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. Sally I am going to make these this coming weekend. I have invited my friends over for dinner and will try these brownies on them. I love all your recipes. Keep up the good work.

  2. Hi Sally, I am a huge fan of yours. I have baked many of your recipes and they all turned out amazing and so delicious!!
    I have 2 questions regarding these brownies….in your recipe notes you wrote “You can use an 11×7 inch baking pan instead. The bake time is about the same.” In your actual recipe you wrote to use a 9×9 inch square baking pan.
    I’m confused. If I use a 11×7 pan won’t the brownies be thinner?
    Also, I would like to double this recipe. If I double all the ingredients and bake it in a 13×9 inch pan will that work ok?

    1. Hi Nicole! The thickness of the brownies is about the same in a 9×9 inch or 11×7 inch baking pan. You can double the recipe for a 9×13 pan, but I’m unsure of the bake time. I also have a 9×13 pan of brownies recipe. Just as fudgy, just as chewy!

  3. Hi Sally, I made these in a mad rush this morning. I was bringing one of my best friends to visit my daughter who is a student in rooms in university. I gave most of them to my daughter and gave a few to my friend. Just got this text from her “Brownies…its a oh yes from him and a big oh yes from me…Theyre delicious.. “. I normally make your seriously fudgy ones, but these are just as good! Thanks so much for the recipe. Mx (PS my daughter and her room mate are most likely too busy stuffing their faces to thank me )

  4. The brownies are now cooling. Everything went together as instructed. Next time I will add the chocolate bars it calls for. Baked in 11 minutes perfectly. These will keep the wife happy.

  5. Hi Sally,
    I made these brownies for my children on Wednesday for Valentine’s Day and they loved them. This is the best recipe so far! Tomorrow, I am making your strawberry cake for my daughter’s birthday. The recipe looks fantastic!
    Thank you so much!

  6. These are the best brownies ever! They’re so fudgy and amazing that the whole batch disappears in no time! I love the idea of frosting them too – I’d never thought of putting frosting on brownies before but WOW they really can get better!

    I used a mix of dark and milk chocolate as semisweet doesn’t exist in the UK and I’m not a fan of pure dark chocolate. But, that gave me an idea: do you think that if you used a flavoured chocolate eg. chocolate orange then you’d get chocolate orange brownies? The sugar might need reducing accordingly but that would be the dream!

  7. Hi Sally, would it make much of a difference if I bake this brownie recipe in a 8×8 pan?
    Thanks for all your amazing recipes!

  8. Hey Sally, I really love all your recipes, they always turn out perfect. I have just tried these brownies, but for some reason the batter is runny, it is not thick like yours. I have placed the pan in the oven to bake, hope they turn out good. Will update you. Keep up the good work!!

  9. Hello! Sounds delic – I may try these today but have a few questions. Sorry – I didn’t read thru all 749 comments to see if you’ve already addressed these. 🙂
    1 – What is the difference in a semi-sweet “bar” and “chips”? Can I just use ALL chips for example, or will that make a difference?
    2 – Are you partial to a brand of choc bar or chips for this recipe? (not to turn this into an advertisement!)
    3 – Do you usually weigh ingredients – specifically FLOUR? I see that you’ve included both volume and weights and I’ve heard to always weigh flour.
    4 – AND – do you usually SIFT your flour? (for this or ANY other recipe?)

    Thanks so much! I’m newly retired and one of my hobbies is to get back into baking (along with a dozen other hobbies I’ve put off for 30 yrs!) Barbara Hume

    1. Hi Barbara, Chocolate chips are different than a bar. They contain stabilizers in them to help them keep their shape – which makes them ideal as an add-in but makes them difficult to melt smoothly. I don’t have a preferred brand – Hershey’s, Ghirardelli, Bakers and Lindt are all great! I try to always include weight measurements as it’s easier for my international readers. You do not need to sift the flour for this recipe. If you need to sift the flour the recipe will specify “sifted flour”. Enjoy!!

      1. Great info – thanks for all of the answers to my many questions. I don’t have the choc – so won’t be making these today – but this weekend for sure. Thanks!!

  10. I just read my SF friend’s (The Ellen Report) post (Pieces, 3/8/19) which had a picture of the brownies she made recently from your recipe; they look damn good. Told her I was drooling like a Saint Bernard. I hope she tagged you on IG. And BTW, I like your recipes; you are one of the few bakers I can trust when trying out a sweet recipe.

  11. Hi Sally! I love your brownie recipe and I starting selling brownies at office. They love it! But many requesting for extra chewiness and crunchy top and sides. Is there a way to do these? Any tips you can share?
    Thank you very much and I love all your recipes! 🙂

  12. Hi, Sally! I have been a long-time fan and your recipes have never failed me before, which is why I’m stunned that my attempt to bake these brownies were a total disaster. I’ll run you through the problems I had:

    1) In the beginning, I melted the chocolate and butter in a saucepan over low-to-medium heat. In no time it blended into this beautifully smooth and glossy mixture. However, when I stirred it constantly for the recommended 5 minutes, the chocolate began to “clot” into a rather unpalatable, crispy mess and the butter separated from the mixture entirely!

