These seriously fudgy homemade brownies are quite possibly the richest, most decadent brownies you’ll ever try. They’re thick, dense, and supremely chocolatey, thanks to a triple dose of chocolate: cocoa powder, melted chocolate, and chocolate chips. They’re basically one step away from pure fudge!
I originally published this recipe in 2016 and have since made a few important changes based on reader feedback. We reduced the sugar to make them less sweet, and now bake them in a 9-inch square pan instead of a 9×13, which yields thicker, richer brownies.
If you Google “homemade brownies,” prepare to receive thousands of search results. (I don’t recommend doing this while hungry.) I threw my homemade frosted brownies recipe into the ring back in 2014—and I still love that one. Those brownies are chewy, dense, easy, and topped with chocolate frosting to boot.
But maybe today you’re not in the mood for chewy brownies or sweet buttercream. Maybe what you want is something even richer. Deep, pure chocolate flavor that melts in your mouth… almost like eating fudge, but with a little more texture.
That’s where today’s brownie recipe comes in.
Because that’s the best part about baking: you can continually experiment like a mad, butter-loving scientist. And if you think about it, we can never have too many recipes that combine butter, sugar, and chocolate. I even have a different recipe for thick & fudgy brownies in my New York Times–best-selling cookbook, Sally’s Baking 101.
Ingredients You Need
- Butter: You can make brownies with butter, oil, or a combination of both, but in testing, we liked these brownies best with all butter. Unparalleled for flavor!
- Baking Chocolate: You need 4 ounces (1 standard bar) of either semi-sweet or bittersweet chocolate. Chop it up, and divide it in half. You’ll melt half with the butter, and then fold in the rest of the chopped chocolate along with the chocolate chips.
- Sugar: Sugar does much more than sweeten brownies. It liquifies as they bake, creating a softer center, and migrates to the top, creating that shiny, crackly surface characteristic of a good brownie.
- Eggs: Eggs are one of the main ingredients in brownies. Just as they do in flourless chocolate cake, eggs bind, add richness, and provide structure.
- Vanilla: Even the most chocolatey desserts benefit from pure vanilla!
- Cocoa Powder: Though natural cocoa powder can be used, I suggest a Dutch-process cocoa powder (I really like this brand) for a richer, smoother chocolate flavor. This brownie recipe does not rely on chemical leaveners; if a recipe does, that’s when it’s important to remember the difference between Dutch-process vs. natural cocoa powder.
- Flour: The cocoa powder takes the place of some flour, so you’ll only need 1 cup in these homemade brownies. The more flour in brownie batter, the cakier the brownies will taste. We want a dense and fudgy batch today, so use as little flour as possible.
- Salt: To balance all the flavors.
- Chocolate Chips: You may think these brownies have enough chocolate already that you could leave out the chocolate chips, but see below for why they’re key to brownie success!
Why is there no baking powder or baking soda in these brownies? Adding baking powder or baking soda lifts brownies up and creates a cakier result. But today, we all want a brownie so dense and fudgy that it’s basically 1 step up from eating pure chocolate.
You’ll get a taste of how dense these brownies are when you’re whisking the batter. It’s so thick and so fudgy.
Seriously fudgy.
How to Make the Fudgiest Brownies: Key Steps
Start by melting together the butter and half of the chopped chocolate, stirring until smooth. Next, beat together the sugar and eggs. This is a new step in this recipe, and it’s key to developing that shiny, crackly, tissue-thin surface on the brownies.
Whip until your sugar and egg mixture reaches what’s known as the “ribbon stage”—the color will lighten to a very pale yellow, and the consistency will thicken and increase in volume. (This takes around 3 minutes.) It should look like a creamy, slightly foamy custard. That foam is going to provide necessary structure for the brownies:
Why Is It Called the Ribbon Stage?
If you stop whipping and lift the beaters or whisk attachment up out of the bowl, the mixture should fall in a continuous stream that creates a trail of folded ribbon lines on the surface that remain visible for 10–30 seconds before they disappear back into the mixture. King Arthur Baking has a helpful article about this, if you’d like some more information and visuals.
Now combine your two mixtures, and then add in the remaining ingredients.
Spread the batter in a lined 9-inch square baking pan. Use a metal baking pan, not glass or ceramic, to ensure the brownies bake evenly.
