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.


Chewy Fudgy Homemade Brownies

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.

Yield: 16-20 brownies

Prep Time: 25 minutes

Total Time: 1 hour, 10 minutes plus cooling


  • 1/2 cup (115g) salted butter*
  • 8 ounces (228g) coarsely chopped quality semi-sweet chocolate*
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) 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


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.

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 pan* with aluminum foil, leaving an overhang on all sides. Set aside.

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.

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.

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.

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.

The brownies will stay fresh in an airtight container at room temperature for 1 week. Unfrosted brownies freeze well, up to 2 months.

*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.

*I typically use Baker's, Ghirardelli, or Trader Joes chocolate. Try using bittersweet chocolate for a deeper, darker flavor. 

*You may 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 may recognize this 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.

Homemade Chewy Fudgy Brownies by





367 Responses to “Chewy Fudgy Homemade Brownies.”

  1. #
    Talhaposted January 1, 2015 at 6:22 am

    Hi Sally, I made the brownies and they tasted good but the problem was that they weren’t really chewy. Is that the recipe or did I mess something up?


  2. #
    Patienceposted January 1, 2015 at 5:49 pm

    Hi! I just made these (without the frosting) and they are DELICIOUS! I was wondering, though, if it is possible to make these without the crunchy crust on top? Thanks!


  3. #
    Julie Bairposted January 6, 2015 at 7:32 am

    How do you freeze the brownies?


    • Sallyreplied on January 6th, 2015 at 9:09 am

      I usually cut them into squares and put them into a tupperware to freeze.


  4. #
    Oliveposted January 6, 2015 at 10:47 am

    Super yummy! Baked this last night and the fam loved it! So fudgy and chocolatey! I’ll definitely make this again with dark chocolate next time.


  5. #
    Samposted January 6, 2015 at 2:55 pm

    I’ve made these a few times. :] Back in October, I made them into a little pumpkin patch with mellocreme pumpkins and maple leaf sprinkles on top. Most recently, I made them into butterscotch bars! I just replaced all the chocolate with butterscotch chips, and used flour instead of the cocoa powder. Top it off with maple candy, and oh man, so good. I love your recipes.


  6. #
    Jessyposted January 6, 2015 at 3:00 pm

    Sally sally sally! YOU ARE THE BEST! This is the best brownie recipe ever! It turned out great. I just love all your desserts and I am trying them one by one! Always a hit!


  7. #
    Traciposted January 8, 2015 at 7:57 pm

    My batter was really thick and a weird consistency. Maybe I didnt let the chocolate cool enough? When I put in the the pan it was just one big glop. I had to litterally spread it out with a spatula. Im sad, these had such great reviews. Just peeked at them in the oven and it seems like the butter is seperating or something? Liquid on top of brownies and kinda boiling? Ugh, what did I do wrong? :(


    • Anitareplied on January 27th, 2015 at 8:23 am

      Could it be that you let the butter Chocolate mixture cool top much so it solidifies? Ive tried this recipe several times by now and just dont have the patience tot let cool 10 mins. Never had that problem. The butter chocolate mix should be runny when you use it. Good luck.
      Sally thank you so much for this recipe! Brownies to die for


  8. #
    Laurelposted January 9, 2015 at 3:38 pm

    I love chocolate and make brownies that always end up being like cake instead of fudge like I want. This recipe was PERFECT. I did leave out the extra chocolate chips to cut just a couple calories, and they were still soft, moist and FUDGY. Finally! Loved it!


  9. #
    katyposted January 10, 2015 at 1:54 am

    Sally, Hii! I have to make these sometime soon, but I was wondering. See, I don’t have a weighing machine to measure the chocolate chunks. So is it possible to tell me how many cups of the melted chocolate will be needed?


    • Sallyreplied on January 10th, 2015 at 8:15 am

      Simply buy 2 four ounce bars of baking chocolate. If you are a form of pure chocolate that does not come in weighted packages, it is about 1 1/2 cups. There are 8 ounces in a cup, but when measuring chocolate volume is more than weight.


  10. #
    Haniposted January 11, 2015 at 12:07 am

    Can I use regular sugar instead of confectioners sugar for the frosting?


    • Sallyreplied on January 11th, 2015 at 10:00 pm

      No– this frosting must be made with confectioners’ sugar.


