Look no further, these thick, fudgy Bakery Style Brownies are the perfect, one bowl brownie recipe you’ll ever need! They also make a great bake sale treat!
I’m always on the hunt for the perfect brownie. But, there’s a flaw in that plan. The “perfect brownie” really depends on my mood.
Sometimes I’m in the mood for a fudgy brownie with powdered sugar on top. Sometimes these buttermilk brownies are the answer to my chocolate cravings!
And every once in awhile, a little peanut butter brownie can’t hurt either!
Today though, I was on a quest to create a THICK brownie. But it couldn’t be cakey.
Because I’m sorry, I am NEVER in the mood for a cake-like brownie. I’d rather just have chocolate cake.
These Bakery Style Brownies are exactly what you’d expect a good bakery to crank out, yet you can make them at home, anytime!
And, they held up to a little bake sale shenanigans. My kids think it’s fun to say “my mom loves to bake and would be happy to bring 50 dozen treats to the bake sale. Tomorrow.”
Anyway, these Bakery Style Brownies are our new go-to bake sale treat. We cut each large square in half to make a triangle, then dunked them in melted chocolate and added some fun topping: sprinkles, m&m’s, toffee bits!
What toppings would YOU use?
Ingredients Needed
Looking for a recipe that is better than a boxed mix? Here’s what you’ll need.
Butter. I use unsalted butter so that I can control the salt in my baking. No need to soften this butter because we’re going to melt it!
Chocolate. You’ll need semi-sweet chocolate chips AND unsweetened cocoa powder for this brownie recipe.
PRO TIP: The better quality of chocolate you use, the better the taste. I usually opt for Ghirardelli.
Eggs. Vanilla. This recipe calls for FOUR eggs. THAT is how you achieve gooey brownies with a chewy center and crispy crust.
Flour. Salt. Baking Powder. As you add in your dry ingredients, you will mix them in by hand JUST until combined.
How to make Brownies
- These can be made in ONE bowl. Whether you use a medium sized saucepan, or microwave safe large bowl…clean up is a breeze!
- I use semi-sweet or dark chocolate chips in my brownies, use what you have on hand! You can even toss some in at the end to make them chocolate chip brownies! Or toss in some walnuts for some nutty brownies!
- LINE your baking dish with parchment paper (or foil). Not only does it make clean up easier, but you can just lift your brownies out of the pan and cut them!
- DO NOT OVER STIR. When you add in the dry ingredients, use slow but big stirs to incorporate the dry into the wet. Just when you see no more dry, STOP STIRRING!
- Want to eat them sooner? Chill them in the refrigerator so they are easier to cut. Want to make a brownie ice cream sundae? Eat them warm!
- If dipping them in chocolate and adding topping, you’ll definitely want to wait until they have cooled COMPLETELY. Then cut them in 9 large squares, and cut those squares diagonally so you’ll be left with 18 triangles. I use this melting chocolate for perfect results!
PRO TIP: For perfect cutting, use a cheap, disposable plastic knife after the brownies have cooled. WORKS LIKE A CHARM.
You now have in your fingertips the perfect bakery style brownie recipe! ENJOY 🙂
Bake Sale Treats
More Easy Dessert Recipes:
- English Toffee
- Caramel Corn
- Pralines
- Cheesecake Recipe – for the oven!
- Peanut Butter Cookies
- Chocolate Cheesecake
- Bread Pudding
- No Bake Pumpkin Cheesecake
- Instant Pot Brownies
Bakery Style Brownies
Look no further, these thick, fudgy Bakery Style Brownies are the perfect, one bowl brownie recipe you'll ever need! They also make a great bake sale treat!
Ingredients
- 1 cup unsalted butter
- 1/2 cup semi-sweet chocolate morsels
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 3/4 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 tsp kosher salt
- 1/2 tsp baking powder
- 2 cups Ghirardelli chocolate wafers (if desired for decorating) and toppings
Instructions
- Preheat oven to 350°F. Line a 9-inch baking dish with parchment paper. Set aside.
- In a medium sized saucepan, melt butter over medium heat. Remove from heat and add in chocolate chips and sugar.
- Stir until chocolate is completely melted. Add in eggs, one at a time, stirring completely after each addition. Stir in vanilla.
- Add the cocoa powder, flour, salt, and baking powder. Using big strokes, stir in JUST until mixed and no longer see dry ingredients. DO NOT BEAT OR OVER STIR.
- Pour batter into dish and bake for about 35 minutes. Remove from oven and cool completely before cutting.
