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This recipe for Homemade Brownies really is the best because they are made with REAL chocolate AND cocoa powder so that they are the most decadent, extra fudgy and dense brownies you've ever tasted. You won't believe how easy it is to make brownies from scratch with a tissue-thin crinkly crust that rival any mix!
If you are a brownie lover, be sure to check out some of our other popular recipes like these Mississippi Mud Brownies, Mint Brownies, Gooey Swirled Nutella Brownies, Cream Cheese Brownies, and Easy Caramel Pecan Brownies!
Homemade brownies from scratch
Brownies can be a divisive dessert. Some people like them fudgy, others prefer them cakey. Frosted or unfrosted? With nuts or without? Box mix or from scratch? Are you an edge person or do you like the middle best? These are the questions that keep me up at night.
These are my favorite fudgy brownies. They are chewy and dense and moist and super rich. I recognize that it's a bold claim, but this really is the best brownie recipe that I make in place of a box mix. Which, let's face it, is the gold standard for many people.
Plus, these homemade brownies are made from scratch in one bowl, by hand. I have tested them dozens of times and am confident that any home baker can make brownies that aren't just as good, but better than a mix!
One of my favorite things about brownies from scratch is the way they smell. The process of melting chocolate and butter to combine sugar and eggs fills your kitchen with the most incredible aroma that you just never get with a mix.
And the resultant brownies are have such an intense chocolate flavor with sweet bits of melted chocolate chips throughout. We've never gone back to mixes once we started making these. And my husband was a die-hard box mix guy, so that's saying a lot.
What makes brownies fudgy?
Fudgy brownies have a higher fat to flour content whereas more cakelike brownies do not. This recipe balances that ratio through butter and chocolate with a relatively small amount of flour to bring you a deliciously fudgy result.
Ingredients to make brownies from scratch
- Butter: I use salted butter in almost all of my baking. You could use oil instead, But I find that it doesn't give the richness of butter.
- Bittersweet or semisweet chocolate: I tried to suss out the difference between bittersweet and semisweet chocolate, but it seems like an almost impossible thing to do. I have made this recipe with both, including using semisweet chocolate chips (Ghiradelli makes bittersweet baking chips that work really well), but ultimately my favorite batch was made with a bar of chopped bittersweet chocolate. The better quality chocolate you use, the better your baked goods will taste.
- Cocoa powder: My preference is dutch process cocoa powder (Rodelle is my favorite brand) but you can use regular unsweetened cocoa powder as well. I always have Hershey's or Ghiradelli unsweetened cocoa powder in the cupboard and those work well too.
- Sugar: After much testing, I have decided that using part brown sugar and part granulated sugar gives the best results in chewy brownies with a deep, rich flavor and a crackly crust on top.
- Eggs: For years I made this recipe with an extra egg yolk, but I'm no longer convinced it adds enough to justify it. These are still ultra fudgy with just three whole eggs and it makes the recipe easier anyway.
- All-purpose flour: I use unbleached all-purpose flour in this recipe and in most of my baking unless I specify otherwise.
- Salt: Can't make baked goods without a little salt!
- Vanilla: This common baking ingredient amplifies the other flavors, rather than being noticeable on its own.
- Semisweet chocolate chips: Totally optional to stir these in at the end before spreading the batter into the pan, but my family loves them. If it were just me, I would skip the chocolate chips and use walnuts instead, but I often get voted out on this particular issue.
How to make brownies from scratch
- Melt butter and bittersweet chocolate in a microwave-safe bowl. This can be done in the microwave in 20-30 seconds bursts, stirring between each burst until smooth.
- Whisk the cocoa powder into the hot butter and chocolate mixture. I started doing this every since I learned about how heat makes the flavor of cocoa powder "bloom" and it really does seem to give a more robust, chocolatey taste.
- Whisk in the sugars, followed by the eggs. This can be done by hand or with an electric mixer, but beating the eggs and sugar well helps develop that crackly crust that is so coveted in good brownies.
- Sprinkle the flour and salt over the top and stir in with a wooden spoon or spatula. Stir in the chocolate chips or walnuts, if using. The batter will be very thick.
