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
I love these brownies! I actually substituted the butter with coconut oil for coconut chocolate brownies and they were so good! I normally make them with butter but I didn’t have any on hand and decided to use the oil. Thank you Sally for all of your amazing recipes!
Tried this recipe and added walnuts in the batter. Finally achieved that fudgy inside with that shiny, crackly top. Thank you for sharing this recipe.
Hi Sally
I was wondering how to reduce the measurements if I want to make less brownies say about 12?
Hi Priscilla, You can try cutting the recipe in half to bake in an 8X8 pan. I’m unsure of the exact bake time but they will begin to pull away from the edges of the pan and a toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done.
Oh my gosh I’m still looking at these brownies in awe. They are so delightful and the best I’ve ever made.
O M G!!!!! There are the BEST brownies I’ve ever had !!!!! Wow wow wow. If you’re considering making these, just do it you won’t regret it. I made the other recipe ( chewey fudgey homemade brownies) and it wasn’t as rich.. if that’s what you like then it’s cool but this will be my forever recipe. It was gone in 5 minutes after it cooled down ! Thank you Sally !!!! Stay safe everyone! #weareinthistogether
I made these a few days ago. They are exactly how my husband likes them. Chewy and chocolatey. Great recipe and great baking tips. Turned out so good that I also shared the recipe with my older son who lives in another state.
This is by far the best scratch brownie recipe I have tried! I put the batter in pastry bag and piped into mini muffin pan and baked for about 25 minutes! Perfect Brownie Bites!
Best results ever! Thank you!
This will hands down go down in history as the thickest and hardest to spread/manage batter on Earth. However it’s totally worth it, these brownies are SO good, I’ve made them twice in a week because I can’t stop eating them. Perfectly fudgy with chewy edges. Second time around I did add a bit less salt, I found the first batch to be too salty.
Thank you, Sally!
Hi Sally, if I leave out the 113g of semi sweet chocolate and add just the cocoa powder, would it affect the recipe a great deal? if I’m doing so should I make any other changes such as more cocoa and less flour etc? I don’t have access to any chocolate or chocolate chips so was wondering if its possible this way. Thanks
Sure can! But they won’t be quite as fudgy.
I have made several of your recipes, and I must say that I just love them! I’ve learned a lot while using your recipes! Thank you! This brownie recipe is super good!! The top of the brownies were shiny, and the texture was dense but not claggy. Super delicious! I will definitely be making these again! My husband took his first bite and exclaimed, “Wow! These are really good, babe!” That’s when you know you’ve got a great recipe!
These are easy and delicious. I used 1 cup granulated sugar and 1 cup brown sugar, because that’s what I had on hand. They baked up perfectly.
Awesome have loved every recipe I ever tried I would love it if you could come up with an espresso brownie recipe my husband has asked that I find a recipe and have yet to come across a good one
Made these for an early Valentine’s day luncheon. I sprinkled them with some cute pink non-pareils, cut them up small, and put them in mini muffin liners. They presented really nicely and boy… they were the PERFECT little fudgey brownie bombs. One person even asked if I could be their “brownie dealer” and I had to admit that Sally (once again) made a super easy and foolproof recipe they should try. I’m always referring people here! Thanks for helping me make a hit!
I made the brownies this weekend and everyone loved them. I received several comments that they were the best brownies ever. This is definitely going to be my brownie recipe from now on!
I made this recipe from scratch. Exactly as listed and they came out perfect. Now it’s my go to recipe every time.
These are the best brownies ever! They are very fudgy and I love the pockets of chocolate! Totally a keeper.
These were absolutely delicious! I made no tweaks to the recipe, but did need 5 extra minutes baking time in a parchment-lined metal pan.
Absolutely the best brownies I’ve ever made and eaten. Super simple, absolutely a keeper recipe, and my new go to brownie recipe!
Thank you Sally
PS
I not only tried your brownies, but Lemon Meringue Pie, and yesterday your Swiss Meringue Buttercream, all of which turned out Fabulously!!!!
Love, Love, Love Your website and explicit instructions, videos, and tips. This is a keeper website for sure!
These are the best !!!
Have tried several scratch recipes over the years, and never found one worth the effort. Until now. Not only are these far better than any box mix, they are only a little more complicated, only take a few extra minutes, and leave you with the same amount of dirty dishes! As soon as I combined wet and dry ingredients and stirred the “batter” – it’s almost dough! – I knew these were going to be like nothing I had ever made before.
I don’t think this recipe could be improved upon, but I will say that they can be made in a metal pan (I realized I had accidentally left my glass pan at a friend’s place after deciding I wanted to try them, and there was no turning back!) I used parchment in a metal pan, and they were done perfectly at 25 min (I started to smell them at around 20 min, and thanks to your tip, I knew to begin checking them early).
I only shared them with 2 other people, and they were gone in under 24 hrs! (Don’t judge!) Thank you so much for sharing such a great – and simple – recipe! These are the only brownies I will ever make again.
After making another recipe of yours, I came back to your site looking for a better brownie. Holy moly, these are the best! Perfect consistency and rich chocolate flavor made these out HG brownies from here on. Thank you so much!
I am making these for a birthday party this weekend for a girl who loves chocolate and berries. Would it be possible to swirl in some raspberry jam/preserves on the top before popping in the oven? I would make your raspberry brownie cheesecake recipe but it’s a beach party (lucky to live Hawaii in January for sure!) and I’m afraid it won’t stand up to the heat.
Yes, I do think that would work! Enjoy!
These brownies might be the main reason my boyfriend likes me. This is the best and easiest brownie recipe I’ve found… at this point I have it memorized<3
Thank you, Sally!
Thank you for the delicious recipe. It was easy and quick to make and just the right amount of fudginess. I took your advice and replaced some of the white sugar with brown sugar. Good choice
These are AMAZING and also freeze really well! Thanks Sally!
Made these on New Year’s Eve (yesterday). They are seriously fudgy! Even better the second day. Will be making these again.
I made these tonight, substituting the chocolate chips for butterscotch chips because it’s what I had. Wow they are amazing! So fudgy and rich and delicious! Mine were done at 25 minutes.
I made these for our Christmas Day dessert, topped with vanilla or mint chocolate chip ice cream. They were a hit & tasted GREAT! This will be my go-to recipe for brownies! I wanted to make them in an 8 X 8 pan, so made 2/3 of the recipe. Also, for the semi-sweet chocolate bar, coarsely chopped, I used bittersweet dark chocolate chips. I also added 1/2 c. of walnuts. The cooking time (at high altitude) was the same as your recipe.
These are the most amazingly delicious brownies! I’ve made several batches for my friends who all rave about them. Thank you!