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

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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 (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


  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. Hi Sally,
    My family and I LOVE brownies, my 6 year old son will devour a half 8×8 dish of brownies by himself and he is a tiny little guy, it’s quite hysterical how serious he is about his brownies.
    I am in need of some pointers and advice when making this recipe. We love thicker brownies, like a good 2, maybe 3 inches thick. I know using a smaller baking dish and increasing the bake time is one way of doing it, but I want to make a batch using a 9×13 baking dish. What do I need to do to make thick brownies using that size dish??

    1. Hi Kimmie! Doubling this recipe in a 9×13 inch will create thick brownies, but you may want to try 1.5x my other homemade brownies recipe. That recipe bakes in a 9×13 inch baking pan as written, so adding 1.5x more batter would create thicker brownies. However, I’m unsure of the best bake time. (If 1.5x that recipe– since the recipe calls for 3 eggs– I recommend using 4 + 1 egg yolk.)

  2. Am I reading the recipe incorrectly, or is there no leavening in this recipe? I’ve just stirred in the sugars, went to gather the rest of the ingredients, and that’s when I discovered no baking soda or powder on the ingredient list.

    1. Correct. Adding baking powder or baking soda would create a cakier brownie.

  3. I can’t wait to try this recipe. We love brownies, but prefer walnuts. Do I need to alter anything when adding nuts?

  4. Numair Khan says:

    Just made these yesterday, they were DELICIOUS!!! Served them straight out of the oven warm with some ice cream

    Here’s a tip for everyone, when you add the eggs to the chocolate-butter mix, make sure you whisk it until its really poofed up and the color is much lighter, this creates much cracklier tops. Don’t worry it will not make your brownie cakey.

    And if you wanna reduce sugar, make sure you reduce some cocoa powder, to reduce the bitterness.

    1. I’d like to add flaxseed and oats to make a breastfeeding brownie. Do you have any suggestion how much flaxseed and oats to add, and should I reduce the flour amount if I add those ?

      1. I haven’t tested brownies with flax and oats but let me know if you try it!

  5. Hi Sally!
    I’ve baked your recipes a couple of times already! they tasted great, but I always get this tiny air pockets throughout the edges of my brownie, is there any tips for this or am i doing things wrong? another question is how do i get that crackly outer layer on the brownie?
    Thank you !! love your recipes!

    1. Hi Tommy, so glad you enjoy these brownies! I’m unsure about the air pockets in the corners of the brownies– perhaps over-baking? Are you making any changes to the recipe? The crackly top comes from sugar– both by adding chocolate chips to the batter and whisking sugar into the butter/chocolate mixture after 10 minutes (while it’s still slightly warm).

      1. Do you know the difference between using all cocoa powder without chocolate and this receipe with mainly real choc? I’m wondering what would make it so fudgy and whether it can be achieved using all cocoa.


  6. Hi Sally,
    You are about to teach me how to make brownies my grandlings will actually eat (instead of quietly fold into their napkins to discard when I’m not looking.) 1 tiny ingredients question: if you discern no taste difference between using salted and unsalted butter, may I ask why you love using the salted butter in this recipe? I have both, and I’m inclined to mirror whatever you think is the best move! Thanks, Sally!

    1. Hi John! Looks like I answered you about unsalted butter, so let me explain why I love using salted. A little extra saltiness in otherwise sweet and deep chocolate brownie recipe is a welcome addition. You can truly use either since we’re adding salt anyway, but if you love a little extra saltiness in your desserts, reach for salted butter.

      1. Thank you, Sally! I only asked because, having found you, I now hang on every word! And every recipe works so amazingly well!

  7. Hello Sally, my niece wants a brownie mint cake for her birthday coming up. What do you think about baking theses brownies in an 8 in cake pan? I was thinking of doing a two layeror possibly three? Any suggestions on how much batter for one 8 inch round? Thank you for any advice

    1. Hi Patricia, As written you might be able to stretch this batter to two 8 inch round cake pans although I haven’t tried it. You can see my post Cake Pan Sizes & Conversions to determine how much batter each pan would need.

      1. Thank you!

  8. Hi Sally! I This is my go-to and everyone loves it. I just want to ask if the batter for this would work well as brownies cups (3oz liners). What would be the best baking time ? Thank you!

    1. I’m so happy they have been a hit, Penny! Yes, you can make brownie cups with this recipe but I’m unsure of the bake time.

  9. These brownies are the best I have ever made and tasted- so much better than the store bought ones! They were extra chewy in the center and I don’t know if it’s because it didn’t cook all the way to the center or if it’s just supposed to be that way, but regardless this recipe is a hit! Loved baking this, thank you for sharing!!

  10. Heather M. Whipple says:

    Do you have a recipe for cake like brownies? I do like both types of brownies.
    It would be good to make cake like brownies sometimes as well. If not how much baking powder do I add to this Recipe to make it cake like ? Please let me know.

  11. Hi Sally! I want to try your recipe but i want to ask you a bit. Between this recipe and the fudgy homemade brownies is there a difference? If there is, what kind of different they are? Did the other one is kinda more fudgy than this one? Thank you so much.

    1. Hi Salma, My Seriously Fudgy Homemade Brownies are even more fudgy than these – and makes a larger batch 🙂

  12. I made this brownie and the recipe is great! I used PB chips instead of chocolate chips and it works with the brownie the only thing is the PB chips was at the bottom of the brownie. How do i keep it from sinking?

