These seriously fudgy homemade brownies are quite possibly the richest, most decadent brownies youโll ever try. Theyโre 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 9ร13, which yields thicker, richer brownies.
If you Google โhomemade brownies,โ prepare to receive thousands of search results. (I donโt recommend doing this while hungry.) I threw my homemade frosted brownies recipe into the ring back in 2014โand I still love that one. Those brownies are chewy, dense, easy, and topped with chocolate frosting to boot.
But maybe today youโre 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 mouthโฆ almost like eating fudge, but with a little more texture.
Thatโs where todayโs brownie recipe comes in.
Because thatโs 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 Timesโbest-selling cookbook, Sallyโs 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”โthe 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 10โ30 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. Itโs 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 youโre baking for a crowd, thatโs 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 lookโand tasteโgrainy. 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 toothpickโthat 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 flourย (spooned & leveled)
- 3/4 teaspoon salt
- 1 cup (180g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350ยฐF (177ยฐC) 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 28โ30 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 30โ32 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 Spatulaย | 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. Itโs 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 youโre baking for a crowd, thatโs the recipe to use!
Reader Comments and Reviews
Can I use chocolate chips instead of chocolate chunks?
Thanks
Hi Heather! This recipe calls for both baking chocolate bars and chocolate chips. The chocolate bars are necessary – see the post above and recipe Notes for details.
Hi Sally, can the butter above be replaced with BOS (butter oil substitute)?
Hi Hengky, we generally do not recommend replacing butter with liquid oil and vice versa. Are you referring to a particular product called Butter Oil Substitute? If so, we don’t have experience baking with that, so are unsure of the results. Sorry we can’t be of more help here!
I made the recipe while substituting the semi sweet chocolate with cocoa/sugar/butter. Baked for 28 minutes. The brownies did not crack on top, and were dense and heavy, and not really sweet. Very disappointed. Not what I expected.
Hi Alison, this recipe calls for melting chopped chocolate with the butter. If you need a brownie recipe that uses only cocoa powder, you can find a great one in Sally’s Baking 101.
This brownie easy to make so chocolatity it’s delicious. One of the best brownie recipes I’ve tried.Always enjoy your recipes
Sally, is it best to use a hand mixer as opposed to stand mixer for these brownies?
Either is great, Gerrie!
I love this recipe. It comes out perfectly every time! Silly me, I tried a different recipe just to switch it up, and I hated it. I turned around and made a batch of these because I couldnโt serve the other ones. My family likes thick brownies so I do make these in an 8 inch pan. I use a dark pan, Oven is still at 350 and I start checking at 42 minutes.
I made your brownies super delisious
Best brownies Iโve ever made. If you love chewy, very chocolaty brownies, this is for you.
I made these today and although they didnโt look as beautiful and thick as yours, they tasted amazing. For the chopped chocolate, I used chocolate that had orange gel inside, because orange and chocolate are an amazing combo. These will be in my baking repertoire.
Hi bakers – will an 8 inch pan be okay to use or is it too small? Thanks!
Hi Lee, you really need a 9×9 pan for these brownies. They would be too thick in an 8×8 pan.
I did use an 8 inch pan because I like thick brownies. I keep oven temp the same and start checking at 42 min.
If I were to use muffin tins to make individual brownies how long do you think I should bake them for? Thanks so much!
Hi Laura! this recipe would definitely work in a muffin pan, but weโre unsure of the exact bake time. Bake at the same temperature, keep a close eye on them and use a toothpick to test for doneness. We hope theyโre a hit!
Sally, can you please share with us what “ribbon stage” means? Thank you!
See the post above! Sally goes into detail about the ribbon stage there – see the pink box “Why Is It Called the Ribbon Stage?”.
These are the best brownies Iโve ever made. Wow. So moist and rich. They donโt even need the chocolate chips. I did add walnita. This will be my go to from now on! Thanks
Can I use an 8 inch square pan? I would prefer to no have to buy another pan. Thank you.
Hi Katherine, an 8-inch pan is a bit too small. The brownies would be extremely thick and have a difficult time baking through. You could fill your pan about half way and then discard the extra batter.
Hi Sally. If I wanted to add toasted nuts like cashews or walnuts, how much could I add without compromising the texture or would I have to substitute some of the chocolate chips with the nuts? Can’t wait to try this recipe! Thanks in advance, Sally!
Hi Caroline, you can add about 1 cup of chopped nuts to the batter. Enjoy!
I’m at 5500′ elevation.
What do I need to change?
Hi Greg, we wish we could help, but we have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
Would it be ok to hand mix instead of using an electrical mixer?
I’ve tried baking brownies in the past and had honestly given up on them… always dry, always bland. Then, I got this email from Sally today, and I knew I had to give it one last shot. I already had all the ingredients on hand, which made the decision that much easier.
I’m really glad I watched the video before attempting it, because I would’ve used my *glass 9×9 pan (the video called for *metal for even baking). At first I was bummed, because I don’t have a metal square pan, but then I remembered I had a 6×12 stainless steel hotel pan… so I ended up baking a long narrow brownie instead of a square, and it came out great. It was really easy to cut too… just straight down the middle. It made eight, pretty sizable brownies that I probably could’ve cut in half, but let’s face it, I’m a heifer. I didn’t have parchment paper either… so I just used some non-stick spray.
I was reading some of the other comments about how this recipe used to include brown sugar… I will probably try to incorporate some of that for next time. Overall, very pleased with the outcome and glad I finally have a brownie recipe in my arsenal. Thank you, Sally.
Oh my Lord do these need to be made. My only question before having my way with your brain-child recipe is to ask what the differences might be when you’ve also included the “original” way you make them. There are differences in sugar and chocolate, but I’d still love to hear why you give both iterations. Thank you so so much.
Hi Jeff, we’re so glad you enjoyed the brownies! In this updated recipe you see here, we reduced the sugar to make them less sweet, and now bake them in a 9-inch square pan instead of a 9ร13, which yields thicker, richer brownies. We prefer the updated recipe in the recipe card, but have included the previous version for any readers that may be partial to the older recipe. We hope this helps!
These look so delicious. I canโt wait to try the recipe. As far as being a corner person or a middle person, you will probably be horrified but I usually cut off the edges and throw them away! I feel uncomfortable putting the dry edges on my cookie trays in case people donโt like them
I should save them for you, right?!
Iโve searched for the perfect brownie recipe for years. YEARS. And this is IT!!!!!! Will never make another brownie recipe again. Only thing I did differently was added a pack of Bustelo. Soooooo goood!