This decadent brownie recipe has been on my website since 2009 and I made sure that it was in my first cookbook, THAT’S how good it is and how much I stand behind the excellence of this recipe. This has been one of the most popular recipes on my website for years upon years now, so I’m giving it an update with new photos and new tips and tricks. This is honestly the best brownie recipe, it’s all that you are going to need from here on in!

Brownie Recipe
Brownie Recipe

The Best Brownie Recipe

Ever since I made the best chewy, fudgy brownie recipe ever, that were the most delicious, chewy brownies I have ever eaten and promptly lost the recipe for them, I have been searching for a recipe that creates the same chewy-riffic, chocolate bliss that I once experienced. In the searching to learn how to come up with the best chewy brownies recipe that I possibly could, I learned a few things. Read on to learn how to make thick, fudgy, NOT CAKEY brownies! We aren’t making cake, we are making stick-to-your-teeth-and-smile-a-chocolate-smile brownies.

How To Make Brownies from Scratch

Making brownies from scratch is super easy! You guys, this is a one bowl dessert and trust me, once you try these ooey, gooey brownies from scratch you will never use another recipe again. Remember, these were in my cookbook, these homemade, from-scratch brownies are the best! And I never say that lightly, because claiming somethings is the best is a bold thing to do. The reviews on this recipe speak for themselves however!

To make brownies from scratch all you need to do is:

  • Kick the tires and light the fires and preheat your oven to 350 degrees.
  • Melt the butter in a pot, remove from the heat and stir in the white sugar. Once that is combined, mix in your cocoa.
  • Add in your eggs then add in the vanilla. If you are using chocolate chips instead
    of chocolate chunks, you can mix in the 2/3 of a cup after the eggs are thoroughly
    combined into the mix.
  •  Once all that is mixed very, very well, add in your flour and barely stir it in. Just
  •  Line a 9×9 pan with parchment paper or grease it really well with butter.
  • Bake at 350 degrees for 20-25 minutes, until the
    brownies pull away from the edges slightly. Cool the brownies.

How to Make Brownies Step by Step Video

Ingredients Needed for Brownies

Brownies are one of the easiest things to bake up and a great recipe to start your kids baking with! To make a chocolate brownie you only really need 5 ingredients :

  • salted butter
  • eggs
  • white sugar
  • flour
  • cocoa powder

You can then add the other ingredients to the brownie recipe as you see fit, I like to add chocolate chips for some extra chocolate goodness! People usually fall into two camps when it comes to brownies and their preferences. Either you like your brownies like cake, fluffy and a little moist or you like them thick, chewy and so decadent you can barely stand it. I know, that sounds biased – can you tell that I don’t like cakey brownies? If you need proof of this being the best brownie recipe ever, just take a look at the photo below. These aren’t under cooked and raw looking, like some brownie recipes are in order to get that fudgy look and feel, these brownies just simply are, they end up being wonderfully thick, chewy and fudgy with no raw batter middle in sight. There is a huge difference between raw batter and fudgy!

The Best Brownie Recipe
The Best Brownie Recipe

What Makes Fugdy Brownies?

It’s all about the fat, baby. A brownie recipe that is going to yield you fudgy, delectable brownies is going to have a higher fat ratio than flour. Look at how small the amount of flour is that I use – it’s only 3/4 of a cup! This ensures that it’s NOT raw, undercooked brownie that is going to yield your end result of chewiness, it’s the butter. And it should be only butter, why waste your fat calories on tasteless oil? If you see a brownie recipe with oil, skip it! ( the boxed mixes use oil, need I say more? They have their time and place, but only when camping!)

Brownie Topped With Vanilla Ice Cream and a Cherry
Brownie Topped With Vanilla Ice Cream and a Cherry

Karlynn’s Tips & Tricks for Baking up the Best Brownie Recipe Ever!

