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Extra Thick and Fudgy Homemade Brownies

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Extra Thick Fudgy Homemade Brownies cut in squares and stacked on cake stand.

Are you a homemade brownie lover, do you have a loyalty to a particular boxed mix, or do you just buy whatever is on sale?  No judgement here either way for sure, but every since I made these Extra Thick and Fudgy Homemade Brownies, I am a homemade brownie convert.  Let me tell you why.

Extra Thick Fudgy Homemade Brownies cut in squares and stacked on a cake stand.

All along, I’ve been buying a boxed brownie mix at the grocery store thinking I was saving myself some time when really, homemade brownies are just as convenient.  They are so easy! You don’t have to break out the mixer at all.   Plus, you probably already have all of the ingredients in your pantry, so you can save yourself a trip to the store!

I like knowing all the ingredients that go into my baked goods rather than trying to read a label full of big words when I can.  It makes me feel all warm and granola inside.  You know that feeling?  

Extra Thick Fudgy Homemade Brownies cut in squares and stacked on a cake stand.

The best way to make fudgy, moist homemade brownies is not over mixing the batter.  It’s okay to leave a few little lumps of the dry ingredients in the batter for the sake of not over mixing.  I promise, its okay!

Extra Thick Fudgy Homemade Brownies cut in squares and stacked in a pile.

And another trick is to add a little coffee extract.  The brownies don’t taste like coffee, but it really helps enhance the chocolate flavor.  I like using a combination of unsweetened cocoa powder and semi sweet chocolate chips.

So have I convinced you yet?  If you give them a try let me know!

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen

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Extra Thick and Fudgy Homemade Brownies

★★★★★ 5 from 8 reviews
  • Author: Julie
  • Yield: 9 large brownies 1x
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Ingredients

  • 1 cup butter (2 sticks)
  • 2 cups granulated sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon coffee flavored extract (optional)
  • 2/3 cup unsweetened natural cocoa powder
  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup semisweet chocolate chips

Instructions

  1. Preheat the oven to 350 degrees. Prepare a 9 by 9 inch baking pan by spraying with nonstick spray, and then lining with parchment paper leaving excess hanging over two sides of the pan.
  2. Melt butter in a medium saucepan over medium low heat. Remove from the heat. Stir in sugar and chocolate chips. Stir until the mixture is smooth.
  3. Add eggs one at a time, mixing between additions. Then add vanilla extract, and coffee extract (optional).
  4. In a separate bowl, mix cocoa powder, flour, salt, and baking powder. Add the dry ingredients to the saucepan, and mix together. Do not over mix. When there are still a few small lumps of unmixed flour and cocoa powder visible, stop mixing.
  5. Pour the batter into the prepared baking pan and bake for 32-38 minutes. The top should look shiny and a little bit crackled.
  6. Allow the brownies to cool completely (this will take several hours), and then lift them out of the pan using the parchment paper. Cut into bars. A plastic knife if the best tool for cutting brownies!

Nutrition

  • Serving Size: 1 Brownie
  • Calories: 509
  • Sugar: 50g
  • Sodium: 340mg
  • Fat: 26g
  • Saturated Fat: 15g
  • Unsaturated Fat: 8.4g
  • Trans Fat: 0.8g
  • Carbohydrates: 65g
  • Fiber: 2.1g
  • Protein: 6g
  • Cholesterol: 137mg
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Comments

      • I just made these brownies and they are AMAZING!! Today us Valentine’s Day, so I decided to cut them into heart shapes, drizzle with some simple powdered sugar and milk icing and red sprinkles and serve them up with a scoop of ice cream later! So easy and decadent! Thanks so much Julie! Also, because I didn’t have anything coffee, I added a tsp. of pure vanilla and love them! So sweet and delicious with my dark chocolate chips!! Happy Valentine’s Day!! <3

        Reply

      • I didn’t have coffee extract on hand so I used pure mint extract! They’re baking now! Thx for the recipe!

        Reply

    • Excellent recipe!!! Came out moist and rich tasting with espresso powder added in place of extract,that I did not have. All in one pan preparation works for me too!!! Thanks for recipe!!!!!! Kathy

      ★★★★★

      Reply

  5. Mmmm.. brownies are my favorite food of all time, and these look amazing!! 🙂 I used to be a box mix girl, but that was before I realized how easy it was to make the homemade kind! Now I’m all about the made from scratch kind! Can’t wait to try yours! 🙂

    Reply

  7. I made these for a crowd at my house for dinner last weekend! Everyone loved them! Including my 2 year old sons! Couldn’t get enough!! Yummy, delicious and easy!

