There’s no comparing any store-bought brownie to the magic of homemade brownies, and these extra fudgy saucepan brownies are proof! With less flour than the average batch and the batter mixed on the stove, the resulting gooey brownies are downright swoon-worthy!
If you’ve been around for a while you’ll know I have what some might call an unhealthy obsession with fudgy, chocolate, and ooey gooey brownies. And I make no apologies.
From better than box mix chocolate brownies, to homemade chocolate brownies, and even zucchini brownies, there’s no such thing as a bad brownie.
These easy saucepan brownies are the latest to join the ranks and they might just be the fudgiest yet!
They’re made with just 1/3 cup of flour and we make the batter in a warm saucepan. The brownies get baked until they’re so fudgy they look underbaked! But they’re not. They’re just uber delicious in all their messy chocolaty glory.
You’re going to love them.
Why you’ll love this recipe
- They’re ultra fudgy with a flaky top!
- You’ll get 16 bars out of the batch.
- Made with less flour than the average brownie recipe
- Made in less than 45 minutes.
- These can be made with nuts if desired.
Helpful Tools
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Chocolate – I use unsweetened chocolate broken into pieces so that I can control the sweetness with added sugar. Use good quality chocolate if you can – I love Ghirardelli!
- Unsalted butter – No need to melt it beforehand, as it will melt over the heat. Use unsalted butter so we can control the salt content.
- Granulated white sugar – For sweetness.
- Large eggs – Eggs bind the brownies together but the yolks especially help to make the brownies rich and fudgy.
- Vanilla extract – For flavor. Use pure vanilla extract whenever possible.
- All-purpose flour – Although we’re not using a lot, it’s still important to measure it correctly. Adding too much flour will alter the consistency of the batter and texture of the brownies.
- Salt – To enhance the flavors as well as balance the overall sweetness.
- Powdered sugar – A dusting of powdered sugar (aka confectioners sugar) is an optional way to garnish the brownies.
How to make Saucepan Brownies
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step 1: Melt the butter and chocolate in a heavy-bottom saucepan over medium-low heat. Stir constantly. Once melted, remove it from the heat and stir in the sugar for 1 minute.
- Step 2: Add one egg at a time into the saucepan, stirring for 30 seconds between each addition. Then, add the vanilla and stir for another 30 seconds.
- Step 3: Add the flour and salt and stir until combined. There should be no streaks of white flour left.
- Step 4: Pour the brownie batter into an 8×8 glass baking dish lined with parchment paper. Bake in a preheated 350°F oven for 25-30 minutes or until set.
- Step 5: Let it cool for about 20 minutes before slicing. Dust with powdered sugar if desired. Enjoy a slice on its own, with a dollop of whipped cream or a scoop of vanilla ice cream on top!
- These brownies will look underdone, but they’re not. The test is usually to stick a toothpick in the center of the brownies and if it comes out clean they’re done. However, because these are so fudgy, this may not always work.
- For clean slices, use a plastic knife. You can also use a sharp knife and wipe it clean between each cut.
- I cut it into 16 slices, but you can make them larger if you’d like.
Storage & Reheating
How to store leftovers
Keep leftovers covered in an airtight container at room temperature for up to 1 week.
Freezing Instructions
Once completely cooled, layer the brownies with parchment paper and stack them in a freezer-safe container or freezer bag.
Reheating Instructions
These are fantastic at room temperature, but there’s nothing like a warm chocolate saucepan brownie to brighten up anyone’s day. A few seconds in the microwave should take care of that!
Easy Saucepan Brownies
FAQs
Can I add nuts to the brownies?
Of course! Stir 1/2 cup of chopped nuts into your brownie batter before spreading it into the pan. Peanuts, walnuts, almonds, pecans, macadamia nuts, and hazelnuts, are all great choices.
Can I bake brownies in a glass pan?
Many people prefer to use a metal pan for brownies because they heat up quicker and hold their heat, cooking the brownies faster, but I generally always use a glass pan for my brownies. I used an 8×8 glass baking dish for these.
Need more brownie recipes? Try these:
Red Velvet Cheesecake Brownies
Click here to view my entire collection of brownie recipes.
Easy Saucepan Brownies
Video
Ingredients
- 4 ounces (114 g) unsweetened chocolate broken into pieces
- ½ cup (114 g) unsalted butter
- 1 cup (200 g) granulated white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup (40 g) all purpose flour
- ¼ teaspoon salt
- powdered sugar optional
Instructions
- Preheat the oven to 350°F and line an 8×8 glass baking dish with parchment paper. Set aside.
- To a heavy bottom saucepan, over medium-low heat, add the butter and chocolate. Let it melt, stirring nearly constantly.4 ounces unsweetened chocolate, ½ cup unsalted butter
- Once melted, remove the pan from the heat and stir in the sugar. Continue stirring for approximately 1 minute.1 cup granulated white sugar
- One at a time, add in the eggs, stirring for at least 30 seconds between each addition.2 large eggs
- Add in the vanilla and stir another 30 seconds.1 teaspoon vanilla extract
- Add in the flour and salt stirring until just combined – just until there are no traces of white.⅓ cup all purpose flour, ¼ teaspoon salt
- Pour the brownie batter into the prepared baking dish and bake for 25-30 minutes or until set and a toothpick inserted into the center comes out clean.
- Let cool for approximately 20 minutes and then slice into 16 pieces.
- Dust with powdered sugar, if desired.powdered sugar
Notes
- Brownies may look underdone, but they’re ready when a toothpick comes out clean (they’re fudgy!).
- For clean slices, use a plastic knife or a sharp knife wiped clean between cuts.
- Cut into 16 slices, or larger if you prefer.
- For freezing: Layer with parchment paper and store in a freezer-safe container or bag.
- Store leftovers covered at room temperature for up to a week.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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These brownies were super easy to mix together. Didn’t need to bring out the mixer! They were so fudgey and delicious. They will definitely become my go-to brownie.
One issue it says 4oz (60grams) of unsweetened chocolate. However 4 oz is more like 114 grams. I used 4 oz.
Whoops, thanks for catching that, I just fixed it. I’m glad you liked them!
If you don’t have unsweetened chocolate, can you substitute semi-sweet or unsweetened cocoa powder?
I wouldn’t make that swap in this one, maybe try this cocoa powder brownie recipe instead?