  11. #
    Alexposted January 14, 2015 at 8:19 am

    I made these before Christmas and my wife and I both emphatically ageed that these were the best Brownies we’d ever had (Our children agreed as well, but they only have 10 years of experience eating sweets between them, vs. eighty years for my wife and I). I had planned to make them again this past weekend, but was crushed to find that the link to the recipe no longer worked! It may have been a network issue on our end, but in any case, I have learned my lesson and will have this recipe tattooed on my arm later this afternoon.
    Keep up the delicious work!


  12. #
    Georgeposted January 14, 2015 at 8:59 am

    Do not like the sight, you can not print just the recipe.


    • Kellyreplied on January 14th, 2015 at 9:29 am

      there’s a print button next to the recipe’s title before she lists the ingredients…


  13. #
    Jenposted January 14, 2015 at 11:46 pm

    Hi Sally, I made this recipe, left off the frosting, and substituted the chocolate chips for PEANUT BUTTER chips and they came out AMAZING!!! They were a hit in my house and I’ll definitely keep this as my go to brownie recipe. Thanks!


  14. #
    nathalieposted January 15, 2015 at 3:40 am

    Baked these about a month ago, and froze them
    Just defrosted them a couple of days ago, they are AMAZING!
    Somehow the freezing tempered some of the chocolate chunks in there and now its heavenly fudgy with chunks of crispy chocolate in there.


  15. #
    Nataniaposted January 15, 2015 at 8:46 am

    I’d really, really like to bake this! It looked awesome!
    but since I don’t have an oven, can I switch to microwave?


  16. #
    kidposted January 16, 2015 at 4:25 am

    I got a promotional 9×9 inches baking pan the other day so I thought I’d try this recipe. the whole house now smells like a chocolate heaven :D

    It’s such a lovely recipe, thank you Sally!

    I have a question though, if I wanted to add some raspberries to it will I have to adjust the sweetness?


  17. #
    Megposted January 16, 2015 at 4:48 pm

    This is THE. BEST. BROWNIE. RECIPE. EVER. I made them over the summer and then I lost the recipe. I finally found it again and I’m never going to lose it again. I will never try another brownie recipe again.


  18. #
    Calaposted January 16, 2015 at 11:30 pm

    I just baked these and I’m waiting for them to cool, and they smell amazing. I have tried many of your recipes and thought it was about time that I commented and said thank you Sally! I got into baking a couple years ago just playing with recipes, and now I’m almost always looking for New recipes to try and your blog is the first one I look at on my Google search.


  19. #
    renia mohamed.posted January 18, 2015 at 12:33 am

    hi Sally,

    your recipe is superbly amazing, not much butter needed. was too excited that i totally forgot to place the vanilla extract. the texture turned out so amazing and the taste is yummy.

    love from malaysia,

    renia mohamed.


  20. #
    luieposted January 18, 2015 at 8:09 am

    Hi sally! Do I need to melt the sugar into the butter/chocolate mixture? Im finding it hard to whisk this by hand because the mixture is too thick. Can I use a hand mixer instaed? Thanks!


    • Sallyreplied on January 18th, 2015 at 6:54 pm

      A hand mixer is fine. It usually takes a little elbow grease to whisk the sugar in until combined.


  21. #
    Khianaposted January 18, 2015 at 2:30 pm

    These brownies came out great! They took a little while to prepare, however they came out perfectly! The brownies were not too sweet and were soft and chewy to perfection!


  22. #
    norishaposted January 19, 2015 at 1:21 am

    This is amazing! Im a newbie in baking and my brownies turned out just fine! Will definitely be baking more of this. I love baking already! :)


  23. #
    Radhika Srivastavaposted January 19, 2015 at 12:47 pm

    Hi Sally,
    I am a big fan of your recipes…I have tried Some of your recipes and needless to say ‘everything comes out perfect and so so delish’..
    One question- can I use chopped,roasted walnuts instead of choco chips in this recipe??? Waiting to hear from you :)


    • Sallyreplied on January 19th, 2015 at 2:09 pm

      Yes chopped roasted walnuts would be just fine. Same amount.


      • Rebeccareplied on January 19th, 2015 at 3:44 pm

        I used Pecans and chopped Kinder-chocolate bars…. Simply the best brownies I have ever made, and I have made a few!

  24. #
    Aubriposted January 19, 2015 at 3:49 pm

    These were delicious! I had family over, and everyone loved these! I love that they fill a 9×9 pan. Any more than that and I have too many leftover. I love love love your recipes that have the weight of all of the ingredients! It saves me from so many dirty measuring cups. Thanks!


