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. Josefina Avalis on March 16, 2017 at 10:58 am

    Hi Sally, loooooveeee your bownies, do you have the nutrition facts? I appreciate the info. I live in cozumel, Mexico and follow you, try your recipies and there is no one that is not incredibly awsome. Congrats!!

  2. Myriam Reus on March 20, 2017 at 6:28 pm

    Hi! Love your recipes. Will brownies turn out ok if I bake them in mini muffin cups?

    • Shantelle on October 30, 2017 at 11:10 pm


  3. Lucy on April 11, 2017 at 7:46 am

    Hi, absolutely love the website! I just have one question. If, “there is no noticeable taste difference between using salted and unsalted butter in this particular recipe”, then why is salted butter the preferred choice here?
    Has anyone tried using unsalted butter and if yes, what are the results? Is it different?

    • malou on June 15, 2017 at 2:02 am

      it is known in professional circles that unsalted butter gives a far superior result. natural butter does not come from the cow with salt. add salt in the recipe but not salted butter.

      • matt on July 30, 2017 at 2:23 am

        adding salt to the butter, or in the recipe, makes no difference. salt is salt, it makes no difference at which point it’s added, only the amount matters.

  4. Cassie @ Be Forever Healthier on April 22, 2017 at 7:53 pm

    This is my all time favourite brownie recipe Sally! You are a genius! Making it again for the 5th time today to take to a family catch up!

  5. Olivia Hart on April 24, 2017 at 7:23 pm

    These are the Best Brownies Ever! My daughter and I have been searching and making many brownie recipes and we are thrilled to have found THE ONE! Can’t wait to try more of your recipes!

  6. Rae on May 1, 2017 at 8:54 am

    I just made it and it’s amazing and a little chewy! Not too sweet but very filling! From Singapore ! ❤️❤️❤️

  7. Mahum on May 3, 2017 at 2:28 pm

    Can I make them with cake flour? 

  8. farhana on May 29, 2017 at 11:11 pm

    Hi sally,im from malaysia,ur recipe is very amazing i can eat them everydayyy!:)

  9. Sue on June 5, 2017 at 3:49 am

    Best brownies ever. My only comment is it doesn’t have a shiny top. But the TASTE AND TEXTURE? Just beyond words. Thanks for such an amazing brownies recipe.

  10. Sanchary on June 8, 2017 at 5:33 pm

    Finally, I’ve managed to bake a fudgy brownie, thanks to this recipe. I followed it as exactly as I could with a mix of weights and cups measures. Mine rose a little more than the ones in the pictures possible due to a smaller dish and not mixing with a whisk but a spoon. They also weren’t as gooey as the ones here, maybe coz my oven is hotter at 176 C. But that’s OK, they were dense and sorta chewy even while hot, so I imagine they’ll get even better once cooled fully. I’m going to be baking these again with proper dark chocolate rather than compound. Good one, thank you!

  11. Laura on June 25, 2017 at 2:11 pm

    Why do people always want to deviate from the recipe and ask stupid questions? If there other ways to make the brownies I’m sure Sally would have mentioned it. Stop wasting her time with stupid questions!

  12. Ilona on July 1, 2017 at 12:52 pm

    Honestly, these are the best brownies i have ever had in my life, and they are even relatively easy to make. Thank you for sharing!

  13. Carolyn on July 23, 2017 at 7:45 pm

    This is my go to brownie recipe! Sometimes I put mini marshmallows on them the last 2 mins, they are absolutely delicious . I always keep a batch in the freezer for my hubby .

  14. Rissa on August 14, 2017 at 1:19 pm

    Hi Sally! These are 100 percent everything I need in a brownie…finally a recipe that competes with a boxed one! I knew there had to be a recipe out there. All others I’ve  were too cakey. These were perfect

  15. Duane on August 16, 2017 at 4:15 pm

    Hi Sally! So this recipe is very similar to the Fudge Brownie one, will this fit nicely into a 9×13 pan as well?

  16. Aishvarya Nair on August 20, 2017 at 5:14 am

    After researching for a long time..I finally found the PERFECT brownie Bible !!!! My brownies turned out AWESOME AF !!!

