These chewy fudgy homemade brownies are made completely from scratch. You will never make a box mix again!
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?
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, and learning.
How to Make 1 Bowl Homemade Brownies
Let’s break down these chewy fudgy homemade brownies. A brownie’s main ingredients are chocolate, flour, sugar, and eggs. Varying amounts of these ingredients will affect the texture of the finished product.
Chocolate. Cocoa powder or solid chocolate are used in homemade brownies. If using all cocoa powder, you will typically need more fat in the batter because cocoa powder does not contain cocoa butter. 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 unsweetened or bittersweet chocolate.
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. Cakey brownies are just not my thing; I’d rather have giant piece of chocolate cake!
Sugar. These homemade brownies use 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. As long as you use 1 total cup of real sugar (no sugar substitutes here please), 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.
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 tender, fudgy texture.
If you’re an extreme chocolate lover (of course you are), add chocolate chips to the brownie batter and top the finished brownies with milk chocolate frosting. Because… why not?
Best homemade brownies!
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 or unsalted butter*
- two 4-ounce (228g) 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 (80g) all-purpose flour
- 2 Tablespoons (11g) unsweetened natural or dutch-process cocoa powder
- 1/4 teaspoon salt
- 1 cup (180g) semi-sweet chocolate chips
Milk Chocolate Frosting
- 1 and 3/4 cups (210g) confectioners' sugar
- 1/4 cup (22g) unsweetened natural or dutch-process cocoa powder
- 1/2 cup (115g) salted or unsalted butter, softened to room temperature
- 2 Tablespoons (30ml) heavy cream or half-and-half
- 1 teaspoon pure vanilla extract
- salt, to taste
- Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. 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.
- Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Line the bottom and sides of a 9x9 inch square baking pan* with aluminum foil or parchment, leaving an overhang on all sides. Set aside.
- 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.
- 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.
- 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.
- For the optional frosting: Sift the confectioners' sugar and cocoa powder together to rid any 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. Add the sifted sugar/cocoa powder, heavy cream, and vanilla extract. Beat on low speed for 1 minute, then increase to high speed and beat until creamy and combined, about 2 minutes. Taste. Add a pinch of salt if frosting is too sweet. Frost the cooled brownies before or after cutting into squares.
- 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.
Make ahead tip: For longer storage, these brownies (both frosted and unfrosted) freeze well for up to 3 months. Thaw overnight in the refrigerator before serving.
- I love to use salted butter in these brownies! If using 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.
- Use real, quality chocolate. You can find the 4 ounce baking bars in the baking aisle. I like using Ghirardelli or Baker's brand.
- You can use an 11x7 inch baking pan instead. The bake time is about the same.
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