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. This is my new fave brownie recipe! Everyone loved it. I think it was the extra choc chips in the batter that made it extra amazing! Thanks for the recipe Sally

  2. I don’t have a square pan so I used a round one. I have made these brownies 2 times but the baking time was way longer. The first time I left them about 1 hour more or less because at some point my oven turned off, but they ended up with a great texture! The thing is that the second time I might have over cooked them because i used the toothpick technique and they baked for wayyy too long. 🙁 I read a few comments in other blogs and they said that with brownies is not that ok to use the toothpick cause the brownies will end up overcooked.

    Anyways, thank you for the recipe! The first brownies that I’ve baked! And they didn’t last 1 day, my family loved them (Well, at least the first round)! :3

  3. Excellent recipe! Fudgy & Chewy like promised 🙂 I used half semi sweet and half dark chocolate chips for both the melted chocolate that makes the batter and for the 1 cup of chocolate chips added at the end… And also made a ganache out of semi-sweet chocolate chips and low fat cream and spread a thin layer on top. Very intense chocolate flavor! Thanks for the recipe! I will try your frosting next time 🙂

  4. Thanks so much for the recipe!!! Usually when I bake everything turns out awful- things get burnt, cookies come out rock-hard…but this recipe was AMAZING! My sisters were shocked that I created such lovely, rich brownies that they couldn’t believe I made it. Thank you once again!

  5. These were an absolute hit at a dinner get-together. I made them with gluten-free flour, and people simply could not believe how good they turned out.
    In fact, every recipe that I have tried from here has been received wonderfully.
    Merci beaucoup Sally!

  6. Made these tonight and they are absolutely perfect! Gooey, fudgey, delicious!
    Thanks for this lovely recipe 🙂 my search for the perfect brownie recipe ends here!

  7. Hi Sally~

    I have made these before and add about 1 tblsp of coffee. Delicious! Have you made these with your salted caramel? I plan to experiment with that this weekend…..

    1. I’ve never tried them with the salted caramel– let me know what you test out!

  8. This recipe is great!! I added Reece’s pieces to the batter and made the optional frosting. I used 1/4 cup of Truvia and 1 1/3 cups of organic evaporated cane sugar which is kinda brown. It was amazing!! Best brownies i have ever made. Thanks for the recipe!!

    1. i mean 3/4 cups of sugar, not 1 1/3. lol that would be way too much,

  9. This is a pretty good brownie recipe. The texture is perfect. The brownies had a stronger dark chocolate taste than I had expected. Will definitely make them again but next time I’ll put about a tsp less of cocoa powder.

  10. Hi! Thank you for sharing! I made it and it is currently my family’s favourite brownies!!

  11. Sally – thank you so much for this recipe it is really great! Before I tried your version, I’ve always made the “Baked Brownie” recipe. However, it requires a lot more time, energy and so many bowls that I need to wash! I was skeptical about how easy this one was – but the brownies turned out just as fabulous – plus I only used 1 dish! Mixed everything in the pot I melted the chocolate/butter in and just put it on the scale and measured that way, how wonderful!! I am so grateful for your blog and will be visiting frequently with the holidays coming up 🙂

  12. I made this yesterday and they are absolutely fab! Even with no frosting, it still looked and tasted delicious! The insides are moist and chewy and the top was shiny and crusty. I love it! Thanks for sharing! 🙂

  13. Hi! I made these this evening and they turned out great 🙂 I can imagine they taste even better tomorrow! A bit more “fudge” would be nice though, but I didn’t use frosting or something special in them, maybe I’ll put some caramelsweets in next time.

    I’ll share these with my classmates tomorrow, since every single one of them are superfond of chocolate I bet it will be a success!

    Thanks for this recipe!

  14. Made these this morning. Fantastic recipe! They really are fudgy and absolutely delicious. Thank you!

  15. Madhura Bodas says:

    Sally , million thanks ! With your brownie recipe my fudgy brownie turned out just PERFECT! My daughter just loved it! Thanks for science behind the recipe.
    .Madhura .

  16. I tried making half the recipe, so I used 2 eggs instead of 1 1/2. and I only had unsweetened chocolate on hand, so I added honey(4 tbsp) and maple syrup (1/4 cup) to the chocolate/butter melt, as well as some maple extract (1/4 tsp). they turned out really tasty and decadent. I’d recommend honey/maple as possible new brownie recipe.

