Chewy Fudgy Homemade Brownies

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

brownies on a white plate

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?

overhead image of brownies on a white plate

brownie batter in a green bowl with a whisk

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.

stack of brownies on a white plate

spreading chocolate frosting onto brownies

brownies with frosting

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

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
brownies with frosting

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 (226g) 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 (79g) all-purpose flour (spoon & leveled)
  • 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, no need to increase the salt in the recipe. The flavor difference between using salted vs unsalted butter in this recipe is very slight.
  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


Comments are closed.

  1. I made these the other day, and made salted caramel following your recipe and added it to the top of the brownies, they were amazing!

    1. Is it possible to use milk chocolate instead of semi sweet?

  2. Hi Sally! Try frosting the brownies while warm before cutting. It turns into an extreme melt in your mouth frosting. ABSOLUTELY DELICIOUS!

  3. These brownies are amazing! I’ve always been scared to try to make a brownie from scratch since I don’t like cakey ones, but these were perfect, as all of your recipes are. Thanks so much for all these great recipes!

  4. Love this recipe! Made it once in a 9×9, and then the second time I doubled the recipe and used a 9.5×13 inch foil pan. Both times = AMAZING! I used semi-sweet chocolate chips instead of solid bakers chocolate, and I don’t have a scale so I just estimated the amount (used about 2/3 of a 12oz bag of chips) and it turned out wonderful. I love the fudgy texture and the crispy top layer. Hands down my favorite brownie recipe. 🙂 thanks for sharing.

  5. Made this brownies today!! It is so far the best brownies I made. Loved it so much. Thank you for this wonderful recipe, will be looking forward to use more of your recipes in my future baking. 🙂 PS. I’m your fan from Thailand.

  6. Made these tonight with mint chips…. oh so good! Thanks for the recipe.

  7. I found this gem on Pintrest and to begin, I’ve never realized how to define the prefect brownie but Sally took the words right out of my heart! I followed all the directions step-by-step and accidently left out the vanilla but they were still out of the world! Perfect consistency. I used my new Pamper Chef brownie pan and as instructed on the pan directions, I lowered the oven by 25 degrees and kept an eye on them after 25 minutes. I ended up letting them cook for about 35 minutes. I normally don’t like baked good too sweet so I left out the frosting but will be making them again in the next couple of weeks! Thanks Sally!

  8. Perfect recipe, my family absolutely loves them, you did it again! Frosted half of them and left the other half “naked”, these are so yummy! If you listen to “The Master” a.k.a. Sally and do exactly as she instructs you will NOT be disappointed!! 😉

  9. Leisa Bilyeu says:

    I will NEVER make a box mix again. OMG, best brownies EVER, and so easy to make. I took to a July 4th cookout. My family said they were like a piece of fudge with a brownie crust. Thanks again Sally!

  10. Hi Sally,

    Just tried these brownies today to impress the family and it turned out to be just amazing. Probably the best brownies that I have ever made!! thank you for the recipe 🙂

  11. Great recipe! I added in some of those Reese’s minis. A little on the rich side but delicious!

  12. I just made these but I only put 8 ounces of the chocolate in I didn’t put the chocolate chips in and didn’t put frosting on and they turned out wonderful thanks for the recipe there great.

  13. I found myself craving the frosting on these brownies which brought me back to this post. This truly is an easy to follow, fail-proof recipe. I baked in them in an 8×8 metal pan and gave it another 5 mins in the oven. And I stored them in the fridge (bc I love cold chocolate) and it didn’t harden or dry out like other brownie recipes.. In fact, it tasted and felt like straight up fudge! Even better!

  14. I agree, why not frost brownies, in addition to frosting brownies (once they have cooled ) I top the brownies with a single layer of mini marshmallows for the last five minutes of the recommended cooking time. This adds a third dimension to the taste, yum!

  15. Loved this recipe! For the first time in my life, the brownies came out exactly the way I love them. I followed your recipe to the ‘t’/’tee’ except, I didn’t measure the chocolate. I put every bar of chocolate I had been given that I didn’t particularly like and had kept in the freezer and threw them all in. Some had wafers, some mint but the brownies still came out divine and chewy. Thank you!

  16. When I first tried out this recipe it didn’t quite come out the way I wanted it to. It might have been because I over mixed and the batter got tough. Or it could have been because I left it in the oven a little to long and they dried up. But I decided to give it another try and I followed your instructions carefully and they turned out amazing!!(: Ever since that day I’ve made your brownie recipe multiple times and they come out tasting great!(:

  17. Eva Corinne says:

    I LOVE to bake and cook, but today is my birthday and I really wanted some turtle brownies…only if I make cookies or cake or brownies from…. a box… I feel really guilty and your brownies look so yummy I hope you don’t mind If I were to try and create a turtle brownie with your recipe!!!

  18. I admit two things: I love to bake, and at the same time I love using boxed brownie mixes…I’m not (too) ashamed. However, last week while visiting friends in Europe, I wanted to make brownies and found your recipe which had grams as an option for measurements…I WILL NOT GO BACK TO A BOX!! : )
    Perfect Brownies! Everyone just loved them!!
    Thanks for sharing!!

  19. Teresa McCrudden says:

    I usually don’t make comments on sites, but have to for this one. LOVE< LOVE, LOVE your brownie recipe. Have already made it twice in 1 week! The best ever!!! Looking forward to trying some of your other recipes listed… Thank you!

  20. Teresa McCrudden says:

    Absolutely LOVE these! Theay are the best….made them twice this week already!!! Looking forward to trying some of your other recipes… Thanks!

  21. Sally hi love the recipe my fav chewy brownie like you don’t like them with too much flour. May do them now midday in australia with rain need to make something yummy.

    Many thanks and cheers

    Rosemary S

  22. These are the BEST brownies ever. Mine akways take a little longer to bake but I just keep an eagle eye on them. Between these and your flourless nut butter cookies, I hardly bake anything else anymore….oh, except for your peanut butter caramel popcorn…but that’s not really baking… 🙂 Thanks Sally…I am now extremely popular!!

    1. Thanks so much for reporting back, Ella

  23. I just tried baking these brownies from scratch yesterday and those came out beautifully. I was always using brownies cake mix before i found this recipe but now don’t have to use them anymore. Thanks for the recipe!!!

  24. Can only say oh my gosh these are the best ! I bake often and this was a simple and easy to follow treat . Came out great . Thanks .

  25. This recipe is AWESOME! I used german chocolate in place of semi sweet and mixed in pecans and dark choc chips…this is now my go to recipe

  26. Hi Sallyal I have is dark chocolate to make these brownies but I want that milk chocolate taste, what can I add to make it taste like that

  27. I am really really picky about my brownies. They have to be crusty around the edges, fudgy in the middle and not overly sweet. These brownies are all of that and so much more!!!! Thanks for creating such an indulgent and tasty homemade brownie. I may never go back to boxed mixes again!! P.s. I didn’t even put the frosting on because they were so good all by themselves.

  28. Made this last night, Awesome!! Perfect brownies for me chewey and yummy. 🙂

  29. I have been trying to find the perfect brownie recipe for awhile. For my moms birthday I thought I would give them a try because brownies are her favorite dessert. She loved them and so did I. They were fabulous with a big scoop of vanilla icecream!

  30. I’m dying to eat this already!!! Looks soo delicious!!!! Just wondering how much cup do I need if I’m gonna use cocoa powder instead of 8oz of chocolates? Thanks!!! Will Appreciate your reply 🙂

    1. Hi Phoebe, this brownie recipe is developed for the use of 8 ounces pure chocolate. Perhaps you can try this recipe instead.

1 2 3 16

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

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

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

View More

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