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These chewy fudgy homemade brownies are made completely from scratch. You will never make a box mix again!

brownies on a white plate

Everyone has a favorite brownie recipe and this is one is mine. No mixer, no strange ingredients, no box mix, just pure brownie love. And bonus! They’re made in 1 bowl.

Brownies Should Be 2 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. How delicious does that sound?

overhead image of brownies on a white plate

brownie batter in a green bowl with a whisk

How to Make 1 Bowl Homemade Brownies

Before making homemade brownies, it’s helpful to know the importance of each ingredient. I wasn’t able to develop this brownie recipe without a little practice and learning. There are 4 main ingredients in brownies– varying amounts of these ingredients will affect the texture of the finished product.

  1. Chocolate: Cocoa powder or solid chocolate are used in homemade brownies. If using all cocoa powder, you need more fat in the brownie batter because cocoa powder does not contain cocoa butter. My brownie recipe uses mostly solid chocolate with a little cocoa powder. Double the chocolate goodness! Semi-sweet chocolate is best, though milk chocolate would be great for a sweeter brownie. I don’t suggest using unsweetened or bittersweet chocolate unless you love deep, dark chocolate.
  2. Flour: Like I mention above, I prefer my brownies chewy and fudgy. The fudginess in this brownie recipe relates to the small amount of flour. More flour = a more cake-like brownie.
  3. Sugar: These homemade brownies use 3/4 cup of granulated sugar. I also add 1/4 cup of brown sugar, which enhances the moist texture. As long as you use 1 total cup of real sugar (no sugar substitutes!), then your brownies will turn out wonderfully. You can use 1 full cup of white granulated sugar instead. That version is just as fantastic and easier since you only need 1 type of sugar!
  4. Eggs: Eggs perform about 1 million functions in baking like binding, adding richness, tenderizing, providing structure and lift. My chewy fudgy brownies recipes uses 3 eggs, which give the brownies a tight crumb and melt-in-your-mouth texture.

stack of brownies on a white plate

spreading chocolate frosting onto brownies

brownies with frosting

If you’re an extreme chocolate lover (of course you are), add chocolate chips to the brownie batter and top the finished brownies with chocolate buttercream. Because… why not?

These are the best homemade brownies! 🙂

More Homemade Recipes

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brownies with frosting

Chewy Fudgy Homemade Brownies

  • Author: Sally
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 2 hours
  • Yield: 16-20 brownies 1x
  • Category: Brownies
  • Method: Baking
  • Cuisine: American

Description

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.


Ingredients

Scale
  • 1/2 cup (115g) salted or unsalted butter*
  • two 4-ounce (226g) semi-sweet chocolate bars, coarsely chopped*
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light or dark brown sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup + 2 Tablespoons (79g) all-purpose flour (spoon & leveled)
  • 2 Tablespoons (10g) unsweetened natural or dutch-process cocoa powder
  • 1/4 teaspoon salt
  • 1 cup (180g) semi-sweet chocolate chips
  • optional: chocolate buttercream

Instructions

  1. Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly. Or melt in a large microwave safe bowl in 20 second increments, stirring after each. Remove from the heat, pour in a large mixing bowl, then allow to slightly cool for 10 minutes.
  2. Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Line the bottom and sides of a 9×9 inch square baking pan* 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 whisk in the flour, cocoa powder, and salt. Once combined, fold in the chocolate chips.
  4. Pour/spoon 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. Frost with chocolate buttercream, if desired. Cut into squares. For neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut.
  6. Unfrosted brownies stay fresh in an airtight container at room temperature for 1 week. Frosted brownies stay fresh in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.

Notes

  1. Make Ahead & Freezing Instructions: For longer storage, these brownies (both frosted and unfrosted) freeze well for up to 3 months. Thaw overnight in the refrigerator before serving.
  2. Butter: I love to use salted butter in these brownies! If using unsalted, no need to increase the salt in the recipe. The flavor difference between using salted vs unsalted butter in this recipe is very slight.
  3. Chocolate: Use real, quality chocolate. You can find the 4 ounce baking bars in the baking aisle. I like using Ghirardelli or Baker’s brand.
  4. Baking Pan: You can use an 11×7 inch baking pan instead. The bake time is about the same.

Keywords: homemade brownies, chewy brownies, fudgy brownies

Reader Questions and Reviews

  1. Fantastic recipe! So chocolately and fudgy. Baked perfectly in a 8×8 in pan, no modifications. This is my new go to brownie recipe!

  2. How thick will these brownies be when baked? Is it really only 1/2 cup flour? The picture looks like they are about 1 inch thick but 1/2 cup flour doesn’t seem enough. Just want to make sure it’s not a typo before I begin. thanks!

    1. Hi Carmyn, these are thinner brownies – but rich and substantial, especially if including frosting. The recipe is correct!

  3. I’m using a digital weighing scale to weigh all my ingredients, is that ok? Also can I add a little more flour to the recipe? It seems little haha!

    1. Hi Sarah, you can definitely weigh your ingredients. Enjoy!

    1. Hi Sand, we recommend following the recipe as written (whisk sugars into cooled chocolate mixture) for best results. Enjoy!

  4. hi! when i melt the chocolate with the butter, it always seems to have air bubbles, which also affects the batter by having bubbles. why does this happen and how do i fix?

    1. Hi Lianna, When you melt them try stirring them more slowly and use a rubber spatula or wooden spoon instead of a whisk. Both of these things can help reduce air bubbles.

  5. I love this recipe! I was wondering if you could use a 11 by 13 pan if you double the recipe? Thanks!!

    1. Hi Caroline, You can double the recipe for a 9×13 pan, but we’re unsure of the bake time. We also have a 9×13 pan of brownies recipe. Just as fudgy, just as chewy!

  6. Hi, this looks great!! Could the chocolate bars be substituted with chocolate chips if on hand?

    1. Hi Sofia, we highly recommend using semi-sweet baking chocolate bars. Chocolate chips contain stabilizers that prevent them from melting properly. Let us know if you give these brownies a try!

  7. Hi, how can i create that shining crackly top? I tried to make following exactly what the recipe says but the brownies doesn’t have your shining crackly top

    1. Hi Sari, The secret to crackly tops is in the sugar! Try not letting your melted butter cool quite as long and whisk in the sugar while it’s all still warm. Whisking the sugar into warm butter helps the sugar migrate to the top of the batter as the brownies bake, thus creating that shiny and crackly top!

  8. Sally’s recipe never fails me! I tried this for the first time and also tried her brownie chocolate cookie and everything tasted great and as described! I will make use of this recipe whenever I wanted a brownie that is chewy and fudgy ❤️ Thanks for your wonderful recipe!!

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