Learn how to make fudge brownies from scratch! These chewy fudge brownies from scratch are made with staple pantry ingredients. You’ll taste the difference between this homemade brownie recipe and box brownies. Totally worth the extra 5 minutes to measure your own ingredients. And, surprisingly, these very chewy gooey brownies are made with with no oil or milk.
To start baking these chewy fudge brownies from scratch, preheat the oven to 350º.
This is a brownie recipe for a 9×13 inch pan.
Line the pan with parchment paper. You can also grease the pan with cooking spray or butter, but parchment paper is a lifesaver for keeping the beautiful chewy brownie edges in tact. My favorite kind comes in sheets.
The trick for chewy fudge brownies from scratch
Want to know how to make brownies chewy not cakey?
Well, when you’re making brownies without oil, you need to add moisture with butter.
Instead of melting the butter in the microwave, the trick for gooey fudge brownies is to melt the butter with the sugar in a sauce pan on the stove. This is how you’ll make a thick and creamy base for your fudge brownies.
Bonus points: melting butter and sugar together will make your kitchen smell real good!
Combining ingredients for scratch brownies
Mix melted butter and sugar until smooth. Once the mixture is cool (to avoid scrambling the eggs), add in eggs and vanilla and stir until smooth.
In another bowl, mix cocoa powder, salt, baking powder, and flour.
Mix the dry ingredients in with the fudge brownie batter.
Add chocolate chips to the batter and pour the batter in the pan.
Using a spatula, spread the brownie batter to form an even layer in the pan.
Bake for about 26 minutes.
If they are too soft and you have to keep them in the oven longer, don’t bake them for longer than 30 minutes.
How do you make hard brownies soft?
Most of my friends who tested this recipe gobbled them up within a day or two.
But one friend made them and went away for the long weekend. When she came back, her brownies turned hard before her family could finish them.
So I taught her my trick.
If you leave brownies out for a few days and they get hard, you can soften a hard brownie by microwaving it wrapped in damp paper towel for 20-30 seconds on a plate.
Homemade scratch brownie toppings to try:
- Crushed nuts: pecans, walnuts, pistachios, hazelnuts
- Bacon (!!)
- Broken pieces of a caramel chocolate bar (love this one)
- Sea salt
- Chocolate chips
- Peanut butter chips (please don’t get me started on my love for peanut butter and chocolate)
- Bake the chewy fudge brownies and serve them warm with a scoop of ice cream
Tasty tips and notes for making perfect chewy fudge brownies
To help you successfully learn how to make fudge brownies from scratch, here are a few brownie pointers:
- The brownies can be stored up to 5 days in an airtight container at room temperature.
- Brownies keep in the freezer for 3-4 months. To freeze baked chewy fudge brownies, wrap them uncut in a double layer of foil. Then store them in a ziplock bag.
- Line the baking pan with parchment paper (these sheets are so easy to use)
- Splurge on the chocolate. Since I lived in SF, home of Ghirardelli, I am loyal to their chocolate chips. If you’re going to eat chocolate, eat amazing chocolate!
- Don’t bake these brownies for longer than 30 minutes – they may not seem done, but they will keep baking once pulled from the oven
- It’s best to use room temperature eggs, since they mix easily and help to achieve the best texture
- Brownies will cook faster in a metal pan than a glass dish. This awesome 9×13 pan comes with a lid.
- When you cut the brownies warm, it cracks the top. For presentation, if you’re serving them at room temperature later, cut them right before serving them.
Love chocolatey fudge treats? Try this brigadeiro recipe, by my friend Denise at Easy and Delish.
And if you love quality chocolate like I do, learn more about Fair Trade chocolate facts by my friend Kacie at The Rare Welsh Bit.
Let me know when you make this chewy fudge brownies recipe. Be sure to leave a comment and rate the recipe. It means so much to hear from Sip Bite Go readers and I love seeing photos of your food! Don’t forget to tag me @sipbitego on Instagram so I can see how the recipe turned out. For more ideas you’ll love, sign up for the Sip Bite Go newsletter.
Chewy Fudge Brownies from Scratch Recipe (Sip Bite Go)
Ingredients
- 4 eggs
- 1 tbsp vanilla
- 1 cup butter
- 2 ¼ cup sugar
- 1 ¼ cup cocoa powder
- ½ tsp salt
- 1 tsp baking powder
- 1 ½ cups flour
- 2 cup ghiradelli dark chocolate chips
Instructions
- Preheat oven to 350º. Line a 9x13 inch pan with parchment paper or grease with butter.
- Mix eggs and vanilla and set aside. Instead of melting the butter in the microwave, melt it with the sugar in a sauce pan on the stove to get a thick and creamy base for your fudge brownies.
- Mix melted butter and sugar until smooth. Once the mixture is cool (to avoid scrambling the eggs), add in eggs and vanilla and stir until smooth.
- In another bowl, mix the cocoa powder, salt, baking powder, and flour. Mix dry ingredients in with the batter.
- Add chocolate chips and spread the batter throughout the pan. Bake for about 26 minutes. If they are too soft and you have to keep them in the oven longer, don't bake them for longer than 30 minutes.
Notes
- The brownies can be stored up to 5 days in an airtight container at room temperature.
- Brownies keep in the freezer for 3-4 months. To freeze baked chewy fudge brownies, wrap them uncut in a double layer of foil. Then store them in a ziplock bag.
- Line the baking pan with parchment paper (these sheets are so easy to use)
- Splurge on the chocolate. Since I lived in SF, home of Ghirardelli, I am loyal to their chocolate chips. If you're going to eat chocolate, eat amazing chocolate!
- Don't bake these brownies for longer than 30 minutes - they may not seem done, but they will keep baking once pulled from the oven
- It’s best to use room temperature eggs, since they mix easily and help to achieve the best texture
- Brownies will cook faster in a metal pan than a glass dish. This awesome 9x13 pan comes with a lid.
- When you cut the brownies warm, it cracks the top. For presentation, if you're serving them at room temperature later, cut them right before serving them.
- Topping ideas:
- Crushed nuts: pecans, walnuts, pistachios, hazelnuts
- Bacon (!!)
- Broken pieces of a caramel chocolate bar (love this one)
- Sea salt
- Chocolate chips
- Peanut butter chips
- A scoop of ice cream
Nutrition
Edyta says
Chewy brownies are my favorite. These are absolutely delicious. I appreciate all the tutorials and tips!
Vicky says
I confess, I often resort to boxed brownie mix. This recipe makes me rethink all that. It looks like I can make from scratch brownies that will taste a lot better than the boxed stuff. This is on my must make list!
Neha says
Omg these look so chewy and fudgy! Homemade brownies are my all time favorite, I need to try your recipe out soon.
Tammy says
The fudgier the better!! These look awesome. I love your tips and topping ideas!
Kristina says
Love a great from scratch brownie – these are going in the recipe book for sure!
Crystal says
Saved this recipe.. I love brownies!!!