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
These are so decadent and scrumptious!!!! The extra chocolate and magic with the sifting dry ingredients makes this brownie incredible. The diet starts tomorrow -lol!
These are sooo fudgy and decadent, and absolutely marvelous! I must say it’s the only brownie recipe I have wanted to bake over and over. I failed with so many brownie recipes that I only made Ghirardelli from a box, but I’m happy to say, these put the box brownies to shame!
Can I use this as the brownie base for chocolate mint brownies?
Certainly!
Do you think I could use almond flour instead?
Hi Rory, we don’t recommend almond flour as it has very different baking properties and is not always a 1:1 swap.
This recipe looks AWESOME! Can they be made in a mini cupcake pan for “Brownie Bites”?
Hi Donna, Absolutely! Same temperature, but we’re unsure of the exact bake time. It will be shorter.
A bit confused by the recipe note to convert to your original recipe. I had it down as:
Ingredients:
1 cup (226g) unsalted butter
4-ounce (113g) semi-sweet chocolate bars, chopped
2 cups (400g) granulated sugar
1/2 cup (100g) packed light brown sugar
4 large eggs
2 teaspoons pure vanilla extract
1 cup (125g) all-purpose flour
1 cup (84g) unsweetened natural or Dutch-process cocoa powder
1 teaspoon salt
1 cup (180g) semi-sweet chocolate chips (folded in)
I have the page saved from years ago which shows a different amount of sugar (500g total – a portion brown) is this not correct? Really want to ensure I get it right, because it is for my son’s birthday.
Hi Surferbel, in the original recipe, I used 400g granulated sugar; you don’t need 100g of brown sugar in addition to that. However, feel free to replace 100g of the granulated sugar with brown sugar. Sorry for any confusion.
In this updated recipe, I reduced the sugar and now whip the eggs and sugar together.
Unbelievable, it’s so yummm
These were delicious! I made this recipe for a family gathering, and made a few adjustments (and skipped the cocoa powder). Everyone loved the brownies! 10/10 would make again.
Can you use a 9” pie pan instead of a square pan?
Hi J, how tall is your pie pan? The brownies will be slightly thicker in a round pan, so you’ll want to make sure the sides of your pie dish are tall enough so that the batter doesn’t overflow. Bake time may be slightly longer, too. Enjoy!
Sally saving the day one tablespoon at a time !
I absolutely loved these. My only modifications were adding some espresso powder and a bit more vanilla.
I only had an 8 x 8 pan, so I filled the pan about halfway, and the rest of the very thick batter filled a 6-muffin tin. The top came out glossy and cracked. They are fudgy and decadent. Perfect to cheer me up as a blizzard approaches. Thanks Sally!
Love the original recipe, but wanted to bake in a 8” pan. Glad I came back check to see if you had any notes on this. I only have a glass 8” square pan. Will that change the cook time or the texture? Thank you
Hi Linda, an 8-inch pan is a bit too small. The brownies would be extremely thick and have a difficult time baking through. You could fill your pan about half way and then discard the extra batter, or make some mini brownies in a muffin tin.
I only have an 8×8 pan too! I baked it at 325 for an hour, but started checking it at the 50 minute mark
I plan on making these tomorrow for my son’s 4th birthday, however managed to completely forget the chocolate bar whilst shopping for ingredients. Is there a tweak I could make with using *extra* of either the cocoa powder or semi sweet choc chips, in place of the chocolate bar?
Hi Megan, you can leave out the chocolate bar. Only 2 ounces are melted into the brownie batter and the other 2 ounces are folded into the batter. Feel free to increase the chocolate chips by around 1/4 cup, or around 45g.
I absolutely loved the original recipe – would it be possible to have this please? It was perfection and I used to make them in one bowl.
I see the recipe note in this recipe about making the original version – however I seem to remember the original recipe having baking powder in it, and 5ml of salt – but I could be remembering incorrectly 🙂
Hi Claire! The original recipe in the recipe Notes is correct—no baking powder or salt needed. Hope this helps!
