Chewy Fudgy Homemade Brownies

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Thick, chewy fudgy 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!

Let’s discuss the real deal. A brownie in its purest form. My favorite chewy fudgy homemade brownie recipe. No mixer, no strange ingredients, no box mix, 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. 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.

How to Make Chewy Fudgy Brownies

(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.

Ingredients:

  • 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

Directions:

  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.

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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. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

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 sallysbakingaddiction.com

See even more brownie recipes.

Ditch those boxed brownies! These are the most FUDGY, chewy, incredible brownies completely from scratch!

 

 

 

716 Comments

All Comments

  1. Could I make this into a homemade brownie dry mix
    and set it on the shelf in my pantry? And what type of jars can I use? Can I use Ball brand wide mouth quart
    Canning jars for this? Please let me know by e-mailing
    me at [email protected]

    1. Yes, you can. I’ve made cookie mixes before. I put them in a 2 qt. mason jar and then seal them with my vacuum sealer (like they sell at Costco). They stay fresh for up to 7 years! I’m going to make some of these and seal them, too! Use the wide mouth ball jars to make it easier to get the mix out of the jars.

  2. Absolute brownie perfection! Sally, thank you so much for taking the time to share the science behind the ingredients. I’ve learned so much from you, and have never been disappointed. Your site is now my go to any time I’m looking for “the best” recipe for any kind of baked good. You’re truly a gift to us!

  3. My son, who is a sophomore in high school, had a homework assignment to make brownies from scratch. Of course I immediately directed him to your website to get a recipe. We chose this one because we already knew how good they’d be since I’ve made the peanut butter stuffed version (yummmmm). The directions were so detailed and easy to follow he barely needed any supervision from me. He made them yesterday and brought them into school today. They were very well received and he got 100% on the assignment. Thank you for the delicious recipe!

  4. I’ve made these a bazillion times! They are my favorite. I just made a batch using Bakers bittersweet chocolate. Would that change the texture of the brownie? They definitely have a different flavor than using the semisweet but I feel like they aren’t as chewy & they are a bit crumbly too. Maybe I baked them to long. Well baking is about trying different things and I will stick with the semi sweet in the future!

  5. Sally, I have come to just love your blog and am excited every time a new email pops up in my inbox! 🙂 I got a little behind and just yesterday caught up on Sprinkled, which is so well done! I am very interested in trying this brownie recipe. Question…you mentioned in the notes that an 11×7 pan could be used if you adjust the cooking time. Could I also use two (2) 9×9 square baking pans and make a double batch? Would I have to make any cooking time adjustments if I wanted to bake 2 pans at the same time? Thanks!

    1. Hi Susan! Thank you so much for the sweet comment. So glad you’re enjoying Sprinkled!! When baking 2 9-inch pans at a time, you’ll need to increase the bake time as the oven will take longer to cook both. Use a toothpick to test for doneness.

  6. I love the texture but it was too sweet. Wasn’t sure if I can amend the sugar amount as she said that there was no room to wriggle. But the next time I make it will definitely be halving the sugar level.

  7. I just made these for a 4th of July party and they were a hit! I made them exactly as the recipe called for (except I didn’t have semi sweet chocolate chips so used milk chocolate chips instead). I think these are seriously some of the best brownies I’ve ever had. Thank you Sally for creating another wonderful recipe…loved watching the sprinkled episode about these brownies too (picked up so many tips)!

  8. Sally, it has been a while since I discovered your site and found the apple galette. That recipe also includes a 4-ingredient recipe for making salted caramel.
    I have made this several times now, for family and friends. Everyone has raved about this amazingly simple but delicious dessert. The dough is easy to make and delightfully tasty. You can use any fruit; it does not have to be apples. Peaches or plums would be very good as well.
    Before closing the galette, I include several pats of butter as well as drizzling the caramel over the fruit. After bringing all the dough together, I also sprinkle a white or gold finishing sugar.
    The caramel is the easiest caramel that I have ever tried. I took a class last year, in which the instructor had us use a thermometer. For me, it was not successful; however, as long as you do not take the sugar too dark, it comes out beautiful every time. I plan to give these as Christmas gifts! Thank you!

