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”
Oh my goodness! this recipe is a keeper for sure! the texture, the thin layer on top.. everything is perfect
These brownies look so amazing and I love that you’re baking them from scratch using real food ingredients.
These look fantastic, and my favorite way to have a brownie is a brownie sundae too! It combines some of my favorite desserts :-).
These look divine! And I especially love that this makes a big batch that you can freeze. Wonderful idea!
I am looking for a large brownie recipe. I will try yours. You said you used a 9 x 13″ pan and got 75 servings??? How big were the pieces? The beautiful photo was showing a size I don’t think you would get that many servings from in a 9 x 13″ pan.
You mentioned you cut the recipe in half instead of for the half sheet recipe. I’m confused. Also how thick are these brownies when all said and done? Thank you so much for clarifying for me. Personally I like to bake for a army. It’s all the same mess and same energy to me so why go to all that work for a smaller size reward? Once I understand the recipe size for the half sheet I will for sure give that a try! LOL It’s just too much fun even though it’s just 2 of us now days. I will share with a local nursing home the extra. Love Ranchmama
Hi, Ranchmama! You can definitely get 75 small brownies out of a full batch (that’s what I did for the party), but if you want brownies closer to 2 x 2-inches, you’ll get about to 54 brownies. They are definitely thinner than most of my brownies, but not overly thin. And you’re right, I cut nice big brownies for my photos; my sons and husband were glad to indulge, but they were too big for me! xo
These brownies have such a great name! They take me back to Secret Recipe Club. That was sure fun!
Nick Malgieri is one of my baking gurus. No wonder they turned out so delicious. But honestly, how did you get those edges so sharp? For the life of me, I can never get my brownies to look so incredibly neat. I definitely need to take a lesson from you.
You can never have too much chocolate or brownie recipes! Can’t wait to try this one Liz!!
I can seldom pass up a brownie recipe; especially one that is easy on the ingredients and the time to make them. I’m like you…I make what I have ingredients for; not what I wish I had ingredients for that requires a shopping trip…or even waiting for delivery. Give me chocolate NOW! 🙂
I love brownies, cakey or fudgy..These look like the perfectest brownies in the world!
I’d like to invite you to my Friday Flash Blog, where you can share your best blog entry of the week! The party goes on ALL weekend at thejennyevolution.com. And who knows, you may just get featured next week.
Jennifer
thejennyevolution.com
I made these today and they are spot on! I added some fresh made coffee to my batter to contrast the chocolate and added a caramel drizzle on top. They are intended for a party tomorrow but I am tempted to sit down by myself and take a fork to the pan. Awesome and simple brownie recipe! Thanks so much!
I’m so glad, Deanna! I love your tweaks 🙂
Liz,
Love these brownies. You can’t go wrong trying new and different brownie recipes.
Annamaria
With all of that butter, these are definitely melt in your mouth brownies! YUM!
You made your hubby, the chocolate lover, happy with a sample of these. 🙂 That’s an awesome batch of brownies to feed a crowd.
I think I can’t ever tire of trying different brownie recipes…this is next on my list, Lizzy! look so good:))
first of all, there’s no such thing as too many brownie recipes.
second of all, yum. 😉
Happy SRC reveal from a group C member!!
You can never have too many brownies Liz – especially supernatural ones like this!
Liz, you are absolutely right, you cannot ever have enough brownie recipes – having said that, I adore Nick Malgieri´s recipes, I baked one of his fabulous cakes with blueberries last week and we adored it – these brownies look fudgy and chocolaty and like a perfect treat for a very worthy casue/event!
Hi Liz,
Brownies is never enough or too much at our house. Dense and fudgy with the perfect thin crust on top… sounds like our kind of brownies 😀
Zoe