Seriously Fudgy Homemade Brownies

The original recipe can be found HERE

sally

By Sally McKenney

brownies

Ingredients:

Directions:

  1. Preheat the oven to 350°F (177°C) and line a 9-inch square metal baking pan with parchment paper, leaving an overhang on two opposite sides to lift out the finished brownies (makes cutting easier!). Set aside.
  2. In a small microwave-safe bowl or liquid measuring cup, combine the butter and half (2oz/56g) of the chopped chocolate. Melt in 30-second increments, stirring after each, until completely melted and smooth. Set aside to slightly cool while you continue.
  3. In a large bowl with a handheld or stand mixer fitted with a whisk attachment, combine the sugar and eggs. Beat on medium-high speed until the sugar is dissolved and the mixture is pale and ribbon-y, about 3 minutes.
  4. Pour the warm melted butter/chocolate into the bowl with the sugar/eggs, add the vanilla, and beat or whisk to combine.
  5. With a fine mesh sieve, sift the cocoa powder and flour into the batter, add the salt, then whisk or beat on low speed to incorporate. Fold in the remaining 2 ounces/57g chopped chocolate and the chocolate chips. The batter will be very thick. Spread it evenly into the prepared pan. (A small offset spatula can help here.)
  6. Bake for 28-30 minutes, then test the brownies with a toothpick. Insert the toothpick into the center of the pan. If it comes out coated 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 30-32 minutes in my oven. Err on the side of under-baking, as the brownies will continue to set as they cool.
  7. Remove from the oven and place on a cooling rack to cool completely in the pan. When cool, lift the brownies out by gripping the parchment overhangs and transfer to a cutting board. Use a sharp knife to cut into squares.
  8. Cover and store leftover brownies at room temperature for up to 1 week.

Notes:

  1. Make-Ahead & Freezing Instructions: Brownies freeze well for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
  2. Special Tools (affiliate links): 9-inch Square Baking Pan | Parchment Paper | Glass Mixing Bowls | Electric Mixer (Handheld or Stand) | Fine Mesh Sieve | Whisk | Silicone Spatula | Small Offset Spatula | Cooling Rack
  3. Chocolate: Baking chocolate is typically sold in 4-ounce (113g) bars. Half will be melted with the butter, and half will be chopped up and folded into the batter with the chocolate chips. I suggest Ghirardelli, Baker's, or Lindt brands; in either semi-sweet (56% cacao) or bittersweet (60% cacao).
  4. Cocoa Powder: You can use either natural or Dutch-process cocoa powder in this recipe. I prefer Dutch-process (such as this brand) for a smoother chocolate flavor.
  5. Recipe Update in 2026: My team and I made a couple slight updates to this recipe based on reader feedback. To make it the way it was originally written, increase the sugar to 2 cups (400g) and increase the chocolate chips to 1.5 cups (270g). Proceed with steps 1 and 2 in the recipe above. Skip step 3. Then, whisk the 2 cups (400g) sugar into the melted butter and chocolate mixture. Whisk in the eggs and vanilla, followed by the remaining ingredients. Proceed with baking the brownies.
  6. 9x13-Inch Pan Version: For a larger batch, see this 9x13-inch pan of homemade brownies. The recipe is carefully scaled up from today's version. It's not simply doubled; the ingredient ratios, baking time, and method were carefully adjusted to maintain the same rich, chewy, fudgy texture in a larger pan. If you're baking for a crowd, that's the recipe to use!

Nutrition Information:
Name Amount Daily Value
Protein 5g 10%
Carbohydrates 40g 15%
Fats 15g 20%