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


  1. It is my first time to make a brownie and this was the first recipe I clicked after I googled a recipe and indeed! Just perfect! Thank you very much!

  2. I guess the foil lining increases baking time? These bad boys have been in the oven almost an hour and are not completely solid yet. Albeit their not burning and I used Heath bar pieces instead of chocolate chips. I guess we’ll see after this next 5 minutes round if they turn out! Though I feel like if they don’t thicken soon I’m just going to call it baked fudge 😀

  3. These are the absolute best from scrathc brownies I have ever made. I doubled the receipe and made in a 9X 13 pan. I was one egg short and only had 10 oz of chocolate so doubled the cocoa. They turned out great and had the perfect amount of light crunch on the top. Making 4 batches tonight for a school bake sale.

    1. How did you double the recipe?

  4. I made these the other day and it turned out to be fudge, not brownies. I didn’t use the frosting instead I used the frosted funfetti sugar cookie bar frosting with some cocoa powder. So it was technically frosted fudge. It was good either way, just not really what I was going for.

  5. Oh my gosh…These brownies are to die for. The intense chocolatey taste is out of this world. I will not be making boxed brownies anymore. Thanks Sally 🙂

  6. Made this and it’s simply divine! It’s exactly as the name says, chewy and fudgy. Thank you for such a wonderful recipe. The only thing i changed were the additional chips, I used 90g dark chocolate and 90g peanut butter chips, it turned out to be simply delicious. I had fun making it too. I will never buy boxed brownies again! =)

  7. Hi Sally,

    your brownie recipe is amazing! I tried baking them last night and shared it with my colleagues and they loved it! Thank you for this maleficent baking blog! Definitely coming back for more other recipes! Cheers!

  8. These are the best and easiest scratch brownies I have ever made. The icing was a perfect addition. Made them for tailgating this past weekend and will be making them again this week. I didn’t get to eat as many as I wanted, had to share!

  9. I never knew making brownies from scratch was soo easy! These brownies are the best I have ever had and I made them.. WOW! They are deliciously decadent I am going to make these regularly. I will forever have the ingredients for this recipe in the cabinets and I can’t wait to share! I will NEVER buy a box of brownie mix again! Thank you soo much for the recipe!

  10. Thanks for the recipe. My top was slighty burnt but turn out well. The chocolate chips were all on the bottom. Will cut down sugar amount next. But overall im happy i actually can bake brownies 🙂

  11. These are in the oven right now and I just realized I forgot to put it the salt! Dang it! Will they be messed up? 🙁

    1. They are still in the oven. Approaching 30 minutes. Going to toothpick test in a minute. They smell amazing, so whats a tad bit of missing salt? Right?……..

    2. Hope you enjoyed the brownies Candice. I was on vacation so I could not respond to this question until now.

  12. Jacob Collier says:

    try this:

    use the semi sweet one, it worked fine for me 🙂 cheers to brownies!

  13. I made these brownies last night and they are probably the most delicious baked good I’ve ever eaten. Ever. I made a few mistakes, but I think they were actually for the best! I didn’t have granulated sugar and used all brown sugar, and when my boyfriend was reading me the recipe he said 1/4 cup cocoa powder (which is for the icing) so I accidentally doubled the cocoa powder- OOPS! Turned out absolutely delicious though, so I might make those ‘mistakes’ again next time I bake them! I also used some dark chocolate sea salt caramels instead of chocolate chips (and skipped the frosting)… I think I have to go eat another, they are soo good. Thanks for the recipe!

  14. Is it OK to use couverture chocolate (54% cocoa butter)?

    1. Couverture chocolate would actually be just fine in these brownies.

  15. This is a great recipe! Really easy and tasty!

  16. This is a great recipe! Usually, My brownies turn out hard and dry, no matter what recipe I try, but this one was so yummy! 5 stars, definetly.

  17. These were sooooo good! I’ve been looking for a good brownie recipe and these are for sure the best I’ve found! Thank you so much for sharing your baking skills with us 😀 😀 😀

  18. Hi, Sally!!
    I plan on making these in the morning and I’m wondering – are choc chips and chopped up chocolate bar interchangeable? I have a bazillion bags of Trader Joe’s choc chips (absolutely the best ever…and I don’t have one near me so I have to stock up when I visit my sister!) and only a bar of dark chocolate. Don’t think I’ve ever tried subbing the chips. Same thing??

    Thanks! Your recipes rock!

    1. Hi Alyssa, chocolate chips and pure chocolate are not interchangeable in this instance. Chocolate chips contain stabilizers, which make them incredibly difficult to melt into a smooth, rich texture like pure chocolate. Pure chocolate also tastes 99% better and therefore, your brownies will taste 99% better. I usually use pure chocolate chopped up to replace chocolate chips, but not the other way around. Hope this helps.

  19. This recipe is exactly what it’s called: Chewy, Fudgy and so delicious!!!!!!! They are the best brownies I’ve ever tried. They don’t taste like cake, nor are they crumbly. They are so chewy and perfect! Although one thing about the recipe I changed is the bake time, which was too short. I baked it for 45 minutes because 36 wasn’t enough. It turned out great!

  20. Amazing brownies! Exactly as the name describes… chewy and fudgy! I would half the frosting recipe next time. It adds a nice touch, but the recipe makes too much. Crowd pleasing brownie for sure!!!

  21. This is my favourite brownie recipe. Best brownies ever. Decent brownies are hard to come Down Under, but these are PERFECT!

  22. Dear Sally

    I think your brownies are super tasty and i wish i could eat one of them great job on your explaining i wish i could cook like you

    From Eric
    To Sally

  23. Hey Sally! I am planning on making this recipe but I just have one question. Here in Australia we don’t really have semi-sweet chocolate, so I was wondering whether to use Milk or Dark chocolate?
    Thanks 🙂

    1. Either is fine, Lily – it depends which kind you like better. I would go for the dark chocolate, but that’s just me.

      1. Thanks for your response! I will use dark chocolate. I am going to make these for a school bake sale. 😀

  24. How would I alter the recipe for them to still be thick in a 13×9 pan

  25. Here’s a quick question: could you use pastry flour instead of all-purpose? I know the pastry flour has less gluten. I’ve made another kind of brownie and because they weren’t very good, they weren’t all consumed within a day and became hard.

    1. Gabby, pastry flour should be fine in these brownies.

  26. Hello from Thailand ! I have tried this recipe and I absolutely love them. I did not deviate or adjust anything from your recipe and they came out wonderful. So rich and instense in flavor. Very fudgy. I baked them twice in one night. My house smelled like Charlie’s Chocolate Factory in the morning. Thank you !!!

  27. OMG! These are the best brownies ever. The brownies turned out so fantastic. So rich! Here’s a good idea that my grandma taught me for brownies: instead of making a frosting, about 2 minutes before the brownies are done cooking, take some chocolate bars or preferably milk chocolate chips and put them on top of the brownies. Wait til they’re soft then take the brownies out of the oven and take a butter knife or spatula and spread the chocolate evenly over the brownies! It makes them so good! Thanks Sally for this awesome recipe ☺ It rocked my socks off!

  28. These are to die for! I doubled the recipe for a tailgate last weekend and everyone loved them! Mine were perfectly cooked after 45 min. in a 9×13 in. pan.

  29. Just tried these. They were delicious! This is actually my first time making HOMEMADE brownies and it was awesome. Thank you! 🙂

  30. Delicious,easy,all real ingredients! Super moist…I opt’ed for not frosting since they were so rich and sweet! I used parchment paper instead of the foil and worked just fine. Thanks for the recipe 🙂

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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