These chewy fudgy homemade brownies are 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 chocolate truffles 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?
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.
- 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.
- 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.
- 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!
- 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.
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?
And if you want to take your homemade brownies a step further, try this brownie pie or caramel turtle brownie pie next!
More Homemade Recipes
- Chocolate Chip Cookies
- Vanilla Cupcakes
- Strawberry Cake
- Chocolate Cupcakes
- Brown Sugar Cinnamon Pop Tarts
Chewy Fudgy Homemade Brownies
- 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 (79g) all-purpose flour (spooned & 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Special Tools (affiliate links): Medium Saucepan | 9×9-Inch Square Baking Pan | Glass Mixing Bowl | Whisk | Cooling Rack
- 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.
- 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.
- 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 Comments & Reviews
My family’s favorite brownie recipe. We won’t be going back to box brownies anytime soon! I like the lindt 55% choc bar
I love these brownies. They are my go to recipe. I really like using 3 types of chocolate in them when I have it, but they are great as is too. I’ve also made them S’more brownies by adding marshmallows and graham crackers to the top during the last 10 minutes of cooking. Highly recommend these.
Hi Sally, I just made this recipe of brownies and to me I say Yuck. The worst batch I ever made and I am a seasoned baker, 50 plus years now. My brownies are very dry. The frosting is delicious. I baked in a 9 by 12 inch glass pan, 350F gas oven for 35 minutes. I melted or warmed up the butter for 2 minutes on medium in the microwave. In a glass bowl. And then the 2 boxes of 4 oz Bakers brand unsweetened chocolate 100% cocoa, on medium for 2 minutes. I then mixed butter and chocolate together with a whisk, added the 3/4 cup white sugar and 1/4 c brown sugar. Mixed 1 egg at a time. Added 1 tsp mexican vanilla. I mixed the 1/2 cup flour plus 2 TB flour in a separate bowl, 1/4 tsp salt and 2 TB Bakers cocoa new can that just expired. No chocolate chips. Stirred all in bowl with a whisk. Buttered glass baking dish. These brownies are so dry I cannot figure out what I did wrong. Sorry to have to write this note to you. Any hints or tricks please share with me. Was the flour supposed to be sifted?
Not fair to say yuck when you change the recipe. These are absolutely delicious when made exactly like the instructions. Your baking dish was too large and you really need to line the pan with foil or parchment. You used unsweetened chocolate instead of semi sweet and left out the chocolate chips.
JMO but try them exactly like the recipe is written maybe you’ll have a different outcome
Hi Sally, I want to try these without the chocolate chips, what other adjustments do I need to make. Thanks!
No other changes necessary!
I made 2 different portions of these brownies, one side exactly as directed, but the other half with totally unsweetened chocolate for a bitter chocolate lover. The semi-sweet side came out exactly as pictured with perfect taste and texture. However, when substituting unsweetened chocolate the batter came out rather ‘chunky/crumbly’. They tasted right but were more dry, didn’t rise as much, and were missing the crackly brownie top. I think you may have to use extra butter if using unsweetened chocolate since it doesn’t have the added cocoa butter that semi-sweet has.
I don’t know what I did wrong. My brownies had a hard top. The insides were soft and chewy and great! I love your pizza dough, green bean casserole, and lots of your cookies. Everything comes out great that I have tried but these brownies.
Hi Helen! You can try tenting the brownies with foil halfway through baking to prevent them from browning too much next time.
Hi Sally can i use the recipe for 11×13 pan and ill just doubled it up?
Hi Kim! You can double the recipe for a 9×13 pan, but we’re unsure of the bake time. We also have a 9×13 pan of brownies recipe. Just as fudgy, just as chewy!
Loved this recipe Sally!
Like you I agree that a brownie needs to have both a fudgy and chewy texture…. This one is just that.
The frosting on the top takes it to the next level.
Thanks for this recipe 🙂 so glad i found it.
“You’ve never seen a happier dessert than a dessert with sprinkles!” ~Sally
BAhhahahahah!!!! LOVE that! You are 100% adorable and my total GO-TO for baking. My son loves your site (he’s the one that turned me on to it) and he bakes all the time at college with his buddies.
GREAT recipe! THANK YOU!!
Do you think that this recipe would work if I split it up into a mini muffin tin to make brownie bites (to turn into spiders for Halloween 🙂 )???
Hi Crystal, Yes this should work! 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.
I made the brownies the fudge one they were delicious was wondering if you could melt the chocolate chips in with the 2 ounces of semisweet chocolate
Can you make these dairy free? Do you recommend a dairy free substitute?
Any substitutes for eggs? If yes, please suggest the quantity as well.
Hi Amudha, we haven’t tested this recipe with an egg substitute- if you try anything let us know how it goes!
Hi Sally. I followed the steps amd the ingredients and the measurements.. The taste is good but it is on cakey side… Where did I go wrong?
Hi Anj, Usually this is the result of either overbaking (an easy fix for next time!) or too much flour. Be sure when you measure your ingredients that you are using either weights or the spoon and level method.
Hi Sally. New wannabe baker that I am, I made a misstep! The brownies live up to their chocolatey promise, but they are dry/crumbly… I baked for 38 minutes in an 8×8 pan so perhaps the extra couple of min did it? Would appreciate site any guidance on what I may have done incorrectly?!