- Pour the batter into a 9x9-inch metal pan lined with a parchment paper sling. I'm notoriously bad at cutting straight lines when things are in a pan. With a sling, you can lift the brownies out and slice them, which is so much easier!
- Bake for 30 minutes in a 350 degree F oven. Do not overbake! A toothpick inserted into the center should come out with a few crumbs on it when they are done. If the toothpick is still wet with batter, let them cook for just a couple minutes longer.
Tips for the best homemade brownies
- "When in doubt, pull them out" is my rule for how long to bake brownies. You want a toothpick to come out with crumbs attached. If you test them in one or two spots and the toothpick is coated with wet batter, they aren't done yet. But if there are crumbs clinging to the toothpick, then it's time to pull those suckers out of the oven! I would rather have these on the extra fudgy side than have them turn out overbaked and dry.
- Be sure to cool completely before cutting. The chocolate flavor actually develops as the brownies cool, so if you can hold out, giving them a chance to really cool down makes them even more delicious!
- Choosing the right pan. You can make these in an 8x8, 9x9, or even a 9x13-inch pan. You will get a different thickness and need to adjust the baking time accordingly, but they all work. A 9x9-inch pan (what I use most often) takes about 30-35 minutes to bake these. If you use a 9x13-inch pan, the brownies will be thinner and bake in a shorter amount of time, more like 20-25 minutes. An 8x8-inch pan will take more like 40-45 minutes to bake.
- Store in an airtight container on the counter or in the fridge for up to 5 days. You can also freeze them for 2-3 months.
- One thing I have found is that brownies baked in a metal pan tend to bake faster than when using a glass pan. If you are using a glass baking dish, you may need to increase your bake time by 5 minutes.
Ideas for taking a basic brownie recipe and making it "extra"
- Salted Caramel Brownies: Make salted caramel and pour it over the top when the brownies are done baking, then sprinkle with a little flaky sea salt. It's messy, but worth it. Or pour it over the batter and swirl it in with a knife before baking for a different approach!
- Reese's Peanut Butter Cup Brownies: Unwrap some peanut butter cups and press them down into the batter after pouring it into the pan.
- Coconut Pecan Brownies: Mix ¾ cup chopped pecans into the batter, then sprinkle ½ cup sweetened coconut and another ¼ cup chopped pecans over the batter before baking.
- Brownie Sundaes: Nothing is better than a warm brownie with a scoop of ice cream, hot fudge sauce, and a cherry on top!
- Use it as a mix-in: Consider chopping up 3-4 brownies and adding them to your favorite ice cream base next time right when it's done churning! I'm thinking something like blackberry swirl ice cream with brownie chunks!
More homemade brownies & bars
- Carmelitas
- Cream Cheese Brownies
- Oatmeal Fudge Bars
- Gooey Swirled Nutella Brownies
- Peanut Butter Blondies
- Butterfinger Brownies
- Raspberry Brownies
- Strawberry Brownies
- White Chocolate Cranberry Blondies
- Scotcheroos
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The BEST Homemade Brownies
Ingredients
- 4 ounces bittersweet chocolate chopped
- ¾ cup salted butter cut into chunks
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- ½ cup light brown sugar
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat oven to 350 degrees. Line a square 9x9" baking dish with a parchment paper sling or spray with baking spray.
- In a large microwave-safe bowl, combine the bittersweet chocolate and butter. Microwave on high in 20-30 second bursts, stirring well between bursts of heat until melted and smooth. Whisk in cocoa powder.
- Add granulated sugar and brown sugar, whisking well to combine. Add eggs and vanilla, beating well either by hand with a whisk or using an electric mixer.
- Sprinkle the flour and salt over the brownie batter and gently stir it in with a wooden spoon or spatula. Stir in chocolate chips.
- Pour the brownie batter into the prepared baking dish and spread into the corners. The batter will be thick.
- Bake for 30 to 35 minutes, until a toothpick inserted into the center of the brownies comes out mostly clean with only a few crumbs attached. Be sure not to overbake.
- Cool completely before cutting. Store in an airtight container for up to 5 days on the counter or in the fridge.
Notes
- 8x8-inch baking pan: These will be thicker and take longer to bake, more like 40-45 minutes.
- 9x13-inch baking pan: This recipe can be spread into a larger pan and baked thinner for 20-25 minutes.
