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!

Three brownies stacked on top of each other.

Table of Contents
  1. What makes brownies fudgy?
  2. Ingredients to make brownies from scratch
  3. How to make brownies from scratch
  4. Tips for the best homemade brownies
  5. Ideas for taking a basic brownie recipe and making it "extra"
  6. More homemade brownies & bars
  7. The BEST Homemade Brownies Recipe
  8. More States I Have Visited in my American Eats Series

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!

Homemade brownies cut into squares.

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.

A brownie set on it's side in a pan full of more brownies.

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

Ingredients measured into bowls and measuring cups for making 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.
Brownie batter in a pan lined with parchment paper.

How to make brownies from scratch

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!
  6. 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.
Brownie batter in a glass bowl with chocolate chips being stirred in with a wooden spoon.
Brownie squares on parchment paper next to glasses of milk.

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.
Brownies from scratch sliced into squares on a piece of parchment paper.

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!
Two brownies stacked on top of each other on a wire cooling rack.

More homemade brownies & bars

Did you make this recipe?

Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.

Stay in the know

The BEST Homemade Brownies

4.75 from 175 votes
Amy Nash
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Brownies and bars
Cuisine American
Servings 16 Brownies
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 brownie mix!


  • 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


  • Preheat oven to 350°F. 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.


  • 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.


Calories: 271kcal | Carbohydrates: 34g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 168mg | Potassium: 113mg | Fiber: 2g | Sugar: 26g | Vitamin A: 320IU | Calcium: 22mg | Iron: 1mg
Tried this recipe? Show me on Instagram!Mention @HouseOfNashEats or tag #houseofnasheats!

More States I Have Visited in my American Eats Series

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About the author

Hi, I'm Amy

I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking.

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Reader questions and reviews

  1. You had me at thick, fudgy and chewy. This is how brownies should look, and now I need some.

  2. These brownies look AMAZING! I can see why they are the ultimate fudge brownies. I need one now with a big dollop of cream

  3. 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.

  4. I can imagine the aroma in the kitchen while making these brownies. These look absolutely decadent and delicious. Love the pictures too.

  5. Dense, chewy brownies are my absolute favorite! This look like they would be absolutely perfect!! Pinned!!

  6. These look fabulous, Amy! All that chewy chocolatey deliciousness. Just need a tall glass of milk and you're set!

  7. 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 😉

  8. Oh my word! These look amazing!! I could eat about 5 if these right now 🙂

  9. 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!

  10. 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!

    1. 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!

  11. 5 stars
    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 😉

  12. 5 stars
    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!

  13. 5 stars
    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.

  14. 5 stars
    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!

  15. I am with you Amy, "when it doubt, pull them out!" Making these for my family tomorrow, so gooey and delectable!

  16. Brownies are my love language. I have tried ALL kinds of homemade recipes and this is the one I always come back to!

  17. 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. 🙁

    1. 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.

  18. I added roasted walnuts to recipe!  These were sooooo good!  Extra chocolatey and chewy!  Will use this recipe from now on!  Love it!!

  19. 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!

  20. 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????

  21. Would it work to replace the bittersweet with semisweet chips? I don’t have any on hand and have lots of semisweet chips. 

  22. 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!!!!

    1. 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.

  23. 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 👍🏻 

  24. 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!

  25. 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.

    1. 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.

  26. 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! 😋

  27. 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?

    1. 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.

  28. 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!!

  29. The BEST brownie recipe I have found! I accomplished the perfect brownies from scratch by following this recipe! Thank you!

  30. 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.

  31. 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.

  32. 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.

  33. 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!!