Looking for a brownie recipe that delivers a rich, fudgy center and a beautiful crackly top? This Sally’s Baking Addiction Brownies Recipe combines melted chocolate, butter, cocoa powder, and chocolate chips to create an incredibly decadent homemade dessert.
These brownies are dense, soft, chewy, and packed with chocolate flavor. The fudgy brownie recipe uses a simple but important technique of beating room-temperature eggs and sugar until they reach the ribbon stage. This helps create the thin, shiny crust that makes these brownies look as good as they taste.
The best part is the melty chocolate pockets throughout every bite. Keep reading to learn the easy method, helpful baking tips, and the exact ingredients you need to make these rich brownies at home.
What Is This Food and What Does It Taste Like?
These Sally’s Baking Addiction Brownies are rich, chocolate-forward baked squares made with melted butter, semisweet chocolate, unsweetened cocoa powder, and chocolate chips. Unlike cakey brownies, they contain no baking powder or baking soda, which keeps the texture wonderfully dense and fudgy.
The flavor is deeply chocolatey without being overly sweet. Melted chocolate creates a smooth chocolate base, while cocoa powder adds extra richness. Chopped chocolate and chocolate chips create little pockets of melted chocolate throughout the brownies.
The texture is what makes this recipe for sally’s baking addiction brownies so special. The center is thick, soft, chewy, and fudgy, while the top develops a delicate, shiny, crackly crust. Letting the brownies cool completely before slicing also helps them hold their shape.
Sally’s Baking Addiction Brownies Recipe Ingredients
Gather all the following ingredients, before you start making this Sally’s Baking Addiction Brownies
- 12 tablespoons (170 g) unsalted butter
- 4 ounces (113 g) semisweet or bittersweet chocolate, chopped
- 1 1/4 cups (250 g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (approximately 43 g) unsweetened Dutch-process cocoa powder
- 3/4 cup (approximately 94 g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
- Optional: 1/2 cup chopped walnuts instead of chocolate chips
Kitchen Utensils Required
- 9-inch square metal baking pan
- Parchment paper
- Microwave-safe bowl
- Large mixing bowl
- Electric hand mixer or stand mixer
- Whisk
- Rubber spatula
- Fine-mesh sieve
- Measuring cups and spoons
- Offset spatula
- Toothpick
- Cooling rack
Preparation & Cooking Time
Preparation Time: 20 minutes
Cooking Time: 28–30 minutes
Cooling Time: About 1–2 hours
Total Time: About 2 hours 50 minutes
Yield: 16 brownies
How to Make Sally’s Baking Addiction Brownies
Just follow this simple step by step guideline to make your homemade version of Sally’s Baking Addiction Brownies in a delicious way.
1. Melt the Butter and Chocolate
Preheat the oven to 350°F (175°C). Line a 9-inch square metal baking pan with parchment paper.
Chop the 4 ounces of chocolate into small pieces. Place half of the chocolate, about 2 ounces, in a microwave-safe bowl with the butter. Microwave in 30-second increments, stirring well after each interval, until completely melted and smooth. Set aside to cool slightly.
2. Beat the Eggs and Sugar
Place the room-temperature eggs and granulated sugar in a large mixing bowl. Beat with an electric mixer on medium-high speed for about 3 minutes, or until the mixture reaches the ribbon stage.
When you lift the beaters, the mixture should fall back into the bowl in a steady ribbon and take several seconds to blend back into the surface. This step helps dissolve the sugar, increase the batter’s volume, and create the signature shiny, crackly brownie crust.
3. Add the Chocolate Mixture and Dry Ingredients
Pour the slightly cooled melted butter and chocolate into the egg mixture. Add the vanilla extract and mix until combined.
Sift the cocoa powder and flour into the bowl. Add the salt and mix gently until everything is incorporated. The batter will become quite thick and glossy. Do not add baking powder or baking soda, as skipping leavening helps create the dense, fudgy texture.