  1. You need to learn how to not mix the hell outta them when you put in the flour, and thus you need to do things in a certain order to be able to do that. Make sure to follow the directions in order for success!
  2. You do NOT need any leavening agents at all in a true brownie recipes! No raising of these brownies, thank you kindly! We are aiming for thick, fudgy little bites of chocolate heaven. If you use a leavening agent ( baking soda or powder) you turn these into a cake as it makes them rise up and become airier.
  3. Those two are the main key to success when it comes to making the best chewy brownies but the next one? UNDER BAKE THEM. Always. Remember that your baked products are safe to eat when the temperature reaches 165 °F in the middle, that kills any germs from the raw eggs. Baked goods firm up around 200-210 °F, so you have a lot of area in between to play with. You want them to be chewy but not raw. The brownies will continue to cook a little after you pull them from the oven, so if you insert a toothpick and it comes out fairly clean – you still want some fudgy-ness on it though – remove them before they bake too much.

Looking for some other brownie recipes? Try these popular favourites:

  1. Brownie Trifle ( with or without candy!)
  2. Heath Toffee Brownies
  3. Mint Brownies
  4. Giant Reese’s PB Cup Skillet Brownie

Happy baking everyone! Let me know in the comments below if you tried this brownie recipe!



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FROM MY COOKBOOK : The Perfect Brownie Recipe. These are for the people that love fudgy brownies! Read on to find out the tips and tricks for making chewy, fudgy brownies! #brownies #baking #dessert #chocolate #fudge #sweet #treat #cocoa #brownie

4.92 from 45 votes
The Best Brownie Recipe
The Best Brownies AKA Chocolate Chewy Wonders
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
The Best Chewy Brownies Recipe AKA Chocolate Chewy Wonders. These are for the people that love fudgey brownies!
Course: Dessert
Cuisine: American
Keyword: brownie recipe, brownies
Servings: 12 servings
Calories: 330 kcal
Author: Karlynn Johnston
  • 3/4 cup of butter
  • 1 1/2 cups of white sugar
  • 3/4 cup of cocoa
  • 3 eggs
  • 1 tsp vanilla
  • 1 cup of chocolate chips or chocolate chunks
  • 3/4 cup of flour
  1. Kick the tires and light the fires and preheat your oven to 350 degrees.
  2.  Melt the butter in a pot, remove from the heat and stir in the white sugar.
  3. Once that is combined, mix in your cocoa.
  4. Add in your eggs then add in the vanilla. If you are using chocolate chips instead of chocolate chunks, you can mix  in the 2/3 of a cup after the eggs are thoroughly combined into the mix. 

  5. Once all that is mixed very, very well, add in your flour and barely stir it in. Just barely. I read somewhere that stirring the flour mixture creates gluten, which in turn creates the cakey texture I don't like for brownies. So in theory, the less you stir, the less gluten and then chewy brownies here we come!

  6. Line a 9x9 pan with parchment paper.
  7. I used chocolate chunks, which I placed on top of the batter. They are so heavy that they sink right into it. Bake at 350 degrees for 30-40 minutes, until the brownies pull away from the edges slightly.This is why I use the chunks, they sink in right to the top level of the brownies. Cool the brownies.

Recipe Video

Recipe Notes

This brownie recipe is easy to adapt to your liking, you can use any type of chocolate chips that you want, add walnuts to the batter, marshmallows, it's really is the best base brownie recipe out there! 


Nutrition Facts
The Best Brownies AKA Chocolate Chewy Wonders
Amount Per Serving
Calories 330 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 10g 50%
Cholesterol 73mg 24%
Sodium 128mg 5%
Potassium 108mg 3%
Total Carbohydrates 44g 15%
Dietary Fiber 2g 8%
Sugars 34g
Protein 4g 8%
Vitamin A 9%
Vitamin C 0.1%
Calcium 3.5%
Iron 8.2%
* Percent Daily Values are based on a 2000 calorie diet.



Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!


  1. Pingback: The Search For The Best Brownie Recipe - Beboh

  2. Out of this world!!!! I just hit a home run on these with my first try. It was a a great recipe to follow along with and it turned out pretty amazing.
    Thank you so much for sharing this with us, I’ll definitely be using this recipe again.