How to Get Shiny Crackly Tops in Brownies
The secret is in the sugar! If properly dissolved, the sugar will migrate to the top as the brownie batter bakes, creating that signature shiny and crackly surface we all know and love.
Whipping the sugar with the eggs gives it a head start on dissolving, thanks to the water content in the egg whites. Combining that with warm melted butter and chocolate will help to dissolve it even further. If your sugar isn’t properly dissolved, your brownies will look—and taste—grainy. Very unappetizing!
The other trick is to always include chocolate chips. I learned this years ago from the smart folks at King Arthur Baking, and Tessa at Handle the Heat also has a great article explaining the keys to brownie crust success.
How to Tell When Brownies Are Done Baking
This can be tricky, so here’s how to determine when these brownies are done:
- Set the timer to 28 minutes as soon as the brownies go into the oven. Once you begin to smell that captivating scent of chocolate permeate through the kitchen, check the brownies. Even if this is at the 25-minute mark.
- Stick a toothpick in the center and pull it out. If the toothpick comes out coated in wet batter, the brownies need more time.
- Continue to check the brownies with a new toothpick every 2 minutes. If there are a few moist crumbs on the toothpick, the brownies are done. You don’t want a totally clean toothpick—that could mean your brownies are overbaked and might be dry. 32 minutes is the most these brownies have ever taken in my oven (if using a 9-inch metal baking pan).
Now comes the hardest part: waiting for the brownies to cool completely before cutting them. I wish I had a tip for you here on how to speed up this torturous process, but I do not. BEST OF LUCK.
Here’s the real question: are you a center person or an edge person? Save me the corners please.
Seriously Fudgy Homemade Brownies
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours
- Yield: 16 brownies
- Category: Baking, Bars, Brownies, Dessert
- Method: Baking
- Cuisine: American
Description
This recipe has been *slightly updated* since my team and I originally published it in 2016. These seriously fudgy homemade brownies are thick, dense, and intensely chocolatey thanks to cocoa powder, melted baking chocolate, and chocolate chips. With shiny crackly tops and melt-in-your-mouth centers, this is our go-to brownie recipe.
Ingredients
- 3/4 cup (12 Tbsp; 170g) unsalted butter, sliced into 12 Tbsp-size pieces
- 4-ounce (113g) semi-sweet chocolate bar, coarsely chopped and divided*
- 1 and 2/3 cups (333g) granulated sugar
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (84g) unsweetened natural or Dutch-process cocoa powder*
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 3/4 teaspoon salt
- 1 cup (180g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (177°C) and line a 9-inch square metal baking pan with parchment paper, leaving an overhang on two opposite sides to lift out the finished brownies (makes cutting easier!). Set aside.
- In a small microwave-safe bowl or liquid measuring cup, combine the butter and half (2oz/56g) of the chopped chocolate. Melt in 30-second increments, stirring after each, until completely melted and smooth. Set aside to slightly cool while you continue.
- In a large bowl with a handheld or stand mixer fitted with a whisk attachment, combine the sugar and eggs. Beat on medium-high speed until the sugar is dissolved and the mixture is pale and ribbon-y, about 3 minutes.
- Pour the warm melted butter/chocolate into the bowl with the sugar/eggs, add the vanilla, and beat or whisk to combine.
- With a fine-mesh sieve, sift the cocoa powder, flour, and salt into the batter, then whisk or beat on low speed to incorporate. Fold in the remaining 2 ounces/57g chopped chocolate and the chocolate chips. The batter will be very thick. Spread it evenly into the prepared pan. (A small offset spatula can help here.)
- Bake for 28–30 minutes, then test the brownies with a toothpick. Insert the toothpick into the center of the pan. If it comes out coated with wet batter, the brownies are not done. If there are only a few moist crumbs, the brownies are done. Keep checking every 2 minutes until you have moist crumbs. Brownies typically take 30–32 minutes in my oven. Err on the side of under-baking, as the brownies will continue to set as they cool.
- Remove from the oven and place on a cooling rack to cool completely in the pan. When cool, lift the brownies out by gripping the parchment overhangs and transfer to a cutting board. Use a sharp knife to cut into squares.
- Cover and store leftover brownies at room temperature for up to 1 week.
Notes
- Make-Ahead & Freezing Instructions: Brownies freeze well up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.
