There's no secret that I LOVE brownies. They are just so approachable and my BEST Homemade Brownies recipe is simple and straightforward. You can easily make a batch of the fudgiest, thick, moist, melt-in-your-mouth brownies from scratch without any special equipment. They are easy enough to make any day of the week, so I hope you ditch the box mix. My Best Fudge Brownie Recipe with Shiny Crust is one of the most popular recipes on this site, and many readers requested a thicker version, so here it is! Thick, fudgy delicious homemade brownies await...

WHY YOU WILL LOVE THIS RECIPE
- Easy to make brownie recipe - this is a simple homemade brownie recipe that can be made entirely by hand without a mixer.
- Homemade quality - nothing beats a homemade treat, and you can trust that after you follow this recipe, you will never buy brownies again! They aren't too sweet either.
- Thick and fudgy chocolate brownies - these brownies have a nice thickness with a fudgy texture all the way through.
- Shiny crust brownies - as per usual, my brownie recipes always have a shiny crust! You can learn all about the science behind how that works in my Shiny Crust Brownie Recipe post here.

- Rich dark chocolate flavor - you will certainly get your chocolate fix with the intense rich chocolate taste thanks to bittersweet chocolate and not a lot of flour to drown it out. This recipe is made with 8oz of pure bittersweet dark chocolate for rich chocolate taste.
- No too sweet - to make thicker brownies, I didn't just double the recipe to make more batter because that would double the amount of sugar in the same amount of servings, and I felt that it would make these too sweet. These brownies are formulated to be moist and fudgy without being cloyingly sweet.
- Simple recipe - this recipe requires few simple ingredients and is very easy to make.

INGREDIENTS FOR BEST HOMEMADE BROWNIES
Here are some notes about the ingredients. For a full list of ingredients, check out the recipe card at the bottom of the page.
- Dark chocolate - anything between 60 and 70% cocoa solids will work. I prefer Bittersweet Chocolate and these bittersweet chocolate callets are very convenient. Semi sweet chocolate will also work, but you can expect sweeter brownies.
- Unsalted butter - the best brownies that have a chewy fudgy texture are made with butter. You can also use salted butter. If you use salted butter, reduce the added salt in the recipe by half.
- Pure vanilla extract - vanilla plays a big role in enhancing the flavor of chocolate. I like this Madagascar Bourbon Vanilla extract.
- All purpose flour - regular all purpose flour is perfect to make fudgy brownies. Use unbleached flour which will give you that nice dense texture.

- Cocoa powder - cocoa will bump up the chocolate taste in the brownies and also replace some of the structural function of flour for a super fudgy texture. You can use natural cocoa or Dutch Process cocoa powder in this recipe. Natural cocoa will have a more fruity taste while Dutch cocoa will have more roasted earthy undertones.
- Eggs - 3 whole eggs will provide majority of the structure in these brownies since there isn't much flour. 3 whole eggs will provide majority of the structure in these brownies and they are nice and thick.
- Granulated sugar - simple fine white granulated sugar keeps these brownies moist. I do not recommend reducing the sugar in this recipe or they will not have the same moist and fudgy texture and it will compromise the shiny crust.
- Brown sugar - you can use light or dark brown sugar here. It will add extra depth of flavor from the molasses, and it will also make them extra fudgy.
- Salt - salt is important in any baking dessert recipe, but especially here in these brownies! It totally enhances the chocolate and coffee taste.

STEP BY STEP INSTRUCTIONS
- STEP 1.) Melt chocolate. Combine chocolate and butter in a heatproof bowl over a saucepan of simmering water and stir frequently until melted, or you can do this in the microwave gently with frequent stirring so it doesn't burn.
- STEP 2.) Beat eggs with sugar. Combine eggs with both types of sugar in a large bowl and whisk vigorously by hand until pale, thick and fluffy. You can also use a hand mixer and beat for 2 minutes. Mix in vanilla and salt.
- STEP 3.) Add chocolate to eggs. Add warm chocolate mixture to the beaten eggs and whisk it in until evenly incorporated. The mixture should tighten up and become thick and glossy.
- STEP 4.) Add dry ingredients. Sprinkle flour and cocoa powder over the chocolate batter. Stir it in until evenly blended.
- STEP 5.) Bake! Spread batter evenly into prepared pan and smooth out the top. Bake for 27-30 minutes until a toothpick inserted into the center comes out with a few moist crumbs attached and the top is shiny crinkly and puffed. It will sink as it cools. Transfer pan to a wire rack and let cool completely in the pan before slicing. For even fudgier brownies, let them set overnight in the fridge before slicing.

