★★★★★

Homemade Bakery Style Brownies

Look no further, these thick, fudgy Homemade Bakery Style Brownies are the perfect one bowl brownie recipe you’ll ever need! Crisp edges, crackle top, fudgy center, and a decadent chocolate flavor, these are going to be your go-to recipe from now on!

When you’re looking for classic recipes, be sure to add this perfect Chocolate Chip Cookie recipe to your list! Soft and chewy. While you’re at it, don’t forget our favorite Peanut Butter Cookie recipe too!

Large square of thick fudgy homemade brownies.

Why this Recipe Works

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!

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!

  • One bowl. Or in this case, you’ll mix everything (by hand) in a large saucepan. Easy clean up!
  • Serious chocolate flavor. By using chocolate chips melted in the batter AND cocoa powder, you’ll achieve the perfect fudgy old-fashioned brownie flavor!
  • Crackle top. The signature sign of a perfect brownie.

Ingredients Needed

Ingredients needed for homemade brownies.

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. This recipe calls for FOUR eggs. THAT is how you achieve gooey brownies with a chewy center and crispy crust. And they puff up to a thick, chewy treat.

Vanilla Extract. Use PURE vanilla extract to amp up the flavor.

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

Step by step photos showing how to make brownies from scratch in one pan.

Achieving the perfect, better than a box, brownie is easy. And since you most likely have all the ingredients on hand, you can do this any day of the week!

Melt Butter. In a medium sized saucepan, melt butter. Remove from heat.

Add Chocolate Chips and Sugar. Add in the chocolate chips and sugar and stir until sugar is blended and all the chocolate has melted.

Add Dry Ingredients. Mix in the dry ingredients JUST until blended. Use as few strokes as possible. If adding extra chocolate chips or nuts, fold them into the batter now.

Bake. Pour batter in a 9-inch square baking dish lined with parchment paper. Bake. Cool. Cut. Enjoy.

PRO TIP: For a fudgy center, don’t overbake these brownies. And be sure to let them cool completely before cutting!

Small squares of fudgy homemade brownies on a piece of parchment paper.

Tips and Tricks

  • These easy brownies 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 fudgy 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 fudgy 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.

Pan of fudgy brownies with one slice removed.

Recipe FAQs

What makes fudgy brownies?

To achieve fudgy brownies, not cakey brownies, you’ll need a high fat to flour ratio, like in my recipe.

How do you store baked brownies?

Store brownies in an airtight container at room temperature. These chewy fudgy brownies can be stored for up to one week.

Can you freeze brownies?

Freezing brownies is so easy. Once baked and cooled completely, you can either slide the whole pan of brownies into an airtight freezer container. Or, cut into squares and freeze bite size servings. Thaw in container at room temperature overnight.

Variations

Today’s easy brownie recipe is the perfect base for all of your mix-ins and flavors. I use my recipe regularly to make a variety of flavors!

Love Caramel? Give these Salted Caramel Brownies a try next!

Or use this recipe to make a delicious M&M Brownie for your next party.

Add a batch of nutty Walnut Brownies to the list too!

Swirl in some peanut butter for the perfect flavor combo. Our Peanut Butter Brownies are ALWAYS a hit.

Don’t forget to try a batch of Oreo Brownies next!

More Easy Dessert Recipes

Yield: 9 large brownies

Homemade Bakery Style Brownies Recipe

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

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
  • ½ cup semi-sweet chocolate morsels
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon baking powder

Instructions

  1. Preheat oven to 350°F. Line a 9-inch baking dish with parchment paper. Set aside.
  2. In a medium sized saucepan, melt butter over medium heat. Remove from heat and add in chocolate chips and sugar.
  3. Stir until chocolate is completely melted. Add in eggs, one at a time, stirring completely after each addition. Stir in vanilla.
  4. 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.
  5. Pour batter into dish and bake for about 35 minutes. Remove from oven and cool completely before cutting.

Notes

  • 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!
  • STORAGE: Store brownies in airtight container at room temperature for up to a week. Or freeze for up to 3 months.
  • Nutrition Information:

    Yield:

    18

    Serving Size:

    1

    Amount 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.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    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!

    About Aimee

    Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

    Learn more about Aimee.

    Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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    Posted on March 14, 2021

    Comments & Reviews

    1. 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.

        1. 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!

    2. 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…

    3. 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.

      1. You can use it, just use half the amount of salt listed. Or basically, only toss in a pinch.

    4. 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:)

    5. 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.

    6. 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!!!

    7. 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?

    8. 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.

    9. 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!  

      1. Right? Nope, nothing! They were a huge hit, and I’ve made them several times since then because they are so good 🙂

    10. Yum, those brownies look to die for! Fudgy doesn’t even begin to describe it. Thanks for linking to my cookies! 

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