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

779 Comments

  1. 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.

  2. 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!

  3. My son, who is a sophomore in high school, had a homework assignment to make brownies from scratch. Of course I immediately directed him to your website to get a recipe. We chose this one because we already knew how good they’d be since I’ve made the peanut butter stuffed version (yummmmm). The directions were so detailed and easy to follow he barely needed any supervision from me. He made them yesterday and brought them into school today. They were very well received and he got 100% on the assignment. Thank you for the delicious recipe!

  4. I’ve made these a bazillion times! They are my favorite. I just made a batch using Bakers bittersweet chocolate. Would that change the texture of the brownie? They definitely have a different flavor than using the semisweet but I feel like they aren’t as chewy & they are a bit crumbly too. Maybe I baked them to long. Well baking is about trying different things and I will stick with the semi sweet in the future!

  5. Sally, I have come to just love your blog and am excited every time a new email pops up in my inbox! 🙂 I got a little behind and just yesterday caught up on Sprinkled, which is so well done! I am very interested in trying this brownie recipe. Question…you mentioned in the notes that an 11×7 pan could be used if you adjust the cooking time. Could I also use two (2) 9×9 square baking pans and make a double batch? Would I have to make any cooking time adjustments if I wanted to bake 2 pans at the same time? Thanks!

    1. Hi Susan! Thank you so much for the sweet comment. So glad you’re enjoying Sprinkled!! When baking 2 9-inch pans at a time, you’ll need to increase the bake time as the oven will take longer to cook both. Use a toothpick to test for doneness.

  6. I love the texture but it was too sweet. Wasn’t sure if I can amend the sugar amount as she said that there was no room to wriggle. But the next time I make it will definitely be halving the sugar level.

  7. I just made these for a 4th of July party and they were a hit! I made them exactly as the recipe called for (except I didn’t have semi sweet chocolate chips so used milk chocolate chips instead). I think these are seriously some of the best brownies I’ve ever had. Thank you Sally for creating another wonderful recipe…loved watching the sprinkled episode about these brownies too (picked up so many tips)!

  8. Sally, it has been a while since I discovered your site and found the apple galette. That recipe also includes a 4-ingredient recipe for making salted caramel.
    I have made this several times now, for family and friends. Everyone has raved about this amazingly simple but delicious dessert. The dough is easy to make and delightfully tasty. You can use any fruit; it does not have to be apples. Peaches or plums would be very good as well.
    Before closing the galette, I include several pats of butter as well as drizzling the caramel over the fruit. After bringing all the dough together, I also sprinkle a white or gold finishing sugar.
    The caramel is the easiest caramel that I have ever tried. I took a class last year, in which the instructor had us use a thermometer. For me, it was not successful; however, as long as you do not take the sugar too dark, it comes out beautiful every time. I plan to give these as Christmas gifts! Thank you!

  9. Great to have stumbled on your website via Pinterest. I have rummaged through hundreds of recipes and yours work wonders! You’re now part of my go-to foodie links – by the way, I am a book author, too! I will recommend yours to my friends who need a foolproof and easy-to-follow reference.

  10. Hi Sally! I tried these and they turned out great, with an awesome fudgy texture. My only issue was that they really tasted a bit too bitter for me. Any suggestions to sweeten without going overboard? Would using milk chocolate instead of semi sweet make a difference? Thanks!

  11. I have made these brownies 3 times so far and i must say they are beyond amazing. This has become my go to brownie recipe. last time i made it i paired them with your salted caramel and some vanilla ice cream. Just heaven!!!!

  12. Hi Sally .
    I have a couple of questions. I was watching
    Your sprinkled episode 2 the fudgy brownies video
    I am wondering
    How many chocolate baking bars
    would I use to get the full 8 ounces of semi
    sweet baking chocolate?
    Can I use my kitchen Aid artisan stand mixer
    With the whisk attachment for this recipe?
    Please let me know.

    1. Hi Heather, You will need 8oz of chocolate. My chocolate usually comes in 4oz boxes so I would need 2 boxes. Check your packaging! Yes, you can use the whisk attachment for your mixer, just be sure to have it on low speed when you add the dry ingredients.

