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
Use a pan that has eight 2×4 squares that way you always have edges
I made the original recipe dozens of times. This update is even better! These are thicker and the perfect amount of sweetness.
can i use bread flour instead of apf?
Hi Julia, we haven’t tried it, but expect the brownies’ texture to be a bit chewier.
Hi! I’ve used this recipe before and LOVED it. This time, I was wondering if there would be a way to incorporate strawberry jam that wouldn’t make the texture of the brownies off. Any ideas?
Hi Anna! We can’t say for sure without testing it ourselves, but you should be able to swirl in strawberry jam. You may love these raspberry cheesecake brownies as well.
These are the best brownies I’ve ever had! Always been a boxed brownie girl, but after making these, I will never go to the box again!
Thank god I found this recipe years before you added the “beat eggs and sugar till ribbon stage” step because why change a good thing (and add more work)? I always got the crackly tops with the old recipe and my guess is that I kept microwaving the butter and chocolate (in bursts, not consecutively) until the liquid was quite hot. Then I’d add the sugar, wait a bit for the mix to cool and then add the eggs. All in one bowl!
I was a big fan of the old recipe too! Unfortunately I did not save the old recipe. If you could kindly post that, I would really appreciate it.
Thank you in advance.
Hi Joyce, see recipe note #5 to make them the way it was originally written.
So delicious and rich. The texture is absolutely perfect! I’ve been using your recipes for years and it’s a home run every single time!
I hardly ever leave recipe reviews, but holy smokes! These brownies are so good! I made them yesterday on a whim/ somewhat last minute for our Super Bowl party, not really sure how they would turn out, and they were a huge hit. I followed the original recipe and dialed back the chocolate bar some – also used a combination of dark and milk chocolate. I was skeptical when they came out of the oven, thinking I had rushed through and wasn’t super intentional in how I was baking.. but, my goodness, they came out excellent! I cut them into small pieces, more like brownie bites, and had multiple people say they were the best brownies they have ever had. I will definitely be saving this recipe and making again!!
They are very fudgie & chocolately yummy ! Thank you
Why should the brownies cool completely?
Hi Evan, the brownies will continue to bake and set as they cool. Making sure they are set will allow you to easily remove them from the pan and cut easily.
The best ever
Just out of curiosity, why is this recipe and the recipe in your new cookbook different? Is one better than the other? Thanks!
Hi Lu, the recipes are different. The cookbook recipe is chewy and thick (and yes, fudgy!). Today’s brownies are just plain FUDGY!
Ok thanks!
If I wanted to double these for a party tonight and don’t have two 9×9 pans (let alone one), what size pan should I use for the double batch?
These brownies look insanely fudgy and rich. Triple chocolate, thick texture, and less sugar make them perfect. Definitely baking these ASAP!
These brownies are amazing! This recipe is perfection in my mind – incredibly chocolatey, rich, dense and moist! They turned out perfectly, and might be the best brownies I’ve ever had! Certainly the best I’ve ever made. Thanks for another great recipe!
I have only a 8×8 metal pan, will this do and if so how long is the bake time?
Hi Christina, 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.
These are the most incredible brownies I’ve ever made in my life. I’ve been baking for well over 50 years. I made them in a 9×9 pan which was the perfect height. I need to try them in my pan that makes edges next. I’m a serious edge person. At this point, I need to get rid of a lot of old recipes as this will be my go to. They are so good!!!
So not sure how these will taste — but I had something happen that I do not see in the comments. I actually had the butter separate out and some sit on top when baking. Anyone ever have this and know why it happened?
Hi Anne, I’m so sorry to hear that! The usual culprit for butter separating from brownie batter is extreme temperature differences between your ingredients. Were your eggs room temperature or cold? Did you let the melted butter/chocolate mixture sit for a few minutes to slightly cool before you added it to the eggs/sugar mixture? Overheating the butter/chocolate mixture can cause the fat to oil out, and adding cold eggs to hot melted butter can cause curdling. Hope this helps for next time!