    Reply

  9. I just made these today and they are amazing. They’re not cakey (usually my problem with brownies)…they’re moist and fudgy just like the description. Thanks for the recipe!!

    Reply

    • I have not tried doubling this recipe before, so I’m not sure how long it should need in the oven. They are already pretty thick, so I’m not surprised they are taking longer.

      Reply

      • The same thing happened to me. I tried to double the recipie and split the batter into 2 separate 9×9in pans but it will not cook!:/

        Reply

    • I just made this recipe and didn’t double it but it took a good hour, if not longer, to bake. They’re cooling as we speak!

      Reply

    • ok i just made these today and doubled the recipe also and mine dont look like the picture shown. i am gonna make again in a single batch…i was careful to measure right and used 2 different pans….also it seems like alot of butter….ill let you know, i am commenting since i just read the other person doubled theirs and was having issues…

      Reply

  14. Hi! I have these in the oven now but I only had an 8×8 pan. They’ve been in 35 minutes at 350° but are still suuuuuuper runny. How much longer do you think they’ll need to be in there?

    Reply

  15. Just made these and they turned out great! Thank you so much for spending the time to post this recipe Julie! You are an unbelievably talented baker, Happy Holidays 🙂

    Reply

  18. So easy to make and absolutely delicious…I will never make boxed brownies again..made these for the family over the holidays and of course they were a huge hit…

    Reply

  20. I made these today. Ohhhh, they are absolutely wonderful. Thank you for the recipe… Definitely will be making them again!! They were a big hit!!

    Reply

  21. I made these tonight, and they are so delicious! My kids and husband raved over them! I used dark chocolate cocoa and dark chocolate chips and baked them in an 8×8 pan, which was the only size available. As expected, it took extra time to bake (about 50 minutes total), and I stalked the oven for that extra 15 minutes. Was so worth it! Thanks for the recipe!

    Reply

  22. Ok. On day one of making the brownies I was definitely not a convert. I even lamented my craving for the artificial flavor and high fructose syrup in boxed brownies. Today is day two….. My husband said these were the best brownies he’d had in 43years. I just ate one bite and………… Lord have mercy! Julie, you win. These are phenomenal and boxed brownies don’t come close. Thank you for showing me the light.

    Reply

  23. I found this recipe on Pinterest tonight, because my DH and I had a mad craving for brownies and no box mix in the house. And it’s freezing here so no way were we leaving to go get some. I turned to Pinterest, and lo and behold, we had everything to make these in my ‘baking things’ cupboard (and exactly 4 eggs in the fridge, it was meant to be!) so I decided to give it a whirl. I melted the chocolate chips into the butter after misreading the recipe, so the middle was extra fudgey. I used an 8×8 pan because it’s all I had, and ended up baking them for 55 minutes. They are a huge hit, though I’m not sure if it’s a good thing that they are so easy to make!

    Reply

  24. HOLY COW. I have one box mix I love, but hate the ingredients…now I can make it at home with my own organic, grass-fed, free-range, what-have-you ingredients. I love you. You are now my new favorite person. (oh, I subbed in brown sugar for half the sugar, which gives them that bit of chewy I like when they are cooled–not that I waited, mind you.)

    Reply

  26. Thank you for making my day! I would always buy box brownies from the store until I stumbled upon your brownie recipe! I feel silly for not realizing how easy they are to make and they taste so much better! Thank you!

    Reply

  29. I made these last night and erroneously used a cup of cocoa instead of 2/3. They turned out delicious!! Further, I added a half teaspoon of cardamom which helped the rich flavor even more. I can’t wait to make them again!

    Reply

  31. Hi! love the recipe. Just a query should i use granulated sugar or castor sugar? also can i use semi sweet chocolate bar instead of choco chips? 🙂

    Reply

  33. Hi, I want to try making these brownies today, but I don’t have coffee extract, just pure vanilla extract. Can I use that instead, or does it have to be coffee extract? Please let me know. Thank you

    Reply

  34. I have used this recipe a dozen times since this past winter. Usually they turn out heavenly. My problem is sometimes they start to burn on the outside before they cook on the inside. I just can’t figure out where my inconsistency is. I always bake in the same 9×9 stone ware dish at 350°. Any idea why this is happening?

