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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 1x
  • 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 (79g) all-purpose flour (spoon & leveled)
  • 2 Tablespoons (10g) 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

Reader Questions and Reviews

  1. Hi Sally

    Really excited to try out this recipe but when you mention 2 tablespoons of cocoa powder , it translates to 30g on Google. But it’s stated 2 tablespoon (11g) in your recipe, so is it 11 g or 30g ? Just abit confuse there.
    Thanks for the help !

  2. Hi Sally…I’m one of your new bakers with a question on your Chewy Fudgy Brownies.. You call for two 4-ounce semi-sweet chocolate bars
    (228g).. Would that be equal to 2 boxes of Baker chocolate ???
    I’m having so much fun with your recipies…..I’m 85, live in a retirement community and now I bake for all my friends and they love what I’m baking. Thanks for all your easy recipies….I’m so glad I found you !!!

    1. Hi Margie! Thank you so much. Yes, two 4 ounce bars (which are typically sold separately) of baking chocolate.

  3. Best brownies ever! I love to bake, but brownies are not my favorite so I don’t bake them often. My 15 yo nephew was just released after two weeks in the hospital and I asked what he would like. He wanted brownies! They turned out perfect. Super fudgy with thin crunch on top. I love checking out your daily emails and all of the recipes of yours I’ve made have been excellent! Thank you for sharing!❤️

  4. Hello Sally. Your blog is one of my fave and Ive tried a few of your recipes. I need your help, I do not have butter but I really want to bake this, I only have vegetable oil and extra virgin olive oil, and I can’t shop freely because of the virus. Please help. Thank you.

    1. I haven’t tested this recipe using oil, but you can certainly try it. Thank you so much for trusting my recipes!

  5. I’ve been making them for 5 years, and they are still the BEST brownies I have ever eaten. I love brownies, so I usually order it in restaurants, or caffes, but non of them is this amazing and fudgy!! YUM YUM
    My family and friend always beg me to make these haha. We really love them.

    Thank you 1000 times.

  6. Hi Sally, I just love this brownie recipe! I’m so glad I found it. These were the BEST brownies I had ever tasted. Thank you so much!

  7. Just wondering if there is a way to tweak this and use just cocoa powder? I love your recipes, but being in isolation I only have cocoa powder at the moment. And chocolate chips.

  8. I would love to try this but I was wondering for the chocolate we melt 4 ounces and mix it in the batter and we place the chopped chocolate in the batter and fold it right? Please confirm. Also I will let you know how they turned out!

  9. I love these brownies!!
    These are what I will be making for my husband anytime he gets homesick for the States
    I made some for Easter and they are gone already. I will be making some more this coming week. Maybe try to add some pecans
    Thank you so much for sharing

  10. Hi Sally,
    I made these brownies and they were the best brownies that my wife and I have ever eaten. I messed up and didn’t read over everything before starting and didn’t realize I needed to fold in chips after mixing the rest of the ingredients. I didn’t have any but I had a package of Heath milk chocolate toffee bits so I added them. I can’t wait to try your recipe with the correct ingredients.

    1. Your brownies will be extra thick and may take longer to bake through the center in an 8×8 pan. You can also use an 11×7 inch baking pan, the bake time is about the same.

  11. Very delicious. I made the mistake of melting all 4oz of chocolate into the butter but it was still very good despite that. Will definitely be making again

  12. I made this recipe today. This is without a doubt the best brownies I have ever eaten. I shared half of them with friends and they thought they were wonderful. I added 1/2 cup of chopped english walnuts to mine. This recipe is a definite a home run Sally!!!

  13. Sally, I need to make a quantity of these for my granddaughters graduation. If I wish to make brownie bites, in a mini cup cake tin, can you give me an idea of bake time? What do you think. You are an amazing baker, thank you in advance for the info.

    1. Hi JoAnn! I’m unsure of the best bake time for mini brownies in a mini muffin pan, but bake them at 350°F (177°C). You may want to start checking for doneness at 12-13 minutes. Use a toothpick to test for only a few moist (not wet) crumbs.

  14. I made these today, sticking exactly to the recipe and not making any substitutions. The taste is fantastic, but for some reason the brownie crust on top crumbled and collapsed when I cut into it, after I had let the brownies cool in the pan. The fudge-like texture is, I think, a little too soupy and, from a presentation standpoint, I was not able to serve these to my guests. Can you help me figure out what I did wrong? I just watched your video segment again, and the interior of your brownies definitely appear to have more structure.

