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





204 Responses to “Chewy Fudgy Homemade Brownies.”

  1. #
    Teresa McCruddenposted August 17, 2014 at 4:21 pm

    Absolutely LOVE these! Theay are the best….made them twice this week already!!! Looking forward to trying some of your other recipes… Thanks!


  2. #
    Sophieposted August 18, 2014 at 9:51 am

    Dying to try these, do they freeze well or not? Want to make in advance for Saturday…


    • Sallyreplied on August 18th, 2014 at 7:51 pm

      Hi Sophie – freezing instructions are in the recipe.


  3. #
    Sophieposted August 18, 2014 at 10:03 am

    I also only have two 6.5×6.5 tins.. Annoyingly! Do you have any suggestions for how I go about making the brownies using these..?! Thanks so much!


  4. #
    Rosemaryposted August 25, 2014 at 9:43 pm

    Sally hi love the recipe my fav chewy brownie like you don’t like them with too much flour. May do them now midday in australia with rain need to make something yummy.

    Many thanks and cheers

    Rosemary S


  5. #
    Ellaposted August 28, 2014 at 7:36 pm

    These are the BEST brownies ever. Mine akways take a little longer to bake but I just keep an eagle eye on them. Between these and your flourless nut butter cookies, I hardly bake anything else anymore….oh, except for your peanut butter caramel popcorn…but that’s not really baking… :) Thanks Sally…I am now extremely popular!!


    • Sallyreplied on August 29th, 2014 at 8:14 am

      Thanks so much for reporting back, Ella


  6. #
    Shaniaposted August 31, 2014 at 12:03 am

    I just tried baking these brownies from scratch yesterday and those came out beautifully. I was always using brownies cake mix before i found this recipe but now don’t have to use them anymore. Thanks for the recipe!!!


  7. #
    mariyaposted September 1, 2014 at 7:58 am

    Yummy thnxs so much for d receipe I was waiting for a brownie like this.


  8. #
    Nana Hposted September 1, 2014 at 4:02 pm

    Hi Sally! I can’t wait to try this recipe, I’ve been on the hunt for some fudgy brownie recipes lately and stumbled upon this… One question, if I opt to use cocoa powder only, how much can I use? And how much more fat will I need to add to the batter? Thanks!


  9. #
    jmposted September 3, 2014 at 1:49 am

    Jusy tried these and followed everything except switched the semi-sweet chocolate with unsweetened chocolate (we love dark chocolates). They turned out dry though. Any tips?


    • Sallyreplied on September 3rd, 2014 at 9:48 am

      Sounds like they may have been overbaked? I would reduce baking time.


  10. #
    KATHY FONASHposted September 4, 2014 at 4:58 pm

    Can only say oh my gosh these are the best ! I bake often and this was a simple and easy to follow treat . Came out great . Thanks .


  11. #
    Jmgposted September 7, 2014 at 6:50 pm

    This recipe is AWESOME! I used german chocolate in place of semi sweet and mixed in pecans and dark choc chips…this is now my go to recipe


  12. #
    kathleen Estesposted September 7, 2014 at 9:38 pm

    Not sure if you realize this, but your cookbook recipe does not have any instruction for 1 1/2 cups of the semi-sweet chips. Good thing I know how to make brownies so I folded them in!!


    • Sallyreplied on September 8th, 2014 at 7:57 am

      Yep! We had it fixed with the 2nd printing. Thanks Kathleen!


  13. #
    Allieposted September 9, 2014 at 4:03 pm

    Hello Sally! I was just wondering if it isn’t better to use melted dark (or semi-sweet/milk) chocolate in the frosting instead of cocoa (or as an addition to cocoa)? I don’t have much experience in frostings but have you tried that?



    • Sallyreplied on September 9th, 2014 at 6:36 pm

      I have not – I simply use cocoa powder. It’s much easier to work with when it comes to frosting.


  14. #
    Jessicaposted September 9, 2014 at 11:29 pm

    Is there a way to make this “skinny?”


  15. #
    Cathyposted September 10, 2014 at 6:55 am

    Hi Sallyal I have is dark chocolate to make these brownies but I want that milk chocolate taste, what can I add to make it taste like that


  16. #
    Angie Rimmertposted September 10, 2014 at 7:16 pm

    I am really really picky about my brownies. They have to be crusty around the edges, fudgy in the middle and not overly sweet. These brownies are all of that and so much more!!!! Thanks for creating such an indulgent and tasty homemade brownie. I may never go back to boxed mixes again!! P.s. I didn’t even put the frosting on because they were so good all by themselves.


  17. #
    Catherineposted September 12, 2014 at 4:28 am

    Made this last night, Awesome!! Perfect brownies for me chewey and yummy. :)


  18. #
    Juliaposted September 13, 2014 at 8:31 am

    I have been trying to find the perfect brownie recipe for awhile. For my moms birthday I thought I would give them a try because brownies are her favorite dessert. She loved them and so did I. They were fabulous with a big scoop of vanilla icecream!


