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!
4.9 from 315 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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Please rate this recipe in the comments below to help out your fellow cooks!


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. Andrea D says

    Hey. This was a great base recipe! I made some changes and thought some people might like them this way too. This is the recipe with the changes I made:
    3/4 cups unsalted butter,
    1 cup light brown sugar+ 1/2 cup white sugar, 3/4 tsp salt,
    3/4 cups Dutch processed cocoa powder,
    1 tsp espresso powder or instant coffee powder, 3 eggs,
    1 tsp vanilla,
    1/4 tsp baking soda,
    1/3 to 1 cup chocolate chunks (your preference), 3/4 cups flour.
    Absolutely beautiful recipe, and it’s easy to make! Thanks, Karlynn!5 stars

  2. Whiteysgirl says

    Not the best brownie. I think the brownie from the box is better. They are okay, but it leaves a weird aftertaste because of the espresso. It isn’t what the flavor I was expecting to be. It never enhanced the flavor. It could have been the baking chocolate I used. Eh.3 stars

  3. Maureen says

    These were just OK. They definitely needed some salt to balance out all the flavors.3 stars

  4. Stacey says

    Made these and they were so yummy!! I doubled the recipe in order to make more and used a 13×9 pan. So many compliments! May never use boxed mix ever again!!5 stars

  5. MJ says

    These brownies live up to their name. Truly the best I’ve ever made/eaten! I cut them up and froze them, microwaving for 40 seconds and the taste and texture were as it was when they came out of the oven. I added chocolate chunks and walnuts to the top and used an 8×12 casserole dish because that’s all I had, but it worked fine.

  6. Mark Krieter says

    These are by far the best brownies I have ever had in my 50 years. No more Ghirardelli brownie mixes for me. I could go on and on about how chewy and soft they are. So amazing!5 stars

  7. Wendy says

    Simply fantastic..I added orange extract instead of vanilla essence, exquisite citrusy aroma, moist and fudge chocolate brownies!5 stars

  8. BJ says

    Recipe says 1 cup of chocolate chips; instructions say 2/3 cup – can you clarify?

    • Mark Krieter says

      Personally I’d say just go with either amount, depending on how much you like chocolate. I use a full cup.

  9. Carol Luman says

    2nd time I have made your brownies. They are truly the best EVER! Changed absolutely nothing, no need to mess with perfection! I am putting them on my Christmas dessert tray for family and neighbors. Thank you sooooo much!

  10. Lori Rafter says

    I doubled the recipe and used a 9 x 13 pan. They were a bit thicker (yum!) so I baked them for an extra 15 minutes and they came out ooey gooey good! Moist all the way through but no raw batter! Awesome recipe!

  11. Hal says

    Pretty much followed the recipe, esp. the part about not mixing too much. Did not come out fudgy. I’ve yet to find a recipe that uses cocoa powder that I liked. My go-to recipe uses a combination of 100% and semisweet and only 1/4c of flour.

  12. Jackie says

    I can’t wait to try these! I have a question. I do prefer a little more cakey brownie, if I were to add a leavening agent, what should I add and how much or would I add more flour? Thanks!

  13. Sue Bowden says

    Made this for the first time after using packet brownies – goodness how amazing are your brownies – got full marks from brownie connoisseurs here. They really are so delicious. There are soooo many recipes out there but am definitely going to stick with your one 😋

  14. A.S.T. says

    Question: salted or unsalted butter. What’s the difference in baking? If I have unsalted and recipe using salted that’s ok right??

    • Josh says

      If a recipe says salted butter do not use that recipe. You always want to be able to control your salt when baking or cooking.

  15. Kimmy says

    Omgosh!!!… I’m In love!!!♥️♥️♥️😎..
    Deeeelectable recipe! I absolutely love melting the butter in the pan and then adding ingredients one by one…. perfecto! By far The best brownie I’ve made.. & it’s disappearing quickly… my hub LOVES IT!! Bravo!!!!

