Chewy Fudgy Homemade Brownies.

Thick, fudgy, chewy homemade brownies made completely from scratch. You will never make a box mix again!

Thick, fudgy, chewy homemade brownies made completely from scratch. You will never make a box mix again!

Greetings from the plane. Today are headed to sunny Mexico for 5 days for my best friend’s wedding. Riviera Maya – so excited to sit back with a margarita in hand and let others do the baking and cooking for me!

Enough about me. Moving on to why you’re really here… homemade chocolate brownies. Is there truly anything better in this world? Maybe if you add peanut butter frosting and chocolate covered pretzels and serve with chocolate milk. Oh heavens yes.

But today, let’s discuss the real deal. A brownie in its purest form. My favorite chewy fudgy homemade brownie recipe. No mixer, no strange ingredients, just pure brownie love.

Thick, fudgy, chewy homemade brownies made completely from scratch. You will never make a box mix again!

Everyone has a favorite brownie recipe. There are so many homemade favorites! But today I’ll show you how to make chewy, fudgy homemade brownies. Because in my dessert loving world, a brownie should be two things: chewy and fudgy.

Chewy brownies have a dense structure, but still have a little crumb. Fudgy brownies are dense, with a moist, intensely chocolatey interior – somewhere between a chocolate truffle and piece of fudge. I like my brownies so rich and dense that it tastes like frosting you can eat in bar form. Now how delicious does that sound?

If you’re looking for a healthy chocolate brownie recipe, look elsewhere because my homemade brownies are an indulgent dream come true.

Thick, fudgy, chewy homemade brownies made completely from scratch. You will never make a box mix again!

Before making a batch of homemade brownies, it’s helpful to know the importance of the ingredients you’re using. I wasn’t able to develop this brownie recipe without a little practice, trial and error (delicious trial and error, might I add), and learning.

Brownie Science, Explained.

(nerd alert!)

Let’s break down my indulgently rich brownie recipe real quick. A brownie’s main ingredients are chocolate, flour, sugar, and eggs. Varying amounts of these ingredients will affect the texture of the finished product.

The importance of chocolate. Brownies may be made with cocoa powder or solid chocolate. If using all cocoa powder, you typically will need more fat in the batter because cocoa powder does not contain the cocoa butter that solid chocolate does. Today, my brownie recipe uses mostly solid chocolate with a bit of cocoa powder. Double the chocolate goodness! I prefer these brownies with semi-sweet chocolate, though milk chocolate would be just fine for a sweeter tasting brownie. I don’t suggest using unsweetened or bittersweet chocolate unless you love deep, dark chocolate. My taste testers found them to be too bitter using either of those chocolate options.

You’re going to melt a precise 8 ounces of chocolate with the butter – this will help prevent the chocolate from seizing. You may either do this on the stove or in the microwave. I can’t stress the importance of accurately measuring the 8 ounces. Here is the food scale I own and highly suggest stocking your kitchen with one. The most important tool I own!

Sorry it has chocolate crumbs all over it…

OXO Food Scale

Now, the flour. Like I mentioned above, I prefer my brownies chewy and fudgy! The fudginess in my brownie recipe relates to the small amount of flour. More flour = a more cake-like brownie. Cakey brownies are just not my thing; I’d rather have giant piece of chocolate cake!

Let’s talk sugar. My brownie recipe uses 3/4 cup of granulated sugar, which sweetens up the semi-sweet chocolate and unsweetened cocoa powder used. I also add 1/4 cup of brown sugar, which enhances the moist, fudgy texture. The sugars are whisked with the melted butter/chocolate mixture until completely smooth and uniform in texture.

There is very little wiggle room with the sugar. As long as you use 1 total cup of real sugar (no sugar substitutes here, please) – then your brownies will turn out wonderfully. 1 full cup of granulated sugar can be used without the addition of brown sugar. That version is just as fantastic – and easier since you only need 1 type of sugar! In fact, that’s how I usually make my brownies. But the little addition of brown sugar is welcomed these days.