Nutrition
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Janette@CulinaryGinger.com says
You had me at thick, fudgy and chewy. This is how brownies should look, and now I need some.
Luci's Morsels says
Wait, only 15 minutes of prep time with just a few ingredients? Yes please! These look absolutely delicious and I must have one immediately! Thank you for sharing! Luci’s Morsels | fashion. food. frivolity.
Bintu - Recipes From A Pantry says
These brownies look AMAZING! I can see why they are the ultimate fudge brownies. I need one now with a big dollop of cream
Lisa | Garlic & Zest says
If your goal was to make me swoon with these brownies, then Mission Accomplished! Gorgeous. And I love how there's no leavener to keep them fudgy and dense -- the way a brownie should be.
Amy says
Thanks, Lisa! I couldn't agree more!
Deepika says
I can imagine the aroma in the kitchen while making these brownies. These look absolutely decadent and delicious. Love the pictures too.
Kathryn @ FoodieGirlChicago says
Dense, chewy brownies are my absolute favorite! This look like they would be absolutely perfect!! Pinned!!
Amy says
Mine too! Thanks, Kathryn!
Kylee from Kylee Cooks says
These look fabulous, Amy! All that chewy chocolatey deliciousness. Just need a tall glass of milk and you're set!
Karen says
I think I'll make these this weekend. I really want to make them right now but seeing as I haven't had breakfast yet, that might be a bad idea 😉
Michelle | The Last Food Blog says
Oh my word! These look amazing!! I could eat about 5 if these right now 🙂
Hanady | Recipe Nomad says
That looks absolutely delicious!! I love the crusty top of a brownie but have a hard time getting my brownies to do that! I can't wait to try your method!
LSmith says
I made these last night and they turned out AMAZING!
I followed the recipe exactly and made sure not to try and cut them too soon. I also used my trick of using a plastic knife to cut them with. My friends said they tasted like molten chocolate!
Amy says
I'm so happy to hear how much you enjoyed them! I always forget about that trick of using a plastic knife to cut brownies but it totally works! So smart!
Cynthia | What A Girl Eats says
You can almost taste them through the screen! Nuts for me please!
Leslie says
There is nothing more perfect than fudgy, chewy brownie. Unless of course it is a fudgy, chewy brownie with ice cream!
Amy @ Little Dairy on the Prairie says
You have me drooling at my computer! They sound amazing!
Marlynn | UrbanBlissLife says
These brownies look like dessert perfection! So thick and chewy, just the way brownies should be. Yum! These would not last long in my house 😉
Jessica Robinson says
We LOVE homemade brownies. Me, being a farmgirl, born and raised and my husband, being a subdivision boy, differ on brownies. I developed my own recipe to be similar to boxed brownies too, because that's what he grew up on! Love all your tips!
cookilicious says
Oh My! You seem to have nailed the brownie recipe..these look perfect. Loving it. Drooling..Will need to pin it.
Maggie says
I made these for a birthday at work and they still talk about them to this day. I doubled the recipe and cooked them in a 9x13 pan. They were super thick and delicious. I set them up with vanilla ice cream and various toppings. It’s not my turn for the birthday dessert this month but I have been asked to make them again.
Amy says
Yay! I love it!
Tara Aguilar says
These are the best brownies I have ever had! Thank you for sharing this recipe! My family loved them! These will be regularly made in our house!
Amy says
So glad you enjoyed them Tara!
Kathleen says
I am with you Amy, "when it doubt, pull them out!" Making these for my family tomorrow, so gooey and delectable!
Paige says
This recipe checks off all the boxes...fudgy, thick, and a little cakey but not too much....delish!
Jennifer Stewart says
Nothing better than a gooey fudgey brownie!!
MICHAELA KENKEL says
Brownies are my love language. I have tried ALL kinds of homemade recipes and this is the one I always come back to!
Sierra Porter says
So I'm currently trying to make these and they're in a 9x9 pan, but it's been over 35min and they're still basically liquid inside. 🙁
Melanie says
I had this same issue too with a 9x9 glass dish. I cooked the for probably close to 40 mins cause I wasn't sure they were done. I just took them out and letting them cool. We'll see how they turn out I guess.