  17. Just tried your brownie recipe and I love it! And the whole family love it! I hope my boyfriend Ben will love it too because it’s his birthday in two weeks and I’m planning to bake this brownie for him. Thank you Sally.

  18. Carol Paluszkiewicz says:

    Let me just say I had been looking for the perfect brownie recipe for ages, and I have baked dozens of brownie recipes with great disappointment. Thank you, Sally, my search for the perfect brownie has finally ended. These were the best ever; crispy texture on the outside and fudgy inside. My family loved them, and I will make them again and again!!

  19. Hi Sally,

    I made these yesterday and they came out very well!
    I think I cut it up too soon. Like 30-45 minutes after they came out of the oven and they were all sticky and gooey and a bit bitter too!
    After sitting in the fridge overnight, they are not gooey and taste great!
    Off to try out more recipes of yours.
    FWIW, this is my first time baking a brownie! And my second baking experiment ever when I baked a killer triple chocolate layer cake that my friend gave me. Thrilled with myself 🙂 Thanks again.

  20. Happy holidays Sally!
    Thank goodness I came across your site. I am very new to the world of baking. So far my experience was restricted to decent banana walnut breads and average muffins. A few cake making attempts ended up in disasters and I decided art of baking is not for me.
    Though I enjoy brownies very much, never thought I could ever make remotely decent brownie at home. Your recipe encouraged me to go ahead and give it a try. The way you explain technicalities and reassure readers about the outcome is very encouraging. Surely you do a lot of work to make life easy for us the new bakers.
    I followed your recipe Exactly and the outcome was wonderful. The brownies were full of deep flavor and as you promised melted in the mouth. No one could stop at one piece. Can’t wait to make it again for my preschooler’s upcoming holiday concert.
    A BIG thanks to you for developing and sharing this yummy and easy brownie recipe. I feel lot more confident now and will surely try the other recipes posted on your site.

  21. I am 16 and made these for the first time! It was so easy and didn’t take too long. They tasted great and my friends loved them, definitely using this recipe again!

  22. Hi added 1/4 cup of sugar and tiny bit more salt. The sweetness was just perfect. I might have baked them too long or beat them a little too much though, they weren’t as dense and fudgy as they look above.

  23. I made these for my wife and she loved them. This was my first time making homemade brownies and I will never again buy boxed brownies. The recipe was easy to follow and so delicious. They weren’t sweet or bitter, but perfectly balanced! Thanks for the great recipe!

  24. These are so delicious and chocolatey, I wanted to share them with a chocolate-loving friend who has celiac disease, so I followed the recipe exactly, substituting 80 g of Namaste gluten free organic perfect flour blend for the 80 g of all-purpose flour. They turned out perfectly! I brought them over to a party at my friend’s house. My friend loved them! So did everyone else! The brownies were gone in a nanosecond. No one believed it when I told them they were gluten free!

  25. This is the most awesome recipe!! I tried making brownies for the first time and glad I got the Best recipe ever!! Everyone loved eating it !! The Brownies turned out just the way described gooey and fudgy. Thanks so much!!

  26. So I just made this recipie. I added bacon and used half bacon fat and half butter. They were super decadent. Thanks for the template recipie.

  27. I just made these for my mom’s Christmas birthday tomorrow. They are delicious! Followed the recipe to a “t”. My hubsband and I both tried them…..a delight for any brownie lover.

  28. I made these for my son’s birthday and they turned out lovely. I plan to use this recipe for all of the baking I do for my daughter’s theatre group. Excellent!

  29. I made these brownies for our family Christmas dinner and they are fantastic! I used a cup of chopped nuts instead of the chocolate chips and just used confectioners sugar and a little milk for the icing. Your instructions are so complete that I didn’t mess up at all(usually I don’t understand part of the recipe-I am not much of a baker.) Thanks to you, I now make the best brownies my bunch has ever eaten!

  30. Hi Sally,

    Love trying all of your recipes. I was doing this one and got a bit worried when my butter and chocolate did not seem to mix well over the heat, rather staying separate and so leaving me with a hot butter oil layer on top of the melted chocolate. Is this ok or was my chocolate not quite right?

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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