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!
Easy Chocolate Brownies
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.
- Use this brownie in my easy brownie trifle recipe, layered with chocolate pudding too!
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
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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!
Followed recipe exactly, absolutely delicious! Use the 9″ pan as posted , makes them nice andvthick.
My grandchildren would love these. Can you dbl the recipe or perhaps triple & use a 9 x 13 pan? Thank you for your advice.
These look so good. I know my family would love these!
Yum! My daughter and husband are going to love this recipe! We love chocolate here, so these will be a big hit!
Thick & fudgy is the way to go!! These are the best brownies!! I’m excited to try adding different candies & nuts!
Can these be made in a 9×13 pan? If so, would you double the recipe or just cook them for less time? Thank you so much and I cannot wait to try these!
Sure can! Same recipe, bake for about 23-25 minutes.
Hi Aimee would I be able to use less sugar & cocoa in the bakery style brownies don’t like it to sweet or to intense with chocolate flavour. If so how would I do that.
Thanks Trace
I haven’t tried changing this recipe. I would instead try to find a recipe that suits your needs 🙂
I can’t comment on less sugar but I made these with half the cocoa because I didn’t have enough and they still turned out great.
Thaniks you for your recipes! Y0u have the whole directions and recipes so easy to understand and use! Awesome!m Ginny Price
Question, I’ve made these twice now and the center is caving in?!?!? My pan is a 8×8 and I cooked them 10 minutes longer. Should I bake them even longer?
They will cave slightly in the center. After they cool completely they will be ready for cutting. THese are more of a gooey moist brownie, not a cake-like brownie.
Do you have to use morsels, or can you just use regular chips…? I’m super excited to make these, they look delicious!!!
Baked exactly as recipe directed and they came out raw!!
Just made brownies tonight. They taste awesome!!
Just made them tonight and they are perfect! I can’t wait to try some of your other recipes. Thank you for sharing them!
Can’t wait to make these. They look really yummy!!!!
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!
I baked these today and they were absolutely delicious. Thank you for the recipe Aimee!
My favorite brownies 🙂
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 🙂
When you say a 9 in pan, do you mean a 9×9 or a 9×13? I look forward to trying these!!
9-inch square 🙂
Can you add pecans to the recipe? Will it mess the Browser up?
Pecans would be delicious in the brownies!
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.