Fudgy Brownies from Scratch
Fudgy Brownies from Scratch let the chocolate flavor shine. This large batch will feed a crowd and is super-rich, super chocolaty, and super delicious!
Bake up a batch of these Homemade Fudgy Brownies for the chocoholics in your life!
Why You Must Make
- This recipe is from Nick Malgieri, an accomplished baker and cookbook author.
- These are super fudgy!
- You can easily double this recipe in a half-sheet pan for when you need to feed a crowd.
Ingredient Notes
- Kitchen Staples – Butter (have at room temperature for easy blending; I use salted butter, Salt, Sugar, Brown Sugar, Flour
- Semisweet Chocolate (affiliate link) – Chopped
- Milk Chocolate (affiliate link) – Chopped
- Eggs – Use large eggs; Have at room temperature for easier incorporation.
- Vanilla (affiliate link) – Use real vanilla extract, not artificially flavored, for the tasiest results.
Expert Tips
I baked these up years ago for the designers and landscapers who were ready to debut their talents at our local decorators’ show house. As always, they transformed a classic home into a showplace.
- These brownies are baked in a half-sheet pan to it will serve a crowd.
- I was able to get 75 servings from this one batch.
- You can also make half the recipe and bake it in a 9 x 13-inch Pan (affiliate link). The baking time will be less.
- Or you can make the full batch and freeze what you want for the future.
And they’re from Nick Malgieri, baker and cookbook author, whom I adore. The rumor is that this recipe came from a mistake when he forgot to add part of the flour! The results were dense and fudgy with the perfect papery thin crust on top. Bill gave these two thumbs up as his mouth was too full of glorious chocolate to give one of his witty reviews. I quickly ran these down to the freezer, so I didn’t have to make a second batch for the event! If you’re looking for a fudgy brownie recipe from scratch, give these easy homemade brownies a try!
Serving Suggestions
My family is delighted to eat these brownies right from the pan, but there are numerous ways to enjoy them.
- My favorite is a brownie sundae, topped with a scoop of vanilla or peppermint stick ice cream and a drizzle of hot fudge sauce. Vary your ice cream flavors and toppings.
- A dollop of whipped cream and fresh berries is also delicious!
- You can make ice cream sandwiches by spreading some soft ice cream between two brownie squares. Make sure to have plenty of napkins available.
- How about using a cookie cutter to create festive shapes depending on the time of year? Simple shapes work best, and make sure to start with cold brownies to make cleaner cuts.
- I’ve also made a Brownie Trifle, with brownies and chocolate mousse!
Frequently Asked Questions
Once the brownies have cooled to room temperature, cover them and refrigerate for a few hours or overnight. When I make these in a 9 x 13-inch Pan (affiliate link), I line the pan with non-stick foil and use the foil as a sling to remove the cold brownies to a cutting board.
Using a sharp knife, cut straight down, cleaning the knife as needed, before cutting again. If you’d like, you can use a ruler and a knife to measure and make marks around the perimeter to guide your slicing. Check out my tips on How to Cut Perfect Cookie Bars for more details.
Brownies keep well at room temperature for 3-4 days as long as they’re stored in an airtight container.
Yes, they freeze wonderfully. Place in an airtight container, separating layers with parchment or waxed paper, and freeze for up to 3 months. You’ll have a good stash of these extra fudgy brownies for whenever the mood strikes!
You May Also Like:
- Fudgy Pumpkin Caramel Swirl Bars from The Food Charlatan
- Chocolate Brownie Tart
- One Bowl Fudgy Brownies
- Cosmic Brownies
- Simple Fudgy Brownies
- One Bowl Fudgy Brownies
- Plus more of my Best Brownie Recipes
Fudgy Brownies from Scratch
A huge batch of homemade fudgy brownies! Eat some now, and freeze the rest for your next chocolate craving!
Ingredients
- 1 pound butter (4 sticks)
- 8 ounces semisweet chocolate, chopped
- 8 ounces milk chocolate, chopped
- 8 eggs, at room temperature
- ½ teaspoon salt
- 2 cups sugar
- 2 cups brown sugar
- 1 tablespoon vanilla
- 2 cups flour
Instructions
- Preheat oven to 350º. Spray a half-sheet pan with non-stick spray, line with parchment, and spray parchment. Or line the pan with non-stick foil (my preference).
- Combine butter and chopped chocolate in a microwave microwave-safe bowl. Microwave for 60 seconds, stop and stir, and continue microwaving for 30-second intervals, stopping and stirring till the mixture is smooth and melted. Set aside.
- Whisk eggs in a large bowl and mix in salt, sugar, brown sugar, and vanilla. Stir in the chocolate mixture, then fold in the flour.
- Pour batter into prepared pan and smooth top with an offset spatula.
- Bake for about 45 minutes, until the top has formed a shiny crust. Cool in pan.
- Cover with plastic wrap when cool and refrigerate for easy cutting.
- To serve, lift the cold brownies out of the pan using the foil and place them on a cutting board. Peel back the foil, and cut to the desired size.
Notes
Recipe adapted from Nick Malgieri.
You can easily make a half batch in a 9 x 13-inch pan. The baking time may be slightly less.
These taste even better the day after they are baked. I recommend refrigerating overnight.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
48Serving Size:
1 brownieAmount Per Serving: Calories: 209Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 52mgSodium: 101mgCarbohydrates: 26gFiber: 1gSugar: 21gProtein: 2g
84 Comments on “Fudgy Brownies from Scratch”
You’re right- one can never have too many brownie recipes or make too many brownies. They are a simple, classic dessert, and these look great.
Wow, they look fudgy and gooey and buttery all rolled into one. now that’s a cookie bar!
One can never have too many options for brownies – these look so good!!!
They certainly look moist, chewy and ultra chocolately delish! It was such fun having your blog this month and I really did have a hard time choosing what to make. Those cookies were a hit at my office and hubby’s office. I divided them in half and onward we went to work today. Hope you have a great week!!!
Darn ! That’s a lot of yumminess 😀 But then , why bake a measly amount when you can have loads , right ? Any leftover ? I bet it taste as fabulous as it looks 😉
75 in one batch ,dense and fudgy with a thin crust. What’s not to love? There’s a big picnic party we are hosting next month, these brownies will sure please my guests.
That’s a huge batch of brownies! I made brownies and attempted to use your cutting technique, epic fail!
I went to scoop some ice cream tonight and realized (to my horror!) my freezer stash of brownies had run out. Proof you can never bake too many 😉
Oh Lizzy..when will you stop tempting me with all those brownies 🙂
I need a recipe for a crowd. Another meeting this week. I think this will be the ticket.
Nice! That sounds like an awesome amount of brownies!
75 Servings? Excellent. One must never run out of brownies xx
These look incredible, Liz! Perfect for dunking in a glass of milk!
Yes, I can relate. Love the brownies!
I love the name for these and that thin crust looks divine!
At first, I was like whoa, so many eggs but it’s deeeefinitely worth it! looks divine!
cant agree more!! There are never enough cookies, brownies or sweets!! lol They look lovely!
I will take a brownie any day of the week! These look extra special!
Amazing! I think I’ll make these before I have my baby, then I’ll have tons of brownies in the freezer for when the craving strikes!
Seriously, there can never be enough brownie recipes in the world! YUM!