These dark chocolate brownies made from scratch will be the best brownies you've ever tried. They're rich, thick, chewy, and fudgy. They only require 6 basic ingredients and are easy enough that the most novice baker will turn out the perfect rich brownie every time.
Having spent years as a pastry chef in Michelin-star restaurants I'm a very big fan of chocolate desserts. You can try this dark chocolate no-bake tart or this hazelnut chocolate tart. Both rich and delicious.
Or try a different bar or square like these strawberry rhubarb bars or these white chocolate raspberry cheesecake bars.
Jump to:
- ⭐️ Top 5 reasons why you you'll love these fudgy brownies:
- 🧾 Basic brownie ingredients
- 📖 Substitutions & Variations
- 👩🏻🍳 How to master the fudgiest dark chocolate brownies: step by step
- Most common brownie problems and how to fix them:
- 🔪 Equipment
- 🍯 Storing dark chocolate brownies
- 💡 Top tip
- ❓FAQ
- The Best Chewy Fudge Brownie (From Scratch) Recipe In The World!
⭐️ Top 5 reasons why you you'll love these fudgy brownies:
- Easy to make: Homemade brownies are relatively easy to make, even for novice bakers. They don't require any fancy equipment or techniques, and the ingredients are readily available in most grocery stores. With a few simple steps, you can have a batch of delicious brownies ready in no time.
- Fudgy texture: The fudgy texture of homemade brownies is what sets them apart from other baked goods. They're dense, moist, and chewy, with a slight crunch on top. The perfect brownie has a crisp top layer that gives way to a soft, fudgy interior.
- No preservatives: Many store-bought brownies contain preservatives and artificial ingredients to extend their shelf life. Homemade brownies are made with fresh ingredients, without any added chemicals or preservatives, making them a healthier option.
- Versatility: Homemade brownies are incredibly versatile. They can be served warm or cold, with a scoop of ice cream or a drizzle of caramel sauce. They can be made with nuts, dried fruit, or even marshmallows. Or try adding in some caramel, espresso, cinnamon, or marshmallows to create an interesting flavour profile. They're perfect for any occasion, from birthdays to potlucks.
- Fresher ingredients: When you make brownies from scratch at home, you can control the quality and freshness of the ingredients. Using high-quality chocolate, fresh eggs, and butter can make a big difference in the flavor and texture of the brownies.
🧾 Basic brownie ingredients
- dark chocolate- at least 60% cocoa solids
- cocoa powder- Dutch process; adds depth and richness to the brownies
- eggs- large, room temperature
- butter- room temperature- salted or unsalted both work really well
- granulated sugar
- all-purpose flour
See recipe card for quantities.
📖 Substitutions & Variations
- Add-ins- chocolate chips, semi-sweet, milk, or white chocolate chips, chopped walnuts or pecans
- dark salted caramel- drop spoonfuls of caramel on the top of the brownies and use a toothpick or knife to swirl the caramel throughout the brownie batter before baking.
- sea salt- for the topping. Sprinkle sea salt flakes over the brownies before baking.
👩🏻🍳 How to master the fudgiest dark chocolate brownies: step by step
step 1 & 2
When baking, your very first steps should be to preheat the oven and prepare your baking tin. Oven- 325ºF. Square metal baking pan 9x9. Line it with nonstick baking paper.
- Start by measuring the chocolate and butter in a microwave-safe bowl. In a second bowl measure the sugar and the eggs. In the third bowl, sift the flour and sugar together.
- Cocoa powder can be quite lumpy, so it's important to take the small step of sifting.
3 & 4
- Using an electric hand whisk, or a stand mixer if you have one, whisk the eggs and sugar until the mixture is soft, thick, and fluffy. This should take about 5 minutes on a high setting. If you are using a stand mixer a medium high setting will do.
- *See the above photo- the egg mixture leaves a ribbon on the surface when drizzled.
- While you are whisking the eggs and sugar, gently melt the butter and chocolate in the microwave. Remove the bowl and stir the chocolate and butter every 30 seconds to ensure that everything melts evenly and the chocolate doesn't burn.
