Chewy Fudgy Brownies Recipe

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! 🙂

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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

Description

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.


Ingredients

  • 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

Instructions

  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.

Notes

  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

288 Comments

  1. So so good! I was afraid they would be overly chocolatey but they were not at all. In fact, it’s easy to eat more than one or two which is dangerous . We didn’t do the frosting and they came out perfect.

  2. Hi Sally, I’ve always bake my brownies using this recipe because i prefer fudge brownies over the cakey brownies and i loveeee it!
    Just that recently, i was wondering, can i add nuts to this recipe? How much should i add and which nuts will you suggest to use? Or is there other recipe i need to follow?
    Thank you!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Aini, sure can! Fold the nuts into the batter before spreading into the baking pan. Whichever kind of nuts you prefer would be delicious. You can add anywhere from 1/2 cup to 1 cup, depending on how much you’d like.

  3. Best brownies I’ve ever had, hands down!

  4. Love your recipes, Sally! I tried this recipe last night and put everything in my 8×8 glass Pyrex to bake. I baked them at the above temp for an initial 30 minutes, but my toothpick test was showing that it was underbaked. I baked it for another 15 minutes, but it was still showing slightly. For fear of over baking, I baked for another 5 and then pulled them out. I took them out, let them cool, and then topped with your Homemade Salted Caramel Sauce recipe. I put the brownies in the fridge over night to let the caramel set, and today when I sliced them up to put in a container to bring to my in-laws later, I did a small taste-test and they taste like fudge. Very gooey, very fudged. It’s a more like fudge then a brownie. Is this how they are supposed to turn out? Because I used a 8×8, should I have factored in even more baking time? My oven temp was correct, and I followed everything in the recipe to a T. Thank you for your feedback! And my star rating is because I was hoping for more of a chewy fudge brownie, rather than strictly fudge.

    1. Trina @ Sally's Baking Addiction says:

      Hi Veronica, your brownies will be extra thick and will longer to bake through the center in an 8×8 pan. Definitely something to keep in mind for next time. These brownies are meant to be dense with a moist intensely chocolatey interior– somewhere between a chocolate truffle and piece of fudge. Hope this helps!

      1. I haven’t made these yet but am looking forward to it since I’m trying to find a favorite brownie mix that I can do from scratch (and these seem to be a hit 🙂 ). What would be the breakdown for baking this in an 8×8 glass square dish? For ingredients and time to bake. Thank you!

      2. Trina @ Sally's Baking Addiction says:

        Hi Angie! You can bake these in an 8×8. The brownies will just be super thick and may take longer to bake. Use a toothpick to test for doneness.

      3. Great! Thank you! I’ll give it a try

      4. Hi Sally! if I dony have real chocolate but a lot of cocoa powder, is there a way to use this recipe? Chocolate is expensive in my country

    2. Hi Veronica! I hope this reaches you. Glass pans usually take longer to heat and as a result the brownies would take longer to bake through. I would suggest a dark coated pan. Also when you put the undercooked brownies in the refrigerator to set the caramel, it changed the texture of the mix. I only know through experience and many many batters. I hope this reaches you and I hope it helps! Happy Baking!

  5. Hi Sally, I love your recipes!! I want to try this brownie recipe, but I can only find unsweetened Baker’s baking bars…any advice on the quantity of extra sugar should be added to the recipe to offset the bitter taste of unsweetened chocolate?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Cecile, 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.

  6. Hi Sally! Been making this brownies recipe and everyone loves it! I will make this again however i ran out of cocoa powder.. Is it okay to remove it? Thanks!

  7. The Simpson family says:

    WOW I have tried MANY brownie recipes online this one by far is the best, I baked in a 9×13 pan and cooked for a shorter time they came out amazing without adding extra ingredients I can only imagine how they would turn out using a smaller pan, these where literally all gone before they went cold this recipe is a keeper!!! I’ll look forward to using more of your recipes

  8. Baked and cooled these last night. My son and I tasted one first thing this morning and it’s taking everything in us to not eat the entire batch before breakfast. Best brownies and I can only imagine how good with that frosting on top. Great recipe.

  9. Jamie N Anderson says:

    I made brownies but I ran out of the chocolate used with the butter and I added a couple spoonfuls of Nutella. I hope it works out but the batter tasted delightful… I know I shouldn’t have ate the batter… But I had to lick the spoon. I also didn’t have the unsweetened cocoa to add into the mix with the flour. I’ll let you know how they turn out. thanks for all your recipes I’ve made your cakes and they were the best cakes ever ! I didn’t even need frosting, of course I put some though. Sent them over the top. Please keep sharing with us your knowledge and I’ll keep attempting to bake.

  10. Hi Sally – I am planning to try this recipe tonight. Is it possible to make them gluten free aka use an Oat flour instead?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Jaclyn, we haven’t tested these with oat flour or another gluten-free alternative, so we’re unsure of the results. Oat flour tends to soak up more moisture that all-purpose flour, so it might take a bit of tweaking. If you do any experimenting, we’d love to know how it goes!

