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! 🙂

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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

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

  • 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

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, 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

779 Comments

  1. I’m so with you. I once ordered a brownie at a restaurant and it was like a bad piece of chocolate cake. Biggest disappointment of my life.
    The best thing is underbaking the brownies a little bit. Makes them so much fudgier! I’m a nerd when it comes to brownie science, too. 🙂
    And I love your frosting!
    Enjoy the wedding!

  2. Chewy and fudgy brownies that are double-chocolate, with chocolate and cocoa, are the best! Add chopped chocolate, chocolate chips or chocolate frosting and it’s brownie nirvana. Your brownies are gorgeous! Thanks for sharing, Sally. Pinning!

  3. Chewy, fudgy, cakey, frosted, unfrosted: bring me your brownies and the enjoyment will be equal! I made gluten free brownies for Easter and frosted them for the first time ever – world changing, and it’s more chocolate so come on!
    It’s the boyfriend’s birthday next week so I think some brownies should definitely be included in the mix 🙂
    Have a great time in Mexico! Hope Jude doesn’t miss you too much!

  4. These look divine!

    But my brownies never have that crispy/crumbly top that yours has, even when I make the boxed variety!! And I think that crispy top “makes” the brownie for me. (Not that I’m against the frosting you put on, looks relish =)

    Sigh! Oh well, another excuse to try again, right!

  5. They look fudgy, perfect, and like I’d love one right now! I love how you said no sugar substitutes…LOL. There’s a time to scimp and a time to go full-on, and this is the later 🙂 Rich and beautiful brownies for sure! Pinned

  6. OMG these look so good Sally!!! I personally love fudgy brownies too! I had a question about brownie science for you. I have a recipe that uses baking powder but turned out the fudgiest brownies ever. The next time I made them, I ended up leaving the batter sitting out for a bit and they turned out slightly cakey. Do you think the baking powder got too long to act? I notice you don’t use any kind of leaveners. Is that recommended?
    Have a great time in Mexico and I’m definitely making these soon!

  7. Have an amazing time in Mexico! Enjoy the sunny weather and relax! 🙂 I love these brownies. They look so delicious. Too many things to make from your site!

  8. I love chocolate and I love brownie batter but I usually do not like brownies because they just aren’t as chocolatey as I think they should be. Something happens when you bake them that leads to disappointment. Of course everyone else in my house eats them regardless but I’m never quite happy. I will give these a try because they look like they would solve my problem! Have fun in Mexico.

  9. I guess this is what I’m going to be baking next! I cannot wait to try this recipe. These look SO delicious Sally, thanks for posting 🙂

  10. I love your science nerd details. I’m SO into learning about what ingredients do in certain recipes, so I just love to sit down and learn more! And I really like the fact you use REAL chocolate in this recipe and only a little bit of cocoa powder. I made your chocolate cupcakes yesterday and loved the richness from the chocolate bar. You can definitely tell!

  11. Just my type of brownie! Can’t wait to bake them! Coincidentally, I just bought some chocolate discs and I think I’ll try them, perhaps cut them in half, and see how they work! Thank you so much!

  12. Brownie heaven! These look absolutely incredible! I like how you added a pinch of brown sugar, too. I’m intrigued by the use of both chocolate and cocoa powder – do you find that using both is better than just using straight good-quality chocolate?

    1. I like substituting a smidge of flour for cocoa powder because I find it makes them slightly more fudgy. Enjoy, Lisa!

  13. Hi Sally! I was going nuts over finding the perfect brownie recipe because all the ones I’ve tried have going cakey and like literally, pudding. This seemed perfect and I’m definitely going to love it! One suggestion, for the frosting, to have the perfect combo of two delicious melt in your mouth recipes, try melting the butter for a gorgeous glossy finish as well as a intense chocolate flavor. 😉

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