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
Can Black Cocoa be used instead?
Hi Rose, yes, that will work just fine if you enjoy a darker flavor.
These turned out pretty good, but they were VERY dark. Can you please let me know if they are supposed to be that way? I feel like ’dark’ should be in the title because it was pretty surprising to me. Still very yummy, but a tad confusing. I always use a scale and I’m very careful so not sure how this could’ve happened if it’s not meant to be that dark. I also may have over baked them a tad due to a chocolate chip looking like some wet batter on my toothpick sadly. But I don’t think that could cause this darkness so lmk please. thanks in advance :)))
Hi Rey, most of the chocolate flavor comes from cocoa powder. What type of cocoa powder were you using? Is it super high quality, or labeled as dark? I usually use Hershey’s natural cocoa powder.
Hmm yes I used that same cocoa powder… strange. I’ll have to try them again soon 🙂
Hi, would this recipe work the same if I infuse the butter with cannabis?
I can’t believe how amazing these brownies turned out. I only had about 1/2 cup of sugar so I did extra chocolate chips, and it was perfect. I used a dark glass 9 x 13 pan and baked them 37 min. Thank you for the recipe, can’t wait to take them to a bbq tomorrow 🙂
Have I died and gone to heaven? Have I just made the greatest baking discovery of my life? These brownies were awesome. And quite trying for my self control. I followed the recipe exactly and baked them probably 2-3 min too long. But I will gladly eat all those edges… they are that good.
Time and time again I come back here for baking recipes and I’m never disappointed. Thank you for sharing and making all my homemade brownie dreams come true ❤️
Sally, I need to make a Nutella-ized version of these. My niece likes them chocolate-fudgy but also really wants to taste the Nutella. Do you have any suggestions on how to modify your recipe? Thank you!
Hi Judith, we recommend our Nutella brownies recipe instead. Hope your niece loves them!
These are great, and so easy! I melted semi-sweet chocolate morsels instead of using a bar (because that’s all I had on hand). Just wondering, do you think I could use milk chocolate, instead of semi-sweet? I think my husband might prefer milk chocolate, though I’m not sure how that would affect the recipe. Maybe reduce the sugar a bit as well?
Hi Lauren! Yes, milk chocolate works great in these brownies- they’ll be a little sweeter than if you had used semisweet chocolate, but still very delicious. You can try reducing the sugar just a bit but keep in mind that the sugar is also responsible for the texture so changing the amount will yield different results.
Can I put nuts in it?
Hi Gail, absolutely. You can add about 1 cup of chopped walnuts (or your favorite nut!) to the batter.
These look amazing! Do you have any tips for adjusting the temperature and time if using a glass pan? Thank you!
Hi Amy, using a glass pan may require a couple extra minutes in the oven. Bake at the same temperature. Enjoy!
I made these for Mother’s day and my 5 year old said, “they are the best ever”. Everyone loved them. They are so easy to make, I will never buy boxed again.
I make all Sally’s recipes with Bob’s 1:1 GF flour. It turns out amazing!
Best brownie recipe ever!!! Perfectly fudgy, just how brownies should be! I love making these, a whole brownie slab gets eaten in seconds!!! Delicious and easy to make! Well done Sally!
Hi Sally,
If I only have totally unsweetened baking chocolate, how much would you increase the sugar to? Maybe 2 1/2 cups?
Thanks,
Melissa
Hi Melissa, It’s not necessary to add more sugar if using unsweetened chocolate. These brownies will have a darker chocolate flavor and will still be plenty sweet.
These brownies are exactly as the name says – seriously fudgey and down right decadent. These are a chocolate lover’s dream. Another fabulous recipe, Sally!
I stumbled across this recipe because of a similar one I found online which mixes in 1/2 cup of sourdough starter. I was specifically looking for recipes where i could use my discarded starter and fell over when I saw brownies. Anyways, made them loved them but some people didn’t like the hint of sourdough in them. Naturally I wondered if the recipe really needed the starter anyways. So I started to make the brownies again skipping the starter but worried if there was going to be a consistency issue… Since flour was already an ingredient, I just made a flour / water mixture and added it to the recipe in place if the starter. But then I wondered if the starter made the brownies rise a bit and now they wouldn’t. Then thought maybe I need to add some baking powder or baking soda (I always mix them up) to make up for the missing starter…. I sat down with google and searched for “do brownies need baking powder?” and this blog came up. I scrapped my whole recipe and made yours from scratch as it’s just about the exact same recipe just no starter, and I decided to make brownie bites instead using my mini cupcake pan … OMG. … THR BEST THING I HAVE EVER MADE!!! Im not sure if I should thank you or curse you because I’m gonna be bigger than a house by next month!!!!!