Thick, fudgy, chewy homemade brownies made completely from scratch. You will never make a box mix again!

Eggs do about 1 million functions in baking. From binding, to adding richness, to tenderizing, to providing structure and lift. My homemade brownie recipes uses 3 eggs, which give the brownies a tight crumb and melt-in-your-mouth tender, fudgy texture.

Because I’m completely out of my chocolate-obsessed mind, I like to add chocolate chips or chunks to the brownie batter. There is always room for more chocolate, right? The chocolate pieces inside give the brownies a little texture and will melt all over your fingers when they’re warm. Just wait until you try these homemade brownies with a little melty vanilla ice cream on the side. Perfection.

Oh, and one final touch? You can even add milk chocolate frosting because… why not?

Thick, fudgy, chewy homemade brownies made completely from scratch. You will never make a box mix again!

Thick, fudgy, chewy homemade brownies made completely from scratch. You will never make a box mix again!

Chocolate insanity, right here.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Chewy Fudgy Homemade Brownies

Yield: 16-20 brownies

Prep Time: 25 minutes

Total Time: 1 hour, 10 minutes plus cooling

Print Recipe

Chewy fudgy homemade brownies made completely from scratch. Try them with chocolate frosting and sprinkles on top! You will never make a box mix again, trust me.


  • 1/2 cup (115g) salted butter1
  • 8 ounces (228g) coarsely chopped quality semi-sweet chocolate2
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup + 2 Tablespoons (80g) all-purpose flour (measure this accurately)
  • 2 Tablespoons (11g) unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 cup (180g) semi-sweet chocolate chips

Milk Chocolate Frosting (optional)

  • 1 and 3/4 cups (210g) confectioners' sugar
  • 1/4 cup (22g) unsweetened cocoa powder
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 2 Tablespoons (30ml) heavy cream or half-and-half
  • 1 teaspoon vanilla extract
  • salt, to taste


  1. Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
  2. Adjust the oven rack to the lower third position and preheat oven to 350F degrees. Line the bottom and sides of a 9x9 inch square baking pan3 with aluminum foil or parchment, leaving an overhang on all sides. Set aside.
  3. Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder, and salt. Once combined, fold in the chocolate chips.
  4. Pour batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished.
  5. Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, lift the foil out of the pan using the overhang on the sides and cut into squares. For neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut.
  6. For the optional frosting: sift together the confectioners' sugar and cocoa powder to assure there are no lumps. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet. Frost the brownies before or after cutting into squares, whichever you prefer.
  7. The brownies will stay fresh in an airtight container at room temperature for 1 week.
  8. Make ahead tip: For longer storage, these brownies (both frosted and unfrosted) freeze well for up to 2-3 months. Thaw overnight in the refrigerator before serving.

Additional Notes:

  1. I love to use salted butter here. If you choose to use unsalted, don't increase the salt in the recipe. I find that there is no noticeable taste difference between using salted and unsalted butter in this particular recipe.
  2. I typically use Baker's, Ghirardelli, or Trader Joes chocolate. Try using bittersweet chocolate for a deeper, darker flavor.
  3. You can use an 11x7 inch baking pan instead - the bake time is about 35-40 minutes.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

You might recognize today’s brownie recipe! I published a very similar one in my cookbook. I call them Death by Chocolate Brownies because they are just that – so intense. The only difference is that I don’t use cocoa powder or brown sugar. They’re still out of this world!

Death by Chocolate Brownies

Try my Raspberry Cheesecake Brownies next!

Raspberry Cheesecake Brownies by

See even more brownie recipes.

Ditch those boxed brownies! These are the most FUDGY, chewy, incredible brownies completely from scratch!





557 Responses to “Chewy Fudgy Homemade Brownies.”

  1. #
    Elisabettaposted September 11, 2015 at 6:11 pm

    Thanks Sally!
    Very Kind and prompt.


  2. #
    Jodiposted September 13, 2015 at 3:38 am

    hi Sally, 

    Your brownies were wonderful I made them and they are so tasty. But the one thing I didn’t do was let them thaw overnight because I was so desperate to eat them. 