4. Fold in the Chocolate
Add the remaining chopped chocolate and chocolate chips to the thick brownie batter. Use a rubber spatula to gently fold everything together.
Scrape the bottom and sides of the bowl as you fold, making sure there are no pockets of dry flour or cocoa powder. Avoid overmixing once the ingredients are combined.
5. Bake the Brownies
Transfer the batter to the prepared 9-inch metal pan. Use an offset spatula or the back of a spoon to spread it evenly into the corners.
Bake at 350°F (175°C) for 28–30 minutes. Begin checking at 28 minutes. Insert a toothpick into the center. You want to see a few moist crumbs attached to it, rather than completely wet batter or a completely clean toothpick.
If the toothpick has wet batter, bake for another couple of minutes and check again.
6. Cool Completely and Slice
Remove the brownies from the oven and let them cool completely in the pan before cutting. This is important because the fudgy center needs time to set.
Once cool, lift the brownies out using the parchment paper. Cut them into squares with a sharp knife and serve. The finished brownies should be thick, soft, chewy, and intensely chocolatey.
Delicious Ways to Customize and Serve This Sally’s Baking Addiction Brownies
Here are some Variations and Customizations ideas you can try to enjoy this Sally’s Baking Addiction Brownies deliciously
1. With Vanilla Ice Cream
We love serving a warm brownie with a scoop of creamy vanilla ice cream. The cold, smooth ice cream melts over the fudgy chocolate center and creates such a delicious contrast.
2. With Fresh Berries
Fresh strawberries, raspberries, or blueberries are one of our favorite lighter pairings. Their juicy, slightly tart flavor balances the rich chocolate and keeps each bite from feeling too heavy.
3. Drizzled with Chocolate Sauce
When we want to make these brownies extra indulgent, we drizzle a little warm chocolate sauce over the top. It adds even more chocolate flavor and makes the brownies feel perfect for a special dessert.
4. With Whipped Cream
A spoonful of lightly sweetened whipped cream works beautifully with these dense brownies. We especially like adding it just before serving for a soft, creamy contrast to the chewy edges.
5. With Caramel Sauce and Sea Salt
We sometimes warm the brownies slightly and drizzle them with caramel sauce, then add a tiny pinch of flaky sea salt. The sweet-and-salty combination brings out the deep chocolate flavor wonderfully.
6. With Chopped Nuts
For extra crunch, we like pairing the brownies with toasted walnuts, pecans, or almonds. The crisp nuts add a lovely texture against the soft, fudgy brownie.
7. With a Cup of Coffee
A freshly brewed cup of coffee is one of the simplest pairings we reach for. The slightly bitter coffee complements the sweetness and rich cocoa flavor, making these brownies especially enjoyable as an afternoon treat.
8. As a Brownie Sundae
When we’re serving dessert to guests, we turn a brownie into a full sundae. We add vanilla ice cream, chocolate or caramel sauce, whipped cream, and a few chocolate chips on top. It is wonderfully decadent and always disappears quickly.
My Personal Experience and Some Tips on This Sally’s Baking Addiction Brownies Recipe
The first time I made these brownies, I was so happy with how they turned out. The batter was very thick, but that told me I was on the right track. When I cut the brownies after they cooled, the center was so soft and fudgy. I loved the little melted chocolate pieces in every bite.
The shiny top also made them look so pretty. My family loved them too, and I knew right away that this was a brownie recipe I would make again. For me, the best part is that these brownies are rich, chewy, and soft all at once.
7 Tips for Making These Brownies
1. Use Room-Temperature Eggs
Take the eggs out of the fridge before you start. Room-temperature eggs mix better with the sugar and get more air when beaten. This helps give the brownies their thin, shiny top. Cold eggs may not reach the same volume, so this small step is worth it.
2. Beat the Eggs and Sugar Well
Do not rush this step. Beat the eggs and sugar for about 3 minutes, or until you reach the ribbon stage. When you lift the mixer, the mixture should fall back in a smooth ribbon. This helps make the brownies thick and gives them that pretty crackly crust.
