These seriously fudgy homemade brownies are quite possibly the richest, most decadent brownies you’ll ever try. They’re thick, dense, and supremely chocolatey, thanks to a triple dose of chocolate: cocoa powder, melted chocolate, and chocolate chips. They’re basically one step away from pure fudge!
I originally published this recipe in 2016 and have since made a few important changes based on reader feedback. We reduced the sugar to make them less sweet, and now bake them in a 9-inch square pan instead of a 9×13, which yields thicker, richer brownies.
If you Google “homemade brownies,” prepare to receive thousands of search results. (I don’t recommend doing this while hungry.) I threw my homemade frosted brownies recipe into the ring back in 2014—and I still love that one. Those brownies are chewy, dense, easy, and topped with chocolate frosting to boot.
But maybe today you’re not in the mood for chewy brownies or sweet buttercream. Maybe what you want is something even richer. Deep, pure chocolate flavor that melts in your mouth… almost like eating fudge, but with a little more texture.
That’s where today’s brownie recipe comes in.
Because that’s the best part about baking: you can continually experiment like a mad, butter-loving scientist. And if you think about it, we can never have too many recipes that combine butter, sugar, and chocolate. I even have a different recipe for thick & fudgy brownies in my New York Times–best-selling cookbook, Sally’s Baking 101.
Ingredients You Need
- Butter: You can make brownies with butter, oil, or a combination of both, but in testing, we liked these brownies best with all butter. Unparalleled for flavor!
- Baking Chocolate: You need 4 ounces (1 standard bar) of either semi-sweet or bittersweet chocolate. Chop it up, and divide it in half. You’ll melt half with the butter, and then fold in the rest of the chopped chocolate along with the chocolate chips.
- Sugar: Sugar does much more than sweeten brownies. It liquifies as they bake, creating a softer center, and migrates to the top, creating that shiny, crackly surface characteristic of a good brownie.
- Eggs: Eggs are one of the main ingredients in brownies. Just as they do in flourless chocolate cake, eggs bind, add richness, and provide structure.
- Vanilla: Even the most chocolatey desserts benefit from pure vanilla!
- Cocoa Powder: Though natural cocoa powder can be used, I suggest a Dutch-process cocoa powder (I really like this brand) for a richer, smoother chocolate flavor. This brownie recipe does not rely on chemical leaveners; if a recipe does, that’s when it’s important to remember the difference between Dutch-process vs. natural cocoa powder.
- Flour: The cocoa powder takes the place of some flour, so you’ll only need 1 cup in these homemade brownies. The more flour in brownie batter, the cakier the brownies will taste. We want a dense and fudgy batch today, so use as little flour as possible.
- Salt: To balance all the flavors.
- Chocolate Chips: You may think these brownies have enough chocolate already that you could leave out the chocolate chips, but see below for why they’re key to brownie success!
Why is there no baking powder or baking soda in these brownies? Adding baking powder or baking soda lifts brownies up and creates a cakier result. But today, we all want a brownie so dense and fudgy that it’s basically 1 step up from eating pure chocolate.
You’ll get a taste of how dense these brownies are when you’re whisking the batter. It’s so thick and so fudgy.
Seriously fudgy.
How to Make the Fudgiest Brownies: Key Steps
Start by melting together the butter and half of the chopped chocolate, stirring until smooth. Next, beat together the sugar and eggs. This is a new step in this recipe, and it’s key to developing that shiny, crackly, tissue-thin surface on the brownies.
Whip until your sugar and egg mixture reaches what’s known as the “ribbon stage”—the color will lighten to a very pale yellow, and the consistency will thicken and increase in volume. (This takes around 3 minutes.) It should look like a creamy, slightly foamy custard. That foam is going to provide necessary structure for the brownies:
Why Is It Called the Ribbon Stage?
If you stop whipping and lift the beaters or whisk attachment up out of the bowl, the mixture should fall in a continuous stream that creates a trail of folded ribbon lines on the surface that remain visible for 10–30 seconds before they disappear back into the mixture. King Arthur Baking has a helpful article about this, if you’d like some more information and visuals.
Now combine your two mixtures, and then add in the remaining ingredients.
Spread the batter in a lined 9-inch square baking pan. Use a metal baking pan, not glass or ceramic, to ensure the brownies bake evenly.
For a larger batch, see this 9×13-inch pan of homemade brownies. The recipe is carefully scaled up from today’s version. It’s not simply doubled; the ingredient ratios, baking time, and method were carefully adjusted to maintain the same rich, chewy, fudgy texture in a larger pan. If you’re baking for a crowd, that’s the recipe to use!
How to Get Shiny Crackly Tops in Brownies
The secret is in the sugar! If properly dissolved, the sugar will migrate to the top as the brownie batter bakes, creating that signature shiny and crackly surface we all know and love.
