Amy’s Brownies

Amy’s Brownies are rich, dark, and extra fudgy. These are just the thing for serious chocolate lovers!

stack of Amy's Brownies on a white tray

I am always surprised when I find out that someone has never had homemade brownies. I count homemade brownies among life’s simple pleasures. It’s been years since I made brownies from a box, and my love of the from-scratch variety means I’m not likely to go back to a mix.

These dark, rich, and fudgy Amy’s Brownies are from Amy’s Bread, one of my favorite bakeries in New York. As the name of the bakery implies, it is best known for its wonderful breads, but they have plenty of sweet treats, too. And these brownies are one of my favorites.

Amy's Brownies served on a white tray

These brownies are on the far side of the fudgy scale. They’re made with so much chocolate that you’ll think you’ve surely misread the recipe. But all that chocolate and not much flour means that you get a dense, fudgy brownie that is sure to satisfy even your biggest chocolate cravings.

If you like, you can add nuts to these brownies, but I usually opt to leave them out for an all-out chocolate experience. Either way is excellent, so just go with your preference.

a white tray filled with Amy's Brownies

These brownies are so fudgy that you’ll likely find that they’re easier to cut into bars if they’re chilled. Once they’ve cooled to room temperature, just stick them in the refrigerator for about an hour before cutting them. After that, they’ll be fine stored in an airtight container at room temperature.

If there are any of you out there who have never experienced a homemade brownie, I urge you to make these or some other brownie recipe as soon as you can. My only rule of brownie baking is to use the very best chocolate you can find. Brownies are one of the simplest things to bake. Most of them can be made in just one bowl. And they certainly beat brownies from a box any day.

Find more brownie recipes in the Recipe Index..

More Fudgy Brownie Recipes

Yield: 12 large or 24 small brownies

Brownies from Amy’s Bread

Prep Time 20 minutes
Cook Time 36 minutes
Total Time 56 minutes

These dark, fudgy brownies were made famous by Amy's Bread in New York!

Amy's Brownies served on a white tray


  • 3 & 1/3 cups (20 ounces/567g) semisweet chocolate chips, divided
  • 1 cup (226g) unsalted butter
  • 3 ounces (85g) unsweetened chocolate, chopped
  • 1 cup (200g) granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1/2 cup + 1 tablespoon (67g) all-purpose flour
  • 1 & 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 & 3/4 cups chopped nuts (about 210g), toasted (optional)


  1. Preheat oven to 350°F. Grease a 9"x 13"x 2" baking pan. Line the bottom of the pan with parchment paper.
  2. Melt the butter, half of the chocolate chips, and the unsweetened chocolate in a double boiler (or microwave). Set aside to cool to warm.
  3. Whisk the sugar, eggs, and vanilla just until mixed. (Over-mixing will cause crumbly brownies.) Fold in the warm chocolate mixture.
  4. Whisk the flour, baking powder, baking soda, and salt. Fold the flour mixture into the chocolate mixture until just combined. Stir in the remaining chocolate chips and nuts (if using), mixing just until combined.
  5. Pour the batter into the prepared pan, spreading evenly. Bake 32-36 minutes. The edges will be slightly firm and the center will be soft when they are fully baked. Do not overbake. Cool completely in the pan on a wire rack.


These brownies may cut better if they are chilled first.

Recipe slightly adapted from The Sweeter Side of Amy's Bread.

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