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. Hi, absolutely love the website! I just have one question. If, “there is no noticeable taste difference between using salted and unsalted butter in this particular recipe”, then why is salted butter the preferred choice here?
    Has anyone tried using unsalted butter and if yes, what are the results? Is it different?

    1. it is known in professional circles that unsalted butter gives a far superior result. natural butter does not come from the cow with salt. add salt in the recipe but not salted butter.

      1. adding salt to the butter, or in the recipe, makes no difference. salt is salt, it makes no difference at which point it’s added, only the amount matters.

  2. This is my all time favourite brownie recipe Sally! You are a genius! Making it again for the 5th time today to take to a family catch up!

  3. These are the Best Brownies Ever! My daughter and I have been searching and making many brownie recipes and we are thrilled to have found THE ONE! Can’t wait to try more of your recipes!

  4. I just made it and it’s amazing and a little chewy! Not too sweet but very filling! From Singapore ! ❤️❤️❤️

  5. Best brownies ever. My only comment is it doesn’t have a shiny top. But the TASTE AND TEXTURE? Just beyond words. Thanks for such an amazing brownies recipe.

  6. Finally, I’ve managed to bake a fudgy brownie, thanks to this recipe. I followed it as exactly as I could with a mix of weights and cups measures. Mine rose a little more than the ones in the pictures possible due to a smaller dish and not mixing with a whisk but a spoon. They also weren’t as gooey as the ones here, maybe coz my oven is hotter at 176 C. But that’s OK, they were dense and sorta chewy even while hot, so I imagine they’ll get even better once cooled fully. I’m going to be baking these again with proper dark chocolate rather than compound. Good one, thank you!

  7. Why do people always want to deviate from the recipe and ask stupid questions? If there other ways to make the brownies I’m sure Sally would have mentioned it. Stop wasting her time with stupid questions!

  8. Honestly, these are the best brownies i have ever had in my life, and they are even relatively easy to make. Thank you for sharing!

  9. This is my go to brownie recipe! Sometimes I put mini marshmallows on them the last 2 mins, they are absolutely delicious . I always keep a batch in the freezer for my hubby .

  10. Hi Sally! These are 100 percent everything I need in a brownie…finally a recipe that competes with a boxed one! I knew there had to be a recipe out there. All others I’ve  were too cakey. These were perfect

  11. After researching for a long time..I finally found the PERFECT brownie Bible !!!! My brownies turned out AWESOME AF !!!

  12. These are hands-down THE best brownies! As long as they’re not overbaked 🙂 Sally, is the same final result achievable if I doubled the recipe, and then baked in an 8×8 and a 9×9 pan side by side in the oven? I know this might sound like a silly question but I want to ensure …. thx so much! 

  13. Hi sally, i tried your recipe and it turns out one of my brownies everybody were looking for. I just used brown sugard 1 cup with additional of 1/2 cup condensed milk. It’s so fudgy! Husband, brother in law and bestfriedn kept on asking about it. 

    Thank u!

  14. Hi Sally,

    Just dropping a message to let you know that your blog is my go to source for dessert recipes and everytime anyone tastes anything I do from your recipes they keep talking about it for days and weeks!! Never failed to impress and especially these brownies. I mixed in PB
    chips instead of chocolate and they were devoured in seconds! Thanks for all your efforts and if anything you are a huge inspiration to me to start my own blog and I’m sure you are to so many people.
    All the luck and best wishes to you and your lovely family.

  15. May I ask why no cornstarch, baking soda, or baking powder in these brownies. The first would make them chewy, I am guessing? And it felt so wrong to bake these without a leavening agent. I reread the recipe so many times to make sure I wasn’t going to make brick brownies.

    I am asking from a science of baking stand point, not because I doubt you(they are in the oven as we speak:). I always love your recipes and have read your blogs on baking soda v. powder. Saved my baking.
    Thank you so much for your writing and baking!

  16. Fan girl post – these are my absolute FAVORITE brownies and honestly my favorite recipe to bake. I make them all the time (second time this month alone right now as I study for finals), and they never fail even when I switch up the chocolate brands. So so happy with this recipe and all of your incredible recipes, thank you for your amazing work Sally!! 🙂 (love from California <3)

  17. These are by far my favourite brownies! I’ve made this recipe countless times and it never fails. They turn out JUST like the brownies you’d buy at bake sales as a kid. Not fancy, not complicated, just chewy, chocolatey, and DELICIOUS.

  18. These brownies are AWESOME! I’ve made them plain, I’ve made them with the layered peanut butter recipe, I’ve made them with the peanut butter buttercream recipe, and I’ve made them with a salted caramel ripple and they turn out mind blowingly, fanstically fudgey and delcicious every time. I’ll also mention that I have only ever made them using gluten free flour (Bob’s Red Mill + xanthan gum) and continually get comments from people that are not gluten free about how good they are. Hiiiiiiighly recommend this recipe to anyone, especially if you’re looking for something that can be adapted to gluten free without sacrificing deliciousness!!!

  19. Could I make this into a homemade brownie dry mix
    and set it on the shelf in my pantry? And what type of jars can I use? Can I use Ball brand wide mouth quart
    Canning jars for this? Please let me know by e-mailing
    me at [email protected]

    1. Yes, you can. I’ve made cookie mixes before. I put them in a 2 qt. mason jar and then seal them with my vacuum sealer (like they sell at Costco). They stay fresh for up to 7 years! I’m going to make some of these and seal them, too! Use the wide mouth ball jars to make it easier to get the mix out of the jars.

      1. just put a label on the jar of what wet ingredients to add later and the cooking time.

  20. Absolute brownie perfection! Sally, thank you so much for taking the time to share the science behind the ingredients. I’ve learned so much from you, and have never been disappointed. Your site is now my go to any time I’m looking for “the best” recipe for any kind of baked good. You’re truly a gift to us!

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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