EXPERT BAKING TIPS FOR BEST HOMEMADE BROWNIES:
- Never use raising agents like baking soda or baking powder. Brownies are meant to be dense and using leavening will create gases that can make the brownie seem dry.
- Mix the eggs with the sugar first instead of stirring the sugar into the melted chocolate. Sugar cannot dissolve in fat, but it can dissolve in the water within egg whites. That's the key to getting the shiny crust on these brownies.
- Keep the chocolate warm. Adding warm melted chocolate to the egg mixture will not scramble the eggs! First of all, it is not hot enough, and second of all, the eggs are already protected by the sugar. Adding warm chocolate will keep the batter warm to encourage more sugar to dissolve for that shiny top.
- Measure dry ingredients accurately. Too much flour will make brownies dry. Brownies rely on a low proportion of dry ingredients in the batter to have a moist texture (along with the right amount of sugar).
- Mix gently. When you add the dry ingredients, just mix or fold them in gently until it is evenly incorporated but avoid mixing vigorously. Too much mixing will create gluten which will create large pockets in the baked brownies and will cause them to have a less tender melt-in-your-mouth texture.

- Always use room temperature eggs so that they incorporate more evenly and the warmer temperature helps sugar dissolve. TIP: to bring eggs to room temperature quickly, submerge them in warm water for 10 minutes.
- Measure flour accurately. Too much flour leads to a dry brownie.
- Mix the eggs with the sugar first instead of stirring the sugar into the melted chocolate. Sugar cannot dissolve in fat, but it can dissolve in the water within egg whites
- Watch the baking time. One of the main reasons for dry brownies is over-baking. These brownies should take between 25 and 30 minutes when baked in a metal pan. Start checking after 25 minutes. A skewer should not come out clean -- it should come out with a few moist sticky bits attached. If it comes out clean it may be over baked, and if it comes out with wet batter then it is still a bit raw.
- Cool completely. For the best texture, it is important that the brownies cool completely.

RECIPE FAQ
For this recipe I recommend bittersweet chocolate, however you can use any dark chocolate between 50% and 70% cocoa solids. Do not use milk chocolate because there is not enough cocoa to add the chocolate taste. Milk chocolate is often more than 70% sugar.
I developed these brownies to have flour, but if you avoid wheat or if you are interested in a flourless brownie recipe, check out my fudgy Gluten Free Brownies! They are also VERY good.
would not recommend reducing the sugar any further as it will make the texture less fudgy and moist. If you prefer a lower sugar brownie recipe, then check out my Fudgy Low Sugar Brownies with Shiny Crust here!
Again, it's about dissolved sugar. Whisk the sugar into the eggs first. In this recipe you need to gently heat the eggs and sugar which will encourage more sugar to dissolve. The warmer temperature not only helps sugar dissolve, but it will encourage stronger bonds between egg proteins and sugar which is what creates the crackly crust. The longer you whip the eggs with the sugar, the thinner and shinier the crust will be. I'm using food science to make brownies with less sugar that are still soft, moist and chewy!
If your brownies turn out dry, then it is most likely because they are over-baked. These low sugar brownies are ready when a skewer inserted into the center comes out with a few moist sticky crumbs attached - not wet batter, and NOT clean. If the skewer is clean then the brownies are over-baked and if the skewer has wet batter then they are still raw.
Brownies keep really well at room temperature as long as they are stored in an airtight container to prevent drying out. If you plan to keep them for more than a couple of days, then store them in the fridge.
The number one reason why these would turn out dry is if they are over-baked. Check on the brownies at 25 minutes. Also, take care to measure the flour accurately.