I prefer dark chocolate, so I substituted the melted semisweet chocolate with 2 oz unsweetened chocolate and substituted the rest of the chocolate (remaining chopped chocolate and the chips) with all bittersweet chips. The brownies came out super intensely chocolatey and rich, and they were still plenty sweet.
Make sure you use the highest quality chocolate and cocoa powder that you can though! It really makes a world of difference and is 1000000% worth the extra few dollars!!
A 9 by 9 isnt big enough for my family and making this in a 9 by 13 would probably be thinner than we’d like im guessing! Can I double this or is that way too much batter for a 9 by 13 then?
Thanks!
Hi Jenny! Doubling is too much. 1.5x the recipe would be better. We recently updated the recipe; it used to call for a 9×13-inch pan but the brownies were thin. However, you can certainly try them that way. To do so, 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.
These are very fudgy! We’ve made them 3 times now since you updated it. They are our go-to brownies now! We also like your frosted ones.
Hi! You are my go to website for baking! Everything I have made from your site has been amazing!! I was wondering if it would be possible for me to get the original brownie recipe? I didn’t save it and I love it so much!
Hi Michelle, see recipe Notes for the original recipe. Enjoy!
Great brownie recipe, they came out so fudgy and delicious!!
If I were to make a dairy-free batch, what would the best substitute for butter be and what amount?
Thank you very much
Hi Efriam, we have not tested a dairy free version of these brownies but let us know if you do. So glad you enjoyed them!
Hi Sally! I really love this brownie recipe. I am invited to a birthday party and was asked to bring some brownies. So I was wondering if you could recommend a “topping” for the brownies. I am afraid they might dry out during the day.
What would you suggest?
Hi Alexandra, we love frosted brownies!
Thank you!
Hello Sally,
I can’t wait to try this brownie recipe. I have a question. When I have made brownies in the past, the edges always come out much harder than the rest of the brownie. Is there of preventing this?
Hi Teresa, that’s normal! However, you can try tenting your brownies with foil part way through bake time. This will prevent the edges from getting too hard/crispy while allowing the middle to continue baking. We hope you enjoy the brownies!
Made these for a niece in college over the weekend and a second batch for my husbands friends today. All are gone!. Great recipe that is now my go to for brownies!! Use lots of your recipes but just had to leave a review as these got RAVES from all who tried them.
I made these for the first time today and they look exactly like your photograph. While they are very rich and moist, they are not quite sweet enough for me. Can I just add some additional sugar next time, or will that throw off the recipe?
Hi Janine, while you could try increasing the sugar, it plays an important role in the overall texture and structure of the brownies, so changes to the recipe will impact the final results beyond just taste. How about adding some frosting to the tops, like we do for these frosted brownies? Thanks for giving this recipe a try!
First time brownie baker, l added 100g of chopped walnuts. They turned out outrageously good.
I tried these after receiving your beginner baking recipes email! I had never made brownies from scratch before and only from a box. These taste incredible and I’m so proud of myself. I’m trying the blueberry muffins next. Thank you for that check list!!!
The best brownie recipe ever. I use it everytime I make brownies.
Sooo decadent! I will definitely make these brownies again. They were a big hit very chocolatey, moist, and chewy.
Made into brownie bites, sooooo good! Super fudgy brownie with great chocolate flavor. I made these dairy free using shortening in place of butter and using dairy free chocolate chips for both kinds of chocolate.
These are the best! Even my husband, who is not a huge brownie lover, said these are the best brownies he’s ever had. Thank you, Sally.
Can I double the recipe for a 9 x 13 pan? Do I need to make adjustments for a glass pan? I don’t have a metal pan.
Hi Debbie, using a glass pan may require a couple extra minutes in the oven. Bake at the same temperature. Enjoy!
Hi, I baked these and it turned out yummy. However I had a problem, while it was cooked at the top, it was sticky and wet at the bottom. Do you have any suggestions on how to fix this? It has been a common problem whenever I bake brownies.
Hi Fiona, you can tent the pan with aluminum foil part way through bake time. This will prevent the edges from burning while allowing the middle of the pan to continue baking through. Hope this helps for the next batch!