    Reply

    • I’m not sure why that would be Amy, but maybe if you just cover the edges with pieces of foil, it’ll give the inside more time to bake. Wish I could help you know why though!

      Reply

  35. Perfection! Just like a bakery! Made in a 11 x 7 pan because I didn’t have 9 x 9. Thank you for the recipe!

    Reply

  36. I found this to be too much batter for a 9 by 9 pan… the outside over cooked while the middle is still too gooey… if I use this recipe again I would put it in a 9 by 13…

    Reply

  37. I am obsessed with brownies and I’ve been looking for the perfect recipe…I am happy to say my search is over! These were the most amazing brownies and they were so easy to make! I did have to bake them longer than the recipe said but they were well worth the wait! Thank you so much for this recipe!

    Reply

  38. This may be a silly question, but do I mix the eggs, vanilla extract, coffee after adding them to the butter/sugar mixture or AFTER adding the mixed dry ingredients? I mixed the egg/coffee/vanilla mixture then I mixed everything again, once I added the mixed dry ingredients. I hope this makes sense. They turned out great, but there was a bit of egg remaining once we ate them. I don’t know if that had anything to do with it, or perhaps, I didn’t allow the butter/sugar mixture to cool enough before adding the eggs, etc. Either way, they tasted great. I just want to clarify for the next time.

    Reply

    • Amber, that’s a really good question! I have had the same thing happen. I think you are right – if the butter/sugar mixture is too hot the egg will “scramble” and you’ll have little bits of chewy egg you can taste in some of the brownies. So I think the order is fine, just make sure the butter mixture is cooled. So glad you liked them!

      Reply

      • I am in the process of making this now, but I was wondering somewhat the same thing. Am I supposed to add the eggs while the mixture is still warm and on the eye? Or am I supposed to remove the mixture from the eye, allow it to cool, and then add the eggs?

        Reply

  39. Well, I’m up to 50 minutes baking and still going. Toothpick is still a bit gooey.

    Toothpick came out nearly clean at 52/53 minutes

    Reply

    • Hi Ben – You are not the only one who has noted that these take longer than expected to bake. I’m not sure why some people say they turned out great as written and other’s say they need more time. Planning to make these again and adjust baking time as needed. Thank you for your feedback. Hope you enjoy!

      Reply

      • Hi Julie

        I am a bit perplexed as to how these can bake in about 30 min.

        Best results (for me) was about 53 min. baking time at 350F.

        Anyway, they turned out great and everyone liked them, even my wife who is very picky. She wanted frosting I said no. Ha ha

        I did make a few small changes.

        I did add 1 cup of walnuts, eliminated the chocolate chips and the coffee, but added 1 tsp of espresso powder.

        I also didn’t use parchment paper (didn’t have any on hand).
        I used foil instead. Worked fine.

        I absolutely will make these again. Very tasty.

        Thanks for sharing the recipe.

        Ben

        Reply

  40. Hey.. I had no idea that a recipe THIS easy could be THIS good.. Wow! Loved it.. although I didn’t have a 9×9 pan…I had an 8 x13.. but they are just perfect.. didn’t have any coffee extract so added 1/4 cup of strongly brewed coffee and I’m sure we’ll be making these over and over again! Love from Pakistan! Thank you!

    Reply

    • Thanks for the recipe, it was delicious!

      For all those who cant have dairy:
      Forget using hydrogenated oil or whatever it is, because its bad for you.
      Use 3/4 cups olive oil in place of the 1 cup butter. I still heated the oil until it was before bubbling and it tastes great!
      Also it took close to 40min to bake using a 9×9 pan, but it was a thick ceramic one so i suggest baking for 30min and then adding 5min untill its ready.

      Reply

  42. I made these briwnies for w family function. Everyone loved them. So now this is the only brownie recipe i use. Im making some tomorrow for my son’s birthday party. Thanks for this recipe.

    Reply

  43. LOVE this recipe!! Thanks so much for sharing. I used a 7×11 pan and baked for an hour…perfection. My hubby thought they were amazing. I cut the brownies into smaller portions, and I am freezing half of the brownies for another day 😀

    Thanks again!

    Reply

  44. Hi im willing to do the recepie today but i just want to know on wich rack i have to put the pan!!!! Usualy that makes me confused while baking sweet 😊

    Reply

  45. I baked these brownies and they turned out so good and fudgy. They are exactly the kind of brownies I had been looking for. However in my oven they took almost an hour to bake on 350 degrees. Maybe that’s because I increased the amount of chocolate chips.
    Thank you!