Peggy says
Thank you for sharing the recipe.... my brownie turned out to be amazing!!!!
Susan says
I added roasted walnuts to recipe! These were sooooo good! Extra chocolatey and chewy! Will use this recipe from now on! Love it!!
Amy says
That sounds delicious! So glad you enjoyed this recipe!
Barbara says
These turned out so so good. I halved the chocolate chips and might sprinkle some one top next time. But wow. I've tried over 20 brownie recipes (whenever I think I've found the perfect one there another to try 😂) and this is now the current fave. I baked them in an 8x8 and they were done in 45 min, maybe could have gone a few minutes under. I liked that they stayed soft all the way through. Most of the time thick brownies bake too much on the outside before they are done in the middle, but not these. Bravo!
Amy says
Thank you, Barbara! I'm so glad you liked these!
Barbara says
Help!!!!! These look and sound so delicious! I want to make for a party night so...if I double the recipe and bake in a 9x13 pan, how long should they bake for????
Cheryl M says
These were absolutely delicious and will now be my go-to brownie recipe. Thank you so much for sharing!!
Laura says
Would it work to replace the bittersweet with semisweet chips? I don’t have any on hand and have lots of semisweet chips.
Amy says
Yep! They are actually really close in the range of sweetness and can almost always be used interchangeably.
Maura Wildberger says
Could you make this without bittersweet chocolate? Is there a substitute?
Mary Pat says
I have always just used a box for brownies since most homemade are sub standard......NOT THESE!!!! Did my first batch last night as a test run on my husband and added walnuts instead of chocolate chios.....the best brownies EVER!!! I’m baking 2 more batches today for workers coming to the house tomorrow.......will be great for Christmas giving this year!!! The bomb for my chocolate lovers!!!!
Mary says
Please my email was wrong........whoops
Amy says
Yay! Thank you so, so much for your kind review Mary Pat! I'm with you on adding walnuts instead of chocolate chips! That's my favorite approach, but my husband loves them without the nuts. Which is nuts, lol.
Julie Lehner says
These were the best brownies I have ever had!! This was also the first time I have ever made brownies from scratch! I will never ever make brownies from a box again. I did not have any bittersweet chocolate so I melted dark chocolate chips with the butter. Family loves them- thank you for sharing the recipe 👍🏻
chris says
These are the very best brownies I’ve ever tasted. I am making them for the second time today. Today, I subbed vegetable oil for the butter to make them more heart-healthy for my husband who is a cardiac patient. Not as good as using butter, but still darn delicious!
Thanks so much for sharing your recipe!
Lisa says
These came out perfectly! Great recipe and so very easy!
Kay G says
Tried these brownies tonight for the first time and they were amazing! Thanks for a new recipe!
jasmine says
how long do you think they need to bake with a brownie pan (with 12 individual brownie slots)?
Amy says
I'm not sure how one of those pans would affect the bake time! My guess is that it would be less?
Danielle says
So I made these and they came out amazing!!!! Just wondering if I double everything up to make more? I never know how to double a recipe the right way.
Amy says
You can just can just double the ingredients and bake it in a 9x13" pan! It will be a little thicker and take a little longer to bake. Otherwise, you could double the batch and bake them in two square pans.
Bec says
Amazing brownies! So fudgy!! NOT cake-like!!!! 10/10
Amy says
Thank you for such a great review!
Ileana says
Oh my goodness! These brownies are AMAZING! So perfect! Thanks so much for sharing your recipe! These will now be my “go to” recipe for brownies! 😋
Ilincozaurus says
Heyyyy! I am about to make these beauties and only one question. Can i refrigerate them in the pan overnight before baking? And if yes, how to cook them? Like do i put them dirrectly in the oven or i wait until they come to room temp? And also how the cooking time will change?
Amy says
That's a great question! I have never tried it though, actually. I think it would work based on experiences with cookies and even cake batter. My guess is it would take 3-5 additional minutes to bake them if they into the oven straight from the fridge, but I would be interested to hear what your experience is.
Lacey Tidale says
This has become my go-to brownie recipe. So simple and so yummy! Love the texture. I used higher quality chocolate this time and *chef's kiss* they're so good. Thank you!!
