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 very interested in trying this recipe! What would you suggest if my metal pan is a dark colour? Should I change the temperature or baking time?
Hi Lisa, it could take a bit of trial and error for your specific pan. If baking at the same temperature, keep a close eye on it and know that it may bake a bit faster. You could also reduce the temperature slightly and again, keep a close eye on it to determine doneness. We hope you love the brownies!
These look like a chocolate lovers dream. I am wondering if this can be made as easily in disposable pans for a bake sale. Some disposable 9×9 pans are not as deep.
Hi Andrea, as long as they are deep enough, that shouldn’t be an issue!
I’ve always loved the original recipe. Would I be able to spread this mixture into a 9×13? Or will they be too thin?
Also, is there a way to make these lactation brownies? I’ve been eyeing other recipes for that but I prefer Sally’s over anything.
Hi Lydia! The brownies will be thin. That was my main concern with the original recipe, I just never loved how thin they were. You can certainly do it, though, and reduce the bake time.
For lactation brownies, Brewer’s Yeast and flaxseed meal are the best options to add. Brewer’s yeast has a strong flavor, so I would start with 2 Tbsp to the batter, plus 3-4 Tbsp of flax seed meal to the batter. I wouldn’t reduce any other ingredients, though it may help to add a splash of melted coconut oil, olive oil, or vegetable oil to offset the additional dry ingredients. (Or try a splash of milk.)
I’ve made lactation cookies many times using this breakfast cookie recipe. I have notes in that post about how I did it!
I’ve been making the original recipe for years and seriously can’t imagine how they can be improved. I do use 1/2 cup brown sugar & the rest white, which was a suggestion from a while back. I also like the 9×13 pan, as it makes more. Once cooled down I like to cut them up into smaller sizes and freeze them. Makes for a great snack when you need that little chocolate boost. Thanks for always trying to improve recipes, but this one is already one of my favorites!
Do think I could use valentine’s colored M&Ms instead of the chocolate chips? Or maybe just add a few on top before baking? Any suggestions on decorating these would be appreciated!
Hi Sue, we’d keep the chocolate chips as-is and then press in some Valentine’s Day M&Ms before baking. Such a cute idea!
Hi Sally,
Can I make these in a food processor? If so, what would be the instructions?
Thank you,
Brenda
Hi Brenda, you certainly can try but the batter is very thick, and the process could get very messy, especially scooping the batter out of it!
Can this recipe be halved?
Hi Lynn, while you could try to halve this recipe, it can be tricky to accurately halve an egg (since you would need 1.5 eggs), so we’d recommend making as-written in a 9-inch square pan and freezing any leftovers. See recipe Notes for freezing details.
Question for you…try as I may, I cannot get a clean cut on brownies. The recipe I use is very similar to yours, dense, chewy brownies with a cracky top. They always look like they have been cut with a chain saw. I typically use a very good quality chefs knife. I appreciate any suggestions you can give me. Thank you
Hi Linda, a good quality knife is key, but we also recommend wiping the knife clean between cuts. Hope this helps!
Dip your knife in a glass of hot water then wipe off. Do this between each cut for a clean smooth cut.
I just wanted to say thank you for keeping the original recipe in the notes because I’ve been using it for so long and everybody loves it I suddenly got worried when I didn’t recognize the measurements!!!! I’m sure the new one is fantastic as well but I’m a creature of habit
Do you think I could turn these into brownie bites by baking in a mini muffin pan? Obviously the bake time would be much shorter.
Hi Lacey, that shouldn’t be a problem. Bake time will be shorter. Let us know how it goes!
As always that recipe was easy but seriously delicious can never go wrong with a recipe from Sally’s baking.
Quick question it says 10 minutes prep 30 minutes cooking time and then it says total 3 hours I don’t understand.
Hi Sarah, that includes cooling time.
Hello! You are my go to for all things baking. I’m making a trifle for our family get together tomorrow. I usually make the cake like brownie but this recipe caught my eye. Will these hold up in a trifle with strawberries and fresh cream?
