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

807 Comments

  1. Hi , thanks for that terrific brownie receipe -over here in France we can’t get hold of chocolate chips easily (I know I know it’s incredible but true)…so I substituted them with coarsly chopped dark chocolate – this is a brilliant receipe and the ‘only just’ baking really pays off! So all the way from Paris your receipe rocks!!

  2. Hi Sally!
    I’ve made these brownies a couple of times, in Brazil and they were absolutely amazing! So perfectly chewy, they barely lasted a couple of hours…
    Now I’m back in the US, and I’ve tried twice and I have not had the same results. I’m completely frustrated because these were the best brownies I’ve ever made and now, for some reason, I can’t repeat the results. I’m reaching out to see if you have any idea of what could have gone wrong. 
    I know the first time I made it here it overcooked. I used a pan with the built-in divisions and forgot to account for that.
    The second time though I made pretty much like I made before in Brazil, but still, I got crumbly, dry cake. The only difference was that in Brazil I used milk chocolate instead of semi-sweet, and I didn’t add chocolate chips (really hard to find there) or cocoa powder (although I can’t remember if I substituted it for chocolate powder (those you mix with milk). Here, I used 70% cocoa chocolate and added the chocolate chips and the cocoa powder. Do you think it could be the lack of sugar of the chocolate that ruined it?
    Please help! I NEED to eat those brownies again (you understand, right?).

  3. Hi Sally, 
    I’m 15 years old and love to bake. I was looking for the perfect fudgy brownie recipe and just wanted to tell you thanks for this delicious recipe! I’m going to sell some for my yard sale. Also I love how you are so descriptive and explain the science behind the brownies! Thanks 🙂
    -Anna 

  4. Hi Sally ,
    a really nice brownie recipe . The description and the pictures are really great and make you want to bake . I need a typical US back recipe for my lecture at school and going to bake your recipe .
    Thanks and best regards from Germany

    1. Hi Claudia,

      I agree, Sally’s brownies are fantastic!

      I noticed that you leave space before a punctuation mark. That is incorrect in grammar. Just put the period or comma right after the last word. I do not mean this in a rude way. I hope to be of help.

      Wishing you all the best!

      1. I’m sure she knew it was a typo and it’s not a big deal. On the other hand, if you want to get picky, “That is incorrect in grammar.” is not the best way to express it. Drop the “in”.

  5. Hi Sally, 

    I wondered if you use a fan oven or a conventional oven? It’s always a hit and miss situation because of this. However they come out, my daughter can’t get enough of these! I try to be good, but they are too tempting for a chocolate addict…
    Thank you for sharing your recipe. 

    1. Conventional. My general rule from experience is to always lower the temp by 25 degrees F if using fan-forced.

  6. hello there! I just want to say that this is by far the best brownie recipe I’ve ever used as it yields the best brownies (albeit a little sweet and thus I have reduced on the amount of sugar used greatly). thank you so much!!!! x

  7. There’s not enough salt in this recipe. Very chocolatey brownies need at least 1/2TSP if not 3/4TSP. Otherwise you get an overly sweet product that doesn’t have as much of a chocolate flavor as it should. 

    Otherwise great recipe. I use a similar recipe but I swap butter for coconut oil and add a splash of milk to makeup the lost milk solids. This is a personal preference because I love the way baked goods turn out with coconut oil. Butter works great as well. 

  8. I made these for a birthday party last weekend and they were great! I used 50% cocoa chocolate in the brownie plus dark chocolate chips. And they were great! I was too impatient when I got it out of the oven and it fell to pieces when I turned it out. Luckily my boyfriend had the idea of turning it into a deconstructed brownie desert. All smashed up with ice cream and some jam in top. Yummy! Thank you!

  9. Hi Sally, I was wondering if I could use chocolate chips instead of the squares as I have extra bags of them. Would they work as well. I am really anxious to make these for a chocolate lover for this Christmas as a treat. Thanks.

  10. Hi Sally! Happy 2017! Made these brownies tonight and had a hard time not eating them raw, they smell delish! Used an 11×7 pan and put parchment paper with the sides hanging over. My issue is, how to get the parchment to stay in form in the pan, even after adding the batter, as the corners pop up a bit. Thanks.

    1. Hi, I may not be Sally, but i may be able to help. I’ve noticed with many recipes, they use parchment paper and when I try and use it, it just messes my recipe up somehow. I recommend just not using the parchment paper and instead greasing the pan, with a little bit of shortening. 

  11. Hello Sally, I just made this recipe a few minutes ago and it’s incridibly amazing. it is chewy and fudgy just like what you stated!! More recipes to try.

    Love n regards from Malaysia

  12. Can I substitute the coarsely ground chocolate with chocolate chips instead? Thanks a million, I’ve been craving brownies for 2 weeks and came across this recipe.