5 & 6
- Once the eggs are whipped and the chocolate and butter are melted and incorporated, pour the chocolate into the eggs and use a whisk to gently fold them together.
- Add the sifted cocoa powder and flour and whisk them in as well. Be sure to whisk only until the flour is just mixed in. Your batter will become very thick.
- Pour/ spoon the batter into a metal baking tin lined with parchment paper and bake for about 25-30 minutes.
The brownies will develop a shiny top with crackles around the edges.
Most common brownie problems and how to fix them:
- Overmixing the batter: This causes the brownies to become tough and dry, resulting in a less-than-perfect texture. It's essential to mix the ingredients only until they are just combined.
- Not using the right pan: results in uneven baking or burnt edges. A metal or aluminum baking pan is the best choice for making brownies. Glass or ceramic pans tend to cook more slowly and may result in a gooey center.
- Not measuring ingredients correctly: Accurate measurement of ingredients is critical when baking. Too much or too little of any ingredient can significantly impact the final result. Be sure to use a kitchen scale or measuring cups and spoons to measure the ingredients correctly.
- Overbaking or underbaking: Brownies can be tricky to bake correctly. Overbaking causes them to become dry and crumbly while underbaking can result in a gooey center. It's important to follow the recipe's baking time and check the brownies regularly to ensure they're not over or under-done.
- Not letting the brownies cool completely before cutting: Cutting into warm brownies can result in them falling apart or becoming messy. For the best result let the brownies cool completely in the pan before cutting them into pieces. This will also help them set and firm up.
- Use a clean sharp knife: Dip a knife in hot water and wipe dry with a clean paper towel. Be sure to wipe the blade clean after each cut to get nice tidy edges.
🔪 Equipment
Equipment can have a big impact on how a recipe turns out. For making brownies, metal pans really are the best option, ensuring that brownies bake evenly.
- Here are my favorites:
🍯 Storing dark chocolate brownies
- Baked brownies store best at room temperature the day they are made, then in the fridge.
- Because of the butter and chocolate, they can stay in the fridge for a few days without drying out.
- They also freeze exceptionally well making them great for making ahead.
💡 Top tip
Use melted butter: it moisture to the batter and helps create a fudgier texture. Just be sure to let the melted butter cool slightly before adding it to the other ingredients, so it doesn't scramble the eggs.
❓FAQ
There are a few ways to tell when brownies are baked and ready to come out of the oven:
The toothpick test: Insert a toothpick or a cake tester into the center of the brownies. If it comes out clean or with just a few moist crumbs attached, the brownies are done.
The jiggle test: Gently shake the baking pan to see if the center of the brownies is set or if it jiggles. If it's still jiggly, the brownies need more time in the oven.
The visual test: Look at the edges of the brownies. If they're pulling away from the sides of the pan and starting to look slightly dry, the brownies are done.
The aroma: You can also tell when brownies are baked by their aroma. If the kitchen smells like chocolate and the brownies are starting to smell slightly nutty, it's a good indication that they're done.
Use more sugar: Sugar contributes to the texture of brownies, and using more sugar can make them chewier. Try increasing the amount of granulated sugar or adding brown sugar to the recipe.
Use bread flour: Bread flour has a higher protein content than all-purpose flour, which can contribute to a chewier texture. Try using bread flour in place of all-purpose flour in your brownie recipe.
Don't overmix the batter: Overmixing the batter can cause the gluten in the flour to develop, which can lead to a cakey texture. Be sure to mix the batter just until the ingredients are combined.
Underbake slightly: Removing the brownies from the oven a few minutes early can result in a chewier texture. Take them out when the edges are set but the center is still slightly jiggly.
Fudgy brownies: have a higher fat-to-flour ratio, which means they contain more butter or oil relative to the amount of flour. This results in a denser, more moist texture. They also usually have a higher proportion of chocolate, which contributes to their rich flavor.
Cakey brownies: have a higher flour-to-fat ratio and less chocolate, which results in a lighter texture that's more similar to cake. They may also contain more leavening agents, like baking powder or baking soda, which help the brownies rise and create a cake-like texture.
Use enough fat: Brownies need fat to keep them moist and tender. Use enough butter, oil, or other fat in the recipe to achieve a moist texture.