Radwa says
I tried it, it’s the best brownies I really ever made. It’s also very easy to make. Thank you.
Shelby says
The BEST brownie recipe I have found! I accomplished the perfect brownies from scratch by following this recipe! Thank you!
Aprajita Kumar says
Can I please get the measurements in grams? The cup sizes are diffirent in diffirent countries and I believe it'll get messed up if measured by cup.
Amy says
I will work on adding this.
Miriam says
These were Phenomenal! They took a lot longer to cook in my glass pan, but thanks to your clear instructions, I felt confident deciding when to take them out. I took the idea from your nutella brownie recipe and just dolloped and swirled some nutella on top. I had to guess on the amount of chocolate to put in them, do you have an idea on a cup measurement? I'm in Australia and my scale batteries are flat.
Eliza says
Hi! Can i make them without the chocolate chips?
Amy says
Of course!
Sherri says
These really are a home run
Shelagh Cooney says
Alright, I thought I was already using the best brownie recipe. It now got bumped down to number 2. Definitely keeping this one as my go-to now! So. Perfect. Exactly what you expect from a brownie: fudgy, dense, gobble-me-up goodness.
I used walnuts instead of the chocolate chips and it was still SUPER chocolatey. Topped with a scoop of ice cream, it was the perfect dessert for my dinner party.
Kelsey says
Just popped these puppies in the oven! So excited to try these once they cool! they might just be too easy to make though, not good for my waistline haha Thanks for the recipe!!
Erin Lawler says
I followed the recipe exactly and the brownies came out perfectly! They were super fudgy and has the crackling top layer. A+.
Melissa says
Hi! If I don’t have salted butter, how would I adjust the recipe? Would I just add a little extra salt? Any idea how much? There’s a blizzard outside so I can’t get to the store 😔
Amy says
Yes, just a pinch of extra salt would do it! Typically salted butter has about 1/4 teaspoon of salt per stick.
Kate says
Oh my goodness! I made these last night and subbed in gluten free flour for my son. I’ve made A LOT of brownie recipes over the years as it is the one dessert that GF flour doesn’t totally ruin. :). And these were, hands-down, the best yet. The kids went crazy, my husband was in heaven, and I loved them (and the easy clean up). Delicious. 10/10. 5 stars. Thank you!
Amy says
Thank you for such a fantastic review!
Beth says
These got two thumbs WAY up from my kids (and me). I've been making a homemade recipe we love for a while, but they are quite dense (and to be honest, the adults like them more). I switch those up with the boxed kind, because they have that crackly crust and soft center. These are like the perfect combo of the two. Thanks for the recipe!
Amy says
I'm glad to hear you enjoyed these so much!
Sarah Reyes says
We were craving brownies in our house, and I wanted to enter the February Chocolate Challenge, so I chose to make these amazing brownies and I'm SO glad I did! It didn't take long at all--so easy and so delicious! I'm definitely making them again!
Amy says
I'm so glad these were a hit for you guys!
Lisa DeGrenier says
These look amazing! I especially like how you explain to use a mixer to mix the eggs and sugar and butter together to achieve that Crackle, glossy top. Genius! Can't wait to try these. Have a question, though. What brand / percentage of cacao chocolate bar do you use, please.
Amy says
I use the Ghiradelli baking bars and their bittersweet bars are 60%.
Michelle Hilton says
I love brownies! These brownies were super rich and super delicious. A small serving of these will satisfy your chocolate craving. And this coming from a family that all LOVE desserts and have a super sweet tooth. Amy's advice to wait until fully cooled is spot on. I tried one several hours after coming out of the oven while it was still a little warm and it was good. But after trying one again when fully cooled it was amazing!!! We will be making these again soon.
Amy says
Thank you, Michelle!
Lugene says
Can I double the recipe for a 9x13 pan?
Amy says
Yes!
Jennifer Scarborough says
I made these yesterday and they are fantastic!! Rich, dense, and fudgy, with multidimensional flavor! Many fudge brownies are too chocolately with a one-note flavor that turns the kids off, but we all loved these. The brown sugar, the high amount of salt, the three types of chocolate... wow! After searching through many recipes online, I immediately knew this was the one to try. It did not disappoint! Also, they hold up very well to being sliced and don’t fall apart like many fudge brownies do.