- Special Tools (affiliate links): 9-inch Square Baking Pan | Glass Mixing Bowls | Electric Mixer (Handheld or Stand) | Fine Mesh Sieve | Whisk | Wooden Spoon or Silicone Spatula | Cooling Rack
- Chocolate: Baking chocolate is typically sold in 4-ounce (113g) bars. Half will be melted with the butter, and half will be chopped up and folded into the batter with the chocolate chips. I suggest Ghirardelli, Baker’s, or Lindt brands; in either semi-sweet (56% cacao) or bittersweet (60% cacao).
- Cocoa Powder: You can use either natural or Dutch-process cocoa powder in this recipe. I prefer Dutch-process (such as this brand) for a smoother chocolate flavor.
- Recipe Update in 2026: My team and I made a couple slight updates to this recipe based on reader feedback. To make it the way it was originally written, increase the sugar to 2 cups (400g) and increase the chocolate chips to 1.5 cups (270g). Proceed with steps 1 and 2 in the recipe above. Skip step 3. Then, whisk the 2 cups (400g) sugar into the melted butter and chocolate mixture. Whisk in the eggs and vanilla, followed by the remaining ingredients. Spread into a lined 9×13-inch pan and bake for 30-32 minutes.
Reader Comments and Reviews
Absolutely! After baked and cooled completely.
These are the best home-made brownies I have ever tasted!!!
I followed your advice and did half a cup of brown sugar and 1 and a half of white granulated and they turned out great 🙂
I brought them to a dinner party and people COULD NOT STOP eating them.
So fudgy and moist, I couldn’t stop myself from going back for more…
I have made these brownies twice now and the first time I knew these were the best I had ever tasted and were so easy to make! The second time, I accidentally put 1 c of sugar instead of 2 (6 yo son was helping and we got distracted while measuring lol) and although the texture was not the same as the first batch, they still tasted great! Highly recommend! Lastly, I follow a few cooking/baking blogs and this is by far my favorite out of them all! Thank you for all the amazing recipes!
These are the best brownies I’ve made- a million times better than the store-bought ones! I can’t stand sickeningly sweet brownies- these are some of the first I’ve had that weren’t. A couple of people said they were not sweet enough, but I think it just depends on what you like- everyone else loved them! I did not add chocolate chips but followed everything else exactly- 30 minutes was the perfect baking time. I also used 1/2 c brown sugar as recommended.
Hi, Sally!! I planning to make this brownies this weekend but i’m having trouble getting a semi sweet bars. Do you think dark chocolate will work fine in this recipe? Thanks!!
Absolutely! A bittersweet or darker chocolate bar works wonderfully here. The brownies will have a deeper chocolate flavor.
Hi! A big fan of your recipes. Have tried most of them, don’t know why I never tried your brownie recipes. Tried this today and the whole house smelled like chocolate heaven! Thanks for the ultimate brownie recipe!
I use this recipe to make salted caramel brownies! You can read about how I failed – and then figured out – how to make them here: https://sallysbakingaddiction.com/salted-caramel-turtle-brownies/ 🙂
Can I sub out some of the butter for oil or apple sauce?
I don’t recommend it for this recipe.
Hi Sally! I’ve made this recipe so many times & its great! If I wanted to make these into brownie bites in a cupcake pan, can I use the same recipe? What changes should I make? I saw that you have brownie cupcakes, but I’m looking to have actual brownie bites. Thank you so much!
Yes, you absolutely could bake them in a cupcake pan! Keep the oven at 350 and the bake time would depend on how much batter you use for each one!
Sally, another home run!! Two weeks ago I made your chocolate cupcakes and they were a real hit at the party I went to. Today I made your brownies for youngest who said her fav sweet treat is brownies. Since you’re my go-to, I tried your brownies. Followed your recipe to a T and they were perfectly moist, fudgey and so chocolately. My daughter was thrilled. I texted her a pic of the brownies cooling while she was at school and she couldn’t wait to get home! People look no further- this is THE brownie recipe! Thank you once again Sally!
Hey Sally,
If I was looking to reduce the sugar in this would using a 4 oz bar of unsweetened bakers choc work?!!
Hi Erika! That should be fine, yes.
Truly the best brownies from scratch ever. And very easy too!
So delicious! The perfect recipe.