  17. Vicky on August 20, 2017 at 9:29 pm

    The Bestest Brownies… I have baked it numerous times and everyone loves them!!!☺

  18. Faye on August 27, 2017 at 11:59 am

    These are hands-down THE best brownies! As long as they’re not overbaked 🙂 Sally, is the same final result achievable if I doubled the recipe, and then baked in an 8×8 and a 9×9 pan side by side in the oven? I know this might sound like a silly question but I want to ensure …. thx so much! 

  19. Rosa on September 10, 2017 at 5:58 pm

    I made these for my nephews and they loved them!  Thanks Sally for another great recipe!

  20. Krystal on October 1, 2017 at 5:25 pm

    I have a large cast iron skillet and want to double this recipe. How would that work?

  21. Samhita on October 5, 2017 at 10:49 pm

    Hi Sally! If I double this recipe, what pan should I bake it in and how long should the bake time be? Thanks!

  22. Jaya on October 6, 2017 at 5:56 am

    Hello! I love the recipe and the clean cut brownies 🙂 Can I double it up & bake in a 9*13 pan? Thanks.

  23. Becca on October 11, 2017 at 9:53 pm

    I was also wondering about doubling the recipe. Would I need to use 6 eggs?

    • Sheree Decamps on October 16, 2017 at 5:13 pm

      Im doubling it, 6 pcs of eggs

  24. Sheree Decamps on October 16, 2017 at 5:12 pm

    Hi sally, i tried your recipe and it turns out one of my brownies everybody were looking for. I just used brown sugard 1 cup with additional of 1/2 cup condensed milk. It’s so fudgy! Husband, brother in law and bestfriedn kept on asking about it. 

    Thank u!

  25. Sam on November 4, 2017 at 2:12 am

    Hi Sally,

    Just dropping a message to let you know that your blog is my go to source for dessert recipes and everytime anyone tastes anything I do from your recipes they keep talking about it for days and weeks!! Never failed to impress and especially these brownies. I mixed in PB
    chips instead of chocolate and they were devoured in seconds! Thanks for all your efforts and if anything you are a huge inspiration to me to start my own blog and I’m sure you are to so many people.
    All the luck and best wishes to you and your lovely family.

  26. Niecey on December 1, 2017 at 3:25 pm

    Can I sub coconut sugar instead of white or brown sugar? Any notable change to taste or texture with this substitution?

  27. Britt on December 3, 2017 at 10:36 pm

    May I ask why no cornstarch, baking soda, or baking powder in these brownies. The first would make them chewy, I am guessing? And it felt so wrong to bake these without a leavening agent. I reread the recipe so many times to make sure I wasn’t going to make brick brownies.

    I am asking from a science of baking stand point, not because I doubt you(they are in the oven as we speak:). I always love your recipes and have read your blogs on baking soda v. powder. Saved my baking.
    Thank you so much for your writing and baking!

  28. Lydia on December 10, 2017 at 1:50 am

    Fan girl post – these are my absolute FAVORITE brownies and honestly my favorite recipe to bake. I make them all the time (second time this month alone right now as I study for finals), and they never fail even when I switch up the chocolate brands. So so happy with this recipe and all of your incredible recipes, thank you for your amazing work Sally!! 🙂 (love from California <3)

  29. Teresa on December 16, 2017 at 6:43 pm

    These are by far my favourite brownies! I’ve made this recipe countless times and it never fails. They turn out JUST like the brownies you’d buy at bake sales as a kid. Not fancy, not complicated, just chewy, chocolatey, and DELICIOUS.

  30. Jessica on January 1, 2018 at 8:47 pm

    These brownies are AWESOME! I’ve made them plain, I’ve made them with the layered peanut butter recipe, I’ve made them with the peanut butter buttercream recipe, and I’ve made them with a salted caramel ripple and they turn out mind blowingly, fanstically fudgey and delcicious every time. I’ll also mention that I have only ever made them using gluten free flour (Bob’s Red Mill + xanthan gum) and continually get comments from people that are not gluten free about how good they are. Hiiiiiiighly recommend this recipe to anyone, especially if you’re looking for something that can be adapted to gluten free without sacrificing deliciousness!!!



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