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. I made these today in a nonstick pan, AMAZING. So fudge and deliciously chocolate. But I made changes, I didn’t use white sugar, I just used 1/2 cup brown sugar. All I had available! Thanks!

  2. I love your photographs! 
    I made a very similar brownie some time ago – it was DELICIOUS! My family and friends literally loved it. This is mine –

  3. fyi for the death by chocolate brownies in the cookbook – you never listed where to put the chocolate chips…. I figured in the batter which is good since you list it here, but that part is omitted in the directions. 

  4. Hi Sally! I recently got brownie baking pans. The pan holds 12 individual 2½” x 2½” x 1″ wells and is 16″ x 11″ overall. How much should I adjust the baking time, if any at all? 

  5. Oh my god. These are UNREAL. I’m horrible at baking brownies and these are fudgy and flaky and chocolatey and amazing. I almost ate the entire lot of them and blamed it on my pregnancy but then decided against it and shared with my coworkers. Great work lady, amazing recipe! 

  6. So I’ve been making these for a while now, and I swear they are my absolute favorite to make ! I love them, only one thing I always get an extra crunchy too that when I start to cut them it breaks the brownie square ! Any suggestions?

  7. Hey Sally, I’m making these brownies for company tomorrow. But, I only have chocolate chips (60% ghiradelli chips) for the melting chocolate part. Do you think they will turn out the same. Should I add a bit more butter to compensate – I think chocolate chips have a lower fat content than a block of chocolate. 

    Thanks in advance! Looking forward to making these. 

    1. I know this is late, but I think the reason why they usually don’t call for chips is that they contain chemicals to keep their shape and if they are not good quality they aren’t always real chocolate (never use nestle.) You would be fine with ghiradelli chips as they are top quality.

  8. Omg.

     I just made them…. They are absolutely stunning!!  Thank you soooo much they are way better then those from coffee shops also Hahaha.
    Thank you so much :))

  9. Oh dear god were these ever amazing!! I made these into brownie bites using mini muffin pan and baked for about 24 min and got 34 brownies. My guests ate almost the whole batch!! 

  10. Sally, I made your Death by Chocolate brownies this weekend for friends.  WOW.  Didn’t adjust for high altitude (we’re at 5280 in Denver) and they were perfect.  Rave reviews!  Also, I’ve never lined a pan with foil before, but I have to say I’m a convert.  Worked like a chewy, fudge dream.

  11. I made these today but I replaced the chocolate with 1/4 cup of butter and two extra tablespoons of cocoa powder, and them topped them off with ganache. They were delicious, thank you!

  12. Only want thing i want to said yummy and its easy to follow and not to sweet,i make less white sugar and change it with brown sugar

  13. Made these for dessert tonight, and they were SOOO good!  I wasn’t going to do the frosting at first, but I changed my mind and made it…THANK GOODNESS!!  My husband and I each had a large brownie and saved some for tomorrow for us…the rest went next door to family.  Pretty sure they’re gone already!  Thanks for the recipe…will make again!! ~♥~

  14. These brownies were great. I made a few slight changes: first, I browned the butter and then took the butter off the heat and stirred in the chocolate. For the chocolate, I used half ghiradelli unsweetened and half trader joes chocolate chips (and used about a tablespoon extra sugar to compensate for the unsweetened.) Finally, I added 1/2 teaspoon of baking powder but I’m not sure it made a whole lot of difference. All in all, they were awesome and I strongly recommend browning the butter.

  15. Im not crazy about chocolate chips in my brownies.. So can i just cut those out or Will that ruin the cake? Do i need to add somthing else if i dont add the chocolate chips?

  16. I’ve made these a few times, the brownies are delicious & additive.  After finished baking for 26 minutes I topped ’em with mini marshmallows & baked til they were soft then drizzled a ganache over marshmallows.  We call these “killer brownies”.

  17. Hi! the brownie was the best brownie i have ever baked ! thanks 
    i had a problem after baking,
    i couldnt cut the brownie neatly 
    when do you cut into pieces?

  18. Hi Sally! These look amazing. If I wanted to bake them as around cake, could that work? What adjustment would I make to the time?

      1. I did that too, and I it should be fine. The edges became a little cakey instead of fudgy (it should be fine if you don’t mind) and I just baked it for 12 minutes. (I used a 10-in cake pan)

  19. OMG- these brownies had the best texture, hands down.
    It’s just too bad that i tried adding 2 heaping spoons of peanut butter in, and sort of ruined it because it wasn’t sweet, and also overbaked it a little…
    But overall, I think that if this didn’t happen this would’ve been a GREAT recipe! I think I’ll try it again next time. Thanks for a wonderful recipe! 🙂

  20. I am looking to create a go-to homemade brownie mix.  Could I mix all the dry ingredients together and store them for when I ant to make a batch?

  21. Can I use Nestle sweetened cocoa instead of milk or semi-sweet chocolate?

    This is the only thing I have at home 🙁

  22. Hi, Sally! Since this recipe has neither baking soda nor baking powder, would it be okay to use Dutch-processed cocoa powder? Thanks!

  23. This is my favorite recipe of brownies ever! They are so fudgey and yummy! I did this recipe once and I loved it! A few months later, a bit after easter I did this recipe once angain but added miniatures Reese’s peanut butter cups to replace the chocolata chips. So good.

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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