  3. Mona Rosengren Reply

    Haven’t made these yet. The recipe is written twice on one page. One says bake them 20 – 25 mins and the other one is 30-40 mins. One salted butter, the other unsalted. We need it a little more clear. Can I double the recipe? I’m sure they are marvelous, can’t wait to bake. 😌

  4. Cameron Martin Reply

    Absolutely love these and so has the family. Possible to turn this inro a cheesecake brownie ??

  5. I really enjoyed these brownies! I was out of butter but the craving was strong so I used half coconut oil and half rice bran oil. They really were too sweet but I understand the sugar has something to do with them being chewy which was why I chose this recipe. If you eat a small piece with some unsweetened cream it balances the sweetness perfectly 🙂

  6. I made these last week with dark cocoa powder, and my husband and I both loved them! I am making a few more batches this weekend for our Superbowl party! Thank you for the recipe 🙂

  7. Haven’t tried yet but three things right off the bat after baking: 1. they smell heavenly 2. The chocolate chunks did not sink AT ALL, would definitely stir them in next time 3. Bake time is almost double the suggested, baked mine for 40 minutes and they are still perfectly under done in the center

  8. I’m with the comments it taste overly sugary. Texture was there, moist but cooked thru,smelled good but the sugar overwhelmed the taste & it didnt have that rich chocolate flavor & mouth feel.

  9. Quick question, should I be using salted or unsalted butter for this recipe. Earlier in your instructions you mention all the ingredients you need and you mention salted butter but later in the recipe list you say unsalted butter. Which one is correct?

    • Hi Adam, I am not Karlynn, but I used salted butter and they turned out fabulous. I don’t see why it would be necessary to use unsalted in this recipe. Your going to love these.

  10. OMG!!!!! I cannot believe HOW GOOD these are.. 5 stars and not nearly enough. These are by far the best brownies I have ever eaten much less made. I was baking them on my last comment so I had no idea that I would be dying and going to brownie heaven within and hour or so. I did not change a thing except I baked them for 30 minutes. I have tossed every other brownie recipes I had on my laptop. This one is the keeper. I have written it down also. I can’t wait to add a little caramel next time and maybe some walnuts. The possibilities are endless. Thank you Karlynn so very much!!! Time for another and a glass of milk.

  11. Hi Karlynn, My brownies are baking and they smell like heaven. I have a question about where in the oven these should be baked. I have an electric oven and only 4 places to put racks. I have seen others say to bake brownies on the very top ? I question this because unless I have broil on there is not heat coming from the top element. Can you please answer my question? I will let you know when these come out and I can taste them. Thank you so much.

  12. Prep is more like a half hour unless you have someone else to measure your ingredients for you . Cook time is over 40 minutes so far. I’m making them right now. But they smell great. I made mine with pot.😆

  13. Pingback: How To Make Ganache - The Kitchen Magpie

  14. I cooked mine for 20 minutes and they didn’t look finished. I left them for another 5 minutes but they still came out really undercooked. I want them fudgy but they were like a blob of batter when I tried to cut them. I was surprised not to see comments from anyone else about this. I ended up putting them back in for almost 20 additional minutes and then they were perfect and delicious!

    • Dumb question, is this recipe calling for all purpose or self rising flour. It doesn't specufy Reply

      Does this recipe call for all purpose or self rising flour, it doesn’t specify

    • That was the case for me as well! So mine took 40 mins all up. I’m glad I read your comment before I started baking!

  15. This really is the best brownie recipe! I was worried about it being grainy with the sugar but it turned out perfect! I was so happy! I actually used it to make brownie bites and they were stinking awesome!

  16. I made these brownies and they are delectable, but I am unclear on something when it comes to baking in general. Maybe someone can clear this up for me? Should I use salted or unsalted butter? Is it always unsalted butter unless it specifically says salted? So many recipes don’t specify and I never know what to do lol… Thanks in advance! Also, thanks for these wonderful brownies!

    • I always use salted, just my preference, I only use unsalted if it specifically calls for unsalted and generally that is because salt is a separate ingredient in the recipe.

