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.

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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 overhand 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





269 Responses to “Chewy Fudgy Homemade Brownies.”

  1. #
    shamposted October 28, 2014 at 1:24 am

    Hi Sally, many thanks for your sharing. I tried it (but without the topping) wife, my kids and my friends love it. Mine a bit sweet..maybe i used sweeten choc bar..will try semi sweet. we love eat it with vanilla nice. again, tq for your recipe.


  2. #
    Annaposted October 28, 2014 at 6:47 am

    Hi Sally sorry to keep bothering you ! – can I please know if its ok to use a 8×8 inch square pan for this – I don’t have a 9inch…


  3. #
    mefflposted October 31, 2014 at 6:05 pm

    Hi! Just thanking you for this recipe, it’s perfect. I’ve been looking for a good brownie recipe and this with the crinkly top and fudgy texture nails it. The family loved it, we had it with walnut pieces and no icing. Thanks again!


  4. #
    Jenniferposted October 31, 2014 at 8:58 pm

    Just tried these. They were delicious! This is actually my first time making HOMEMADE brownies and it was awesome. Thank you! :)


  5. #
    Andrea Meyerposted November 2, 2014 at 6:45 pm

    Wow, I am objectively a horrible baker and, thanks to this recipe, I think I just made the best brownies in the world! Seriously, they couldn’t be more delicious. That said, they are so gooey, I had a hard time removing them from the tin foil and transporting them to a plate. Any tips? Thanks so much!


  6. #
    Karenposted November 2, 2014 at 9:04 pm

    Delicious,easy,all real ingredients! Super moist…I opt’ed for not frosting since they were so rich and sweet! I used parchment paper instead of the foil and worked just fine. Thanks for the recipe :-)


  7. #
    Christineposted November 3, 2014 at 6:12 am

    This is my new fave brownie recipe! Everyone loved it. I think it was the extra choc chips in the batter that made it extra amazing! Thanks for the recipe Sally


  8. #
    Lunaposted November 4, 2014 at 12:17 am

    I don’t have a square pan so I used a round one. I have made these brownies 2 times but the baking time was way longer. The first time I left them about 1 hour more or less because at some point my oven turned off, but they ended up with a great texture! The thing is that the second time I might have over cooked them because i used the toothpick technique and they baked for wayyy too long. :( I read a few comments in other blogs and they said that with brownies is not that ok to use the toothpick cause the brownies will end up overcooked.

    Anyways, thank you for the recipe! The first brownies that I’ve baked! And they didn’t last 1 day, my family loved them (Well, at least the first round)! :3


  9. #
    Julieposted November 4, 2014 at 4:03 pm

    Excellent recipe! Fudgy & Chewy like promised :) I used half semi sweet and half dark chocolate chips for both the melted chocolate that makes the batter and for the 1 cup of chocolate chips added at the end… And also made a ganache out of semi-sweet chocolate chips and low fat cream and spread a thin layer on top. Very intense chocolate flavor! Thanks for the recipe! I will try your frosting next time :)


  10. #
    Reginaposted November 5, 2014 at 6:46 pm

    Hi Sally. I have heaps of Cadbury chocolate drinking powder and I’d like to use that. Please give me advise on what needs to be altered in your recipe to have similar fudginess. Thanks Regina


  11. #
    Ariposted November 6, 2014 at 3:04 pm

    Thanks so much for the recipe!!! Usually when I bake everything turns out awful- things get burnt, cookies come out rock-hard…but this recipe was AMAZING! My sisters were shocked that I created such lovely, rich brownies that they couldn’t believe I made it. Thank you once again!


  12. #
    Courtney M.posted November 9, 2014 at 1:07 pm

    Hi Sally, I’ve made these a million times and they are wonderful! I need to make a double batch in a 9×13. How long would you bake for?


    • Sallyreplied on November 9th, 2014 at 6:39 pm

      Hey Courtney! Unfortunately, I am unsure of the exact bake time for a 9×13.


