Have you been searching for a brownie that is thick, fudgy, chocolatey, and keeps you going back for more? Then look no further! This brownie recipe is the only one you’ll ever need and will keep your taste buds dancing. One of my favorite parts about this recipe is it only uses one medium sized sauce pot, a few measuring utensils/cups, & the pan you bake it in. Who doesn’t love a tasty treat and bare minimum dishes?! Just writing up this recipe and looking at the picture makes me feel like I NEED to go make a batch ASAP.
Are these better than boxed brownie mix?
There is no doubt about it! There was once a time in my life that I had a favorite brownie, and it used to come from a box where you just added the oil, eggs & water to it. Every time I tried a home made brownie recipe they just didn’t compare to that fudgey / chewy consistency I had grown to love. With lots of trial and error this is now the ONLY brownie recipe I make and one that my whole family loves. Don’t worry, these taste WAY better than any brownie that comes out of a box!
Who will like these?
My whole family really enjoys these, from the toddlers to the adults. These are an easy dessert I love to whip up before we have guests over or bring to a party. They are always an easy crowd pleaser for any occasion.
What goes well with brownies?
For the ultimate dessert combination we love to turn these into a brownie sundae. You can keep it simple and add a scoop of vanilla (or your favorite flavor) ice cream on top. Or if you feel like going all out.. I love to layer brownie, vanilla ice cream, hot fudge, whip cream & some crushed up brownie crumbles for the top.. PURE HEAVEN.
Thick Fudgy Brownies
Course: DessertDifficulty: Easy15
minutes35
minutesThese brownies are thick, fudgy, chewy, and exactly what you’ve been looking for! They are my favorite go to dessert.
Ingredients
1 Cup Salted butter
2 Cups Granulated sugar
4 Eggs
2 Tsp. Vanilla extract
2/3 Cup Unsweetened cocoa powder
1 Cup All purpose flour
1/2 tsp. Salt
1/2 tsp. Baking powder
1/2 Cup Semi- sweet chocolate chips (plus more if you’d like to sprinkle on top after baking)
Directions
- Pre-heat oven to 350*F. Prepare a 9×13″ baking dish by lighting greasing with cooking spray.
- Melt butter in a medium sized sauce pan over medium-low heat.
- Once butter is fully melted add in sugar and chocolate chips. Stir until mixture is smooth. Remove pan from heat.
- Add eggs to the mixture one at a time. Mix well in-between each egg addition.
- Add vanilla extract and mix.
- Add cocoa powder, flour, salt & baking powder on top of your mixture. Mix until there is only a few small clumps left in your batter. DO NOT OVER MIX the batter.
- Pour batter into prepared pan and bake 28-35 minutes. I like to give a bit of wiggle room in time as all ovens vary. My advice is to set your timer for 28 minutes and check (use toothpick to stick into brownies, should come out clean/only a little crumb.) If your brownies are still a bit raw then add another couple minutes to your timer and go from there until cooked.
- If you’d like to give your brownies a fancy touch you can sprinkle some chocolate chips (I prefer the mini ones) on top of your brownies when they come out of the oven. They will slightly melt and stick to the top of your brownies.
- Let cool, slice & enjoy! ( If you’re like me and get too impatient for your brownies to cool, grab a plastic disposable knife and cut your brownies warm. This method magically helps you cut them without the brownies crumbling to a million pieces.)
Notes
- For easy removal from the pan you can also line the pan with a piece of parchment paper.
- You can cook this is any size pan you have, just keep an eye on the brownies as cooking time will vary depending on thickness.
- Store in an airtight container for up to 1 week.
- These brownies freeze well. So if you feel you will never eat the whole batch before they get old, then put them in an airtight freezer bag after they have fully cooled. I like to wrap each one individually in plastic wrap before putting into a large freezer bag. It makes it easier when you are craving a brownie and only have to pull out one rather than the whole batch. When ready to eat, leave brownie on the counter to come to room temp. Or for the impatient chocolate lovers.. you can pop it in the microwave for a few seconds until warm and thawed. If you decide to microwave, make sure to remove plastic wrap first.