If you love brownies, check out these recipes!
Triple Chocolate BrowniesFudgy Grain Free BrowniesOlive Oil Brownies with Date Fudge FrostingFudgy Buckeye BrowniesOutrageous Fudgy Chocolate Chip Cheesecake BrowniesThe BEST Small Batch Fudge BrowniesHomemade Cosmic Brownies Recipe!
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Pairing
Craving more chocolate? Check out these recipes:
BEST Homemade Brownies
Ingredients
- ½ cup 113g unsalted butter
- 7 oz 200g dark chocolate (minimum 60% cocoa), coarsely chopped
- 3 large eggs at room temperature
- ½ cup plus 2 tbsp 125g granulated sugar
- ½ cup 110g packed light brown sugar
- ½ teaspoon salt
- 1 teaspoon 5ml pure vanilla extract
- ½ cup 72g all-purpose flour sifted
- 3 tablespoon 18g cocoa powder (I prefer this one) sifted
Instructions
- Preheat your oven to 350°F. Line a 8x8-inch metal baking pan with parchment paper, leaving a 2-inch overhang at each side.
- Place chocolate and butter in a heatproof bowl and set it over a saucepan with just about ½ inch of simmering water. The bowl should fit nicely into the saucepan without touching the water. Stir frequently until melted and smooth. You can also melt it in the microwave at 50% power with frequent stirring to make sure it doesn't burn.
- In a separate bowl, beat eggs with both sugars, salt and vanilla until pale, thick and fluffy using a whisk or an electric mixer. It will take a minute or two. Once it is lighter in colour (pale yellow), mix in the chocolate mixture until evenly incorporated. The batter should look thick and glossy at this point.
- Sprinkle the flour over the batter and fold it through the chocolate batter (make sure you sift it if your flour and cocoa are lumpy). Fold it into the batter until evenly combined.
- Scrape the mixture into your prepared pan and spread it out evenly. Bake for 27-30 minutes until puffed and shiny and a skewer inserted into the center comes out with a few moist crumbs attached. Transfer to a wire rack and let cool completely in the pan before slicing.
Misha
These are BOMB.
Perfect fudgy, chewy and moist brownies. I want to bake it again for a big family gathering today. Can I use 70:30 of dark and semi sweet chocolate. I want a little more sweetness in these brownies. Or should I add more sugar in it?
Would really appreciate any help.
Nida laraib
Hey. Hope you doing good. I tried your recipe with exact measurements. And follow all tips and tricks. Whats the reason of brownie remain unbaked from the middle.?
Christine
Awesome recipe! They are better than my favorite brownies from the bakery downtown so I guess I don't need to go there anymore 😉
Grace
Tall, thick, fudgy, moist, DELICIOUS.
Carolyn
These brownies are wonderful! So thick and chewy, with great chocolate flavor. They’re also easy to make, which means I’ll definitely make them again!
Kat
Honestly the best brownies EVER! They have the perfect texture and sickly sweet like other recipes I’ve tried. You must make them!
Camila
I have tried SEVERAL brownie recipes and this is THE ONE. The perfect proportion of thick fudgy center with a crust that isn’t too thin or too thick, very chocolatey without being too sweet. It’s a big hit with my family, gone in a matter of hours every time I make them, and no one at home has a sweet tooth so this is a testament on how good these are!
christina.marsigliese
I LOVE THIS! Thanks so much Camila! You describe the recipe so beautifully 🙂
Taylor
I've probably made over 100 brownies in my time and these are the best. They have the perfect texture that's a mix of fudgy but soft and they aren't too sweet that it hurts my teeth. Awesome recipe, thanks.
Crysta
WOW WOW WOW! Best brownies I've ever had! Everyone need to make them.
christina.marsigliese
Thank you Crysta!
prithi
There's nothing that can top this recipe! It's easy, no fancy ingredients and it makes the fudgiest thick brownies with a perfect shiny crust. I will make these again next week because the whole batch is practically gone already!
John Foster
The Shiny Crust Brownie recipe is great, so I'm eager to try this variation of it.
But here is my question:
since you were still able to make a great brownie even after reducing the proportion of sugar, why not reduce the amount of sugar in the original recipe as well?
Oscar
I can confirm these are the best homemade brownies. A+
Debbie
Can check what is the temperature this is baking at? Thank you. 😀
Tom
Best brownie recipe ever. Enough said.
Ryan
THESE ARE SO GOOD! They have everything I look for in a good brownie: fudgy texture, rich chocolate flavor and shiny top. Thanks Christina for another wonderful recipe!
Meera Chandran
I tried the recipe, it is loaded with sugar. It was too sweet for me
Rashi
These sound amazing! Are there any vegetarian substitutes I can use in place of eggs in this recipe?
christina.marsigliese
Hi Rashi, this recipe requires eggs to get the right texture taste.
Mariam
Just incredible. I ate nearly half the pan the same day I made them!
christina.marsigliese
Wow! (I've done the same lol)
Jean W.
These are the best brownies I've ever made! I think I can stop searching now lol
christina.marsigliese
I'm so glad your search is over Jean!
Sonia
What a great recipe. These are easy to make and a real winner on texture and taste.
Kristine
Perfection! This recipe has everything I want in a brownie after trying countless recipes. I’ll make it over and over again!
Jess
OMG that's all I can say. THANK YOU!
christina.marsigliese
LOL They are GOOD.
Danielle
These are delicious! I made them today and my husband and I nearly ate the whole thing! You are my go to for dessert recipes.
christina.marsigliese
Thanks Danielle! They are really hard to resist 😉
Carly
Yay! I’m so glad you made a thick version of your fudgy brownies and they did not disappoint! They barely lasted 2 days in this house and oh boy are they ever good.
christina.marsigliese
Thank you so much Carly!
Anna
These brownies are amazing! My thick brownie dreams have come true lol. Great height, texture and flavor. A++
christina.marsigliese
LOL thank you Anna!
Betsy
Hi. Can we use brown sugar instead of white sugar ? Just like you did in small batch brownies.