★★★★★

The Best Brownie Recipe

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.

Don’t forget to add the cream cheese swirls. Try our cheesecake brownie recipe next!

Ingredients Needed

Ingredients needed to make fudgy 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!

  1. Melt Butter. In a medium sized saucepan, melt butter. Remove from heat.
  2. Add Chocolate Chips and Sugar. Add in the chocolate chips and sugar and stir until sugar is blended and all the chocolate has melted.
  3. 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.
  4. 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!
  • Serve with ice cream. Don’t forget the vanilla ice cream (or use our easy no churn ice cream recipe)!
  • 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!

More Easy Dessert Recipes

Yield: 9 large brownies

The Best Brownie Recipe

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 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 square 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 40 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.
  • Baking time. If you like thick and gooey brownies, cook them from 35-40 minutes. If you prefer them cooked all the way through (and not gooey at all) increase time to 45-50 minutes.
  • See blog post for more recipe tips and tricks!
  • 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!

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    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. Brownies are my absolute favorite desert and I’ve never found a recipe this good. Occasionally I add some additional chocolate chunks before popping into the pan for that “chocolate chunk” brownie. They’re amazing both ways!

      1. I don’t normally use cake flour for brownies, because you want a good dense texture, so I haven’t tested cake flour. If you try it, let us know.

    2. I used a 9×12 pan. This recipe don’t say the pan size. They were good but I think much better in a smaller pan so the brownies are thicker. They were still delish not as chewy though. The next time. Ty

    3. You should point out that either salted or unsalted butter can be used, with a note explaining why. The rule of thumb for butter: If you have salted butter and a recipe specifies unsalted butter, reduce the salt called for in the recipe by 1/4 t. per 1/2 c. butter. In your recipe, calling for 1 c. butter, this would mean eliminating the 1/2 t. salt. Likewise, if you have unsalted butter and a recipe specifies using salted, increase the salt called for in the recipe by 1/4 t. per 1/2 c. butter. 1 typical stick of butter is 1/2 cup, although you can buy butter with 8 sticks in 1 # instead of 4.

      There’s very rarely a reason to purchase unsalted butter. Its shelf life is shorter than salted butter because it has no salt, which is a preservative. Most baked items call for salt to enhance the other ingredients in the recipe.

      1. The recipe calls for unsalted butter. You took the time to comment, however not read the blog post. I clearly state that I prefer to use UNSALTED butter in my recipe so that I can control the salt in my baking. Different brands contain different amounts of salt in their salted butter. Unsalted butter allows you to completely control the flavor.

    4. I have a question!
      Do the flour and cocoa need to be sifted through a sieve??? Please let me know!
      Thank you!

    5. Aimee thank you very much. I have been trying to find a good old fashioned brownie with no results until I tried your recipe This was so good. I followed your instructions to the tee. Did not over stir and not over baked. I did use 1/2 butter and 1/2 butter flavored crisco.
      Now I have to try the caramel one

    6. I don’t understand. I followed the recipe exactly, pan size and everything, and they are completely wet in the middle still! Why is my baking time so much different? I’m trying 10 more minutes and hoping that works.

    7. I was googling ways to kill myself until this recipe came up and now I have a new lease on life. Thank you for you brownie recipe ma’am please keep finding and sharing good sweets🙏

    8. These are absolutely amazing! It will be the only brownie I make from now on. Super simple to make but huge flavor!

    9. Is it baking powder or baking soda picture of ingredients says baking soda but instruction ingredients says baking powder

      1. I saw someone say they used a pan bigger then a 9×13 the recipe says a 9” baking pan, so I used a 9”x9” pan. I also Have a liquid centre after 35 minutes? And am hoping 10 more minutes makes this right. Can any help with what the actual cooking time should be? I hate over cooked brownies. Side note, it smells delicious 🤷‍♀️

    10. Made these twice now, exactly as the recipe states and they are the most amazing brownies I’ve ever made and tasted. Love the chewy center and crispy outside. My new “go-to”! Delish and so we’ll explained!!!

      1. The recipe was perfect and the brownies were amazing in taste and fudginess. I reduced the sugar to 1 cup. The taste was perfect but did not get the crackly top?

      2. You can use applesauce as a replacement for eggs but I’m not sure how that would taste in a brownie recipe. I’ve only ever tried it in waffles

    11. This recipe was fabulous! I modified it to be GF simply by using GF flour instead (same measurements) and used half Stevia and half sugar to lower the sugar amount… I may try to alter that next time as well since it turned out so well! Loved the Brownies

    12. I love these brownies! I make them in a pan that is bigger than a 9×13 – I think it’s 12×17. I double the recipe and they are still nice and thick. I bake for a living and my customers absolutely love these.

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