    Reply

  46. Hi there! I’ve loved my great-grandmother’s brownie recipe all my life, but your recipe is actually better. The flavor and texture are perfect, the only thing is, these take much longer to bake than the 28-33 minutes stated. Both times I’ve made these, I have had to bake them for between 50 and 60 minutes to get the toothpick to come out clean an inch from the center.

    Reply

  49. My hubby wanted brownies and we didn’t have any mix so I went searching for an easy recipe found this one it was very easy to make my son helped me and they were very good will be making again

    Reply

  51. i am 13 years old and have tried and tested many brownie batters that was just to cakey and didn’t have a crinkly top until i stumbled over this recipe. Mine’s are in the oven right now but based on how the batter taste these brownies may be a winner. I can’t wait to try them!

    Reply

  52. I made these last night for our picnic today. Whipped up a small batch of chocolate frosting for them. They are decadent, fudgy, thick and delicious!! Great job Julie!

    Reply

  57. I made these brownies for my husband and WE (my husband, 11 year old son and i) all loved them. I think i ate most of them and that was yesterday!! I did use a 8×8 pan so the sides baked a little thicker than the middle but it still came out great. Next time I’ll have to pay more attention. Just glad it didn’t overflow onto the oven. Lol! Thanks for a great recipe!!

    Reply

  58. Delicious and fudgy!

    I went to make these and realized I didn’t have any regular cocoa on hand. So I made these with special dark cocoa and an extra tablespoon of sugar.

    I used a rectangular 2.2 quart glass baking dish instead of a 9 x 9 pan and did have to cook it a little longer for it to bake in the middle.

    Reply

  60. I’m excited to try these, thick brownies is what dad wants for Fathers day, and this is my first made from scratch brownies… but question, I’m needing to feed quite a few, if I were wanting to cook them and put them in the 13×9 pan, I’m thinking of just doubling the recipe, but would I need to alter the bake time?

    Reply

    • I think this recipe would be difficult to bake in a 13 by 9 if doubled. I would recommend just doing two separate batches in 9 by 9 pans. Hope you enjoy!

      Reply

  61. Let me just say that I do not like brownies. I have never liked them. I have baked for years and have always tasted them and still never liked them. So I baked these for a shower and as usual I tasted them. They were AMAZING!! Best brownies ever!! I followed the recipe exactly and they turned out great. I used ghiradelli chocolate chips and I’m sure that made a difference. Thanks so much! Great recipe!

    ★★★★★

    Reply

  63. Superb. I’ve made this recipe twice and it’s now my “go to” brownie recipe. I added walnuts to mine, but these need NOTHING ELSE. I also have never used the coffee extract, only because I haven’t had it. But I will someday😉. I also used a 9×13 and the brownies were great. Cooked about 30 mins.

    ★★★★★

    Reply

  64. OMG. These brownies are awesome. I’ve made them 5 times now and it appears this is my Go To recipe for brownies. I’ve added walnuts, I’ve added pine nuts, plain and this last batch….I added a dash of super hot chili powder. Gave them a little kick. My husband isn’t a sweets eater, but he can’t keep his mouth off these. Thanks Lovelylittlekitchen for this dynamite recipe.

    ★★★★★

    Reply

  65. Awesome brownie recipe. I made them this evening and half the pan is already gone!! I also used espresso powder (it enhances the chocolate) and really good chocolate chips and chocolate cocoa powder ghirardelli). I love how fudgy and thick the brownies are with the crusty top. This will be my brownie recipe for now on. I make brownies about once a month so that tells you how much my family loves them. This recipe was definitely a hit in my house.

    ★★★★★

    Reply

  66. Made these as directed only I used a 9 inch cast iron skillet and I didn’t have coffee extract so i added 1/4 tsp of instant coffee. They are amazing and super easy to make! Next time I will try using coconut oil in place of maybe half the butter. Thanks for the recipe!!

    ★★★★★

    Reply

  67. Hi Julie.
    Thanks for this recipe. But don’t know what went wrong my brownie after baking it’s in a cake form. I followed everything as mentioned in the recipe. Please advice.

    Reply

  68. Haven’t even tasted them baked yet but the batter was amazing! I scraped that pan clean!! Yum!!

    ★★★★★

    Reply

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