  3. #
    Mardiposted September 14, 2015 at 1:40 pm

    Can we use 8×8 pan instead?


  4. #
    Valposted September 15, 2015 at 10:34 pm

    How much butter(or what kind of fat do you recommend) if we want to make these with cocoa powder?


  5. #
    elisabettaposted September 17, 2015 at 4:21 am

    Hi Sally, I made your and another recipe brownie, but yours defenitely won! Very very good, my colleague asked me the receip (one brought it home for family test).
    I was not crazy about the toppin, maybe too buttery/sweet and the chocolate chips inside, but the all brownie was soft, chewy, as you wrote !!

    thank you for your faithful and accurate recipe !


  6. #
    Hopeposted September 17, 2015 at 11:26 am

    I am about to make your chewy fudgy homemade brownies but just want to be sure that there is neither baking soda or baking powder in the recipe. Can’t wait to try them out!


  7. #
    Nyeposted September 17, 2015 at 7:48 pm

    These are the best brownies I’ve ever made, exactly the way I like them…chewy, moist, chocolaty, just perfect. I had almost given up on making brownies because they just kept coming out too cakey or dry and hard, depending on which recipe I used. Thanks for your trial and error, now I won’t have to go through that process myself :)


  8. #
    Arshia Aminposted September 20, 2015 at 3:10 am

    Made this just now and turned out absolutely brilliant. So fudgy and chewy and delicious. Will stick to your recipes from now! Thank you! :)


  9. #
    Aliceposted September 20, 2015 at 10:56 pm

    Could I double the recipe and pipe the dough into mini muffin pans? Or would doubling it affect the taste?


  10. #
    Andrea Grayposted September 22, 2015 at 3:54 pm

    Made these again. This time I used a mix of bitter chocolate and semi sweet. OMG! I really need to stop baking though. But I can’t,  cause then I’d just buy packaged crap. UGH. 


  11. #
    Anaposted September 23, 2015 at 10:39 pm

    Thanks for the great recipe! everybody loves it!


  12. #
    Aposted October 5, 2015 at 5:44 pm

    Well I’m not sure what i did wrong.. followed everything exactly… especially the flour, but they turned out very dry. I can’t even cut them into squares because they fall apart into crumbs.  :(
    They taste like flour. 


    • jaribo2replied on November 10th, 2015 at 11:29 am

      Did you make sure not to pack the flour when you measured it? Try measuring the weight, about 78 grams. 


  13. #
    Sheilaposted October 6, 2015 at 1:47 pm

    Tx Sally for the yummy brownie recipe. Baked thrice already this month!  Some of my friends found it rather sweet but I dare not reduce sugar, for fear it will affect texture of brownie. So I cut them into smaller for smaller bite-sized brownies & used 10×10 inch baking pan.  I also just use half cup flour, about 70g. Heavenly! Thanks again~


  14. #
    Florikaposted October 7, 2015 at 7:42 pm

    I made these and they were very yum 😀


  15. #
    Noorposted October 15, 2015 at 1:44 pm

    These tasted amazing! Chewy, fudgy and chocolatey! 


  16. #
    Kellyposted October 18, 2015 at 12:49 am

    Amazing recipe – thank you!!! I’m wondering why you wouldn’t add more salt if using unsalted butter? Also, I have some unsweetened chocolate that I’m not sure what to do with… Do you have any suggestions? 


  17. #
    Lonnekeposted October 18, 2015 at 4:33 am

    Wow, these are The.Best.Ever! Thanks voor your recipe!!


  18. #
    Lunaposted October 23, 2015 at 5:08 pm

    Hi Sally! This is the 7th time I madre tour recipe (not jocking!) and I still can’t get over it! It is just as you say, chewy, soft, PERFECT! Thank you so so so much for uploading this marveleous recipe, kisses and hugs, Luna 


  19. #
    Sarahposted October 24, 2015 at 2:25 am

    Based on the pictures and other comments, I am already sure that your recipe must be pretty darn delicious! I’m to bake with your recipe with my two other sisters, and all three of us amateurs will see how it goes, haha.