  25. #
    Ilanaposted January 20, 2015 at 1:11 pm


    I’ve got to say, this has become my go-to brownie recipe. It is incredible. I veganised it and it was amazing. Then I made a vegan, gluten-free batch and THEY were amazing too.



  26. #
    Tammyposted January 21, 2015 at 6:10 pm

    Can I use this recipe to make mini brownies instead by using mini silicone cupcake liners?


    • Sallyreplied on January 21st, 2015 at 6:45 pm

      absolutely! i’m unsure of the baking time for smaller brownies.


  27. #
    Edposted January 22, 2015 at 8:17 pm

    WOW!!! I have been searching for that perfect brownie online for years. Never can get a brownie to turn out like the Box kind. Why would I want to? This is soooo much better. My wife’s first bite said, “Melt In Your Mouth”

    My search is over!! Fudgy on the inside, perfect crispy top. Sooo delicious. A little more expensive to make with all the chocolate but well worth every penny.

    Thank you soooo much for posting this. I will be looking through your other recipes as I get the urge for something delicious.


  28. #
    Charisposted January 23, 2015 at 9:31 am

    Hi Sally,
    I am grateful I finally stumble on your recipe. I havent try it yet but base on the comments I Am convince that its very delicious. I have been looking for a brownie recipe that is chewy and fudgy. most recipe I tried more like a chocolate cake. This one is what Im searching for so long! Thank you and more delicious recipes to come…


  29. #
    Erikaposted January 23, 2015 at 3:26 pm

    I followed the recipe exactly as written. These were the worst brownies I have ever tasted. I didn’t know there could be such a thing as a bad brownie. They didn’t look anything like the picture, or even taste good! The frosting was delicious but unfortunately I had to dump the brownies. What a waste of expensive organic eggs, and two bars of ghirardelli chocolate.


  30. #
    Alyssaposted January 24, 2015 at 2:23 am

    Sally,your chewy fudgy brownies are awesome! I do not have brown sugar at that time so i just omitted it and it still turned out great. I made it the other day and everybody loves it! The brownie is so rich and decadent and it was perfect with a cup of milk! Thanks for the recipe!


  31. #
    Julia - Vintage with Lacesposted January 24, 2015 at 9:30 am

    I made these brownies today and they turned out great. Thank you for the wonderful recipe, Sally!


  32. #
    Paulposted January 25, 2015 at 5:36 am

    Made these for a Dutch friend who’s moving to the US for her job and who might want to know what the locals eat. The recipe worked fine after tweaking the oven parameters a bit (everyone’s oven is slightly different). Used 55% solids chocolate as Dutch people say the American candy bar stuff has a greasy mouth feel, but used milk chocolate for the chips as they melt in the mouth better. And thanks for giving the metric values exactly!


  33. #
    claraposted January 30, 2015 at 12:58 am

    hi sally need help

    1. can i substitute the semi sweetened chocolate with BELCOLADE belgian “lait selection” min cocoa 35% chocolate? if substitute then how much sugar i need to put in?

    2. does using brown sugar really enhance the brownie flavour

    3. i oso want to bake dark chocolate brownie using BELCOLADE “NOIR selection” min cocoa 55%.. how much sugar i need to put in? and do i need to alter other ingredien

    really appreciate ur reply.. u r my inspiration..tq


    • Sallyreplied on January 30th, 2015 at 8:18 am

      1 and 3) I’m unsure how much sugar without testing it myself. Feel free to make as directed then taste the batter before baking to see how much more sugar you’d like. 2) yes, it really does


      • clarareplied on January 30th, 2015 at 10:00 pm

        tq sally … the belcolade milk/dark chocolate was in the coin form… does coin type chocolate also called a candy melt? or it is the baking chocolate that was shaped into the coin form? tq

  34. #
    Ashleyposted January 30, 2015 at 5:40 pm

    Can I use chocolate melts for the solid chocolate in this recipe?


    • Sallyreplied on January 30th, 2015 at 6:12 pm

      For best taste, pure chocolate is best. If you like the taste of chocolate melts, you could use them.


  35. #
    Vaniaposted January 30, 2015 at 5:55 pm

    Well, I like fudgey and chwey brownie but I prefer a little more cakey and thin. I mean not a cake but a little more light (not in clalories but more spongy). What do you recommend? Only add more flour? Or take out cacao powder and add the same quantity of flour? I know my change is a sin for BROWNIE’S LOVERS. Sorry!
    Thank you Sally! I really like your recipes.


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