These chewy fudgy brownies check all the boxes: they have rich chocolate flavor, perfect chewy texture, and they're quick and easy to make from scratch! So ditch the boxed mix! One taste of these homemade brownies and you'll never go back.
I didn't grow up eating boxed mix brownies, but I can certainly understand their appeal. Besides being easy to make, they often have a good balance between fudginess and chewiness that can be tricky to replicate in a homemade brownie.
But after lots of recipe testing - and eating! - I'm happy to say that this easy homemade brownie recipe does just that. This made-from-scratch recipe rivals the beloved chewy texture of a boxed brownie but with a much better chocolate flavor.
Being 8 months pregnant, I consider myself especially qualified to determine what is a really good brownie - ha!
Why This Recipe Works
Even if you're a die-hard boxed brownie lover, I'm confident that you'll love these chewy fudgy homemade brownies even more! Here's why:
- Real, Rich Chocolate Flavor - These brownies are truly indulgent, with a rich, real chocolate flavor thanks to both chopped chocolate and cocoa powder in the brownie batter. I taste-tested these along side different varieties of premium boxed-mix brownies, all of which included artificial flavor, and the flavor just didn't compare to the richness of these homemade brownies.
- Chewy, Fudgy Texture - Beating the eggs and sugar together before adding the other ingredients gives these brownies the most dreamy texture. They're fudgy with just the right amount of chewiness and not at all cakey. (Check out the FAQs below for more on what makes brownies fudgy versus cakey.)
- Note: If you're looking for an intensely fudgy brownie, check out my fudgy chocolate brownie recipe!
- Thick - These brownies are seriously thick. No thin brownies here!
- Easy - These brownies are easy to make in just 20 minutes using simple ingredients. While no scratch-made recipe will ever be quite as quick as boxed-mix brownies, these easy homemade brownies are worth the few extra minutes of time and effort!
Ingredient Notes & Substitutions
Unsalted Butter - Butter adds delicious flavor and helps to create brownies with tender texture. As always, we'll use unsalted butter so that we can control the amount of salt in the recipe.
Chopped Chocolate - A chopped chocolate baking bar provides the best chocolate flavor and texture for homemade brownies. Use bittersweet for a deeper chocolate flavor or semi-sweet for a slightly sweeter chocolate flavor.
Cocoa Powder - Combined with the melted chocolate baking bar, cocoa powder lends rich chocolate flavor. You can use either natural unsweetened (deeper chocolate flavor that's slightly bitter) or dutch-processed cocoa powder (neutral and smooth chocolate flavor) in this recipe. I usually have both on hand and like to use a Tablespoon of each since I'm indecisive.
Cornstarch - A bit of cornstarch helps to create chewy baked goods, which is why I love adding it to brownies and chocolate chip cookies. And if you're wondering... yes, you can leave out the cornstarch; the resulting brownies just won't be quite as chewy as they would with cornstarch.
Eggs - Notice that these brownies don't contain any chemical leavener. The eggs - in addition to binding together the brownie batter - add lift to the brownies since they're beaten with sugar.
See recipe card at the bottom of this post for full ingredient list and measurements.
In addition to essential baking equipment (like a mixing bowl and whisk), I recommend some special tools for making this recipe.
- A stand mixer or electric hand mixer, for mixing the brownie batter.
- An 8x8 metal pan, for baking the brownies.
Step-By-Step Recipe Instructions
Step 1: Preheat oven to 325°F. Line an 8x8 metal pan with parchment paper and set aside.
Step 2: Melt butter in a heatproof bowl in the microwave. Immediately add the chopped chocolate, cocoa powder, and vanilla to the melted butter and stir until the chocolate is completely melted and the mixture is smooth and shiny. Set aside to cool slightly.
Step 3: In a small bowl, whisk together flour, cornstarch, and salt. Set aside.
Step 4: Beat together eggs and sugar on until the mixture is light, fluffy, and pale yellow.
Step 5: Slowly pour the slightly cooled chocolate mixture into the egg mixture. Beat the mixture until well combined.
Step 6: Fold the flour mixture into the chocolate mixture until all flour is combined.
Step 7: Pour the batter into the prepared pan.