    1. Hi Saima,

      I used semisweet chocolate chips in place of the coarsely chopped chocolate, turned out fantastic. Hope that helps!

  13. Omg….these have to be the best brownies I’ve ever had….and I’ve made lots of different ones over my 53 yrs…lol….mmmmmmmm……will share!

  14. Sally,, seriously there is nothing I love on earth more than your brownies. you just gave me the secret to wow everybody.
    p.s: I know you’re very busy, butit will make me so happy if you read my humble posts on my blog
    xoxo

  15. I HONESTLY LOVE THESE!!! They’re super super simple to make and they turn out so fudgy and chocolatey! Definitely my go to brownie recipe! <3 <3 <3 (also really loved the detailed scientific explanation!)
    Lots of Love from all the way in Singapore!

  16. Hello Sally! 🙂 First of all, THANK YOU for the best brownie recipe ever!! 🙂

    Just a question though, how come you specified “little wiggle room for sugar”? I have made your recipe once (coz no readily available baking chocolate in my country), and while I liked them fine, most of my family said it is too sweet. I would like to decrease sugar if possible.

    Hope you can help me 🙂 Thank you!

    1. i would like to know if the sugar can be reduced as I too have got feedback that although they’re divine it’s a tad bit sweet … looking forward to a reply

      1. Thanks Trish for the reply …. halved both the white sugar and the brown sugar ? Await your reply 🙂

  17. Hi Sally! Ibe been looking for a really
    good brownie recipe lately and this sounds like it could be the one. The brownies look wonderful. I was planning on baking some today but I only have chocolate chips. I was wondering if that would work in place of the regular chocolate. If so, how much? 

  18. Hi! I’ve been using this recipe for over a year and I thought I should at least leave a comment, since thanks to your brownies I’ve received not only smiles but straight up admiration! So thanks from Spain, I’ve been baking brownies for years but your recipe is truly the best one I’ve found 🙂

  19. This is hands down the BEST brownie recipe I have ever come across and I have made it countless times. I use it as a “base” recipe for different types of brownies as well and it has not failed me yet. It always turns out so gooey and rich.
    Thank you for blessing the world with this recipes

  20. hi sally. 
    i have tried making your recipe but somehow the cake took so long to bake and when they cooled down, they were sticky and very difficult to remove from the parchment paper. i am just wondering if you know what gone wrong. thanks

  21. Hi Sally..
    Thanks for the wonderful yummy recipe… I am new to baking..I have tried cake type brownie and it came out well,.. but I was searching for chewy type and I found yours.. I tried the exact recipe.. I added chocolate chips in the batter.. but it got melted and the taste of the browny was sooo good but it was sticky at the bottom and it came out broken and there was chocolate lava found in-between and I couldn’t take it out…. Pls help…

  22. This will now be my go to recipe for brownies! Made them last night and it was my first from scratch brownies. The hubby and I ate half the pan He kept saying how good they were then said, “why do you ever make boxed brownies?!”.  I thought they were perfectly chewy without being too fudgy or too caked. Great chocolate flavor. Crinkly top, though not shiny like I hoped. Very easy to make. The only thing I did differently was not add chocolate chips. Oh and I baked in an 11 x 7 ceramic baking dish, took about 40 minutes. Can’t wait to snack on these today! 

  23. Tried to make this recipe and I cannot get the browines to cook in the middle. I don’t know if it’s my oven. I don’t think it is because it’s new and I’ve never had a problem with it. I had them in for over an hour and I was still getting raw batter on my toothpick… I followed recipe exactly, (actually I added some nuts) so I don’t know what happened here…

  24. Oh my goodness, these are AMAZING. I used half chocolate chips and half white baker’s chocolate that I cut into small pieces. The frosting on top takes it over the edge and I have a feeling these will be gone very soon.

  25. Hi Sally, i made this for my husband who is a chocolate lover. This was the 1st & only thing ive ever baked & it is by far the best brownie we’ve ever tasted ive made them twice now & the 2nd time i accidently forgot to add in the granulated sugar & it really made no difference it was still so delicious. Thank you so much i am now 27 never baked in my whole life & u have encouraged me to start baking. Take care

  26. Hi Sally. Thank you for this delicious recipe. I’ve made them twice already. They both turned out great! Only problem was there were bubbles on the top of the brownies, making the crackly top not smooth and not really nice looking. How do I get nice smooth brownies top like yours? Thanks.

  27. Hi Sally, loooooveeee your bownies, do you have the nutrition facts? I appreciate the info. I live in cozumel, Mexico and follow you, try your recipies and there is no one that is not incredibly awsome. Congrats!!

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