  13. Hi Sally, just wondering how I can adjust the recipe if I don’t want to use the chocolate chips. I could’nt find them at the grocers and really want to make this!

  14. These are absolutely outstanding. I underbaked them slightly so they’d be extra fudgy. This will be my go-to brownie recipe from now on. Thank you so much for sharing!

  15. HI Sally, I am writing your chewy Fudgy Homemade brownie recipe and after i wrote down 3 large eggs , i just realized i bought 2 dozen Jumbo eggs. they were $1.19 this week at my local Walmart Super Center . will this effect the recipe any? do i need to change anything? would i need to decrease the amount of eggs i use by one ? please help. i will buy large eggs next time. please let me know by e-mailing me at
    [email protected]

    1. Hi Heather! I fear the brownie batter will spread too much on a pizza pan, so I suggest a cake pan. If you have a 9 or 10 inch springform pan, that would be ideal because the brownie pizza will rise quite high. OR you can divide between 2 9-inch cake pans for flatter/thinner brownie pizzas.

  16. Hi Sally,
    Thank you for this recipe.I made this today and it is soooo good even my picky son liked it.So gooey and fudgy,exactly what I was looking .

  17. Been debating between these and super fudgy browines for some time but went with these as I like the chew and I’m a HUGE sucker for the crinkly brownie “crust” and in the photos it looked better on these.

    A little worried, just pulled mine out of the oven and I’m afraid they’re overbaked. I baked for 350 for 30 min and pulled then (earlier than recipe said) I have an oven thermometer, weighed all my ingredients on kitchen scale, and used correct pan size. However tooth pick came out completely clean (bad sign for brownies, want moist crumbs) and the outside edges seem hard.

    Did anyone else need to reduce baking time further? I will cool them and cut them later so maybe they are moist inside but I am worried. Or do these just have a harder outside and moist/chewy inside? Appreciate anyone else experience.

  18. Hi Sally,
    Would this recipe be able to be made vegan? If I replace the butter with vegan butter, and use egg replacement and vegan chocolate would everything else be the same? Baking times etc?
    It’s my first time venturing into the world vegan baking!
    Thanks!

  19. Made these tonight, and my search for really good homemade brownies is over!

    These taste just like boxed mix brownies, but without all the artificial ingredients. Nice and fudgy, but not dense.

    They had a perfect crackled top, and baked up nicely thick in a 9×9 pan. Next time I will leave out the chocolate chips however, as they didnt seem to add anything additional to the taste.

    Thanks for a great recipe!

  20. Hi! Super excited to try this recipe tomorrow but was wanting to maybe make salted caramel brownies (using your caramel recipe). Would you drizzle the caramel on after baking, or swirl into the batter pre-bake? Thanks!

  21. Hello Sally, I’m new to your site.
    Your recipes sound amazing and I’m looking forward to making many of them. I notice you use butter predominantly in your recipes, would I get good results using baking margarine instead of butter? I don’t usually have butter but always have the margarine squares in the fridge.

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

  22. Hi Sally!

    I was in search of the perfect classic fudgy American brownie recipe for a Christmas party abroad. I made of batch of these with milk chocolate (no icing, no choco chips) and liked how they turned out.

    Then I made a second batch the next day, just like the first, and… they somehow came out different? The top wasn’t as shiny and crackling, but more matte looking and a lighter brown. They were still good but somehow less dense than the first batch.

    All my measurements were the same… I weighed everything.

    The only thing that was different is that in the first batch, the butter was straight from the fridge (still cold), but in the second batch, the butter was room temp. But I thought room temp was supposed to be better?

    Also, in the second batch, I kept noticing little balls of cocoa powder in the batter, and tried to crush it up as best I could. I didn’t sift the flour or cocoa powder either time. Should I have?

    Any idea why these batches came out differently? I really want to nail this down and get it to be consistent! Thank you so much for your amazing blog and all that you do!

  23. Do you think dark chocolate in the brownies would be too bitter? I have some premium dark chocolate (60% cacao) I want to use.

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