- If wanting to dip in chocolate and toppings, melt Ghirardelli wafers in microwave for one minute, stirring halfway through. Cut COOLED brownies into 9 squares, then cut each square into a triangle. Dip into melted chocolate and add desired toppings! ENJOY
Notes
- Do not over stir after adding the dry ingredients.
- Use a plastic knife for cutting cooled brownies. Works like a charm without ripping the brownies.
Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 324Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 69mgSodium: 99mgCarbohydrates: 40gFiber: 2gSugar: 31gProtein: 4g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.
Recipe originally published October 2, 2017
Look no further, these thick, fudgy Bakery Style Brownies are the perfect, one bowl brownie recipe you’ll ever need! They also make a great bake sale treat!
could i use margarine instead of unsalted butter ?
Hi can these be frozen/refrigerated ?? Also what’s the shelf life or how many days can they be out without going bad? Thank you!
Am I supposed to keep in the oven until a toothpick comes out clean because it’s been well over an hour now?
I’m making the recipe for Bakery Style Brownies, it looks delicious, BUT you need to add the original recipe for the bakery style frosting instead of JUST dipping them in melted (Ghirdelli Wafers ) ! Thank you so much !
These brownies are awesome! I’ve made so many recipes but this is exactly the kind of brownie I’ve been looking for … I’ll use this every time now! Thank you! I followed the recipe exactly with the exception of unsalted butter .. I didn’t have any so I used regular butter & omitted the salt. Thank you!!
Aren’t they perfect?? They are my go-to brownie as well 🙂
Is this for a 9 inch square baking dish or 13×9? The recipe says it serves 18, so that seems like a lot for a 9×9.
It is a 9-inch pan, but they are very thick and rich!
So, I’m assuming, based on the pictures, it’s meant to be a 9 x 13 rectangle pan? I baked them in a square 9×9 pan and it took about hour, they are INCREDIBLY thick (much thicker than your pictures), and the outside was pretty hard. The taste was delicious though!
Nope, this is a 9×9-inch pan recipe! They are VERY thick.
This is a terrible recipe. It shouldn’t be baked in a 9in baking dish as they are about 2 inches tall and take ober an hour to bake, not 35 min. This leaves the outside over cooked and the inside raw…
Looking forward to hearing from you. I like making things from scratch.
Thank-you so much! I haven’t had a great chewy fudgy brownie….!!
I have a similar recipe. I use 1 cup brown sugar and 1 cup granulated. I only bake them for 27 – 30 minutes. I like gooey brownies.
what happens if you only have salted butter on hand?
You can use it, just use half the amount of salt listed. Or basically, only toss in a pinch.
These brownies ended my search for a homemade brownie recipe that was (so much) better than a box mix. The melted chocolate plus the cocoa powder (I used Ghirardelli dutch processed) gives the brownies that intense chocolate flavor that you expect from brownies. I baked them in an 8×8 glass pan because it’s all I had and they turned out great! Just needed some extra lovin in the oven:)
So glad you love them too!!
Anyone know how to convert to high altitude? I’m at 7800 ft.
Can they be doubled
made these today for daughters 50 something birthday tomorrow. added walnuts in/out sparingly. will hopefully serve with mango pieces/mango sherbet and whipped cream. They look fabulous. haven’t cut yet. thank you for the recipe.
Can the recipe be doubled and baked in 9×13 pan?
Thank-you so much! I haven’t had a great chewy fudgy brownie since my Mom passed away in1999!!! That’s too long! Haha! The ones in the boxes you buy are always dry and taste like a cake! These look PERFECT!!!
I will definitely make some!!!
Can you double the recipe and use a 9 x13 pan?
Can these brownies be frozen? If so, for how long?
These are the best brownies ever! The only brownies my son requests. I’ve made them twice in the past week. Thanks for the recipe! Can I add a cup of walnuts or pecans without changing the recipe?
Absolutely, I love nuts in these brownies 🙂 So glad you enjoy them too!
This recipe is Very good, easy and fast!! I tried it for my guest. They loved it very much. Cake was very awesome and very delicious. Thanks for sharing good cake recipe.
Love your creations ! Pinning ! Thank you so much !
Hahaha, I love that. “Tomorrow!” Because its not like you could possibly have had anything else to do right?? You were really hoping to bake 3 dozen brownies that night;) Nonetheless, I have no doubt these would hold up (and sell out!) at a bake sale. YUM!
Right? Nope, nothing! They were a huge hit, and I’ve made them several times since then because they are so good 🙂
The ooey gooey chocolatey perfection is almost too much to handle. I MUST try this recipe!!
Yum, those brownies look to die for! Fudgy doesn’t even begin to describe it. Thanks for linking to my cookies!