Whipping the sugar with the eggs gives it a head start on dissolving, thanks to the water content in the egg whites. Combining that with warm melted butter and chocolate will help to dissolve it even further. If your sugar isn’t properly dissolved, your brownies will look—and taste—grainy. Very unappetizing!
The other trick is to always include chocolate chips. I learned this years ago from the smart folks at King Arthur Baking, and Tessa at Handle the Heat also has a great article explaining the keys to brownie crust success.
How to Tell When Brownies Are Done Baking
This can be tricky, so here’s how to determine when these brownies are done:
- Set the timer to 28 minutes as soon as the brownies go into the oven. Once you begin to smell that captivating scent of chocolate permeate through the kitchen, check the brownies. Even if this is at the 25-minute mark.
- Stick a toothpick in the center and pull it out. If the toothpick comes out coated in wet batter, the brownies need more time.
- Continue to check the brownies with a new toothpick every 2 minutes. If there are a few moist crumbs on the toothpick, the brownies are done. You don’t want a totally clean toothpick—that could mean your brownies are overbaked and might be dry. 32 minutes is the most these brownies have ever taken in my oven (if using a 9-inch metal baking pan).
Now comes the hardest part: waiting for the brownies to cool completely before cutting them. I wish I had a tip for you here on how to speed up this torturous process, but I do not. BEST OF LUCK.
Here’s the real question: are you a center person or an edge person? Save me the corners please.
Seriously Fudgy Homemade Brownies
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours
- Yield: 16 brownies
- Category: Baking, Bars, Brownies, Dessert
- Method: Baking
- Cuisine: American
Description
This recipe has been *slightly updated* since my team and I originally published it in 2016. These seriously fudgy homemade brownies are thick, dense, and intensely chocolatey thanks to cocoa powder, melted baking chocolate, and chocolate chips. With shiny crackly tops and melt-in-your-mouth centers, this is our go-to brownie recipe.
Ingredients
- 3/4 cup (12 Tbsp; 170g) unsalted butter, sliced into 12 Tbsp-size pieces
- 4 ounces (113g) semi-sweet chocolate, coarsely chopped and divided*
- 1 and 2/3 cups (333g) granulated sugar
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (84g) unsweetened natural or Dutch-process cocoa powder*
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 3/4 teaspoon salt
- 1 cup (180g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (177°C) and line a 9-inch square metal baking pan with parchment paper, leaving an overhang on two opposite sides to lift out the finished brownies (makes cutting easier!). Set aside.
- In a small microwave-safe bowl or liquid measuring cup, combine the butter and half (2oz/56g) of the chopped chocolate. Melt in 30-second increments, stirring after each, until completely melted and smooth. Set aside to slightly cool while you continue.
- In a large bowl with a handheld or stand mixer fitted with a whisk attachment, combine the sugar and eggs. Beat on medium-high speed until the sugar is dissolved and the mixture is pale and ribbon-y, about 3 minutes.
- Pour the warm melted butter/chocolate into the bowl with the sugar/eggs, add the vanilla, and beat or whisk to combine.
- With a fine mesh sieve, sift the cocoa powder and flour into the batter, add the salt, then whisk or beat on low speed to incorporate. Fold in the remaining 2 ounces/57g chopped chocolate and the chocolate chips. The batter will be very thick. Spread it evenly into the prepared pan. (A small offset spatula can help here.)
- Bake for 28–30 minutes, then test the brownies with a toothpick. Insert the toothpick into the center of the pan. If it comes out coated with wet batter, the brownies are not done. If there are only a few moist crumbs, the brownies are done. Keep checking every 2 minutes until you have moist crumbs. Brownies typically take 30–32 minutes in my oven. Err on the side of under-baking, as the brownies will continue to set as they cool.
- Remove from the oven and place on a cooling rack to cool completely in the pan. When cool, lift the brownies out by gripping the parchment overhangs and transfer to a cutting board. Use a sharp knife to cut into squares.
- Cover and store leftover brownies at room temperature for up to 1 week.
Notes
- Make-Ahead & Freezing Instructions: Brownies freeze well for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
- Special Tools (affiliate links): 9-inch Square Baking Pan | Parchment Paper | Glass Mixing Bowls | Electric Mixer (Handheld or Stand) | Fine Mesh Sieve | Whisk | Silicone Spatula | Cooling Rack
- Chocolate: Baking chocolate is typically sold in 4-ounce (113g) bars. Half will be melted with the butter, and half will be chopped up and folded into the batter with the chocolate chips. I suggest Ghirardelli, Baker’s, or Lindt brands; in either semi-sweet (56% cacao) or bittersweet (60% cacao).
