on this website. Thank you for this!
I have been looking for a go-to brownie recipe for years. I have finally found it! I use 1/2 brown and 1/2 white sugar, and they are perfect every time. Thank you!
Can i fit this recipe in my 10×10 inch baking pan? Or should i make some changes?
Hi Ayesha, this recipe as written is too much for a 10-inch square pan. The batter would be quite thick and may not bake through properly. You could make the batter as is, fill your pan about 1/2 way, and then use any leftover batter for a few individual brownie cupcakes on the side. Or, you can use our similar chewy fudgy brownies instead. That recipe is written for a 9-inch square pan, so the brownies will be a bit thinner and take less time to bake in your 10-inch pan. Hope this helps!
These are the best brownies I have ever made! So incredibly rich!
I really loved these brownies, my one note is that I had to make them in an 8×8 pan because when I spread them in the 9×13 they were so thin, and with no rising agent I think they would have come out more like brownie brittle. That being said, in the smaller pan they were delicious. I had to cook them for 10 extra minutes but they were chewy and very tasty.
I made it as written in the 9 x 13 and it was prefect, no rising agent required, they were like Normal brownie height
I’ve been bringing bakes in to work and in church services for sharing, and everyone is RAVING. This brownie, the chewy choc chip cookies, the crinkles, and the classic choco peppermint brownies have all been crowd favorites. Actually, I think every single recipe I’ve tried here, including the savory ones, have been hits. Thank you for being detailed in your instructions, and I’ve been telling people that the “secret” to my bakes is this website! They think I’m some sort of baking superstar ❤️
Hi Hally, that’s so great to hear. Happy baking!
Oh, my gosh! I made these and now everyone wants them for birthdays, anniversaries and just because they really are the best brownies EVER! Thanks, Sally!