  20. #
    Suzetteposted October 28, 2015 at 12:50 pm

    Thanks for this delicious recipe that I just made together with my children. I only used 130 g of sugar, no chocolate chips and no cocoa powder. It was delicious.


  21. #
    victoriaposted October 29, 2015 at 12:45 pm

    I made these the second time today, and this is my favourite brownies recipe, all my friends will ask for the recipe!! but today, I only baked it at 30 mins and stuck a toothpick in and no crumbs were seen, however, when they cooled they were way too fudgy, help!!


  22. #
    carolynposted October 30, 2015 at 11:14 pm

    I made these brownies & made the following changes.  I used 1/2 cup of semi sweet & 1/2 cup milk chocolate chips melted & same when I added chocolate chips, the results were outstanding!  I also added 1 cup of chopped walnuts.  It’s important to dust nuts & chocolate chips with a teaspoon of flour so they don’t sink to the button when baking.  This is my go to recipe :-)


  23. #
    Nichelle Hposted October 31, 2015 at 12:16 am

    Okay so this is my first time making brownies from scratch and I must say that I am very happy I chose this recipe to start with. I made a few modifications to the recipe (simply because of a shortage of ingredients) but I think they turned out great! I used dark brown sugar instead of light brown sugar, I used 5oz. of semisweet chocolate and 1/8 cup of cocoa powder and instead of putting chocolate chips into the batter itself, I melted some semisweet ones with the other 5oz. of chocolate. Honestly, I love this recipe. My brownies were chewy, gooey, chocolatey and delightful! I look forward to using this recipe again. 10/10 


  24. #
    Jacquieposted November 3, 2015 at 11:56 pm

    Anyone make this recipe and add walnuts??? 


  25. #
    Christineposted November 5, 2015 at 8:40 am

    Dear Sally…hope you are well and i sincerely hope that you’ll answer my question despite your busy schedule :p So I’ve been baking these lovely brownies a dozen times or so. Its superbly awesome..really!!! lately though i just find it to be getting softer and too moist. Im confused. I didn’t change the granulated sugar/brown sugar ratio…I keep my eggs to be around 160-164grams per recipe..what did i do wrong? I also recently read somewhere that people tend to whip the eggs and sugar to ribbon stage before adding the melted butter and chocolate…will this produce a different kind of texture altogether? HELP…please…i can’t sleep till i get this right.

    thank you though for an awesome recipe.



  26. #
    paulaposted November 8, 2015 at 3:27 pm

    This will be my next project 


  27. #
    Pieterposted November 8, 2015 at 7:40 pm

    If you’re a chocolate junkie, these are INSANE good!  Not cheap, but totally worth it!!!


  28. #
    lisaposted November 11, 2015 at 2:10 pm

    Hi sally I made these today they were very delicious however I baked mines in a pyrex dish and when I took them out the bottom was burnt so disappointed can u tell me what could be the problem? I took the out of the oven at 30 minutes


  29. #
    Adiposted November 13, 2015 at 2:40 pm

    Made these today and they were sooo good!!


  30. #
    Shazraposted November 15, 2015 at 1:55 am

    Hi Sally, 

    Can I use oil instead of butter? 


  31. #
    Aliciaposted November 23, 2015 at 4:54 pm

    Hi Sal,

    I make these brownies on a regular basis! I never could make box mixed brownies – they never turned out good! Until I stumbled upon this a year ago. My best friend made me give her the recipe and she bakes these for every event she hosts or attends! I bake these all the time, I find your cookbook version to be a little different than this one – and I prefer this one! They are both amazing though :) You made a lover of baking enjoy brownies for the first time ever, thank you Sally! :) Best brownies ever! (I won’t eat any others! Not shop bought, bakery or another recipe, these are amazing!)


  32. #
    Clareposted November 30, 2015 at 6:21 am

    I made these with gluten free flour for a friend……. And, BEST BROWNIES EVER! Thanks for the amazing recipe! 


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