Fudgey! You weren’t kidding, Sally! Even 1 small square is rich and fudgey. We loved these and can’t wait to make them again.
BEST>BROWNIES>EVER!! Everyone stop searching for another brownies recipe because this is the only one. They are fudgey and perfect and so chocolatey!
Amazing brownies! Give me this over a chocolate cake any day. I made them for a friend once and she said it was the best chocolate dessert she’d ever had.
Made this yesterday to take to my Friday night church group and it was soooo good! They loved it! I followed your sugar tip and added granulated + brown sugar, but cut the sugar content by 1/2 cup. It turned out fudgy, and had the perfect amount of sweetness where you can eat more than 1 piece and feel like it’s not “sugar overload”. I will definitely be making this again!
Hi Sally!
I’m dying to try your recipe! I have unsweetened baking chocolate bars, should I use them or will it alter the taste???
Hi Abeer! An unsweetened chocolate bar should be fine since there is so much sugar in the brownie batter.
Have made these many times, huge hit always!
Hey Sally! I’m kind of serious about baking desserts, always looking for a perfect recipe and trying new stuff. I decided to give these a try, since they look like the real deal.
First question: Do you think using all white sugar would be preferable in making more fudgy brownies? I’m suspecting 1/2 cup of brown sugar you mentioned will greatly contribute in chewiness which might not be a desirable outcome here (otherwise it’s perfect).
Second question: What do you think about making these into triple chocolate by using milk and white chocolate chips along with the chopped semi-sweet chunks (for example, 2/3 cup milk and 2/3 cup white chocolate + 2 oz semi-sweet)? In that case, does the amount of sugar need to be adjusted considering all the sweetness from milk and white chocolate?
P. S. I really appreciate explaining the function of every ingredient, that’s how it’s done.
If you’re not a fan of chewier brownies, I would stick to the all granulated sugar option. I wouldn’t adjust the sugar if you went with the triple chocolate option. Hope you enjoy! 🙂
Hi Sally i can’t wait to make these but I just wanted to know if instead of using the chopped chocolate could I substitute them for the chocolate chips
Pure chocolate bars are key– do not use choc chips
So, I had never made brownies from scratch before and I used this recipe for my first time a couple of days ago. My husband cannot stop eating them. He said they’re the best brownies he’s ever had. Thank you for this recipe!
Sally I love really thick brownies. Do you think this recipe would work in an 8 x 8 or 9 x 9 pan and if so, what would baking time be. Thank you!!
9×9 would be best, but the baking time will be quite long since they’re so thick! I’m unsure of the exact time. Use a toothpick to test for doneness.
Oh, I can’t thank you enough!!! My favorite brownies growing up were those boxed ones, with the crackly tops and fudgy middles, but since I’ve gone organic I rarely make brownies as they never turn out that way…until now!! We just finished three and I really do need to save some for company tomorrow, but this is THE recipe, hands down!! AWESome!!!
These are seriously the best brownies I’ve ever had, and they were so easy to make! Thanks for the delicious recipes, Sally! 🙂
These were delicious! They are very rich – you really only need to eat a small one. And then another small one. And then maybe one more.
So I made these last Saturday, and they were a HUGE hit. I always try new brownies recipe and come back to my old one – but I think I’m definitely switching to this one!
I only have one, slight, problem…
Everyone else seemed to adore them, but I found the brownies a bit too sweet. I know you said that 2 cups are a must – but is there any way to make them less sweet?
Either way, these are a MUST-make.
Thanks 🙂
I totally agree about the sugar. I haven’t made it yet but I do want to try and bake with less sugar so What would you suggest? Could I simply put 1 cup?
Hi Sally! Just made these for a friend’s birthday (just added sprinkles on top) and they were a hit! Quick question, the first bite always seemed a bit dry but by the end the cocoa was fudgey. Any pointers on keeping the brownies extra moist? Thanks!
Hey Katrina! They could have been over-baked. A minute or two less in the oven should help!
Sally, I have made more recipes of yours than I can count. But, I’m calling it, NOW the world does not need another brownie recipe! I made these 2 night’s ago, and while I’ve always liked your nutella brownies, these are officially the best! They are fudgy, dense, crisp corners, and loaded with chocolate. Thank you so much, this is now my brownie recipe on repeat!
This is the recipe I have been looking for. Perfect texture and rich in flavor. I made them today, thank you!