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!
Recipe by Sally on December 6, 2016
Prep time: PT10M
Cook time: PT30M
Total time: PT3H
Rating
4.8 stars ( reviews)
Keywords
Seriously Fudgy Homemade Brownies
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
Categories
Brownies
Cuisine
American
Steps
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.
Reviews
Lydia on 2025-08-05 (5 stars): Have always loved this recipe! I’d like to try adding toffee bits to the recipe. Should I replace some of the chocolate chips with the bits? Or just add some to it as is? Thank you!
Lydia on 2025-08-06 (5 stars): Still a great brownie, but the toffee flavor and texture has disappeared! I can’t find it anywhere lol. Maybe give Sally a nudge to make a toffee brownie recipe with a STRONG toffee flavor. I’m currently 20 weeks pregnant and it’s all I want hahaha thank you!!
Solfully on 2025-08-07 (5 stars): Hi Sally! I have been making these brownies since 2022. But it was just now that someone requested it to be more on a darker/bitter flavor of cocoa powder and less sweet. Is reducing the sugar and adding cocoa powder would work? I haven't tried 1/2 cup (100g) light brown sugar and 1 and 1/2 cups (300g) of granulated sugar, but will it make the dark chocolate flavor stand out?
Joelle on 2025-08-13 (5 stars): Best brownies I’ve had in a long time. I used the half cup brown sugar variation + sprinkled some extra chocolate chips on top
Joe on 2025-08-14 (4 stars): These came out very cakey. The only thing I changed was baking in an 8x8 pan instead of 9x13, but I feel like the only thing that would affect is baking time. I think maybe I mixed the butter and sugar for too long and it incorporated a bunch of air? Or maybe my eggs were on the small side? Any suggestions?
https://i.imgur.com/pSu6wIj.jpeg
Marjory on 2025-08-23 (5 stars): Made these for first time today. Since I had snacked last week on my semisweet chocolate bar I ended up substituting 1 ounce of bittersweet chocolate for 1 ounce of missing semisweet chocolate. I did add chocolate chips. Everything else was same. Delicious!
Erin on 2025-12-29 (5 stars): As always that recipe was easy but seriously delicious can never go wrong with a recipe from Sally’s baking.
BZ on 2025-12-31 (5 stars): This recipe is absolutely spectacular! Best brownies ever, especially when you’re liberal with your chocolate chip quantities like I am :]
A question about egg substitutions: I made this with flax egg to accommodate an allergy, but wound up with brownie soup in bubbling butter after over an hour of baking. Does anyone have any thoughts on why this may have happened and how I can avoid it next time?
Val on 2026-01-09 (5 stars): Hi! I love all of your recipes. I hadn’t made this yet, but I don’t like chocolate chips in mine and I know I can leave them out, but I’m wondering if I need that extra 2oz of chopped semi sweet chocolate. Will that be like chocolate chips? Or will it melt?
