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


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 (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


  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, 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


  1. Okay so this is my first time making brownies from scratch and I must say that I am very happy I chose this recipe to start with. I made a few modifications to the recipe (simply because of a shortage of ingredients) but I think they turned out great! I used dark brown sugar instead of light brown sugar, I used 5oz. of semisweet chocolate and 1/8 cup of cocoa powder and instead of putting chocolate chips into the batter itself, I melted some semisweet ones with the other 5oz. of chocolate. Honestly, I love this recipe. My brownies were chewy, gooey, chocolatey and delightful! I look forward to using this recipe again. 10/10 

    1. I did! I added 170 gr. Of walnuts (100 gr. Of which I put in the blender and the rest I left whole) and added them at the end: amazing! I also added, after mixing in the eggs, the zest of one orange, OMG, pure heaven! 

  2. Dear Sally…hope you are well and i sincerely hope that you’ll answer my question despite your busy schedule :p So I’ve been baking these lovely brownies a dozen times or so. Its superbly awesome..really!!! lately though i just find it to be getting softer and too moist. Im confused. I didn’t change the granulated sugar/brown sugar ratio…I keep my eggs to be around 160-164grams per recipe..what did i do wrong? I also recently read somewhere that people tend to whip the eggs and sugar to ribbon stage before adding the melted butter and chocolate…will this produce a different kind of texture altogether? HELP…please…i can’t sleep till i get this right.

    thank you though for an awesome recipe.


  3. Hi sally I made these today they were very delicious however I baked mines in a pyrex dish and when I took them out the bottom was burnt so disappointed can u tell me what could be the problem? I took the out of the oven at 30 minutes

  4. Hi Sal,

    I make these brownies on a regular basis! I never could make box mixed brownies – they never turned out good! Until I stumbled upon this a year ago. My best friend made me give her the recipe and she bakes these for every event she hosts or attends! I bake these all the time, I find your cookbook version to be a little different than this one – and I prefer this one! They are both amazing though 🙂 You made a lover of baking enjoy brownies for the first time ever, thank you Sally! 🙂 Best brownies ever! (I won’t eat any others! Not shop bought, bakery or another recipe, these are amazing!)

  5. Just made these with the kiddos. FYI I could not find a good brownie recipe. They always ended up so hard and just not good to be honest. These are THE BEST brownies I have ever had!! Thanks so much for the recipe. Definitely a keeper!! 

  6. Hi, Sally! I made these a month ago and want you to know that they are now my favourite brownies EVER. 
    Secondly, I was wondering if I could make these with a bit of a coffee-ish flavour maybe? Not too much, just with a little coffee taste. Hoping to hear from you, I’d very much appreciate it! 🙂

  7. Hey there Sally! Just made these brownies, they came out AMAZING. I was just wondering, since you didn’t specify, can the frosted brownies sit outside the fridge, or should they be refrigerated until it’s time to serve them? Thanks!

  8. I just made these, and they are amazing. Like heaven in my mouth, I decided to add just a splash of milk, since my batter seemed too thick and it turned out gorgeous. Comes really closes to the best brownie I have ever tasted in my life, and that was in a five star hotel. Thank you so much for the recipes!

  9. Hi, thanks for the ingredients, clarifications, and preparation! I used 1 cup of brown sugar and it’s good! I’m eating it as dough, he.

  10. Hi, I would like to reduce the amount of sugar used to 150g. Do you know if reducing the sugar to 100g granulated sugar and 50g brown sugar will change the texture of the brownies?

  11. How many pieces of semisweet chocolate do I need to make it 8 ounces? I don’t have a measuring scale? And can i put in 2 sticks of butter or would that be too much oil? I only have unsalted butter so much salt should i put in the brownies? 

    1. The chocolate should be roughly (google it for your own sake) 1 1/3 cups I think. 6oz is a cup…. Don’t add extra salt! She specified in the recipe that you don’t need too. As for the butter: 2 sticks is equal to one cup. You only need 1/2 cup. Hope this helps! 🙂

  12. Just made these this morning for some out of town guests coming in to ring in the New Year with us!! They look just like the ones in your pictures! It is so hard not to eat them all up before the guests get here….


  13. Hi Sally! 

    Thanks for sharing all your wonderful recipes! When I make the brownies they come out with a hard, thin layer on top not the silky flaky top you get on most brownies and show on your pictures. Any idea why? 

  14. Hi Sally, happy new year, i hope it was not so late to wish you. Thank you for sharing some oce breaking about brownie. I plan to try it out tomorrow as a gift to my friend. I hope i make it very well as your. Tq.
    Ahmad, Malaysia

  15. There is brownie batter on the floor and all over the fridge. And I am pretty sure if I looked at myself in the mirror, there would be brownie crumbs outlining my lips too. My stomach is happier than ever and it’s got to be because of the chewy and moist, almost like fudge, brownie slowly digesting inside.
    Sally, I cannot thank you enough! This brownie recipe can turn anybody’s day around! Not only is it absolutely devine, I can make them in less than an hour, making them the ultimate weeknight dessert. 

  16. Great recipe. I don’t normally like brownies, either too greasy or too cake like. These were fudgy, a bit chewy, chocolaty. Just yum! Thanks for the recipe. I recommend it. I added 1 more table school cocoa, and hint of espresso, and semi sweet chocolate chips, less than recommended. 

  17. These are seriously the best brownies EVER! I love boxed brownie mix but seriously, nothing compares to these brownies! SO YUMMY!!! 🙂

  18. Oh my gosh Sally these are wonderful! I made them yesterday, didn’t have enough dark choc, so made up the rest with Lindt lindor balls! And it actually worked! Oh and I added lots of Reese’s peanut butter chips. We don’t get a lot of Reese stuff in Australia, and I happened to see the chips in the baking section for the first time and I was beside myself. Anyhow, suffice to say I couldn’t stop eating the brownies, I just had to keep having more! Thanks for a wonderful recipe, and your dog is so beautiful, he looks like a dignified old man 🙂

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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