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!
Fudgy Brownies from Scratch
Yes, ANOTHER brownie recipe. But this super fudgy homemade brownies recipe was hard to ignore. In this house, there can never be too many brownies or chocolate chip cookies hanging out on the kitchen counter. Please tell me you can relate.
But, in this unprecedented time in history, running to the grocery store for one missing ingredient gives me pause. Instead, I shop in my pantry. Thankfully, I have a good stash of sugar, butter, flour, and chocolate. I’d have a cranky family if they were deprived of dessert. So I whipped up a half batch of Nick Malgieri’s large batch brownie recipe that’s usually made in a half sheet pan. Thankfully, brownies freeze well as a 9 x 13 pan was plenty!
Perfect Fudgy Brownies for a Crowd
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. I loved that this brownie recipe made a TON; I was able to get 75 servings from this one batch.
And they’re from Nick Malgieri, baker and cookbook author, whom I adore. 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!
Frequently Asked Questions
How do you cut brownies into perfect squares?
Once the brownies have cooled to room temperature, cover and refrigerate a few hours or overnight. When I make these in a 9 x 13-inch pan, 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.
How do you store brownies?
Brownies keep well at room temperature for 3-4 days as long as they’re stored in an airtight container.
Can you freeze brownies?
Yes, they freeze wonderfully. Place in an airtight container, separating layers with parchment or waxed paper, and freeze up to 3 months. You’ll have a good stash of these extra fudgy brownies for whenever the mood strikes!
Serving Ideas for Brownies
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!
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is Easy Summer Dishes, and our host is Barb who blogs at Creative Culinary
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious summer-inspired dishes!
Easy Summer Dishes
- Salmon and Cream Cheese Bagel Board – Creative Culinary
- Radish Toast, Two Ways – Sarah’s Cucina Bella
- Country-Style Potato Salad with Creole Mustard – Karen’s Kitchen Stories
- Cucumber Salad – Healthy Delicious
- Blistered Shishito Peppers with Cheese – The Wimpy Vegetarian
- Indian Carrot Salad – SpiceRoots
- Chicken Fried Rice – The Heritage Cook
- Minty Couscous Salad – Mother Would Know
- Fudgy Brownies from Scratch – That Skinny Chick Can Bake
More Fudgy Recipes You’ll Love:
- Fudgy Brownie Cookies from Crazy for Crust
- Fudgy Pumpkin Caramel Swirl Bars from The Food Charlatan
- Fudgy Chocolate Walnut Pie from Your Home Based Mom
- Chocolate Brownie Cake from Play Party Plan
- One Bowl Fudgy Brownies
- Cosmic Brownies
- Simple Fudgy Brownies
- One Bowl Fudgy Brownies
- Plus more of my Best Brownie Recipes
This recipe was first shared in April 2013. Photos and text were updated in 2020.
- 1 pound butter (4 sticks)
- 8 ounces semisweet chocolate, chopped
- 8 ounces milk chocolate, chopped
- 8 eggs, at room temperature
- 1/2 teaspoon salt
- 2 cups sugar
- 2 cups brown sugar
- 1 tablespoon vanilla
- 2 cups flour
- Preheat oven to 350º. Spray a half sheet pan with non-stick spray, the line with parchment and spray parchment. Or line the pan with non-stick foil.
- Combine butter and chopped chocolate in microwave safe bowl. Microwave for 60 seconds, stop and stir and continue microwaving for 30-second intervals, stopping and stirring till mixture is smooth and melted. Set aside.
- Whisk eggs in a large bowl and mix in salt, sugar, brown sugar and vanilla. Stir in chocolate mixture, then fold in flour.
- Pour batter into prepared pan and smooth top with offset spatula. Bake for about 45 minutes, until top has formed a shiny crust. Cool in pan. Cover with plastic wrap when cool and refrigerate for easy cutting.
- To serve, run a knife around edge of the pan and flip brownies onto large cutting board. Remove parchment and flip back. Cut to the desired size.
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.
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Serving Size:1 brownie
Amount Per Serving: Calories: 209Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 52mgSodium: 101mgCarbohydrates: 26gFiber: 1gSugar: 21gProtein: 2g