    2) After remaking the chocolate/butter mixture, I made the batter following your instructions. After preheating the oven and setting a tray to the lower third section, in went the brownies. Up to 40 minutes later and the batter was still super wet when I stuck a toothpick in. Even after I raised the tray to the middle of the even and left it there for 10-15 minutes, there was no helping it. After the brownie slab cooled on the kitchen counter, it held its shape only marginally well when cut.

    Please help me figure out what went wrong.

    1. Hi Gayathiri! It sounds like there was an issue from the very beginning with the chocolate and butter. Stir the two together *just* until melted, which may take 5 minutes. Do not continue to cook for 5 minutes *after* the two are melted together. Do you have an oven thermometer? I’m worried that the oven wasn’t warm enough if the brownies were still batter after 40-55 minutes. What type of chocolate are you using? I recommend a baking chocolate such as Bakers or Ghirardelli 4 ounce baking bars (use 2).

  13. I LOVE to bake, and I pride myself on being decent at it. With that said, I NEVER made homemade brownies. I’ve had homemade brownies from other people, and I never thought they were very good. For that reason, I stuck with a boxed brownie. I just cut these brownies, and it’s taking all of my willpower to not eat them all. They are the best brownies I’ve ever had, and probably one of the best things I’ve baked. Not only that, I can’t believe how easy they were. Thank you!

  14. I am really craving this brownie recipe but all I have is one semi-sweet and one unsweetened chocolate bar…I wonder if that will make much a difference or should I add a little more sugar?

    1. Hi Michelle! That won’t make a difference at all. Go ahead and use the semi-sweet and unsweetened bars. No need to add more sugar. These brownies are sweet enough!

  15. Best brownies ever! I whipped them up in a few minutes before a picnic because I didn’t feel like baking something complicated. My husband fell in love with them and asked why would anyone buy box brownies ? Plus they stay fresh on the countertop for a few days. I went with the melted chocolate method over the cocoa powder and I think that makes the biggest difference.

  16. Hi – can chopped walnuts or pecans be added to this recipe? If so how much and when to add please. Thank you. Laurance

  17. Hi Sally, I’ve a doubt about the temperature.. So the brownies need to bake for 30 – 35 minutes at what temperature exactly? Please confirm the same. Thank you!

    1. Hi Jayme! The results will likely be the same, but I can’t say for sure as I don’t have much experience with GF flours.

  18. Hi Sally,
    I made these last night & they taste amazing! The only issue is that they stuck to the bottom of the foil. We really couldn’t get a full brownie out because it just fell apart without a bottom. Any idea why this might have happened? And yes, we scraped up the bottom. Lol thx!

    1. Hi Kim, I understand that must have been frustrating! Try using parchment paper next time instead of foil. It’s what I usually use and I never have a problem with them sticking. I’m glad you enjoyed the taste!

  19. Does not using semi-sweet chocolate bars make a difference? Should I double the amount of cocoa powder? Very excited to try out this recipe

  20. Me he enamorado de este brownie. Esta receta es la mejor que he probado hasta ahora, y he probado y hecho muchos brownies para fiestas y cenas porque a todos gusta. Muchas gracias por compartir toda tu sabiduría. Seguiré haciendo y probando tus recetas porque creo que nunca defraudan. Es una pena que tus libros no estén en español, aunque esto no es impedimento para que los compre. Saludos y un fuerte abrazo desde Coruña, Galicia (España).

  21. Sally,

    I adore your recipes and one has never steered me wrong. But something when horribly, horribly wrong when I tried this brownie recipe yesterday. We doubled the recipe, not sure if that was the nail in the metaphorical coffin. I measured all dry ingredients by weight, used high quality (Ghiradelli) chocolate, and melted the butter and chocolate in a double boiler. The batter came out extremely thick, almost solid, and we had to spoon it into the pan. About 20 minutes into the baking, I realized that there was a thick layer of oil boiling on top of the brownies. Even after the baking finished, the oil never settled back into the brownies. The result was crumbly, dry, and extremely visually unappetizing. It’s making me crazy trying to figure out what I did wrong! Any ideas?

    1. Oh gosh – I can only imagine how frustrating that must have been! The only thing I can think of that would cause that is either your chocolate//butter was over heated causing the chocolate to burn. Or even just that the chocolate wasn’t cool enough when you mixed it all together. I hope you give them another try!

  22. I made these brownies but halved the recipe (didn’t need a full pan of brownies in my tiny freezer!). I used 1 full egg and 1 egg YOLK and baked in a 8×4 loaf pan for 26 minutes– they came out great!

  23. Hi Sally

    Before I bake… I have two bars of Lindt 65% Cocoa chocolate bars but they are *Milk* chocolate

    Can I still use these or go for Dark?



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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