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!
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! Or whip up a batch of chocolate chip brownies for an extra rich and fudgy treat.
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. 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.
Aimee’s Secret
Using just a small amount of baking powder provides a little lift in these brownies, without resulting in a cake-like texture. They still maintain their thick, chewy texture!
How to make Brownies
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!
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.
Recipe FAQs
To achieve fudgy brownies, not cakey brownies, you’ll need a high fat to flour ratio, like in my recipe.
Store brownies in an airtight container at room temperature. These chewy fudgy brownies can be stored for up to one week.
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.
Aimee’s Pro Tip
Use a metal pan instead of a glass baking pan. It transmits the heat evenly in brownies, which results in the perfect texture. You may find your brownies under-cooked if using glass…add a few extra minutes to the baking time.
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!
- When you’re craving a gooey treat, whip up a batch of our Turtle Brownies!
- Drizzle with melted chocolate and make Valentine Brownies with holiday sprinkles!
More Easy Dessert Recipes
- English Toffee
- Caramel Corn
- Pralines
- Cheesecake Recipe – for the oven!
- Chocolate Cheesecake
- Instant Pot Brownies
The Best Brownie Recipe
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
- Preheat oven to 350°F. Line a 9-inch square 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 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!
- Use a metal pan instead of a glass baking pan. It transmits the heat evenly in brownies, which results in the perfect texture. You may find your brownies under-cooked if using glass…add a few extra minutes to the baking time.
- 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.
Video
Nutrition
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!
These are by far hands-down best home made brownies I’ve ever made or had. I used Ghirardelli powder and chips. Is there a 6 star rating?
⭐️⭐️⭐️⭐️⭐️⭐️❤️
Do you do any gluten free
I was struggling with scratch brownies. I came across this recipe after many failed attempts at others. These come out thick and chewy without being super gooey.
Making these into cupcakes I doubled the recipe it made 24 cupcakes and 1 8×5 brownie.
HOW DID THE CUPCAKES TURN OUT?
This is my first time making brownies from scratch. I followed the recipe and it was so easy. I only had an 8×8 pan and bake it for 45 minutes and it came out perfect. Slightly crunchy edges and soft in the middle. The taste was awesome. Everyone loved them. I ordered a 9×9 pan today so I can try this recipe again. Can’t wait. Thanks so much for sharing this with us !
I love this recipe! This is my third time making it and this time I threw in some walnuts
LOVE walnuts in our brownies!
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!
Can I use swan cake flour?
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.
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
In step 1 it says 9-inch square…it also repeats that information in the blog post 🙂
Brownies are thicker than my wrist and took over 45 minutes and are still wet in the middle
Made these tonight, with my two great-nieces! They were really good!
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.
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.
I have a question!
Do the flour and cocoa need to be sifted through a sieve??? Please let me know!
Thank you!
Nope!
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
So glad you enjoyed the brownies, the caramel version is heavenly 🙂
actually, I always make USA recipes with half of the sugar required and it is fine 🙂
Question on the pan size is it a 9×9 or a 9×13?
9×9 (square).
I just made them and had the exact same thought. This will be my go to recipe from here on! 😋
Everyone says their brownies are the best. I’ve tried them all and these really live up to the hype!! I wrote the recipe down but forgot what they were called, so I just christened them ” D. G. BROWNIES” ,(darn good brownies!!!).
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.
I thought I might be the only one! Very confused
Depending on your oven and where you live the altitude can affect cooking
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🙏
Bro, I totally get it… brownies hit different in life for real.
Cheers💛
These are absolutely amazing! It will be the only brownie I make from now on. Super simple to make but huge flavor!
So happy to hear this!
I just made them and had the exact same thought. This will be my go to recipe from here on! 😋