  19. #
    Phoebeposted September 14, 2014 at 9:16 am

    I’m dying to eat this already!!! Looks soo delicious!!!! Just wondering how much cup do I need if I’m gonna use cocoa powder instead of 8oz of chocolates? Thanks!!! Will Appreciate your reply :)


  20. #
    Phoebeposted September 14, 2014 at 10:26 pm

    Dear Sally,

    Thanks so much for your reply. Really appreciate it :) Just wondering if I can use this recipe in the oven toaster? Looking forward to hear from you.

    Phoebe Ko


  21. #
    Sabineposted September 15, 2014 at 8:21 pm

    I want to make these brownies but in cupcake form would anything change in the recipe or cooking time. oh and do I have to make sure that I don’t overfill the muffinliners so that they cook evenly all the way through or does it not matter?


    • Sallyreplied on September 15th, 2014 at 8:43 pm

      Hi Sabine, the bake time would be much shorter. I am unsure of the exact time. I would fill the liners 3/4 full.


  22. #
    Margeposted September 17, 2014 at 12:17 am

    It is my first time to make a brownie and this was the first recipe I clicked after I googled a recipe and indeed! Just perfect! Thank you very much!


  23. #
    Zposted September 17, 2014 at 12:46 am

    I guess the foil lining increases baking time? These bad boys have been in the oven almost an hour and are not completely solid yet. Albeit their not burning and I used Heath bar pieces instead of chocolate chips. I guess we’ll see after this next 5 minutes round if they turn out! Though I feel like if they don’t thicken soon I’m just going to call it baked fudge :D


  24. #
    Rochelleposted September 17, 2014 at 12:20 pm

    These are the absolute best from scrathc brownies I have ever made. I doubled the receipe and made in a 9X 13 pan. I was one egg short and only had 10 oz of chocolate so doubled the cocoa. They turned out great and had the perfect amount of light crunch on the top. Making 4 batches tonight for a school bake sale.


  25. #
    Maggieposted September 17, 2014 at 4:22 pm

    Hello Sally,

    Is confectioners’ sugar and icing sugar the same thing?


    • Sallyreplied on September 18th, 2014 at 9:20 am

      Yep, they are the same.


  26. #
    Lexyposted September 18, 2014 at 10:57 pm

    I made these the other day and it turned out to be fudge, not brownies. I didn’t use the frosting instead I used the frosted funfetti sugar cookie bar frosting with some cocoa powder. So it was technically frosted fudge. It was good either way, just not really what I was going for.


  27. #
    Alyssaposted September 19, 2014 at 1:53 pm

    Hey Sally! Was wondering if I could mix in some walnuts. Thanks so much and congrats on your wedding!


    • Sallyreplied on September 22nd, 2014 at 8:03 pm

      Definitely! I like to add around 3/4 cup of chopped walnuts.


  28. #
    Philoposted September 19, 2014 at 9:21 pm

    Oh my gosh…These brownies are to die for. The intense chocolatey taste is out of this world. I will not be making boxed brownies anymore. Thanks Sally :)


  29. #
    Meryllposted September 20, 2014 at 12:05 am

    Made this and it’s simply divine! It’s exactly as the name says, chewy and fudgy. Thank you for such a wonderful recipe. The only thing i changed were the additional chips, I used 90g dark chocolate and 90g peanut butter chips, it turned out to be simply delicious. I had fun making it too. I will never buy boxed brownies again! =)


  30. #
    Jen Nposted September 22, 2014 at 2:42 pm

    Has anyone tried this recipe at high altitude?? I am talking 5,800 ft – not sure if regular HA baking instructions would work for this?? Thanks!!


  31. #
    Anonymousposted September 24, 2014 at 3:15 pm

    Thank you for including metric measurements! I will be sure to try this recipe as I’ve had a hankerin’ for some gooey/fudgey brownies for some time now.

    I’ll also be sure to include 3/4 cups of walnuts!


  32. #
    nicoleposted September 25, 2014 at 4:24 pm

    Hi Sally,

    your brownie recipe is amazing! I tried baking them last night and shared it with my colleagues and they loved it! Thank you for this maleficent baking blog! Definitely coming back for more other recipes! Cheers!


  33. #
    Melissa Lizcanoposted September 25, 2014 at 10:41 pm

    Hi Sally,

    I was wondering what ingredients amounts should i use to make them in a 13 x 9 inch pan?

    Hope you hear from you soon…

    PS: Love your BLOG!!! ♥♥♥


    • Sallyreplied on September 26th, 2014 at 6:52 pm

      Hi Melissa – you may double the recipe for that size pan. I am unsure of the bake time.


  34. #
    Stephanieposted September 27, 2014 at 1:43 pm

    Are the semi sweet chocolate chips optional? Or is it a must have?


    • Sallyreplied on September 28th, 2014 at 3:16 pm

      Completely optional. The frosting is too.


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