Don't overmix the batter: Overmixing the batter can cause the gluten in the flour to develop, which can lead to a tough, dry texture. Mix the batter just until the ingredients are combined.
Don't overbake: Overbaking can also lead to dry, crumbly brownies. Make sure to keep an eye on the baking time and take the brownies out of the oven as soon as the edges are set and the center is still slightly jiggly.
Let them cool properly: Allow the brownies to cool completely before cutting them. This will help them retain their moisture and prevent them from drying out.
If you tried this Recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Also, please leave a star rating whilst you're there!
You can also follow along on Pinterest, Facebook, and Instagram.
The Best Chewy Fudge Brownie (From Scratch) Recipe In The World!
Ingredients
- 1 ¼ cup (218.75 g) dark chocolate chocolate
- 1 cup (189.17 g) butter *salted or unsalted
- ½ cup (62.5 g) flour
- ⅓ cup (43 g) cocoa powder
- 3 (3) eggs *room temperature
- 1 ¼ cup (200 g) sugar
- 1 teaspoon (1 teaspoon) sea salt *optional- for sprinkling
Instructions
- Preheat the oven to 325ºF or 160ºC. (for fan oven 320ºF & 150ºC) and line a 9 x 9 square pan with some baking parchment or greaseproof paper.
Mixing the brownie batter
- Melt the butter and the chocolate together in a bowl set over a simmering pan of water or in the microwave on medium setting, in 30-second intervals. Be sure to stir between each interval.
- While the chocolate and butter are melting, place the eggs and sugar in the bowl of an electric mixer fitted with the whisk attachment. Whisk on high until fluffy and pale in color. You can use an electric hand whisk if you don't have a stand mixer.
- Once the chocolate and butter are melted and the eggs are whisked, gently pour the chocolate mixture into the eggs. Use a hand whisk to gently fold the two mixtures together.
Baking brownies and checking for doneness
- Once the chocolate is incorporated, sieve the cocoa powder and flour into the chocolate mixture and fold in until just combined. Pour the brownie batter into the prepared baking tin and bake in the preheated oven for about 15 minutes. Turn the pan around and bake for another 10-15 minutes. *Be careful to not overbake.
- Once the brownies are baked, the top will be shiny and crackly and will appear set. Remove the brownies from the oven and leave them to cool in the tin for at least 1 hour before slicing them into squares.
Notes
- To cut the brownies, use a hot dry knife and wipe it clean before each slice. That will ensure each brownie has clean edges.
- Store any leftover brownies in an airtight container for up to 3 days in the fridge or in the freezer for up to 3 months.
- Serve them warm with vanilla ice cream and chocolate sauce for an easy dessert.
The Novice says
These look absolutely perfect! I love that gooey, chocolatey centre.
Debs says
Thanks so much!
Tyrone says
Hi Debs,
This looks really lovely and can't wait to try it out! I'd just like to ask a question before I make it, I've noticed on the ingredients that you have split the butter up into two parts. Why is that?
Sorry for my ignorance 🙂
Debs says
Hi Tyrone. The only reason for splitting the butter up was because this recipes has been converted from metric to imperial. It didn't quite measure enough to be a whole cup and the butter and rather than round it up, it was better to adjust to 2 different measurements. I know it's not completely ideal, but this recipe is so beyond worth it. Hope you love these brownies!
Janene says
Can we have the metric measurements please. It is far easier to measure chocolate by weight than by the cup!
Debs says
Hi Janene. I've put the measurements here (rounded up to the nearest whole decimal) but the recipe card does have a conversion tab at the bottom of the measurements to convert between Imperial and metric. I'll work on making that more prominent. Hope this helps.
220g dark chocolate, 245g butter, 65g flour, 45g cocoa powder, tsp sea salt, 3 eggs, 200g sugar.
Natasha @ Salt & Lavender says
OMG. These look awesome! I guess as a former pastry chef, you know ALL the tricks. 🙂
Debs says
Thanks Natasha! I've got ALL the tips and tricks of the trade!