  9. Great to have stumbled on your website via Pinterest. I have rummaged through hundreds of recipes and yours work wonders! You’re now part of my go-to foodie links – by the way, I am a book author, too! I will recommend yours to my friends who need a foolproof and easy-to-follow reference.

  10. Hi Sally! I tried these and they turned out great, with an awesome fudgy texture. My only issue was that they really tasted a bit too bitter for me. Any suggestions to sweeten without going overboard? Would using milk chocolate instead of semi sweet make a difference? Thanks!

  11. I have made these brownies 3 times so far and i must say they are beyond amazing. This has become my go to brownie recipe. last time i made it i paired them with your salted caramel and some vanilla ice cream. Just heaven!!!!

  12. Hi Sally .
    I have a couple of questions. I was watching
    Your sprinkled episode 2 the fudgy brownies video
    I am wondering
    How many chocolate baking bars
    would I use to get the full 8 ounces of semi
    sweet baking chocolate?
    Can I use my kitchen Aid artisan stand mixer
    With the whisk attachment for this recipe?
    Please let me know.

    1. Hi Heather, You will need 8oz of chocolate. My chocolate usually comes in 4oz boxes so I would need 2 boxes. Check your packaging! Yes, you can use the whisk attachment for your mixer, just be sure to have it on low speed when you add the dry ingredients.

  13. Hi Sally, just wondering how I can adjust the recipe if I don’t want to use the chocolate chips. I could’nt find them at the grocers and really want to make this!

  14. These are absolutely outstanding. I underbaked them slightly so they’d be extra fudgy. This will be my go-to brownie recipe from now on. Thank you so much for sharing!

  15. HI Sally, I am writing your chewy Fudgy Homemade brownie recipe and after i wrote down 3 large eggs , i just realized i bought 2 dozen Jumbo eggs. they were $1.19 this week at my local Walmart Super Center . will this effect the recipe any? do i need to change anything? would i need to decrease the amount of eggs i use by one ? please help. i will buy large eggs next time. please let me know by e-mailing me at
    [email protected]

Reviews

  1. Absolute brownie perfection! Sally, thank you so much for taking the time to share the science behind the ingredients. I’ve learned so much from you, and have never been disappointed. Your site is now my go to any time I’m looking for “the best” recipe for any kind of baked good. You’re truly a gift to us!

  2. These are absolutely outstanding. I underbaked them slightly so they’d be extra fudgy. This will be my go-to brownie recipe from now on. Thank you so much for sharing!

Questions

  1. Could I make this into a homemade brownie dry mix
    and set it on the shelf in my pantry? And what type of jars can I use? Can I use Ball brand wide mouth quart
    Canning jars for this? Please let me know by e-mailing
    me at [email protected]

    1. Yes, you can. I’ve made cookie mixes before. I put them in a 2 qt. mason jar and then seal them with my vacuum sealer (like they sell at Costco). They stay fresh for up to 7 years! I’m going to make some of these and seal them, too! Use the wide mouth ball jars to make it easier to get the mix out of the jars.

  2. Hi Sally .
    I have a couple of questions. I was watching
    Your sprinkled episode 2 the fudgy brownies video
    I am wondering
    How many chocolate baking bars
    would I use to get the full 8 ounces of semi
    sweet baking chocolate?
    Can I use my kitchen Aid artisan stand mixer
    With the whisk attachment for this recipe?
    Please let me know.

    1. Hi Heather, You will need 8oz of chocolate. My chocolate usually comes in 4oz boxes so I would need 2 boxes. Check your packaging! Yes, you can use the whisk attachment for your mixer, just be sure to have it on low speed when you add the dry ingredients.

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