- Cocoa Powder: You can use either natural or Dutch-process cocoa powder in this recipe. I prefer Dutch-process (such as this brand) for a smoother chocolate flavor.
- Recipe Update in 2026: My team and I made a couple slight updates to this recipe based on reader feedback. To make it the way it was originally written, increase the sugar to 2 cups (400g) and increase the chocolate chips to 1.5 cups (270g). Proceed with steps 1 and 2 in the recipe above. Skip step 3. Then, whisk the 2 cups (400g) sugar into the melted butter and chocolate mixture. Whisk in the eggs and vanilla, followed by the remaining ingredients. Proceed with baking the brownies.
- 9×13-Inch Pan Version: For a larger batch, see this 9×13-inch pan of homemade brownies. The recipe is carefully scaled up from today’s version. It’s not simply doubled; the ingredient ratios, baking time, and method were carefully adjusted to maintain the same rich, chewy, fudgy texture in a larger pan. If you’re baking for a crowd, that’s the recipe to use!
Reader Comments and Reviews
I love what espresso powder does to a chocolate cake, would you think I could add espresso powder to this recipe? If so, how much should I try?
Hi Karen, you definitely could! Try 1-2 teaspoons. Let us know how they turn out!
can we add vegetable oil to the brownie batter so they have a more fudgy texture… tried this so many times love it … go to recipe…
Hi A, in testing, we tried a combination of oil and butter, but we liked this all butter version best. You could try swapping some of the butter for oil, but keep in mind that the taste and texture will be a bit different.
Could you substitute unsweetened baking chocolate for the cocoa powder? I’ve got all this unsweetened chocolate and don’t know what the heck to do with it! I don’t know how much I’d need to equal one cup natural cocoa powder but I’d guess 4-6 oz.? Any suggestions you can give me would be appreciated. TIA!
Hi Aly, this recipe really needs a combination of cocoa powder and chocolate bars. Our Guinness Brownies recipe uses all chocolate bars (8 oz). Chocolate mousse also would be a great use for your chocolate, or even our chocolate mousse pie – always a favorite. Happy baking!
Hi Sally,
Long time fan here! I would like to make this recipe in a 9″ round pan and turn it into a brownie cake, maybe with a thin ganache layer or drizzle on top. I want to serve it at a party in slices. Is this a realistic idea? Does this recipe translate into potential cake slices? Would they fall apart? Thank you.
Hi Dinka! Sounds lovely. We do something similar with our brownie baked Alaska recipe – it should work well in slices, as long as it is fully cooled. Let us know if you try!
Hi sally been using your recipe for a while now its amaIng and ive even changed the vanilla to almond extract for a unique twist, youre recipe is fantastic! Just wondering if the prder of ingredients (mixing) affects the brownies in any way? thanks!
Hi Dillon! Yes, the order ingredients are added does matter, which is why we specify when to add what in our recipes. Thank you for making our recipe!
This is absolutely my go to brownie recipe. Any suggestions for adjusting cook time making brownie bites in a mini muffin tin?
Hi Shannon, so glad these are a favorite for you! We haven’t tested them in mini muffin pans, but many readers have reported success doing so. We’re unsure of the exact bake time, but same bake temperature.
So goodddddd ahh
How soon after thawing must these be eaten? Do they keep well for a few days after defrosting?
Hi Georgia, you can store them in the refrigerator for up to 1 week after thawing.
These brownies are addictive!
These brownies are incredible! 1 Question; 1 modification note.
I find it takes closer to 40-44mins to cook these at 350F in my oven. Is it just me? (I don’t check or open the oven until 30mins) Any experienced bakers have any advice? Is it better to accept the longer cook time or to increase the temp?
The one modification I do is 1.5tbsp of instant decaf coffee, ground into part of the sugar with a pestle and mortar.
Thanks for this delicious recipe. Everyone’s favourite.
I bake it for 40 at 350 and it comes out perfectly! I’ve tried the 30 minute version but prefer it a bit more done.
Love this recipe but I second the request for the 9 x 13″ recipe to still be available. That’s been my go-to recipe for potlucks for years (and I have another one coming up soon!). Thank you!
Hi Rebecca! We just added its own post for the properly scaled up 9×13-inch pan version.
These brownies are the best. Question: any way to make them so the edges don’t get crunchy. I have baked them for 27 minutes and the edges are still hard.
Hi Ed! Brownie edges will be more crisp than the centers. If they are overly-hard, perhaps your oven is running a bit hot. You could try turning it down a bit next time to see if that helps.
Wonderful recipe! Skipped the chocolate chips entirely just because I didn’t have any, and it still turned out wonderfully gooey! Lovely. A keeper, a winner.
had these in the oven for nearly an HOUR and they still wouldn’t set up. I got scared I was going to end up burning them so I gave up. they look good, smell good, but I think the inclusion of the chips and chopped chocolate just doesn’t work.
