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

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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

819 Comments

  1. Sally- you are a goddess. I cannot stop making (and eating) these brownies!! Somehow I had never made brownies from scratch until recently. Since I love your blog and recipes, I figured I’d try yours’ first. I’ll never need another recipe!! Everyone raves about these when I make them. Thanks so much! 

  2. I tried your recipe and it was amazing. Thank you so much for your help. I  tried to make them anyways but I was missing a very important ingredien… chocolate so I used one of those fiber chocolate shakes as cocoa powder and surprisingly it tasted more like cake than brownies but it didn’t taste disgusting which was very surprising considering what I used as a major substitue. Thanks so much!

  3. Hi Sally,
    Your recipes are absolutly amazing! Love love loved these brownies. I just wanted to ask you if i can sub the chocolate with nutella. I live in Egypt, and semisweet baking chocolate isn’t always available, but we do have an abundance of nutella. So do you think it would be worth a try? If so, how much should i use?
    Thanks!
    Salma. 

  4. Hey, I’m not sure if I’ve skipped the answer to this question but I really need to know how many brownies this makes 🙂 x

  5. Hi Sally,
    Your brownies are such a hit with my family. I have baked it atleast thrice already. A quick question though, by third lower rack of the oven do u mean the lowest rack or one above the lowest? I have baked them on both the lowest and the one above that. They both taste different but still delicious. But wanted to know on what rack do u bake it?

    Thank you once again for this amazing recipe

    Ritu

  6. Hi Sally, dying to try this TOMORROW :). I want to use only cocoa powder and not chocolate slabs. Can you give me the measurements for this and what to substitute because of the lack of cocoa butter which you explained above? Thankyou!! 

  7. They were dense but definitely not chewy….still on the look out for the chewiest brownie I don’t even think one exists because I’ve tried so many.

  8. Hi Sally,

    I am Elisabetta from Italy. How i can replace heavy cream? We do not have that in italy: only fresh cream that can be wipped.

    Thank you again

  9. hi Sally, 

    Your brownies were wonderful I made them and they are so tasty. But the one thing I didn’t do was let them thaw overnight because I was so desperate to eat them. 

  10. Hi Sally, I made your and another recipe brownie, but yours defenitely won! Very very good, my colleague asked me the receip (one brought it home for family test).
    I was not crazy about the toppin, maybe too buttery/sweet and the chocolate chips inside, but the all brownie was soft, chewy, as you wrote !!

    thank you for your faithful and accurate recipe !

  11. I am about to make your chewy fudgy homemade brownies but just want to be sure that there is neither baking soda or baking powder in the recipe. Can’t wait to try them out!

  12. These are the best brownies I’ve ever made, exactly the way I like them…chewy, moist, chocolaty, just perfect. I had almost given up on making brownies because they just kept coming out too cakey or dry and hard, depending on which recipe I used. Thanks for your trial and error, now I won’t have to go through that process myself 🙂

  13. Made this just now and turned out absolutely brilliant. So fudgy and chewy and delicious. Will stick to your recipes from now! Thank you! 🙂

  14. Made these again. This time I used a mix of bitter chocolate and semi sweet. OMG! I really need to stop baking though. But I can’t,  cause then I’d just buy packaged crap. UGH. 

  15. Well I’m not sure what i did wrong.. followed everything exactly… especially the flour, but they turned out very dry. I can’t even cut them into squares because they fall apart into crumbs.  🙁
    They taste like flour. 

  16. Tx Sally for the yummy brownie recipe. Baked thrice already this month!  Some of my friends found it rather sweet but I dare not reduce sugar, for fear it will affect texture of brownie. So I cut them into smaller for smaller bite-sized brownies & used 10×10 inch baking pan.  I also just use half cup flour, about 70g. Heavenly! Thanks again~

  17. Amazing recipe – thank you!!! I’m wondering why you wouldn’t add more salt if using unsalted butter? Also, I have some unsweetened chocolate that I’m not sure what to do with… Do you have any suggestions? 

  18. Hi Sally! This is the 7th time I madre tour recipe (not jocking!) and I still can’t get over it! It is just as you say, chewy, soft, PERFECT! Thank you so so so much for uploading this marveleous recipe, kisses and hugs, Luna 

  19. Based on the pictures and other comments, I am already sure that your recipe must be pretty darn delicious! I’m to bake with your recipe with my two other sisters, and all three of us amateurs will see how it goes, haha.

  20. Thanks for this delicious recipe that I just made together with my children. I only used 130 g of sugar, no chocolate chips and no cocoa powder. It was delicious.

  21. I made these the second time today, and this is my favourite brownies recipe, all my friends will ask for the recipe!! but today, I only baked it at 30 mins and stuck a toothpick in and no crumbs were seen, however, when they cooled they were way too fudgy, help!!

  22. I made these brownies & made the following changes.  I used 1/2 cup of semi sweet & 1/2 cup milk chocolate chips melted & same when I added chocolate chips, the results were outstanding!  I also added 1 cup of chopped walnuts.  It’s important to dust nuts & chocolate chips with a teaspoon of flour so they don’t sink to the button when baking.  This is my go to recipe 🙂

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