  13. #
    Christinaposted November 11, 2014 at 4:20 pm

    These were an absolute hit at a dinner get-together. I made them with gluten-free flour, and people simply could not believe how good they turned out.
    In fact, every recipe that I have tried from here has been received wonderfully.
    Merci beaucoup Sally!


  14. #
    Rebeposted November 12, 2014 at 2:58 pm

    Heyy sally! Ive made thousands of brownies including this one before but i just made it and it is very tall and has a veery fragile crust on top. What could it be? Thanks !


  15. #
    lisa_hardin@yahoo.composted November 13, 2014 at 5:41 am

    So glad I found you. I hate to bake,but your photos, recipe presentation made it irresistable. Thank you lisa Hardin


  16. #
    Tanyaposted November 14, 2014 at 4:14 pm

    Made these tonight and they are absolutely perfect! Gooey, fudgey, delicious!
    Thanks for this lovely recipe :) my search for the perfect brownie recipe ends here!


  17. #
    sarahposted November 14, 2014 at 4:52 pm

    Hi Sally~

    I have made these before and add about 1 tblsp of coffee. Delicious! Have you made these with your salted caramel? I plan to experiment with that this weekend…..


    • Sallyreplied on November 14th, 2014 at 6:48 pm

      I’ve never tried them with the salted caramel– let me know what you test out!


  18. #
    Jayposted November 16, 2014 at 1:13 am

    Hi sally! So I’ve made these a couple of times now and I’m pretty sure I’m doing something wrong. While they are delicious, the crust always has sugar crystals in it and when i take a bite I can feel them crunching under my teeth.
    When I whisk the sugar with the melted butter and Chocolate, the sugar is still visible and the mixture isn’t smooth. I thought about mixing it more but wouldn’t that make the Brownies cakey? How long did you have to mix until the mixture smoothed out?


    • Sallyreplied on November 16th, 2014 at 11:06 am

      The sugar/chocolate/butter mixture will be a little gritty. And it’s OK to whisk these three ingredients together really well. It’s once you add the flour that you should avoid overmixing. The sugar should cook down while the brownies bake. Solutions would be to (1) whisk the butter/chocolate/sugar mixture more and/or (2) perhaps reduce the sugar. And to keep the brownies sweet enough, maybe use milk chocolate instead of semi-sweet? hope this helps.


  19. #
    Jamieposted November 16, 2014 at 10:09 pm

    These turned out so great. High-ish altitude of about 6000 ft. No adjustments made… used 11×7 pan lined with foil, 36 minutes. I could have gone 37, but not 35, if you know what I mean. I’ve been making the same brownies since 2007… not sure what I am going to do now! Just keep lots of semisweet chocolate on hand… lol. :D


  20. #
    Justinposted November 17, 2014 at 2:03 am

    This recipe is great!! I added Reece’s pieces to the batter and made the optional frosting. I used 1/4 cup of Truvia and 1 1/3 cups of organic evaporated cane sugar which is kinda brown. It was amazing!! Best brownies i have ever made. Thanks for the recipe!!


    • Justinreplied on November 17th, 2014 at 2:06 am

      i mean 3/4 cups of sugar, not 1 1/3. lol that would be way too much,


  21. #
    vinposted November 17, 2014 at 7:36 am

    I dont take eggs. What can I substitute with


    • Jillreplied on November 18th, 2014 at 8:53 pm

      I’ve used applesauce, yogurt, flax seeds or bananas to substitute for eggs in other baking recipes. This website has a pretty handy chart for egg substitutes. Good luck!


  22. #
    Deannaposted November 18, 2014 at 1:20 pm

    This is a pretty good brownie recipe. The texture is perfect. The brownies had a stronger dark chocolate taste than I had expected. Will definitely make them again but next time I’ll put about a tsp less of cocoa powder.


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