Gloria @ Homemade & Yummy says
First....these look divine. Chewy and chocolate is the best combination. I LOVE the fact they are NOT frosted. This is ALWAYS the debate in our house. I prefer unfrosted....everyone else wants frosting. Since I make them...they have to eat them the way I like. These would not last long in our house at all (even without frosting) since they sound so good.
Elaine @ Dishes Delish says
These brownies look like the best ever! Seriously, I haven't seen a better brownie that is both chewy, moist and delicious! I can't wait to make your brownies to see that they are indeed the best ever!! I'm sure they are!
Debbye says
I've never seen brownies so moist and decadent. Definitely a saver for me.
Patti @Patty Cake's Pantry says
I love scratch made brownies. When I was a child, my mother always made brownies from scratch. I remember her standing over the stove melting the chocolate and butter together. I was in my late teens before I ever realized that there was such a thing as boxed brownies. My children, however, rarely get to eat the good, homemade, ones. These look delicious. I will have to make some for my family.
dixya @food, pleasure, and health says
brownie is an absolutely fav of ours..we usually take shortcut with boxed one now you are tempting me to give homemade version a try.
Carrie | Clean Eating Kitchen says
I will never say no to a brownie! These look so divine, and thanks for the step by step instructions, I'll be giving these a go!
prasanna hede says
These looks so delicious,gooey and perfect!The pictures are making me have some today!
Anne Murphy says
Those do look delicious! And the top is beautiful. Thanks for the tips and trickcs - I ofen find myself wondering just how someone got a certain result!
Tamara Andersen says
Dense? Check. Chewy? Check. Chocolate-y? Check. That meets all my requirements. They probably are the best! 😉
Marisa Franca @ All Our Way says
This is the only way to make brownies -- chewy and chocolatey. I can see how rich and moist they are. Forget about dry as crackers brownies. People have a tendency to overcook brownies. That's not the way they should be. Yours are perfect. Great tips.
Ashley @ Big Flavors from a Tiny Kitchen says
These look insanely delicious! I love a good brownie (corner piece, please!) and I like to underbake mine just a bit so they're still soft on the insides. Love the tips here - I don't tend to make my pieces of chocolate all the same size, but now I know that's probably why it takes a while to melt for me.
Elena says
I'm making this for a party I was invited too. I have my "go to" brownie recipe but yours look so irresistibly fudgy! And I love the last shot - it looks like snow!
Tanya says
Gorgeous recipe. I made them just now! The corners are beautiful but the Middle is very very gooey, to the point it doesn’t keep shape.. any tips?
Debs says
Hey Tanya! So glad you love this recipe. I'd pop the tray in the fridge for 30 minutes to let it set up. The feedback I've gotten is that most people like these brownies warm, so I've added an extra 10 minutes cooking time so that when they're still warm they'll keep the shape, as well as have that divine crispy edge and crackly top. If you pop them in the fridge and let them set up they go almost like a chocolate fudge pate! Perfect for hot summer days! Hope that helps.
Tanya says
Thank you Deb! After I let them set for a while they turned out a little more solid which is perfect. I love this recipe thank you 🙂
James says
FYI, a Bain-Marie is a warm water bath such as is used when baking custards in ramekins. The word, Bain, literally means Bath. What you refer to here is a double boiler. Easy way to remember : over simmering water is a double boiler. In simmering water (bath) is a Bain-Marie.
Debs says
Hey James. Thanks so much for taking the time to comment. You may be new to the blog (if you are, welcome!) so you may have missed my bio. I’m a Cordon Bleu grad with 10 years under my belt in Michelin star kitchens. And those places don’t scrimp on French terminology, so I’m pretty up to speed on what a bain-marie is.
A quick Google would have informed you that a bain-marie is a process of cooking whereby the temperature of anything is either increased or maintained using water and steam.
So, yes you are correct in that a bain-marie is used for placing custards and pots de creme and cheesecakes and what have you in a pan immersed (although not submerged) in water.
However, where you are mistaken is where you state that the process of melting the chocolate and butter together in a bowl over simmering water is not a bain-marie.
I can assure you it is exactly a bain-marie.
What you speak of “a double boiler” is, in fact, the type of pan that you would use for this process.