3. Melt the Chocolate Slowly
When melting the butter and chocolate, use short 30-second bursts in the microwave. Stir after each burst. This helps the chocolate melt evenly and keeps it from getting too hot. Let the mixture cool a little before adding it to the eggs.
4. Use a Metal Baking Pan
A 9-inch metal pan is best for these brownies. Metal helps the brownies bake more evenly. Try not to use a glass or ceramic pan for this recipe. The baking time may change, and the brownies may not cook the same way.
5. Do Not Add Baking Powder or Baking Soda
These brownies are meant to be dense and fudgy. They do not need baking powder or baking soda. Adding either one can make the brownies lighter and more cake-like. Keep the batter just as the recipe says for that rich, soft center.
6. Do Not Overbake
Start checking the brownies at about 28 minutes. Put a toothpick in the center. You want to see a few moist crumbs on it. If the toothpick comes out with wet batter, give the brownies a few more minutes. A completely clean toothpick can mean the brownies have been baked too long.
7. Let the Brownies Cool Before Cutting
I know it is hard to wait when the brownies smell so good, but let them cool fully. The center is very soft when hot and can fall apart when cut. Once they cool, the brownies become easier to slice and keep their thick, fudgy shape.
How to Store and Reheat Leftover Sally’s Baking Brownies Properly?
Store the cooled brownies in an airtight container at room temperature for up to 4 days. For longer storage, freeze individual portions in an airtight freezer-safe container for up to 3 months. Thaw at room temperature. For a warm, gooey texture, microwave one brownie for about 10–15 seconds before serving.
More Dessert Recipes to Try
You can use this short intro and link each recipe naturally within the text:
If you’re looking for more delicious desserts to add to your baking list, try these reader-favorite recipes. From classic pecan pie to bright and zesty lemon bars and rich German chocolate cake, there’s something for every sweet tooth.
- Sally’s Baking Addiction Pecan Pie Recipe – A classic, buttery pecan pie with a rich, sweet filling and plenty of crunchy pecans.
- Sally’s Baking Addiction Lemon Bars Recipe – These bright, tangy lemon bars are a refreshing dessert with a buttery shortbread crust.
- Sally’s Baking Addiction German Chocolate Cake Recipe – A rich chocolate cake layered with a sweet coconut-pecan filling for a classic dessert everyone will love.
Nutrition Facts and Dietary Notes
Each brownie contains approximately 300 calories, depending on the chocolate and portion size. These brownies provide carbohydrates for energy, while eggs and chocolate contribute small amounts of protein and minerals. For gluten-free brownies, use a certified gluten-free all-purpose flour blend.
A vegan version can use plant-based butter, egg replacer, and dairy-free chocolate. For keto, replace sugar with a suitable low-carb sweetener and use almond flour, though the texture will change. Enjoy these brownies in moderation as a rich dessert.
Sally’s Baking Addiction Brownies Recipe
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a 9-inch square metal baking pan with parchment paper. Chop the 4 ounces of chocolate into small pieces. Place half of the chocolate, about 2 ounces, in a microwave-safe bowl with the butter. Microwave in 30-second increments, stirring well after each interval, until completely melted and smooth. Set aside to cool slightly.
- Place the room-temperature eggs and granulated sugar in a large mixing bowl. Beat with an electric mixer on medium-high speed for about 3 minutes, or until the mixture reaches the ribbon stage. When you lift the beaters, the mixture should fall back into the bowl in a steady ribbon and take several seconds to blend back into the surface. This step helps dissolve the sugar, increase the batter’s volume, and create the signature shiny, crackly brownie crust.
- Pour the slightly cooled melted butter and chocolate into the egg mixture. Add the vanilla extract and mix until combined. Sift the cocoa powder and flour into the bowl. Add the salt and mix gently until everything is incorporated. The batter will become quite thick and glossy. Do not add baking powder or baking soda, as skipping leavening helps create the dense, fudgy texture.