Step 8: Bake the brownies for 50 minutes or until they have risen and a paper-thin crust has formed atop the brownies. Let the brownies cool completely on a wire rack before slicing.
Be sure to chop the chocolate into tiny pieces so that it will melt easily in the butter. If it doesn't melt completely, just pop the bowl with the butter and chocolate back into the microwave and heat on 50% power in 15 second increments until the chocolate is melted.
Be careful not to over mix the brownie batter when folding in the flour mixture. Over mixing the batter could lead to brownies that are a bit tough rather than tender.
These brownies are seriously divine on their own, but serve these brownies a la mode with a scoop of ice cream for a truly special treat!
If you're like me, you prefer a rich, fudgy brownie to a lighter, more airy cakey brownie. There's a hint of chewiness in these fudgy brownies, but they're much denser and richer than a cakey brownie. The difference between the two comes down to the ratio of fat to flour in the brownie recipe. A fudgy brownie, like this recipe, has a higher ratio of fat (butter and chocolate) to flour, while a cakey brownie recipe includes more flour and a leavener (usually baking powder) for rise.
One hallmark of a perfect brownie is the shiny, tissue-thin, "crust" that appears on top of the brownies once they are baked. These coveted crackly tops are caused by sugar molecules rising to the surface of the brownie batter as it bakes and then drying out. It ultimately comes down to baking science and the quality of the recipe. There are several brownie making methods that claim to create crackly tops, and beating the eggs and sugar to create a light, almost fluffy mixture is my favorite, so that's how we're tackling it in this brownie recipe.
Definitely! Lining your baking pan with parchment paper keeps the brownies from sticking to the pan without adding any extra oil or grease, and it makes it easy to remove the baked brownies from the pan.
A metal pan is the best option for baking brownies, since it conducts heat more quickly and distributes it more evenly than a glass pan.
Room Temperature: Store leftover brownies in an airtight container at room temperature for up to 4 days. If possible, avoid cutting the brownies before storing, as the cut edges will dry out more quickly.
Freezing: Brownies that are baked and completely cooled can be sealed in an airtight container and frozen for up to 3 months. Thaw the frozen brownies at room temperature before slicing and serving.
For even more information about how to keep brownies fresh, check out this post with everything you need to know about how to store brownies.
More Brownie Recipes
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Chewy Fudgy Homemade Brownies
- Stand mixer or electric hand mixer
- 8x8 metal pan
- 1 cup unsalted butter
- 7 ounces bittersweet or semisweet chocolate baking bar, finely chopped
- 2 Tablespoons cocoa powder (natural unsweetened or Dutch-processed*)
- 1 Tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 Tablespoon cornstarch
- 1 teaspoon kosher salt
- 3 large eggs, room temperature
- 1 ½ cups granulated sugar
- Preheat oven to 325°F. Line an 8x8 metal pan with parchment paper and set aside.
- Add butter to a heatproof, medium bowl and melt the butter in the microwave. Immediately add the chopped chocolate, cocoa powder, and vanilla to the melted butter and stir until the chocolate is completely melted and the mixture is smooth and shiny. Set the chocolate mixture aside to cool slightly while you move on to the next step.
- In a small bowl, whisk together flour, cornstarch, and salt. Set aside.
- In a the bowl of a stand mixer using the whisk attachment (or in a large bowl using a handheld electric mixer), beat together eggs and sugar on medium-high speed until the mixture is light, fluffy, and pale yellow, about 2 minutes.
- With the mixer running on medium speed, slowly pour the slightly cooled chocolate mixture into the egg mixture. Continue to beat the mixture on medium speed until well combined, about 30 seconds.
- Remove the bowl from the stand mixer (if using) and add the flour mixture. Using a rubber spatula or wooden spoon, gently fold the flour mixture into the batter. Continue to fold until all flour is combined, being careful not to over mix the batter.
- Pour the batter into the prepared pan and use the spatula or spoon to gently smooth the top of the batter.
- Bake the brownies for 50 minutes or until they have risen and a paper-thin crust has formed atop the brownies. The brownies are finished baking when a toothpick inserted into the center of the pan comes out clean or with just a few moist crumbs.
- Place the pan on a wire rack and allow the brownies to cool completely in the pan before slicing and serving.