A double boiler is a piece of equipment, not a cooking process.
My goal for Salted Mint is to empower people in the kitchen and encourage people to use techniques and styles of cooking that they may not be familiar with while having me walk them through it step by step.
But there is a lot of misinformation out there regarding techniques and equipment, as you have so kindly highlighted.
Thank you for bringing it to my attention. I thought about creating an index of culinary terms and definitions but thought that it wouldn’t be necessary with Google so readily at our disposal. My mistake. I’ll start working on this resource in the coming weeks.
Until then if you have any other questions regarding cooking terminology or techniques feel free to drop another comment or send me an email. I’m always happy to help.
David Brigman says
Great information being shared here, thank you! My batch of brownies just came out of my oven a few minutes ago and they look amazing. I’m a new fan of yours and look forward to many more great bakes. And here’s what I learned today: (and congrats, you both are correct): bain-marie (plural bains-marie) In cooking, a large pan containing hot water, into which other smaller pans are set in order to cook food slowly, or to keep food warm.
Synonym: double boiler
Debs says
Thanks so much David. It's so lovely to have you here. Thrilled that you're loving the brownie recipe. It's on a non-stop rotation in our house! Enjoy them!
Www.Talkhelper.Com says
This is truly helpful, thanks.
Nicolle Pegot-Ogier says
The BEST brownies I've ever tasted. However, they are a little dense, do you know how can I make them a little lighter?
Debs says
Hey Nicolle! So glad you love these brownies! If you want a brownie that is a little lighter, try reducing the butter to 1/2 cup, and add a teaspoon of baking powder to give it some lift and should make them lighter. Let me know what you think of the lighter version!
Amanda says
I made these but the amount of time doesnt seem like enough. The inside was so gooey we had to eat it with forks. The top got hard and shiney but didnt crack. Tastes really good, but I'll have to try to cook them longer next time. Also I dont see anywhere on the recipe where you put the salt.
Debs says
Hi Amanda. These brownies are meant to be quite gooey, although not quite so gooey that you need to use forks. If you want to cook them longer, then, by all means, add another 5-10 minutes on the cooking time, or, you can pop them in the fridge for about an hour once they've cooled. In the fridge, the chocolate sets up and the brownies stay really fudgey, although not overly gooey. And the salt gets added to the flour and cocoa powder. Sorry I missed that. Most brownies are also very lovely with a sprinkle of sea salt over top, right before baking. Enjoy!
Amanda says
They needed more time because you could still kind of taste raw sugar. I added a little salt but I used salted butter , it's what I had, so i wasnt worried. But I will definitely make this recipe again but cook it longer. Because what we did eat was very tasty 🙂
Catherine says
Hello, thank you for sharing this beautiful recipe. Just want to check if you're using a fan over or a conventional one. Sorry if you've already mentioned this information elsewhere.
Debs says
Hi Catherine. This recipe was done in a fan oven. If you've got a conventional oven then you can up the temperature by about 10-15 degrees and leave the brownies in for an extra couple of minutes. Hope you love these!
sophie hannevig says
The Nicest brownies I’ve ever made in my life! sensational really! ?
Debs says
Ah!!! You've made my day with this comment! So glad you love this recipe. Hopefully, it becomes your new go-to brownie recipe! Thanks so much for taking the time to comment. It means the world to me!
Krysten @freshfitkitchen says
Debs! These were amazing ! The best brownie recipe I’ve ever made !
Debs says
Thanks so much Lovely! Soooo happy you love them!
rowe says
Hi there, the pictures look fabulous! Just want to check if your metric conversion for the butter is accurate cos half cup + 1/3 cup butter is not 245g, is it?
Debs says
It's 190g of butter. Just took a look and realized that when you hit the metric conversion, it still includes the 1/3 cup of butter, plus the weight for 1/2 cup. Sorry about that.
If you just weight out 190g of butter, that will be perfect. Thanks so much for pointing that out.
Enjoy the brownies!
