fudgy chewy salty brownies


if you follow me on instagram stories, you know i have been baking a lot of brownies during my pregnancy — and after a lot of recipe testing, i have totally found my favorite one for life.

i am obsessed with these — i really like fudgy brownies more than gid, who prefers the cakier kind, so i give him all the edges and he’s happy. these are so fudgy, so chewy, so rich — and i upped the amount of salt from the original recipe to give them a little extra saltiness which i love.

when you see how much butter and sugar goes in, you’ll see they’re the opposite of healthy — but like, in a good way.

adapted from all recipes

fudgy chewy salty brownies

best brownies ever!! these are so fudgy, so chewy, so rich and have just the right amount of saltiness


  • 1 cup butter melted
  • 3 cups white sugar
  • 1 tablespoon vanilla extract
  • 4 eggs
  • cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 tablespoon salt (you can use less if you prefer a less salty brownie)


  1. preheat oven to 350 degrees F. lightly grease a 9×13 baking dish.
  2. combine the melted butter, sugar, and vanilla in a large bowl. beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
  3. sift the flour, cocoa powder, and salt in a separate bowl. gradually stir flour mixture into the egg mixture until blended. spread the batter evenly into the prepared baking dish.
  4. bake in preheated oven until an inserted toothpick comes out clean(ish), about 32-36 minutes. remove, and cool pan on wire rack before cutting.

would love to know if you try these and love them like we do.

ps. link for the striped tray

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  1. Craig Printer says:

    can I order a batch?

  2. These are my favourites! I’ve been baking them for the past few years and they’re simply delicious

    1. Do you put in that much sugar and salt as well, or can either of these be reduced a bit? I am mostly concerned with the amount of salt, it sounds like a lot. They look delicious!! Thanks.

      1. molly madfis says:

        yep, like i said you can use less salt — i use a tb to get that salty taste but the original recipe called for a tsp.

        1. Thanks for the including the original amount. That will help me to judge what might be appropriate for my own taste. I think I will start with less, and then go from there. There is something about having extra salt though, to punch up the taste. Thanks so much for your reply.

  3. I followed the recipe, but I reduced the amount of sugar to 1 cup, which is more than enough. This reduction makes the chocolate flavor deeper, more intense. These are still too cake-like for me, so when I make them again, I will reduce the amount of flour to no more than 1 cup, maybe even 3/4 cup. Thank you for sharing the recipe.

  4. Is there no print option for this delicious sounding recipe? If there is, I can’t find it and I’ve looked twice.

  5. these look amazing and ill def be baking them this weekend ha 🙂 darn me and my crazy cravings at 34 weeks! thanks for this girl!

  6. “I don’t have any of these ingredients at home. Could you rewrite this based on the food I do have in my house? I’m not going to tell you what food I have. You have to guess.”

    In all honesty, I followed your recipe and they’re in the oven right now. And they smell dang good. Thanks for the recipe!