Hello Sally! I absolutely adore this recipe. I was recently given a brownie pan (so everyone gets a corner piece!), and I was wondering how I should adjust baking times/temperatures? Thank you!
Hi Sally!
Can I half this recipe and make it in an 8X8 or 9X9 pan? Unless you have another recommendation. Also, can I add some instant coffee/espresso powder like you do in some of your other chocolate recipes? Thank you! Looking forward to making homemade brownies.
Great recipe! Subbed peanut butter chips for the chocolate chips, which went over well, and froze half the pan for later. In thawing them out, I found I actually preferred the texture more when they were cold (straight from fridge) than at room temp – more like fudge that way. Passing that along for anyone who’d like to try 🙂
Stop looking for brownie recipes and make these now!! They were the best brownies I’ve ever had. No frosting needed. Thank you for creating yet another masterpiece!!! You make 2020 so much sweeter 🙂
Could I add 1 tsp (guessing at the amount) of peppermint oil to these brownies to make them peppermint brownies? I saw the recipe for brownies with the mint frosting here, but don’t really want frosted brownies. If I added peppermint oil, would I reduce or omit the 2 tsp vanilla?
Hi Katy, peppermint oil is very potent, so I recommend using only 1/2 teaspoon. For strong flavor, maybe 3/4 teaspoon. No need to reduce the vanilla. Just add it with the vanilla.
The batter seems very thick, other batters I have seen are pourable unlike this one. Could you tell me the difference between the two types of brownie batters, ones that are thick and ones that are pourable? Thanks
Yes, this batter is supposed to be very thick! The thick batter produces brownies that are super dense and fudgy.
I would prefer to follow the recipe as is of course, but as I dont have chocolate on hand, I wondered if the chocolate can be omitted and the brownies still turn out well – is this possible? Thanks
Hi Mercy, We don’t recommend leaving the chocolate out of this recipe. You may wish to look at our page of Brownies and Bars and perhaps another bar or blondie recipe would work for you.
Spectacular, fudgy brownies with a beautiful shiny top. Followed the directions exactly as written (including the variation that substitutes light brown sugar for some of the granulated sugar) and “invested” in top quality ingredients — Droste Dutch processed cocoa, Baker’s semi sweet chocolate, 61% cacao chocolate chips and chopped pecans. I didn’t have a metal pan the proper size so I used glass and lowered the oven temp 25 degrees and they took about 32 minutes. This will now be the only brownie recipe I use — yum, yum, yum!
Hi Sally! I’ve been using your recipe for almost every occasion and they loved it! Can I use this recipe to make some brownie (chips) brittle? Like thin brownies? Hoping fro your answer. Thank you.
Hi Francese, We have never tested this recipe that way but let us know if you give it a try!
I’ve Made these brownies for the third time now in a row and I must say I’m really in love with the recipe, they’re so ooey and yummy wow. The first time I tried making it I didn’t use chocolate bars and the second time I used chocolate but I only used 1 cup of sugar, which turned out okay but not sweet for my liking, so I redid it again yesterday with the full ingredients but added sesame seeds and raisins and my family loves it wow. Thank you so much for this. I’ve always loved your recipes but never made a comment, you’re a star and you need to be told. Thanks once again.
Hi Sally!
Just wondering if I could add walnuts to this recipe? Would reducing the amount of chocolate chips for chopped walnuts work?
Thanks!
Definitely! You can either replace the chocolate chips or add additional nuts. (About 1 cup.)
I made these yesterday and I really enjoyed how they came out. I used 1.5 cups of white sugar and 1/4 cup light brown sugar (so slightly less total sugar than the recipe calls for), and added 1 teaspoon instant espresso. I love how chocolately these brownies are. They cooked about 35 minutes. I will make them again. Thanks!
Hi Alisa, 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.
I love this recipe! I’m wondering if I can add a cream cheese swirl on top? Will these brownies have the structure to support it? What changes would I need to make, if any?
Also want to say I’m an avid baker and this is my go-to website for recipes!
Hi Karmela, We have many different flavors of swirl brownies! For plain cheesecake swirl you can use this recipe for Mint Chocolate Chip Cheesecake Brownies and leave the peppermint extract and food coloring out of the swirl 🙂
Tried this recipe and it’s perfect . I made it with one cup of sugar instead of 2 and it didn’t make much difference . It was absolutely delicious . Can I make the same recipe with whole wheat instead of flour ?