The Best Chewy, Fudgy Brownie Recipe

close up stack of Fudgy Brownie slices in a white dessert plate
The Best Brownie Recipe

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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!

stack of Fudgy Brownie slices in a white dessert plate
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 30-40 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!

close up stack of Fudgy Brownie slices in a white dessert plate
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!)

stack of 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

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The Best Brownies AKA Chocolate Chewy Wonders

The Best Chewy Brownies Recipe AKA Chocolate Chewy Wonders. These are for the people that love fudgey brownies!
4.92 from 332 votes
close up stack of Fudgy Brownie slices in a white dessert plate
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
12 servings
Karlynn Johnston


  • 3/4 cup of butter
  • 1 1/2 cups of white sugar
  • 3/4 cup of cocoa
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 cup of chocolate chips or chocolate chunks
  • 3/4 cup of flour


  • 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 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!
  • Line a 9x9 pan with parchment paper.
  • 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 Information

Calories: 330kcal, Carbohydrates: 44g, Protein: 4g, Fat: 16g, Saturated Fat: 10g, Cholesterol: 73mg, Sodium: 128mg, Potassium: 108mg, Fiber: 2g, Sugar: 34g, Vitamin A: 450IU, Vitamin C: 0.1mg, Calcium: 35mg, Iron: 1.5mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Hamster says

    my mom absulotly HATES brownies but this recipe made her change her mind!
    I personally say you would add baking powder to it tho!!5 stars

  2. Jillian says

    These are seriously the best brownies ever! I noticed some comments regarding baking times, so figured I’d share… My oven gets 25° hotter than the set temp, so I set it to 325. I used a 9×9 light nonstick baking pan, and baked for 28 mins. I thought I may have overcooked them, since the toothpick came out clean, but they were perfectly fudgy and the edges were not dry at all! I also used a combo of semi-sweet and dark chocolate chips, and added 1/4 tsp of salt since my butter was unsalted. Hope this helps!5 stars

  3. Ty says

    These are the best brownies ever and there so simple and easy to make

  4. Annette says

    I have made these brownies several times and everyone loved them, I did make one substitution I used marijuana infused coconut oil instead of butter.5 stars

  5. Emma says

    I think this is a really great recipe and I loved how they turned out, except for the fact that it doesn’t call for salt. I didn’t realise until I baked them that I didn’t put any. Still very good but next time, maybe add 1 teaspoon salt. Thanks for the recipe!4 stars

  6. Kate says

    These turned out amazing! Super chewy and fudgy! Tip: Instead of cocoa powder, I used hot chocolate mix, so they were chewy, fudgy, hot chocolate brownies! They were delicious, and I rate this recipe 10 stars! Nice job! 🙂5 stars

    • O Conlee says

      My wife said these are the BEST brownies I’ve ever made. Surprisingly, they get better the older they get! Delicious!!!!5 stars

  7. Sarah says

    These were a hit! Thick, so chocolatey… yum!! Baked in an 8×8, 35 mins, turned out great.5 stars

  8. Jenny says

    I doubled this recipe and added a little salt, these would have been perfect except that I doubled the recipe and cooked them in a bigger pan and I way under cooked them, they looked plenty done until I cut them, they are so thick that it’s hard to tell when the center is really done

    • Erin says

      So so so good! I will never make box brownies again. These are just as easy and so much better. Yum!!5 stars

  9. DiDi says

    Wow! Thank you so much for sharing this recipe. It is truly the best. The lack of levening agents and the low amount of flower means that making it gluten free is as easy as swapping out the flour. And if you want it a little more chewy, just add a half cup of walnuts. I cooked them in a brownie pan and they were cooked in 17 minutes. Thanks again!5 stars

  10. Alice says

    I just baked these and they are the best brownies I’ve ever tasted! I hate dry fudgy brownies, but these brownies have a very moist fudgy chewy texture. I used an 8×8 baking dish, so it took 45 minutes to finish baking. I didn’t read the whole blog, so I accidentally used unsalted butter, but it still tasted great!5 stars

  11. Kevin says

    Please correct the bake times listed; the recipe says 20-25 minutes and the printed version says 30-40 minutes. I just made these and I baked the 9×9 pan for 35 minutes. I think they are delicious. I think 30-35 will work well.

  12. Victoria says

    The brownie mixture was very thick but seems alright. Only downside is that at this moment the brownies have been cooking for over an hour. They are at the right temp. And right pan and I baked them for 40 mins and let them cool and the inside was all soup.4 stars

    • Annie says

      These turned out great, they are supposed to be fudgy and chewy.5 stars

  13. Beth says

    Can I bake these in a 9×13 pan? Or a round cake pan? If so how long do I bake it for?

    • Aneeqah says

      The brownies were not bad. I actually really enjoyed it. I might’ve very stirred them a little bit, because the centre is a little cakey but the edges are fudgy? But out of all I really enjoyed it, although I put my batter in a bigger tray( made my brownies very thin) and not a 9×9, it was delicious. Next time I’ll put it in the 9×9 tray 🙂4 stars

  14. Jaime Lynn says

    Thank you for sharing this recipe! It is now a favourite. Your brownies (and now MY brownies!) are perfection.5 stars

  15. Erin says

    Good brownies & easy recipe but I feel it is a bit misleading to call them ‘chewy’. These are the fudgiest brownies I’ve ever had & unfortunately I didn’t see the part where that was called out… I thought they were going to be super chewy (being named “Chocolate Chewy Wonders”) so I’m still on the hunt for a delicious chewy brownie recipe if anyone knows one!

    However, these are exactly what you are looking for if you want a fudge-y brownie!!!5 stars

  16. Jenny says

    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.

    • Britney says

      I am sure they’d be great however I cannot make brownies. Cakes, cookies, cheesecakes, all perfect! My brownies though, they leave a lot to be desired. They always turn out cakey. I even followed the recipe to the tee and didn’t stir the flour too much and still got cake. ?5 stars

  17. Amelia.C.Jones says

    Thank you so much for you recipe! We love it at home!5 stars

  18. Mona Rosengren says

    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. ?5 stars

  19. Cameron Martin says

    Absolutely love these and so has the family. Possible to turn this inro a cheesecake brownie ??5 stars

  20. Tegan says

    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 🙂5 stars

  21. Sara says

    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 🙂5 stars

  22. Kamilah says

    May I know if it’s okay to substitute the butter with oil??

    • Karlynn Johnston says

      The choice is up to you! some people prefer milk chocolate, some semi=sweet, it’s whatever you want to add in!5 stars

  23. egmonty says

    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 center4 stars

  24. Mary Jane says

    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.

  25. Adam says

    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?

    • Toni says

      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.

  26. Toni says

    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.5 stars

  27. Toni says

    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.

    • Karlynn Johnston says

      Sorry I didn’t catch this comment, I am glad that they worked out! I bake everything except pies in the middle of my oven!5 stars

  28. Gayle says

    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.?

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