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
Hi, I’m Antonella from Peru. I was browsing your website and loved it; it’s simply beautiful. Now I follow you on YouTube and Instagram too. I’m working on a project for my school to create a recipe book for healthy desserts and meals. What tips can you give me?
As always, another delicious recipe. Thanks for being my reliable go to for last minute recipes that I know will be great.
I am looking for a brownie that I can add to chocolate fudge brownie ice cream, so I envision it as a dense “fudgy” texture, which this recipe seems to provide. I use a digital thermometer. Can anyone give me a target temperature for the finished brownie (when the toothpick comes out clean)? My assumption is in the range of 205-210…? Thanks
Hi Ken, we haven’t taken the internal temperature of these brownies before. It’s not as common for baked treats like this because some prefer brownies gooier/under-cooked, and some prefer them chewier/more firm. Still, having a temperature that would equate to those consistencies and textures could be very helpful, so we will plan to take the temperature the next time we make these. The range you mention would likely be on the higher end of doneness. Hope you enjoy them!
Just a bit of confusion. This recipe calls for one cup cocoa and one cup flour.. but the quantity in grams is different
Hi Nisha, those ingredients weigh different amounts, 1 cup cocoa powder weighs less than 1 cup flour. Here’s more on measuring baking ingredients.
Can i add some nuts to this recipe? Thank you!
Hi Lei, You can add about 1 cup of chopped nuts to the batter. Enjoy!
It seemed like it wasn’t enough batter to cover the whole pan. Do you know why?
Hi Annabelle! These won’t be very thick brownies, but you should have enough to spread. Did you make any changes to the recipe?
Looks great! How long would I bake if I make this in a regular cupcake pan?
Hi Mallory, 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!
Seriously good! All family absolutely loved it! I have a recipe that I use for year, but thought will try a different brownie recipe, it might be a new favourite! Thank you!
These brownies are perfection! I add half a cup of walnuts and it was crazy good!
I’ve made this recipe a dozen times, and it’s always amazing!
This is so close to a recipe I used growing up and I love it! I think a brownie is not a brownie if it is remotely cakey, so this recipe is perfect. I also always used to add raisins and walnuts to my brownies, but I was out of both so did 1 cup of cranberries and 1 cup of chopped pecans and this elevated the brownie so much! I think I will forever make these my additions. Browning the butter beforehand also can add some more depth of flavour, but I like this recipe even just as is!
This is my all time favorite brownie recipe! I’ve made it at least 6 times. I brown the butter for a richer, nuttier flavor. 12/10 would recommend.
Have you ever tried making the recipe in bulk for pantry or just one batch at a time? I love to make recipes in bulk for when I am in a time crunch.
These were super moist, fudgy brownies!!
Can I double the recipe?
Hi. I only have a small oven. Is it okay to bake this into 2 batches? What do I do with the batch that’s not currently baking? Thanks.
Hi Chelle, sure! You can cover the batter and leave it at room temperature while the first half bakes. Or, here’s our smaller frosted brownies recipe (you can leave the frosting off if you would like).
Absolutely delicious! Made these for a party and got tons of compliments! The chocolate flavor is rich and complex. Perfection! Thank you for the recipe!
Have you tried these in a mini muffin pan? I was thinking about doing Brownie bites.
My goodness. This recipe is perfect. 1000/10.
This was a great recipe! So easy to make and they were absolutely delicious. We like nuts so I included a cup of walnuts.
I usually love your recipes! But this one was too salty, and the chocolate flavor was weird. I used Baker’s chocolate and Ghirardelli’s cocoa.
I love this recipe so much. If you want havenly fudgy brownies this is the recipe. A beginner can make this and turn out wonderful.
This recipe does not freeze well, dont count on freezing them & having them thaw to anything worth eating! Freshly baked is delicious though!
Hi B, were your brownies wrapped tightly before freezing? We find it helpful to wrap in a layer of plastic wrap and then a layer of foil to help prevent any moisture from seeping in. We’re glad you enjoyed the fresh brownies!
I have always loved your recipes and have your cookbooks. I didn’t like this one though.. I’m so disappointed… I added 1 cup of cocoa powder.. is that right? It tasted way too much like straight cocoa powder. Your other recipe that I love has 2 tablespoons only. I feel like this was a misprint in the recipe to add 1 cup. Or I didn’t do something quite right. I love chocolate. Maybe I over baked? Thank you, Sally!
Hi Jill, we’re so sorry to hear you didn’t enjoy this one. 1 cup of cocoa powder is correct—did you use natural or dutch-processed? We prefer dutch-processed here for a smoother flavor. Also, how did you measure the cocoa powder? Be sure to spoon and level or use the weight measurements (scooping the coco powder could cause you to use too much). You can certainly try to use less cocoa powder and/or a sweeter chocolate bar next time for a less intense taste. Thank you for giving these a try!
These came together fairly easily. The baked product was tasty but quite hard, crispy around edges. I used a nonstick gray pan and think it would’ve been better in an aluminum pan. Sometimes that finish seems to bake products darker.
This recepie is the best brownies ever.
Keep baking you are great at it
I tried this recipe and the brownies were terrible. They were really flat and dry and were more chocolate traybake than brownies- no fudginess at all. Really disappointed 🙁
I’ve been bringing bakes in to work and in church services for sharing, and everyone is RAVING. This brownie, the chewy choc chip cookies, the crinkles, and the classic choco peppermint brownies have all been crowd favorites. Actually, I think every single recipe I’ve tried here, including the savory ones, have been hits. Thank you for being detailed in your instructions, and I’ve been telling people that the “secret” to my bakes is this website! They think I’m some sort of baking superstar ❤️
Oh, my gosh! I made these and now everyone wants them for birthdays, anniversaries and just because they really are the best brownies EVER! Thanks, Sally!