Can’t see why not!
If I were to half this recipe, what would you recommend regarding the eggs? Do I use the yolk, white, or just use the two eggs? Thank you!
I made these last night & they are delicious!!!
I tried to cut them after they cooled, but doing so was not that easy because the beautiful top was lifting up & affecting the look of the brownie square. Fortunately I only made a couple of cuts.
I refrigerated them over night & fiinished cutting them in the morning. They cut very easily with a “little” pressure, and look just like the pictures in the finished product.
I didn’t bother adding the chocolate chips. There is enough chocolate in them for any chocolate lover….IMHO.
Knives don’t work well to cut brownies. If you have anything plastic that will cut, use that instead. The plastic does not stick to the brownies like a knife does.
Hi, I’m planning on making these for a friend who absolutely loves coffee. If I wanted to give these brownies a slight coffee flavour how should I go about it to give the best results?
Hi Charlie, you could add espresso powder for more of a mocha flavor! We use espresso powder in our Mocha Cheesecake Brownies – you can make them and leave the cheesecake filling out if you wish – or simply adding 2tsp of espresso powder to this brownie recipe works too.
Hi! Every time I make this, I get a different outcome. Sometimes I get a shiny top, sometimes none. What do you think is wrong?
This is the absolute best brownie recipe ever! You will never need another recipe.
I’ve been trying to make brownies for the longest time using my mom’s old Pilsbury cookbook. But, they never turned out just right. I found the SBA recipe and gave it a try — I will never go back to premade brownie mix from the store! This recipe is incredibly easy, fun, and delicious. It’s my go-to sweet treat after a day of teaching! I also made SBAs pizza dough recipe and make an effort to make pizza with my dad on Friday nights, AND the SBA brownies for dessert! Thank you, Sally!
Love to read this, Savannah!
Can I use gluten free 1:1 flour?
That should be fine!
Can I use chocolate chips instead of a chocolate bar?
Hi Amanda, We really recommend sticking with chocolate bars for this recipe. They melt much more smoothly than chocolate chips.
Can I use this recipe in cupcake liners?
Hi Brandie, Yes that should be fine. We are unsure of the exact bake time needed but you can use these S’mores Brownie Cupcakes as a guide.
These were amazing! I took them to work and received many compliments and people asking for the recipe. I did share! Will be making these again soon.
They are amazing! The flavour is so rich. Made it for my mom and she loved it.
As advertised! Fudgy, easy, absolutely delicious! This is my new go-to recipe! I followed exactly and didn’t add the optional chocolate chips. They were perfection.
These seriously fudge homemade brownies couldn’t have turned out any more perfect
How can I send a photo?
Hi Loretta, thank you so much for giving these brownies a try! Unfortunately, there isn’t a way to upload your photo to the comments section, but we’d love it if you shared it on your social media!
can you use white chocolate chips in place of milk, chocolate morsels?
Thank you,
Janice B DeLay
Absolutely!
I love this! Can I use an 8×8 pan as well?
Hi Cristina, you can try cutting the recipe in half to bake in an 8X8 pan. We’re 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. Enjoy!
I used an 8×8 pan, and it took about 37 minutes for mine, if that helps!
Could I swirl strawberry purse into these and how would I change the bake time?
Hi Melissa! That would take some testing to get right, but let us know if you give it a try. Or you may enjoy these raspberry swirl cheesecake brownies, made using jam. You could strawberry instead.
I latched into this site partly because my sister’s name is Sally, and partly because you’re rock star! Love every recipe I’ve tried. Keep ’em coming!
Is it possible to use a cupcake pan for the seriously fudgy brownie recipe?
Thank you so much, Jennifer!
hello! could i substitute the butter with oil?
Hi Aleenah, coconut oil would be the best option but obviously the flavor will be different. You can try using vegetable oil or a light olive oil instead, but the flavor will be lacking.