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!





627 Responses to “Chewy Fudgy Homemade Brownies.”

  1. #
    Triciaposted April 9, 2016 at 1:23 am

    Hi, Sally! Since this recipe has neither baking soda nor baking powder, would it be okay to use Dutch-processed cocoa powder? Thanks!

    • Sallyreplied on April 9th, 2016 at 6:45 am

      Either works! Use your favorite.

  2. #
    Elizabeth Williamsposted April 9, 2016 at 1:24 pm

    This is my favorite recipe of brownies ever! They are so fudgey and yummy! I did this recipe once and I loved it! A few months later, a bit after easter I did this recipe once angain but added miniatures Reese’s peanut butter cups to replace the chocolata chips. So good.

  3. #
    Emma-Louiseposted April 12, 2016 at 4:27 pm

    Hi , thanks for that terrific brownie receipe -over here in France we can’t get hold of chocolate chips easily (I know I know it’s incredible but true)…so I substituted them with coarsly chopped dark chocolate – this is a brilliant receipe and the ‘only just’ baking really pays off! So all the way from Paris your receipe rocks!!

  4. #
    Geisa Thielenposted April 12, 2016 at 5:33 pm

    Hi Sally!
    I’ve made these brownies a couple of times, in Brazil and they were absolutely amazing! So perfectly chewy, they barely lasted a couple of hours…
    Now I’m back in the US, and I’ve tried twice and I have not had the same results. I’m completely frustrated because these were the best brownies I’ve ever made and now, for some reason, I can’t repeat the results. I’m reaching out to see if you have any idea of what could have gone wrong. 
    I know the first time I made it here it overcooked. I used a pan with the built-in divisions and forgot to account for that.
    The second time though I made pretty much like I made before in Brazil, but still, I got crumbly, dry cake. The only difference was that in Brazil I used milk chocolate instead of semi-sweet, and I didn’t add chocolate chips (really hard to find there) or cocoa powder (although I can’t remember if I substituted it for chocolate powder (those you mix with milk). Here, I used 70% cocoa chocolate and added the chocolate chips and the cocoa powder. Do you think it could be the lack of sugar of the chocolate that ruined it?
    Please help! I NEED to eat those brownies again (you understand, right?).

  5. #
    Annaposted April 22, 2016 at 11:23 pm

    Hi Sally, 
    I’m 15 years old and love to bake. I was looking for the perfect fudgy brownie recipe and just wanted to tell you thanks for this delicious recipe! I’m going to sell some for my yard sale. Also I love how you are so descriptive and explain the science behind the brownies! Thanks 🙂

  6. #
    Claudiaposted April 28, 2016 at 3:25 am

    Hi Sally ,
    a really nice brownie recipe . The description and the pictures are really great and make you want to bake . I need a typical US back recipe for my lecture at school and going to bake your recipe .
    Thanks and best regards from Germany

  7. #
    Catherineposted April 30, 2016 at 12:38 pm

    Hi Sally, 

    I wondered if you use a fan oven or a conventional oven? It’s always a hit and miss situation because of this. However they come out, my daughter can’t get enough of these! I try to be good, but they are too tempting for a chocolate addict…
    Thank you for sharing your recipe. 

    • Sallyreplied on May 1st, 2016 at 9:47 am

      Conventional. My general rule from experience is to always lower the temp by 25 degrees F if using fan-forced.

  8. #
    Paigeposted May 4, 2016 at 12:18 am

    hello there! I just want to say that this is by far the best brownie recipe I’ve ever used as it yields the best brownies (albeit a little sweet and thus I have reduced on the amount of sugar used greatly). thank you so much!!!! x

  9. #
    MapRef41N93Wposted May 6, 2016 at 11:14 pm

    There’s not enough salt in this recipe. Very chocolatey brownies need at least 1/2TSP if not 3/4TSP. Otherwise you get an overly sweet product that doesn’t have as much of a chocolate flavor as it should. 

    Otherwise great recipe. I use a similar recipe but I swap butter for coconut oil and add a splash of milk to makeup the lost milk solids. This is a personal preference because I love the way baked goods turn out with coconut oil. Butter works great as well. 

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