Hi A! Were you using a 9×9 inch square pan? Did you make any changes to the recipe? Anything smaller would result in too-thick brownies. Were you using a toothpick to test for doneness? The melty bits of chocolate can be misleading with the toothpick test – try to find a spot to test without any melted chocolate getting in the way. The brownies may have been done!
Hi Sally and team!
I’ve been searching the website for a brownie recipe that does not include melted chocolate. I don’t have a microwave, so the double burner to melt chocolate is a lot. Do you have a brownie recipe without the melted chocolate?
Hi Keri, you can use the brownie recipe from these brownie ice cream sandwiches for an option that uses only cocoa powder. Enjoy!
Amazing recipie! But would it turn out ok if I swapped the coco powder with matcha and chocolate with white chocolate?
Your recipe indicates 180g chocolate chips. The recipe directions step 2 state to first use half 56g and then in step 5 direct to use remaining 57g. These do not add up to 180g. Please clarify. Thank you. Looking forward to trying these soon when they complete baking. I’ve been enjoying trying some of your recipes lately.
Hi Kuenzie, this recipe calls for both chopped chocolate bars and chocolate chips. In step 2 and 5, you’re using the chopped chocolate. You fold in the chocolate chips with the second half of the chopped chocolate in step 5. Hope this helps!
Hi SBA! Wondering if this recipe would hold up if I wanted to add walnuts…
Hi Tim, you can add about 1 cup of chopped nuts to the batter. Enjoy!
Hi!
Can the flour be replaced with coconut flour? Or any other non-gluten substitute?
Hi Shay, we haven’t tested a gluten free version, but we wouldn’t recommend coconut flour because it isn’t always a 1:1 swap with all-purpose flour. Some readers have reported success using a 1:1 gluten free all purpose flour blend, but again, we haven’t tested it ourselves. Let us know if you do!
I made it with coconut flour and it turned out great! I decreased the ratio by half though because I know coconut flour can be drying and affect the texture. I added mascarpone also to compensate for the moisture (usually works well with coconut flour in my experience)
Amazing recipe! Seems to be foolproof
I haven’t made the new recipe so I’m not going to rate, but I’m disappointed that you removed the 9×13 recipe and now just have two 9×9 recipes. Sometimes I need a big pan and sometimes a small pan. I would prefer you add back the 9×13 version in an easier to read format, rather than just a note at the bottom, and rename it “Biga** pan of brownies” oso I can easily grab the easy, big recipe when needed.
Hi Claire! This is a great suggestion, and I’ve been meaning to publish a separate recipe and call it something along the lines of 9×13 Inch Pan Brownies. Thank you for the reminder.
Hi Claire, we added the 9×13-inch pan version (properly scaled) here!
Can you use chocolate chips for the 4 ounce bar I only have chips
Hi Brandi, chocolate chips don’t usually melt as smoothly as chocolate baking bars. We highly recommend sticking with a chocolate bar if you can find one!
THESE ARE THE BEST BROWNIES ON THE PLANET!!! Seriously mind blowing flavor & texture! I don’t know how these aren’t wrapped up & sold around the world. Not exaggerating!
20/10 stars -from a professional brownie lover
I have 3 questions that I don’t think have been asked after reading through MANY comments.
1) I’m not crazy about chocolate chips being in baked goods….other than in chocolate chip cookies. Do they have to be included in these brownies?
2) The directions say to bake in a “metal” 9″ pan. What problem(s) would I encounter if
I baked the brownies in a 9″ Pyrex (glass baking dish)?
3) I’ve read your responses regarding being baked as brownie “bites” but what do you think of them being baked in a muffin pan?
Thank you very much to the whole “crew” for all the great recipes and directions.
Hi Elsa, happy to help! You can leave out the chocolate chips if you prefer, knowing the taste and texture will change without them. Using a glass pan may require a couple extra minutes in the oven. This recipe would definitely work in a muffin pan, but we’re unsure of the exact bake time. Bake at the same temperature, but the bake time should be a bit less. Keep a close eye on them and use a toothpick to test for doneness. We hope they’re a hit!
Great recipe, thank you for using grams.
I have so much lake Champlain hot chocolate powder but no cocoa powder. Could I use that instead?
Hi Ruth! Hot chocolate powder is a very different ingredient and we don’t recommend that swap here.
Hi, I tried to make these and the butter and chocolate melting keeps separating and is extremely liquidy. Is this meant to happen?
Hi Kit, overheating the butter/chocolate mixture can cause the fat to oil out. You could try heating it just a little less next time.
Using a water bath is the safest way to go. One bowl on top of another filled with water and let the steam from the bottom melt your choco butter.