Chewy Fudgy Homemade Brownies

Jump to Recipe

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!

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.

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 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!

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.

Ingredients:

  • 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

Directions:

  1. 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.
  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 9x9 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 fold 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 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 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.
  7. 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.

Recipe Notes:

  1. 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.
  2. Use real, quality chocolate. You can find the 4 ounce baking bars in the baking aisle. I like using Ghirardelli or Baker's brand.
  3. You can use an 11x7 inch baking pan instead. The bake time is about the same.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© 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.

722 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]

    1. Hi Heather! I fear the brownie batter will spread too much on a pizza pan, so I suggest a cake pan. If you have a 9 or 10 inch springform pan, that would be ideal because the brownie pizza will rise quite high. OR you can divide between 2 9-inch cake pans for flatter/thinner brownie pizzas.

  16. Hi Sally,
    Thank you for this recipe.I made this today and it is soooo good even my picky son liked it.So gooey and fudgy,exactly what I was looking .

  17. Been debating between these and super fudgy browines for some time but went with these as I like the chew and I’m a HUGE sucker for the crinkly brownie “crust” and in the photos it looked better on these.

    A little worried, just pulled mine out of the oven and I’m afraid they’re overbaked. I baked for 350 for 30 min and pulled then (earlier than recipe said) I have an oven thermometer, weighed all my ingredients on kitchen scale, and used correct pan size. However tooth pick came out completely clean (bad sign for brownies, want moist crumbs) and the outside edges seem hard.

    Did anyone else need to reduce baking time further? I will cool them and cut them later so maybe they are moist inside but I am worried. Or do these just have a harder outside and moist/chewy inside? Appreciate anyone else experience.

1 17 18 19

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

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

×