  16. Linda says

    These look really good! I’m an experienced baker so I hope they come out great! I wanted to comment amd say I love the cover of your cookbook!! So attractive and inviting! I might buy it just because of THAT!💕5 stars

  17. Charles says

    I didn’t follow recipe exactly. I substituted honey (300 g) in place of the white sugar. It was a lighter, more mild honey than clover honey. Still affected taste a bit. At the end of the day, however, very delicious. Not sure if it was the honey or stirring flour too much, but came out a bit more like cake and not fudgy, chewy. Certainly will try this one again, absolutely delicious and they do work with honey and I know a scoop of ice cream on top will be real nice.4 stars

    • Oliver Smith says

      So you didn’t follow the recipe and then give the recipe a lower rating because of something you changed? Imagine….5 stars

  18. Julia says

    WOW!!! These look amazing!! Thank you for sharing with us! In glad I read the comments before I am to make them, so now I know what to look out for, what-to-do and what-not-to-do.. I’m excited and so is my fiance!! Pretty much the only difference is that my fiance is having me sub and use weed butter..?? Hope they turn out as delish as yours and everyone else’s!! I’ll come back and let ya know how they turned out..Wish me luck… I’M OFF TA BAKING!!!

    • Anna says

      Hi I’m new to making edibles, how would I include the cannabutter into the recipe?

  19. Malin Pho says

    Perfect brownies! Have tried a couple other recipes and this is by far the best! Will be using this recipe for every batch from now on 🙂5 stars

  20. Lynda says

    Ive only ever made 1 batch of brownies in my 62yrs, but in the last few weeks I’ve made about 20 batches trying to perfect them to our liking. I thought I’d finally worked out my favourite recipe & method & then I discovered yours.
    I was a bit sceptical as everyone claims there’s are the best ever brownies, but, O M G yours are near perfect to how I’ve been trying to get them.. Yum, Yum, Yum😊. I did tweak the ingredients a tiny bit, but mostly followed yours & your method & now I finally have my perfect recipe & method. The only changes I made was I added 1 extra egg yolk & whisked the eggs really fluffy before adding because I’ve read that helps with a crackly top, which it does, & I used 1cup white sugar with ½cup dark brown sugar. I cooked them in a brownie tin @ 160°C for 16mins exactly then gently removed them from the tin before they cooled. Im now in Brownie heaven, Thank you😊

  21. Anastasia says

    Whooooa, this is the best fudgy brownie recipe I’ve ever tried. So rich, moist inside. But crisp on the top. Plus, it’s so easy, we just need spoon.5 stars

  22. Andrea says

    These really are the best brownies I have ever made, hands down. Thank you for sharing this simple but truly fudgy, gooey good recipe 🙂 I used Hershey’s special dark cocoa and man, they are over the top!5 stars

  23. Lu says

    Hello. First time on your site. Brownies look amazing. My question is. How can I make these for a 13x 9 baking pan. I rarely ever use a smaller baking pan. Would it be alright to just double the recipe. Thanks in advance

    • Mr. Kitchen Magpie says

      Yep just double the recipe and cook them for a little bit longer and it’ll work just fine!5 stars

      • Ebony says

        These brownies were AMAZING yet super simple to make. Love it 💗5 stars

        • Marica Sottile says

          What recipe did you use for the white frosting on your brownies?

  24. Ty says

    I love making these easy and delicious brownies!!!5 stars

  25. Liv says

    Most amazing, delectable brownies ever!! Absolute favourite recipe and have already made them four times!
    After looking for the perfect chewy brownie recipe for years with no luck this is just perfect!! 💖5 stars

    • Rachel says

      Might be my favorite brownie recipe ever. I used dark chocolate chips and only baked for 25 minutes. They were perfect!5 stars

  26. Alana says

    Amazing brownies! The perfect consistency and level of sweetness. It’s a good thing I made 2 pans. I used some chocolate chips and crushed up a mint chocolate bar and mixed that in. I’m already ready to make these again. I will try to share more of them this time, maybe.5 stars

  27. Kuda M says

    Great recipe so easy and delicious. For the sugar I used 1 cup instead of the 1 1/2 cups which was just perfect for me4 stars

  28. Hope-Ann Argent says

    Hi Karlynn, I’ve been following you for a couple of years now. I’ve cooked your soups which my children love and baked many of your cookies. We love them all and all easy to follow instructions. I know I can always count on you for something that EVERYONE will love. THANK YOU

  29. Amie says

    These brownies came out great! I’ve got 4 kids so I usually make brownies in 13×9 inch pan. How much would I use? I was think 1.5x the recipe amounts? Or maybe I should just double and buy a second 9inch pan!

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