- Add the remaining chopped chocolate and chocolate chips to the thick brownie batter. Use a rubber spatula to gently fold everything together. Scrape the bottom and sides of the bowl as you fold, making sure there are no pockets of dry flour or cocoa powder. Avoid overmixing once the ingredients are combined.
- Transfer the batter to the prepared 9-inch metal pan. Use an offset spatula or the back of a spoon to spread it evenly into the corners. Bake at 350°F (175°C) for 28–30 minutes. Begin checking at 28 minutes. Insert a toothpick into the center. You want to see a few moist crumbs attached to it, rather than completely wet batter or a completely clean toothpick. If the toothpick has wet batter, bake for another couple of minutes and check again.
- Remove the brownies from the oven and let them cool completely in the pan before cutting. This is important because the fudgy center needs time to set. Once cool, lift the brownies out using the parchment paper. Cut them into squares with a sharp knife and serve. The finished brownies should be thick, soft, chewy, and intensely chocolatey.
Video
Notes
FAQs on this Sally’s Baking Addiction Brownies Recipe
When you give this Sally’s Baking Addiction Brownies Recipe a try, you might have a few questions. Don’t worry-we’ve rounded up answers to the most common ones to help you out.
1. How long do brownies need to set?
From our experience, we recommend letting these brownies cool completely before cutting, usually about 1–2 hours. They may look tempting straight from the oven, but the fudgy center is still very soft. Cutting too early can make them fall apart. Once fully cooled, they become much easier to slice while keeping that thick, chewy texture.
2. What is Sally’s Baking Addiction known for?
Sally’s Baking Addiction is known for reliable, detailed baking recipes, especially cookies, cakes, brownies, breads, and other homemade desserts. What we particularly like about these recipes is the focus on explaining why certain techniques and ingredients matter, which makes the baking process easier to understand.
3. What are common brownie baking mistakes?
In our experience, the biggest mistakes are overbaking, overmixing the batter, using the wrong pan, and cutting brownies while they’re still hot. Overbaking is especially easy to do because a clean toothpick can actually mean the brownies have gone too far. For fudgy brownies, look for a few moist crumbs on the toothpick.
4. How much butter should I use in brownies?
For this recipe, we use 12 tablespoons (170 g) of unsalted butter. We find that this amount gives the brownies a rich, moist, and fudgy texture without making them greasy. Measuring the butter accurately is important because changing the amount can noticeably affect the final texture.
5. Why are these brownies so fudgy?
From our experience, the fudgy texture comes from the combination of melted butter, chocolate, cocoa powder, and the carefully measured flour. We also skip baking powder and baking soda. This keeps the brownies dense instead of making them rise into a lighter, cakier texture.
6. Why do my brownies have a shiny, crackly top?
The shiny crust comes largely from beating the room-temperature eggs and sugar until they reach the ribbon stage. We find that spending those extra few minutes mixing them makes a noticeable difference. The dissolved sugar rises toward the surface during baking, helping create that delicate, paper-thin crackly crust.
7. Can I use walnuts instead of chocolate chips?
Yes, you can. We sometimes recommend replacing the chocolate chips with about 1/2 cup of chopped walnuts if you prefer a nutty brownie. For the best texture, we suggest using roughly chopped walnuts and folding them into the batter gently so you don’t overmix it.
8. How do I know when these brownies are done?
We recommend checking them at 28 minutes. Insert a toothpick into the center and look for a few moist crumbs. If it comes out covered in wet batter, give the brownies another couple of minutes. We avoid waiting for a completely clean toothpick because that can result in dry, overbaked brownies.
This Sally’s Baking Addiction Brownies recipe is a dream for serious chocolate lovers. The combination of melted chocolate, cocoa powder, chocolate chunks, and chocolate chips creates an irresistibly rich and fudgy texture.
Remember to beat the eggs and sugar well and let the brownies cool completely before slicing. Try this recipe at home, share it with your family, and enjoy every decadent chocolate-filled bite!
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Absolute best brownies ever!