Pauline says
So I’ve made these brownies twice and they were burnt twice...! I guess the oven temperature is wrong. First time, they burnt in 8’ at 150*C. Burnt. Like a thick black crust on top. I could try them with a spoon inside and that seemed like a great brownie (if cooked properly). I tried again today with a 120*C oven and this time, they only burnt in 7’.... I’m in France, I don’t know if the ovens are different in the US but there’s definitely something very wrong with the cooking instructions. A hundred degrees Celsius cooking is VERY hot. It’s pizza hot oven... are you sure that’s correct ? I guess, after this experience I’ll try a 80*C and just sit in front of the oven to check it all along. I’d love to try the recipe correctly because these look absolutely fantastic but honestly I’m tired of ruining ingredients over nothing... it’s just wasted.
Debs says
Hi Pauline,
I'd love to help you troubleshoot this recipe and what's going wrong. I'm UK based so also bake in Celsius. I know that the recipe is solid as I bake it about 4 times a week for the bakery I work in and follow the exact instructions as I've written them. Not sure what's going on. Do you have an oven thermometer to check the temperature of your oven? Is it a gas oven or an electric convection oven? 100 celsius is actually a very low temperature. A pizza oven would be about 200-220 Celsius. So it sounds like the temps of your oven may not be matching up with the temps that the recipe is written in. It wouldn't be possible to burn this recipe in 8 minutes in a 150 oven. It simply wouldn't be hot enough.
If you could let me know 1. What kind of oven you're using 2. what size tin you're using and if you are substituting any of the ingredients. This is really puzzling to me, but I really would like to help get this right for you as it is a really really awesome brownie recipe.
Pauline says
Hi Debs, thank you for your reply. This is very helpful ! So the Celsius conversion should not be the problem. That’s out. As for the technology, I have a rotative heat gaz oven by Indesit. It’s always been quite powerful but not to the point of burning food (until now). Maybe the oven is losing it ! . I didn’t sub anything: I followed your instructions wisely 🙂 You’re the cook ! I’m just trying to make chewy brownies ! I’ll try again with a very low temperature indicator and maybe check the actual heat of the oven : I’m suspecting a malfunction in the heat notification at this point...
Debs says
Hi Pauline, Just had a quick Google for your oven. Then had a thought. Is it at all possible that when you set the temperature it could have somehow turned on your grill at the same time? That would definitely explain the burning the top so quickly. Before you try the recipe again, it may be worth getting an oven thermometer from Amazon (about 10 eur), just to make sure that the temp is accurate. I'd hate for you to keep trying the recipe and not having the result that you want. It's so frustrating. Keep me posted I'd love to have you make this recipe and love it as much as everyone else. Everyone deserves an amazing brownie!
Jesica says
What do you think about adding walnuts and caramel? I'm trying to find the perfect brownie recipe for my niece to send her for christmas! And yours by far looks like best YUM!!! And how would you recommend packaging these to be shipped??
Debs says
Hey Jessica! Yes. Walnuts and caramel would be awesome in these brownies. You can also use pecans which are to die for. If you're going to package them to be shipped I wrap mine in plastic wrap then some tissue paper to make it look nice. Send them in a box that has enough filling to make sure that the brownies don't get tossed around in the box. They should be good to go. I've shipped these brownies all over the world and that's the exact method that I use and it has always worked perfectly. Enjoy!
Stephanie says
These brownies are killer! The recipe just calls for "butter", I used salted butter, because I believe that is what belongs in brownies. I baked them about 3 minutes too long, and they were still fabulous! Splurge for high quality cocoa powder and dark chocolate. You will not be disappointed. Treat yourself with a little bourbon sidecar. Heaven.
Jenn says
Hi Debs, is there any way to reduce sugar to the minimum yet achieving the shining & cracking top? It seems impossible when I use only 120g (max 130g) sugar for this recipe.... 😪
Thank you~~ 💕
Debs says
Hi Jen. The whipping of the sugar and eggs is what creates the shiny topping. If you're reducing the amount of sugar you may need to increase the time you whip the eggs. Reducing the sugar to 130g may be a little bit too low to agitate and bond the proteins properly. Maybe increase the sugar to 150g and increase the time you mix the eggs and sugar. I hope that helps. Let me know how it goes. 🙂