Hi Aarti, Thank you for trying this recipe! They could have been overbaked – next time keep an eye on them and bake just until the brownies begin to pull away from the edges of the pan. Any chance you are using a convection/fan oven? If so, lower your oven by 25 degrees F. The bake time may still be shorter so begin checking before the recommended bake time. And as always it’s a good idea to make sure you are measuring all of your ingredients properly. I hope this helps!
These are The Most Delicious brownies I have ever eaten. You can’t make boxed brownies ever again after trying these. Yes, they are decadent, so savor every morsel!
These brownies are SO good!! They’ll be my new go-to when I want something fudgy and rich. I had a late-night chocolate craving and had to adjust the recipe for my limited supplies, but they still turned out great. I halved the recipe (scrambled two eggs in a bowl and poured out 3/4 to get a “half” an egg) and baked them in a little 8×4 inch loaf pan. I also added 1/8 tsp of espresso powder, as I always do to chocolate-y things.
They baked in 45 minutes, still just a liiiittle uncooked in the middle (just like I wanted). I didn’t even bother with frosting, since they don’t need it. But next time, I may make a mint frosting to go with — these would be a great fudgy base for a grasshopper bar.
Hi, if I only have unsweetened 100% chocolate, can I add sugar to the recipe so it doesn’t come out so bitter? How much sugar should I add?
You can use unsweetened chocolate here– the brownies will still be plenty sweet. If anything, you can add another 1/4 cup (50g) if desired.
I made this recipe for the first time yesterday for a friend’s birthday party and they were a hit! I thought that the tops looked dry, but inside the brownies were soft and fudgy, as promised. This is a recipe I will be sure to come back to again!
May I replace part of the flour by almond flour?
I really want to try the recipe tonight.
Thanks a lot, Christine
Hi Christine, We don’t recommend almond flour in this recipe. Best to stick to all purpose flour here.
Hi! Can I use 100% unsweetened premium chocolate instead of semi-sweet chocolate? And how will it affect the taste? Can I also use that in your other homemade brownie recipe? Thank you! 🙂
Swapping semi-sweet chocolate for unsweetened chocolate (in both recipes) in a pinch is just fine. The brownies are still plenty sweet!
Can i use margarine? In my country butter is very expensive and its hard to find, please answer!
Hi Charlene, As far as baking goes, margarine is completely different from butter and we do not recommend substituting it in our recipes. For best results, I recommend sticking to the recipe. Especially these brownies. Butter is best here!
I made those a few times already. They are AMAZINGLY good. A few notes:
-You can scale down the recipe to use two eggs. They turned out perfect on a 9-inch pan.
-I use a few tablespoons less white sugar. They are still quite sweet.
-I add some cinnamon, clove and cardamon
-I also add a quarter teaspoon baking soda. It makes the brownies a bit lighter without being cake-y.
Your recipes are literally my “Go-to” for anything that I want to bake.. these brownies were such a hit when I made them, thank you 🙂
Just had a tiny doubt though, if I stick to the recipe exactly what does the weight of the brownie come up to?
Thanks in advance 🙂
Hi Jo, We haven’t weighed the entire batch of brownies so I’m unsure of the exact weight.
I made this recipe recently and it was delicious. A sprinkle of sea salt on top = perfection! Could I double this recipe and bake it in a half sheet pan?
Hi Diana, You can double the recipe for a 9×13 pan, but I’m unsure of the bake time. We also have a 9×13 pan of brownies recipe. Just as fudgy, just as chewy!
I came across your recipe and decided to give it a try. The First time it was perfect, moist and soft. I even managed to get tge cracks on the top. (Woot) (Woot). Last night I made some and its a disaster in appearance. It took longer to bake and it just crumbled when I tried to slice it. Please help. I’ve been racking my head all night trying to figure out what happened. The only additional ingredients were finely chopped walnuts added at the end. Will it have anything to do with cold eggs vs room temp? I’m so lost
Hi Monique, Did you use any different ingredients/different type of chocolate, or perhaps had your oven set differently? Using cold eggs could certainly contribute to any problems. Here is why Room Temperature Ingredients Make a Difference.
I just made these brownies for the first time. They were my first attempt at “from-scratch” brownies and they are DELICIOUS! I used an 8×8 pan and they are thick and amazing. I added some walnuts also. For the cocoa, I even used part unsweetened Hershey cocoa and part special dark Hershey cocoa. I also used both semi-sweet and special dark chocolate chips
Recipe sounds amazing, I want to give it a try. I’ve been looking for a brownie recipe which has both melted and powered chocolate. Just to confirm a total of 8 oz of melted chocolate ?
Hi Cathy, Yes you will use a total of 8 ounces of chocolate to chop and melt.
Just wanted to say thank you for this recipe! I’ve been trying different brownie recipes and I adore your recipe. It’s easy, wonderfully fudgy, not overly sweet, great chocolate flavour. I’ve substituted coffee extract for the vanilla extract and that worked well too.
Thank you again for a great recipe!
Sally, wanted your opinion about using Kraft caramel bits in these brownies. Is there anything about those that would not do well in a brownie recipe?
Hi TLC, You can use them instead of the chocolate chips – or even a half cup of each!