Chewy Fudgy Homemade Brownies

These chewy fudgy homemade brownies are 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!

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?

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!

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.

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!

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

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


Chewy Fudgy Homemade Brownies

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


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
  • optional: chocolate buttercream


  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.


  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, 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.
  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


  1. Sally Sally Sally what can I say… I stumbled across your website after struggling with many baking recipes failing miserably!! I made these brownies today and Oh. My. God. Amazing is all I can say. I honestly can’t see them lasting the night… kids and hubby love them. I have also tried the red velvet whoopie pies and the chocolate fudge cake and both have turned out so well. My son wants to try the cookie pizza so we’ll be doing that on the weekend along with the giant cookies . I am thrilled I found your website you have given me my confidence back so thank you so much. I bow down to your baking genius

    1. Cerys, I’m so happy to hear that the recipes have been working for you and that your family has been enjoying them so much! Thank you for taking the time to leave a comment and happy baking!

  2. Hi Sally,

    I made these brownies this evening, but somehow they turned out dense and crumbly. Would not letting the chocolate cool long enough before adding the eggs cause this?


    1. Hi Rachel! The brownies will be dense, but they shouldn’t be crumbly. They could have been over-baked. If you decide to try the recipe again, I recommend removing the brownies from the oven a few minutes sooner. Not letting the chocolate cool long enough wouldn’t be the issue here. Also, make sure you’re using quality chocolate for the melted chocolate and not chocolate chips.

  3. Hello Sally,
    I have made this brownies they are AMAZING.
    Me and my family love them.
    I gave my cat some and she really like it.
    Thank you so much Sally.

    1. Hello,
      Just read the reviews and saw this review from Zoe about giving her cat some brownie. Zoe, chocolate is lethal for cats so you want to avoid giving it to dogs and cats. Just an FYI.

  4. This recipe is wonderful! It is my go to homemade brownie recipe and my family and friends adore it as well. I was wondering if could I double it and bake it in a 9 x 13 pan? Would I need to make any adjustments to the ingredients?

  5. Hi Sally,

    My daughter and I found you on amazon prime and watching you inspired us to bake your brownies! We enjoyed making them and they came out delicious! We also made your buttercream icing, so amazing! Thank you for sharing!

  6. This is my go to brownie recipe. However, I use 1 milk chocolate bar and 1 semi-sweet bar. I also add 3/4 cup of chopped walnuts, and leave off the frosting. I do want to say, I tried Ghirardelli double chocolate brownies today, and was sadly disappointed. Sally’s recipe is the best I have ever eaten.

  7. Hi Sally,

    I was going to make brownies for a bake sale and they want us to have everything precut into bite sized pieces. Would it be okay to spoon this batter into a mini muffin tray to make brownie bites, or would you recommend just baking in the 9×13” pan and then cutting it up into small pieces? Or would they fall apart that way?

    1. This would work well to make brownie bites in a mini muffin try – so fun! I’m unsure of what the exact bake time would be.

  8. I used to make a Fannie Farmer Baking Book version of this decades ago when my kids were small – this recipe is EVEN BETTER with the additions of cocoa powder and the extra chips. These brownies are so easy and they are always perfect – with a dense, fudgy center and a crackly top. My only hack is I make the whole thing in the saucepan – just need to wait for the chocolate/butter mixture to cool – no need to get another bowl dirty.
    So happy to have rediscovered this recipe long after Fannie Farmer fell to pieces from overuse.

  9. Just made these. They are still in the oven. Fun and easy recipe. Have to say that the batter is fabulous!

  10. Sally, I had one question about your baking tips for this recipe. My hubby is obsessed with ghirardelli brownies and I’ve searching for the right recipe to make from scratch. On your page, you mentioned to add more flour for an cake like brownie. How much more will you need to add more???

  11. You just blew my mind with the parchment paper trick. Wow. Over the past week I have made four of your recipes and have been so annoyed with the parchment paper moving around. I’m like speechless. Thank you for the tip!

  12. Hey, Sally! I’m a big fan, made, like, everything that made with ingredients available in my country.
    So, with these brownies I used 74% ritters sport chocolate, and my batter turned out to be very thick, and the top of the brownie was like wood, but the insides were delicious)) I realize now, that it was because my chocolate had more, I dunno, cocoa in it… Any chance you could help me with ajusting the recepie? Should I use less chocolate, or, like more butter, less flour? I can’t opt fir other chocolate cuz its the only one that tastes good here (

  13. Sally…Just cant wait to try these Brownies. Perfect timing to freeze a few for the Holidays. Keep up the good work. Also do you happen to have any yummy Diabetic cookie recipes? Would appreciate any help in that line. Thanks from MO.

  14. Hi Sally, I absolutely love this recipe — it’s my go-to-brownie-recipe and I can never have enough! Just wondering if I could completely remove vanilla extract or if there’s any substitute that I could use? Would it significantly affect the taste? Appreciate your recommendation!

    1. I’m so happy you enjoy this recipe so much, Haylie! While these are obviously not vanilla flavored, the role of vanilla extract is to enhance all of the other flavors in baked goods and you would miss it if you leave it out. You can use vanilla bean paste, or for a different flavor use half the amount of almond extract.

  15. These brownies truly are chewy and fudgy- reminded me of my Nana’s homemade fudge! I made these for my sister and she loved them as well as the rest of us! My grandmother would love these- can’t wait to make them again! Thank you Sally once again for recipes we know will turn out delicious! The second dessert of 2020, the first was your homemade salted caramel of course!

  16. Agreed that you don’t need a boxed brownie mix ever again after trying these! And they’re easy. Thanks Sally, I wasn’t sure which brownie recipe of yours to try first but I’m glad I chose this one. They are perfect!!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally