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 (80gall-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

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, 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

546 Comments

  1. Hi Sally, do you have a less sweet version?

  2. Hi sally
    What percent chocolate are these chocolate bars
    Thank you
    Rose

    1. The Baker’s brand semi sweet chocolate bars are about 56% cocoa.

  3. I’m so happy that I’ve finally found a go-to brownie recipe! I no longer make chocolate cake instead of brownies, and they have that nice crinkly top, plus an amazing texture!

  4. Sally,

    I adore your recipes and one has never steered me wrong. But something when horribly, horribly wrong when I tried this brownie recipe yesterday. We doubled the recipe, not sure if that was the nail in the metaphorical coffin. I measured all dry ingredients by weight, used high quality (Ghiradelli) chocolate, and melted the butter and chocolate in a double boiler. The batter came out extremely thick, almost solid, and we had to spoon it into the pan. About 20 minutes into the baking, I realized that there was a thick layer of oil boiling on top of the brownies. Even after the baking finished, the oil never settled back into the brownies. The result was crumbly, dry, and extremely visually unappetizing. It’s making me crazy trying to figure out what I did wrong! Any ideas?

    1. Oh gosh – I can only imagine how frustrating that must have been! The only thing I can think of that would cause that is either your chocolate//butter was over heated causing the chocolate to burn. Or even just that the chocolate wasn’t cool enough when you mixed it all together. I hope you give them another try!

  5. I made these brownies but halved the recipe (didn’t need a full pan of brownies in my tiny freezer!). I used 1 full egg and 1 egg YOLK and baked in a 8×4 loaf pan for 26 minutes– they came out great!

  6. Hi Sally

    Before I bake… I have two bars of Lindt 65% Cocoa chocolate bars but they are *Milk* chocolate

    Can I still use these or go for Dark?

    Thanks!

    S

    1. Hi Sarah, You can still use them – your brownies will just be sweeter than if using dark chocolate.

  7. 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!

  8. 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?

    Thanks!

    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.

  9. Brenna Nardin says:

    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?

  10. Crystal Collier says:

    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!

  11. 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.

  12. Can’t wait to try these!!!

  13. 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.

  14. Do I have to add chocolate chips? Is it optional?

    1. You can leave the chocolate chips out without making any other changes!

  15. Barb McStravick says:

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

  16. 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!

  17. 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 (

  18. 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.

    1. I don’t, sorry Pam! Hope you enjoy these brownies.

  19. Thanks for replying, Sally.

  20. Can I use an 8×8 baking pan instead? Would it impact the baking time?
    Thanks!

    1. You can! The brownies will just be super thick and may take longer to bake. Use a toothpick to test for doneness.

    2. Would almond bark work for the chocolate bar?

  21. 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.

  22. 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!

  23. CYNTHIA A JACKSON says:

    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.

  24. 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!!

    1. OMG! If you are truly a chocoholic like I am, this is the BEST brownie recipe ever! I followed it exactly and also made your decadent chocolate buttercream frosting, even topped with the chocolate sprinkles. I had a feeling your recipes would be good, who could go wrong with a name like Sally….lol:)

  25. Love your recipes and this one is no exception! I know you didn’t ask, but I usually cut cooled brownies with a plastic knife instead of metal. Nothing sticks to it so you don’t have to worry about wiping off the knife after each cut. Nice neat squares every time. Just thought I’d share!

  26. Samantha Wooten says:

    Love this recipe! I swapped out the flour with all-purpose gluten free flour and it worked perfectly. I was even able to keep the same flour ratio 🙂

    1. I’m so happy you enjoyed these, Samantha! Thanks for your feedback about using GF flour 🙂

  27. My husband just declared these are the best things he’s ever eaten !! Thank you for so many great recipes!

  28. Kimberlee Hill says:

    Fantastic! Another perfect recipe from you! I appreciate the amount of time, money and effort you have taken to produce these amazing no fail recipes! Thank you very much! Altitude 8300ft. no changes

  29. Sally, this is an absolutely fantastic recipe. Made it last night and it turned out to be moist and chewy like those in the bakeries. Recipe is a definite keeper. Thank you for sharing. Now I can bake my own brownies instead of the purchasing the premixes!

  30. can I use a 9×13 pan, and what would the bake time be?
    They look awesome, can’t wait to try them.
    Thank you

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