  15. WHOA. If you’re having a serious chocolate craving, look no further! These brownies were the best my husband AND I have ever had. Ever. They were insanely chocolatey, moist and delicious! My husband’s two favorite baked goods are oatmeal raisin cookies and brownies. I tried Sally’s Soft & Chewy Oatmeal Raisin Cookie recipe and it was suuuuch a bit hit, that I figured I’d give her brownies a try as well. And after making the brownies, I’m 100% HOOKED. Sally you are a straight up goddess!!!! Your recipes are so thoughtfully written and clearly tested to absolute perfection! I’ll look no further than your website for any and all of my recipe needs from now on. My family and I just love you!!! You’re expertise has allowed me to explore baking from scratch with confidence and ease, and has given my family and I a small bit of comfort during these trying times. Thanks a million.

    Happy Baking!
    The Bridges

  16. These were awesome! Making brownies from scratch always left me disappointed, but this recipe is better than the boxed stuff. I will definitely be making these again

  17. This is amazing – thank you! I also made your chewy chocolate chip cookies, which were a hit. Alot of tips and tricks I didn’t know about before. Question about this recipe – can I make batter day and refrigerate to bake the next day?? Will this affect the quality?

    1. Hi Shay! Glad you enjoy these brownies. That shouldn’t be a problem. Bring to room temperature before baking.

  18. Made these after a failed “healthier recipe” using almond flour and coconut oil. Idk why I bother straying from your recipes, if you’re gonna have a brownie, have the real thing! So, we love Carrabbas and always get their sogno di chocolato (sp lol). I turned these brownies into a trifle thing using your chocolate mousse recipe and with stabilized whipped cream of heavy cream and mascarpone. Perfecto!

  19. Hi Sally. Besides pan size and amount of brownies, what is the difference between this brownie recipe and the seriously fudgy homemade brownies? I know you use more chocolate and less cocoa powder in this one and less chocolate and more cocoa powder in the other one but I’m curious if there is a flavor/texture difference. I have made the other recipe tons of times and I LOVE it. Honestly, I/we love alllll your recipes but I’m just curious!

    Thank you!!

  20. Hi Sally! Tried this recipe and I absolutely love it! I wonder if I can make the vegan-friendly version of this recipe because my sister and her husband are vegan and they couldn’t try this brownie bc it contains eggs and butter 🙁 do you think I can have any substitute and adjustment for those ingredients as a vegan butter is not available in my country? Thank you so much!<3

  21. Hi Sally,
    My family and I LOVE brownies, my 6 year old son will devour a half 8×8 dish of brownies by himself and he is a tiny little guy, it’s quite hysterical how serious he is about his brownies.
    I am in need of some pointers and advice when making this recipe. We love thicker brownies, like a good 2, maybe 3 inches thick. I know using a smaller baking dish and increasing the bake time is one way of doing it, but I want to make a batch using a 9×13 baking dish. What do I need to do to make thick brownies using that size dish??

    1. Hi Kimmie! Doubling this recipe in a 9×13 inch will create thick brownies, but you may want to try 1.5x my other homemade brownies recipe. That recipe bakes in a 9×13 inch baking pan as written, so adding 1.5x more batter would create thicker brownies. However, I’m unsure of the best bake time. (If 1.5x that recipe– since the recipe calls for 3 eggs– I recommend using 4 + 1 egg yolk.)

  22. Am I reading the recipe incorrectly, or is there no leavening in this recipe? I’ve just stirred in the sugars, went to gather the rest of the ingredients, and that’s when I discovered no baking soda or powder on the ingredient list.

    1. Correct. Adding baking powder or baking soda would create a cakier brownie.

  23. Just made these yesterday, they were DELICIOUS!!! Served them straight out of the oven warm with some ice cream

    Here’s a tip for everyone, when you add the eggs to the chocolate-butter mix, make sure you whisk it until its really poofed up and the color is much lighter, this creates much cracklier tops. Don’t worry it will not make your brownie cakey.

    And if you wanna reduce sugar, make sure you reduce some cocoa powder, to reduce the bitterness.

  24. These brownies are the best I have ever made and tasted- so much better than the store bought ones! They were extra chewy in the center and I don’t know if it’s because it didn’t cook all the way to the center or if it’s just supposed to be that way, but regardless this recipe is a hit! Loved baking this, thank you for sharing!!

  25. Hi Sally! I want to try your recipe but i want to ask you a bit. Between this recipe and the fudgy homemade brownies is there a difference? If there is, what kind of different they are? Did the other one is kinda more fudgy than this one? Thank you so much.

  26. These are the best brownies you will ever eat. We haven’t bought a brownie mix in 4 years. It’s my go to recipe. Everyone loves them!

  27. I want to make these brownies for my husband’s birthday, but can I add walnuts? Thanks!

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