  11. Do I have to use the chocolate chips?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Maura, you can leave the chocolate chips out if desired.

  12. Can I use 8 ounces of semi-sweet chocolate chips in place of the semi-sweet chocolate bars? Or will that alter the texture too much?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Deb, we highly recommend using semi-sweet baking chocolate bars. Chocolate chips contain stabilizers that prevent them from melting properly. Hope you enjoy these brownies!

      1. If I don’t have the chocolate bars, would it be ok/ still work to remove the bars altogether? And/or what would be a good substitute, if any?

      2. Trina @ Sally's Baking Addiction says:

        Hi Angie! Here are our brownies using only cocoa powder. We don’t recommend adjusting this recipe.

  13. Hi Sally! I love your recipes especially this brownie recipe. Would love to make a bigger batch. Can I just double the entire recipe?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Sab! 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!

  14. Hi Sally!! =) Would freezing this batter be a problem?

    1. Trina @ Sally's Baking Addiction says:

      Hi Brittney, we don’t recommend freezing unbaked batter. Baked brownies freeze beautifully, see recipe notes for freezing instructions!

  15. Hi Sally! I tried the recipe and followed everything exactly to a T, with the exception of adding dark chocolate morsels instead of semi-sweet chocolate chips, and I baked it for 30 minutes. But for some reason, it turned out dry. Any ideas on what might have gone wrong?

    1. Trina @ Sally's Baking Addiction says:

      Hi Amy, 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!

  16. Hi Sally,

    Can these be baked in mini muffin tin? I’m trying to make some for a party and thought if these could be baked in a tin. And if I can would the baking time be less?

    Thanks,
    Patty

    1. Hilari @ Sally's Baking Addiction says:

      Hi Patty, 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.

  17. Hi Sally! I’m out of cocoa powder:( Could I use instant espresso powder instead? Trying to save myself another trip to the supermarket!

    1. Trina @ Sally's Baking Addiction says:

      Hi Diane, that wouldn’t be an even swap. Best to stick with cocoa powder here!

      1. Elaine Hassid says:

        This recipe is exactly like another brownie recipe called Saucepan Indians which were so simple and fast that I made all the time. However I lost the recipe long ago. I am so pleased to find yours which I made today. These maybe even better because of the added cocoa powder. Thanks so much

  18. Janhavi Chauhan says:

    Hi Sally! I made these brownies yesterday and OMG it way soooooo nice

  19. Oh my gosh, these Brownies are the best I’ve made so far and I’m very fussy about Brownies! Thank you very much! Xx

  20. Emilee Englert says:

    Hi! Just wanted to say in case other GF people are reading, this recipe swaps perfectly with Bob’s Red Mill 1:1 GF baking flour! This recipe is always a hit & you’d never guess it was made GF with that flour 🙂

    1. Hi Sally! This is the best brownie recipe! I felt like a pro after doing this. For my next batch, I am thinking of doing a 50-50 on sugar – 100g of white + 100g of brown. Will this be alright?

      1. Trina @ Sally's Baking Addiction says:

        Hi Amine, that should be just fine. Let us know how they go!

  21. Hi Sally! If I do not have chocolate bar, how much cocoa powder should I add then?

    1. Hi Peter! You’ll need to use a different brownie recipe. Try these coconut cheesecake brownies, but leave out the coconut cheesecake swirl.

  22. This recipe is so good! I’m a beginner cook, and so far, all of the recipes I have tried on this site is 100% awesome. I’m so thankful that I discovered Sally’s Baking Addiction <3

    So far, I have done the Dark Chocolate Mousse cake, these brownies and the chocolate sweet rolls, and they've all been wonderful. Sally, do you have any recommendations on what I can do next? Most of the things I'm doing are chocolate stuff because in our family, we're not used to fruit desserts. I'm wondering if you have any recommendations on how we can ease into fruity desserts or just non-chocolate desserts. Thank you so much!

    1. It’s so wonderful to read that you are enjoying my published recipes! If you want to ease into non-chocolate treats, cinnamon scones and maple brown sugar cookies are a couple favorites. And for a fruit baked good, these brown butter apple blondies are always a huge hit and definitely a reader-favorite recipe.

  23. Can I double the recipe and make in a 9×13 pan? I often need to make more for large parties but don’t won’t to mess up a perfect recipe!

    1. Trina @ Sally's Baking Addiction says:

      Hi Carolyn, 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!

  24. Hi Sally,
    Thank you for this recipe, can i decrease the amount of sugar as we are not fond of very sweet food?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Hermie, you can try decreasing the sugar if you’d like, but keep in mind that it does play a role in the structure and texture of baked goods, too. We’d recommend starting small, then decreasing more in future batches if you’d like.

  25. Holy amazingness!!! I can’t believe how yummy these are. Instead of using chocolate buttercream, I made a classic chocolate ganache for the top and decorated with sprinkles and M&Ms. For the actual brownies I followed the exact recipe. It is like eating fudge, but better. Rich, but not too rich… and very satisfying.

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