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 we’re 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.

Update: This chewy fudgy homemade brownies recipe is part of my 8 recipe video mini series called Sprinkled. Watch me make them!

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.


  • 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 (spoon & leveled)
  • 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.

Recipe 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.

Did you make a recipe?

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© 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!






  1. Tricia on 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!

    • Sally on April 9, 2016 at 6:45 am

      Either works! Use your favorite.

  2. Elizabeth Williams on 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-Louise on 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 Thielen on 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. Anna on 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. Claudia on 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

    • Amy on January 12, 2017 at 6:08 pm

      Hi Claudia,

      I agree, Sally’s brownies are fantastic!

      I noticed that you leave space before a punctuation mark. That is incorrect in grammar. Just put the period or comma right after the last word. I do not mean this in a rude way. I hope to be of help.

      Wishing you all the best!

      • Lydia on February 24, 2017 at 11:59 am

        I’m sure she knew it was a typo and it’s not a big deal. On the other hand, if you want to get picky, “That is incorrect in grammar.” is not the best way to express it. Drop the “in”.

  7. Catherine on 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. 

    • Sally on May 1, 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. Paige on 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. MapRef41N93W on 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. 

  10. Jasmine on December 12, 2016 at 2:05 am

    I made these for a birthday party last weekend and they were great! I used 50% cocoa chocolate in the brownie plus dark chocolate chips. And they were great! I was too impatient when I got it out of the oven and it fell to pieces when I turned it out. Luckily my boyfriend had the idea of turning it into a deconstructed brownie desert. All smashed up with ice cream and some jam in top. Yummy! Thank you!

  11. Rachel on December 16, 2016 at 8:16 pm

    These are the best brownies I have ever made and I am known for my brownies. I want to hog this recipe all to myself!

  12. Sandra on December 18, 2016 at 7:59 pm

    Hi Sally, I was wondering if I could use chocolate chips instead of the squares as I have extra bags of them. Would they work as well. I am really anxious to make these for a chocolate lover for this Christmas as a treat. Thanks.

  13. Danielle C. on January 2, 2017 at 6:53 pm

    Hi Sally! Happy 2017! Made these brownies tonight and had a hard time not eating them raw, they smell delish! Used an 11×7 pan and put parchment paper with the sides hanging over. My issue is, how to get the parchment to stay in form in the pan, even after adding the batter, as the corners pop up a bit. Thanks.

    • Brianna on January 29, 2017 at 9:15 am

      Hi, I may not be Sally, but i may be able to help. I’ve noticed with many recipes, they use parchment paper and when I try and use it, it just messes my recipe up somehow. I recommend just not using the parchment paper and instead greasing the pan, with a little bit of shortening. 

    • Trish Herbert on February 24, 2017 at 6:28 pm

      Hi Danielle.  I just lightly spray the pan before using the paper and it helps it to stay in place.

  14. saltybij on January 10, 2017 at 12:05 pm

    Hello Sally, I just made this recipe a few minutes ago and it’s incridibly amazing. it is chewy and fudgy just like what you stated!! More recipes to try.

    Love n regards from Malaysia

  15. Saima on January 14, 2017 at 7:37 am

    Can I substitute the coarsely ground chocolate with chocolate chips instead? Thanks a million, I’ve been craving brownies for 2 weeks and came across this recipe.

    • Jessica on January 27, 2017 at 6:30 pm

      Hi Saima,

      I used semisweet chocolate chips in place of the coarsely chopped chocolate, turned out fantastic. Hope that helps!

  16. Monica Vos on January 17, 2017 at 5:50 pm

    Omg….these have to be the best brownies I’ve ever had….and I’ve made lots of different ones over my 53 yrs…lol….mmmmmmmm……will share!

  17. Mariam on January 20, 2017 at 5:06 pm

    Sally,, seriously there is nothing I love on earth more than your brownies. you just gave me the secret to wow everybody.
    p.s: I know you’re very busy, butit will make me so happy if you read my humble posts on my blog

  18. Sharvani on January 24, 2017 at 5:09 am

    I HONESTLY LOVE THESE!!! They’re super super simple to make and they turn out so fudgy and chocolatey! Definitely my go to brownie recipe! <3 <3 <3 (also really loved the detailed scientific explanation!)
    Lots of Love from all the way in Singapore!

