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

Ingredients:

  • 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) 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

Directions:

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 or parchment, 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.

Additional Notes:

*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 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 sallysbakingaddiction.com

 

See even more brownie recipes.

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

 

 

 

   

486 Responses to “Chewy Fudgy Homemade Brownies.”

  1. #
    361
    maria Garibayposted May 26, 2015 at 11:56 pm

    Wow!!! Best brownies ever, I followed the recipe almost to a T, I only used have the butter and I used coconut oil for the other half, and 1 table spoon of raw cacao and some orange zest! Omg I am in heaven… thank you so much! ☺

    Reply

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    362
    Charlotteposted May 27, 2015 at 7:25 am

    These are amazing. Best brownies ever. My partner, ever since I made them, has begged for them every night since. I bipassed the frosting and served them piping hot from the oven with a scoop of chocolate chocolate chip ice cream. Yummers.

    Reply

  3. #
    363
    B Kimballposted May 28, 2015 at 3:06 pm

    Thanks Sally, I’ll keep this great recipe.  You’re the Queen of Brownies!  Not only is the brownie delicious, you’re very entertaining, you should be a tv host, a ‘Queen of Sweets’ for a baking series.  Best wishes.

    Reply

  4. #
    364
    Bernieposted June 1, 2015 at 6:41 am

    Made these tonight for the kids as it is so cold here in Melbourne (Australia) right now. And the kids and hubby ate half of the batch! Will make this my regular brownie recipe – thank you! 

    Reply

  5. #
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    Alexposted June 2, 2015 at 7:27 pm

    I’m sure these were great! I think I only got one of them before my dad and brother polished off the whole pan. Guess I just have to make more so I can really enjoy them!

    Reply

  6. #
    366
    Veronicaposted June 3, 2015 at 1:43 am

    Made with semi-sweet Baker’s chocolate and Nestles milk chocolate chips; it was too dark for me, but my husband liked it. It was really thick in a 7×11 pan; would probably be a better thickness for us in a 9×13 pan. The outside was cakey, but the inside was fudgy. The kids wanted to help, so it took longer to get to the step of mixing in the dry ingredients and by then the wet ingredients had cooled enough to mostly solidify. It was really hard to mix in the dry ingredients and I’m not sure if the gluten developed at all in the flour while I was mixing it because it was so cool and thick. I cooked it for 34 minutes (It was just done.) in a glass pan. Much more expensive than a Betty Crocker box mix and not much better taste. Thanks for the recipe, but I will keep trying to find my favorite.

    Reply

  7. #
    367
    Samanthaposted June 9, 2015 at 9:11 pm

    Wow, already baked 2 batches and they are gone! Just like that. A very forgiving receipe, I used whatever leftover chocolates I have, nuts and all, yes, envy me, I actually have chocolate where we were not able to finish :)………….. and it still turn out delicious (of course I have to adjust the qty to balance off the nuts. Thanks Sally, love your website, keep it coming!

    Reply

  8. #
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    Angieposted June 15, 2015 at 11:47 am

    Hi Sally! I have a craving to make brownies and I want to try these so badly! Quick question though, for the 8 oz. of chocolate, can I use chocolate chips instead of a baking chocolate bar? 

    Reply

    • Sallyreplied on June 15th, 2015 at 8:22 pm

      For best taste and texture, use pure chocolate.

      Reply

      • Angiereplied on June 15th, 2015 at 8:45 pm

        Okay, thank you! :)

  9. #
    369
    Mariamposted June 21, 2015 at 3:48 pm

    Hi Sally – can you tell me the cocoa percentage of the semi sweet baking chocolate?

    Reply

    • Sallyreplied on June 22nd, 2015 at 3:15 pm

      The kind I use (usually Baker’s) is 56%.

      Reply

  10. #
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    Joyposted June 24, 2015 at 10:22 am

    Hi Sally! These are wonderful brownies! I just finished baking them tonight actually. I followed the recipe exactly but my brownies turned out a little more cake-y than I thought it would. I was wondering how you make brownies that have a nice crisp outer shell and gooey, chewy and fudge-y in the middle? Thank you! 

    Reply

  11. #
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    Theaposted June 26, 2015 at 12:27 pm

    I only had 4oz semisweet chocolate cubes so I substituted the rest with instant hot cocoa mix. Used egg whites instead of eggs. 

    Reply

  12. #
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    Reneeposted June 30, 2015 at 6:59 am

    If I double & bake in a 9X13 will it be too thick to bake properly?

    Reply

  13. #
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    Najiaposted July 3, 2015 at 11:26 pm

    OMG!!!… These brownies are amazing!!, I made them for work and I cannot stop eating them from my co-workers!!. I made these brownies at around 2 pm and it is now going on 11:30 pm, they are still soft, fudgy and delicious!.. This recipe is my go-to brownie recipe. Thank you so much!

    Reply

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