I’m not sure what went wrong as I’ve done everything exactly like the recipe, but mine didn’t crackle and it was raw in the middle. I left it in the oven for 35 minutes. I always bake with this oven and this is very weird…
Hi Mikaella, sounds like your brownies were simply underbaked. Did you use a toothpick to test for doneness?
Well, it does says to err on the side of underbaked cuz they’d probably settle. I did use a cake tester (not a toothpick, those long, metal ones) and it, for some reason, came out clean on every try. But it was really gooey on the middle. I could save some pieces anyway.
It is almost impossible to follow the recipe that you make in a 9×13 pan. Way too confusing! If you want to make changes to a recipe , just make 2 seperate recipes. This is a awful and VERY difficult to follow!
Geri, thank you so much for the feedback. Let me reword that note so it reads a bit easier and sounds more streamlined.
How do you think these would turn out using a measure for measure gluten free flour?
Hi Sharon, we haven’t tested it, but let us know if you do!
Have you tried it? I was wondering the same thing. I was also thinking of using the KA bread flour. I figured because it has gluten removed wheat flour it would possibly work as well!
Hmm… I’ve been making this recipe for years but tried the new version today. The top is completely matte… no shine at all. Don’t know what I did wrong, but the original recipe was always perfect.
Hi Lani, I’m sorry to hear this! Happy to help troubleshoot. The recipe now calls for beating the eggs and sugar together, which should ensure that the sugar dissolves properly and yield that shiny crust on top. Did you use an electric mixer and mix for about 3 minutes? Were your eggs room temperature or cold? Cold eggs make it harder for the sugar to dissolve. Is it possible that you let the batter sit for a while before you baked it? That can also cause the brownies to lose their sheen.
Best brownies ever – satisfied the edge lovers and the center lovers!
Honestly I loved the recipe before this change and preferred keep using that one. I know what the measurements of ingredients were except the butter. Could you please tell me what that was? Thanks.
Hi Christina, see recipe Notes for the original recipe. Hope this helps!
This is the best brownie I’ve ever had, thank you so much for the recipe, I will save it for next generations 😀 :*
I have made these several times using the old recipe with the 1/2 c substitution of brown sugar. Have you tried the new recipe with brown sugar? If so, what portion of the granulated sugar would you recommend substituting with brown?
Hi Lauren! We are hoping to test that tomorrow with this version. Will update the notes when we do. In the meantime, if you want to make them today, I would replace 1/3 cup (67g) of the granulated sugar with brown sugar.
These were okay, but unfortunately didn’t live up to my expectations which them being called seriously fudgey. I think maybe a bit too much flour? Paired with ice cream definitely made for a good dessert though.
best brownies ever thank you sally
i really enjoyed this recipe before the changes that were made to it, i received many compliments and the brownies were rich and chewy. however, after baking it this time i realized that they were different and no longer as chewy or rich as i wouldve liked them to be. i was wondering if it was possible to link the previous recipe for those who shared a similar experience and would prefer to use the old one, thanks!
Hi Maritza, see recipe Notes for original recipe. Enjoy!
Totally agree with you. I wish I would’ve taken screenshots of the recipe before it was changed.
Hi Allison, so sorry for the trouble. We would be happy to email you the original recipe if you prefer that one. sally(at)sallysbakingaddiction.com
Can I use peppermint extract in this recipe?
Hi Liana, absolutely! You can add it with the vanilla extract.
Knock your socks off chocolatey! These brownies literally melt in your mouth. I think next time I make them I will use milk chocolate chips and a tablespoon of espresso powder for a little more depth. Overall, great recipe as usual!
These are, by far, the best brownies I’ve ever made. A lifelong chocoholic, I’m always on the lookout for intensely chocolate creations, and these brownies have earned a place in my repertoire. The fudgy consistency is perfection. And the mixing of the eggs and sugar is a genius step.
Knock your socks off chocolatey! These brownies literally melt in your mouth. I think next time I make them I will use milk chocolate chips and a tablespoon of espresso powder for a little more depth. Overall, great recipe as usual!