  19. MM on January 26, 2017 at 2:11 am

    Hello Sally! 🙂 First of all, THANK YOU for the best brownie recipe ever!! 🙂

    Just a question though, how come you specified “little wiggle room for sugar”? I have made your recipe once (coz no readily available baking chocolate in my country), and while I liked them fine, most of my family said it is too sweet. I would like to decrease sugar if possible.

    Hope you can help me 🙂 Thank you!

    • Marion on February 22, 2017 at 7:17 am

      i would like to know if the sugar can be reduced as I too have got feedback that although they’re divine it’s a tad bit sweet … looking forward to a reply

    • Trish Herbert on February 24, 2017 at 6:30 pm

      I halved the sugar and they were perfect:-)

      • Marion on March 1, 2017 at 1:38 pm

        Thanks Trish for the reply …. halved both the white sugar and the brown sugar ? Await your reply 🙂

  20. Brianna on January 29, 2017 at 9:03 am

    Hi Sally! Ibe been looking for a really
    good brownie recipe lately and this sounds like it could be the one. The brownies look wonderful. I was planning on baking some today but I only have chocolate chips. I was wondering if that would work in place of the regular chocolate. If so, how much? 

  21. Mónica on February 9, 2017 at 8:58 am

    Hi! I’ve been using this recipe for over a year and I thought I should at least leave a comment, since thanks to your brownies I’ve received not only smiles but straight up admiration! So thanks from Spain, I’ve been baking brownies for years but your recipe is truly the best one I’ve found 🙂

  22. Gen on February 9, 2017 at 1:28 pm

    This is hands down the BEST brownie recipe I have ever come across and I have made it countless times. I use it as a “base” recipe for different types of brownies as well and it has not failed me yet. It always turns out so gooey and rich.
    Thank you for blessing the world with this recipes

  23. Heena on February 11, 2017 at 7:16 am

    Hey..can i make these brownies into a brownie cupcake??
    How long do i have to bake if i am making cupcakes

  24. monica on February 13, 2017 at 9:03 am

    hi sally. 
    i have tried making your recipe but somehow the cake took so long to bake and when they cooled down, they were sticky and very difficult to remove from the parchment paper. i am just wondering if you know what gone wrong. thanks

  25. Rosline on February 15, 2017 at 7:20 am

    Hi Sally..
    Thanks for the wonderful yummy recipe… I am new to baking..I have tried cake type brownie and it came out well,.. but I was searching for chewy type and I found yours.. I tried the exact recipe.. I added chocolate chips in the batter.. but it got melted and the taste of the browny was sooo good but it was sticky at the bottom and it came out broken and there was chocolate lava found in-between and I couldn’t take it out…. Pls help…

  26. Erica Farmer on February 18, 2017 at 8:30 am

    This will now be my go to recipe for brownies! Made them last night and it was my first from scratch brownies. The hubby and I ate half the pan He kept saying how good they were then said, “why do you ever make boxed brownies?!”.  I thought they were perfectly chewy without being too fudgy or too caked. Great chocolate flavor. Crinkly top, though not shiny like I hoped. Very easy to make. The only thing I did differently was not add chocolate chips. Oh and I baked in an 11 x 7 ceramic baking dish, took about 40 minutes. Can’t wait to snack on these today! 

  27. Em on February 19, 2017 at 11:36 pm

    Tried to make this recipe and I cannot get the browines to cook in the middle. I don’t know if it’s my oven. I don’t think it is because it’s new and I’ve never had a problem with it. I had them in for over an hour and I was still getting raw batter on my toothpick… I followed recipe exactly, (actually I added some nuts) so I don’t know what happened here…

  28. Carol on March 1, 2017 at 2:38 pm

    Oh my goodness, these are AMAZING. I used half chocolate chips and half white baker’s chocolate that I cut into small pieces. The frosting on top takes it over the edge and I have a feeling these will be gone very soon.

  29. Ola on March 5, 2017 at 9:01 pm

    Hi Sally, i made this for my husband who is a chocolate lover. This was the 1st & only thing ive ever baked & it is by far the best brownie we’ve ever tasted ive made them twice now & the 2nd time i accidently forgot to add in the granulated sugar & it really made no difference it was still so delicious. Thank you so much i am now 27 never baked in my whole life & u have encouraged me to start baking. Take care

  30. Masyita on March 15, 2017 at 6:42 am

    Hi Sally. Thank you for this delicious recipe. I’ve made them twice already. They both turned out great! Only problem was there were bubbles on the top of the brownies, making the crackly top not smooth and not really nice looking. How do I get nice smooth brownies top like yours? Thanks.



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