    • Bill esposito Reply

      I always, always use unsalted. Baking, cooking etc. No reason to ever buy salted butter. Almost never do recipies call for salted butter. This is why most recipes include salt. It becomes an ingrediant you can contro

      Trying this brownie recipe today.

  17. Pingback: Fat Boy Brownies – All That and a Chocolate Chip

  18. Donna Wiener Reply

    Should the cocoa used be unsweetened? This recipe sounds fabulous, I’m planning to make a double batch for our family Christmas get together. And will it travel well if made a few days ahead of time? Thanks!

  19. Is it correct to put 1 1/2 cups of sugar? These are wayyyy too sweet, even for my sweet/chocolate loving husband.

  20. These are AMAZING!!! Thanks so so much for this recipe. Its so simple, I don’t even pour the butter out of the pot I melted it in, Just mix everything in, step by step as you recommend. I do use a full cup of chocolate chips. Everyone I give them to literally stops in their tracks once they taste them.

  21. Hands down the most amazing, decadent, super chocolatey, fudge brownies ever! Cant wait to build onto the original recipe with fun additions like penut butter. This one is already written down and added to my cook book! I didnt want to chance losing it. Skipped the chocolate chunks ( it doesnt need them ?) Used a thermometer and they came out just a little underdone in the middle, just like we love em. Thanks!

  22. These are amazing brownies! Super easy recipe too. I didn’t ice them, but added a pinch of pink Hawaian sea salt on the top…so delicious. Highly recommend this recipe.

  23. Regina Filangi Reply

    I saw this and had to make them….. IMMEDIATELY! They came out chewy and perfect. I didn’t ice them. They are amazing just plain and simple. Thank you for sharing \U0001f60b

    • The Kitchen Magpie Reply

      AWESOME!!!!! Sounds like you knocked them out of the park!

  24. Such a unique way of making the ganache! I’ve always just heated cream and poured over chocolate, does cooking for 20 min have a distinct impact?

  25. Holly Dumont-Englehart Reply

    Evil woman! My husband is going to divorce me for baking so much lately…. and your to blame!!!!!! (just kidding) going to check my baking list for the weekend 🙂

  26. Kristina Craig Reply

    I made these for Easter and they were soooo yummy!!!!!!!!

  27. Marla Meridith Reply

    I can see why these would be the best brownies!
    We are in our final week of Get Grillin’  - Dessert is the theme and we would love if you submitted up to any 3 recipes (they don’t have to be grilled) to our link up. This one would be perfect! This week we have a Rouxbe Cooking School giveaway.

  28. I can see why these would be the best brownies!
    We are in our final week of Get Grillin’  – Dessert is the theme and we would love if you submitted up to any 3 recipes (they don’t have to be grilled) to our link up. This one would be perfect! This week we have a Rouxbe Cooking School giveaway.

  29. Jana Baatenburg Reply

    These look delicious! I love brownies, and the drizzle of chocolate makes them look so put together.

  30. I made these – the brownies are AWESOME! But…I have had two failed attempts at the ganache. 1st one was completely my fault, I tried half & half with white chocolate chips and it never stiffened up – still tasted delicious though. Yesterday I made it with heavy cream and white chips and when I took it out of the fridge this morning, well…it’s like taffy when it’s cold and when it’s room temperature it’s spreadable but still “sticky”. Do you know what I could be doing wrong? I want it to be like yours!! Thanks!

  31. Yeah i used a very bitter cocoa, but i guess u have a sweeter tooth than mine! ;> i will try it with less sugar coz its looked really great. thank u .

  32. I tried the recipe, everything looked perfect except it was TOO sweet! could it be that you’ve mistaken the sugar quantity with the flour? …..please advice.

    • I went back and checked and nope, it’s exactly how it’s supposed to be. They ARE sweet, I like brownies to be more like fudge than cake, I have another recipe that lends to a more cake like, less sweet recipe, but that’s just chocolate cake, IMHO 🙂

      I also have a vegan recipe I will be tackling in the new year and I KNOW that one won’t be as sweet.

      Maybe check the type of cocoa you used? Cocoa is very bitter, so at 3/4 a cup of cocoa you need the sugar to balance it out.

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