Note: I use a very dark, not Dutch processed cocoa powder, which tends to be over-powering in most recipes. So I reduced the amount of cocoa to 1/3 c and increased the flour by 1 1/3 T. I was glad I did because the cocoa flavor did not take over this time.
Darla Carson says
An amazing recipe
Amy says
Thank you!
Carol Eaton says
Just looked at mine pan in the oven.........the butter is bubbling up and looks nothing like a brownie pan! What did I do wrong? I bake all the time and I can't ever remember seeing a batter cook apart like this.
Amy says
That is a very strange result! Sounds to me like maybe a mismeasurement happened and you doubled the amount of butter! I know that has happened to me a time or two!
Tina says
Will these travel well?
Amy says
Yes, they should!
Laura says
Wow! These were so good! Thanks for sharing the recipe. My husband loved them.
Ishna says
Could leaving the brownie batter at room temperature for a while instead of immediately baking them affect how the brownies turn out to be?
I’ve made this recipe twice. The first time they turned out so good!! The second time they turned out to be really greasy and I can’t figure out why. I used 3/4 cup (170g) of butter.
Amy says
Hmm, that's a good question. I have never made the batter then waited to bake them for a while, but yes, I could see it affecting the brownies. I don't think of these brownies as being greasy so that's the only thing I can think of.
Rani says
loved it .. thanks for sharing!
Kim says
Oh my goodness. I cannot resist a new brownie recipe, and these look to die for! Guess I know what I'm making as a treat this weekend. Thanks for sharing!
Kristan says
Have you ever doubled this recipe? I’m wondering if I should lower the temp and increase time or just increase the time. I’m going to try this recipe today. Can’t wait!
Amy says
Yes, you can definitely double the recipe! I usually just increase the time and leave the temperature the same.
Melanie says
I had this same issue too with a 9x9 glass dish. I cooked the for probably close to 40 mins cause I wasn't sure they were done. I just took them out and letting them cool. We'll see how they turn out I guess.
Kristan says
We just made these for the 2nd time this month! My 10 yr old, 4yr old and 2yr old loved helping. The toddlers needed a bath afterwards lol. Up until we found this recipe we would just use box mixes but they really don’t compare. These aren’t much work considering the reward at the end. Thank you so much for sharing. The tip about not over baking is crucial! A little under is for sure better than over.
Amy says
I'm so glad these were such a hit for you!
Lyn says
They’re in the oven baking now. Weren’t too difficult to whip up either. The batter tasted great so they likely will too. I also put in about a cup of pecan pieces hope they’re delicious.
Anna says
I have made these brownies at least half a dozen times, with nuts and without. They are my new go-to for a quick dessert. Love everything about them!
Kenny says
I used walnuts dark chocolate chips and milk chocolate chunks you talk about some good brownies they were the best I ever made
Megan says
I shamelessly make these brownies weekly during the cold months. They are absolutely scrumptious and a crowd favorite in our house. I substitute the bittersweet chocolate for chocolate chips as that is what I keep in my pantry, absolutely delish!
Donna says
I really don't like cakey brownies, but my idea of fudgy brownies is a very moist, chocolately brownies. The recipes I see are beyond moist, to looking wet and underdone. Are these the right amount of moistness and not mushy wet?
Amy says
No, these were definitely not mushy wet, just dense and moist and fudgy. I wonder if you are noticing the spots of melted chocolate from the chocolate chips in it. Those were still definitely molten when I photographed these particular brownies so they might look shinier.
Corie Anne James says
I made these this afternoon. Recipe is super easy to follow. And, best of all, they taste AWESOME! Thank you so much! I’m always on the lookout for new recipes for my hubby. He’s a sweet freak. Can’t wait to try them with a scoop of vanilla ice cream! I’m new to the kitchen so easy to follow recipes are always a big plus!
Angel says
Oh my gosh these were so yummy! I'm sharing the recipe with my sister!
Kelli Montgomery says
absolutely my favorite recipe! i have made many good brownie recipes but all pale in compariosn to this one! I add just a tiny bit more chocolate and insteda of microwaving the chocolate and butter together i heat them together in a bowl over hot water! highly reccomend!