    1. I heard that tossing add-ins in a bit of flour can help, or chilling the batter, but maybe just add right before you bake on the top of the batter.

  13. These are the best brownies you will ever eat. We haven’t bought a brownie mix in 4 years. It’s my go to recipe. Everyone loves them!

  14. I want to make these brownies for my husband’s birthday, but can I add walnuts? Thanks!

    1. Yep! Fold the nuts into the batter before spreading into the baking pan.

  15. Re: the salted/unsalted butter
    I wondered the exact same thing John has posed as to the reason behind Sally’s comment preferring to use SALTED butter…however, the reasoning provided by Sally here seems to point to her preference actually being UNSALTED butter???…if not and it actually is SALTED butter she prefers then her response to John doesn’t really answer the Q being aside from taste why is it she prefers to use SALTED ???

  16. Sally, wanted your opinion about using Kraft caramel bits in these brownies. Is there anything about those that would not do well in a brownie recipe?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi TLC, You can use them instead of the chocolate chips – or even a half cup of each!

  17. Just wanted to say thank you for this recipe! I’ve been trying different brownie recipes and I adore your recipe. It’s easy, wonderfully fudgy, not overly sweet, great chocolate flavour. I’ve substituted coffee extract for the vanilla extract and that worked well too.
    Thank you again for a great recipe!

  18. Recipe sounds amazing, I want to give it a try. I’ve been looking for a brownie recipe which has both melted and powered chocolate. Just to confirm a total of 8 oz of melted chocolate ?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Cathy, Yes you will use a total of 8 ounces of chocolate to chop and melt.

  19. I just made these brownies for the first time. They were my first attempt at “from-scratch” brownies and they are DELICIOUS! I used an 8×8 pan and they are thick and amazing. I added some walnuts also. For the cocoa, I even used part unsweetened Hershey cocoa and part special dark Hershey cocoa. I also used both semi-sweet and special dark chocolate chips

  20. Hello Sally
    I came across your recipe and decided to give it a try. The First time it was perfect, moist and soft. I even managed to get tge cracks on the top. (Woot) (Woot). Last night I made some and its a disaster in appearance. It took longer to bake and it just crumbled when I tried to slice it. Please help. I’ve been racking my head all night trying to figure out what happened. The only additional ingredients were finely chopped walnuts added at the end. Will it have anything to do with cold eggs vs room temp? I’m so lost

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Monique, Did you use any different ingredients/different type of chocolate, or perhaps had your oven set differently? Using cold eggs could certainly contribute to any problems. Here is why Room Temperature Ingredients Make a Difference.

  21. Diana Martin says:

    I made this recipe recently and it was delicious. A sprinkle of sea salt on top = perfection! Could I double this recipe and bake it in a half sheet pan?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Diana, You can double the recipe for a 9×13 pan, but I’m unsure of the bake time. We also have a 9×13 pan of brownies recipe. Just as fudgy, just as chewy!

  22. Hey Sally!
    Your recipes are literally my “Go-to” for anything that I want to bake.. these brownies were such a hit when I made them, thank you 🙂
    Just had a tiny doubt though, if I stick to the recipe exactly what does the weight of the brownie come up to?
    Thanks in advance 🙂

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Jo, We haven’t weighed the entire batch of brownies so I’m unsure of the exact weight.

  23. I made those a few times already. They are AMAZINGLY good. A few notes:
    -You can scale down the recipe to use two eggs. They turned out perfect on a 9-inch pan.
    -I use a few tablespoons less white sugar. They are still quite sweet.
    -I add some cinnamon, clove and cardamon
    -I also add a quarter teaspoon baking soda. It makes the brownies a bit lighter without being cake-y.

  24. Liz Bramlett says:

    I was gifted a “brownie pan” that allows for a crust on all the brownies. Will this recipe work well with this type of pan. I’m a new subscriber and I’m really enjoying your recipes and learning a lot in the process.

  25. Can i use margarine? In my country butter is very expensive and its hard to find, please answer!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Charlene, As far as baking goes, margarine is completely different from butter and we do not recommend substituting it in our recipes. For best results, I recommend sticking to the recipe. Especially these brownies. Butter is best here!

  26. Hi! Can I use 100% unsweetened premium chocolate instead of semi-sweet chocolate? And how will it affect the taste? Can I also use that in your other homemade brownie recipe? Thank you! 🙂

    1. Swapping semi-sweet chocolate for unsweetened chocolate (in both recipes) in a pinch is just fine. The brownies are still plenty sweet!

  27. Hello! I really like this recipe and it is really chocolatey. May I ask how long can I store or keep the unbake brownies?

  28. Hello,

    May I replace part of the flour by almond flour?
    I really want to try the recipe tonight.

    Thanks a lot, Christine

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Christine, We don’t recommend almond flour in this recipe. Best to stick to all purpose flour here.

  29. I made this recipe for the first time yesterday for a friend’s birthday party and they were a hit! I thought that the tops looked dry, but inside the brownies were soft and fudgy, as promised. This is a recipe I will be sure to come back to again!

  30. Hi, if I only have unsweetened 100% chocolate, can I add sugar to the recipe so it doesn’t come out so bitter? How much sugar should I add?

    1. You can use unsweetened chocolate here– the brownies will still be plenty sweet. If anything, you can add another 1/4 cup (50g) if desired.

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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