My one-bowl chewy brownies are my weakness, boos. SO decadent, and way too delish! I show you exactly how to nail that crackly top and fudgy, chewy texture like nobody else. I also bumped up the brown sugar and threw in a splash of oil (my top secret, don’t tell anyone!).
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Video Tutorial
How to Make Chewy Brownies
Mix Your Brownie Batter
Step 1: Add melted butter, granulated sugar, and brown sugar to a medium-sized bowl.
Step 2: Mix with your hand mixer on medium speed. Then, add eggs one at a time, mixing after each addition to incorporate.
Step 3: Mix in oil and vanilla extract.
Step 4: Slow down your mixer, then mix in the cocoa and flour mixture.
Prep Your Pan and Bake!
Step 5: Pour the brownie batter into a baking non-stick sprayed 8×8-sized baking pan.
Step 6: Bake your fudgy and chewy brownies until a toothpick inserted in the center comes out just barely clean, then let them cool on a rack before slicing and serving.
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Fudgy Chewy Brownie Recipe
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Equipment
Ingredients
- 1/2 cup unsalted butter melted
- 3/4 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 large eggs room temperature
- 1 tbsp neutral oil like vegetable oil
- 2 tsp vanilla extract
- 3/4 cup all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4-1/2 tsp baking soda optional – SEE NOTE BELOW
- 1/2 tsp kosher salt
Instructions
- Preheat oven to 350 degrees.
- In a medium sized bowl, add melted butter, granulated sugar and brown sugar and mix with your hand mixer on medium speed.
- Add eggs one at a time, mixing after each addition to incorporate. Mix well! (see notes below)
- Mix in oil and vanilla extract.
- Combine flour, cocoa powder, baking soda if using and salt in a bowl. Reduce speed of mixer.
- In intervals, add flour mixture to wet mixture until all ingredients are incorporated.
- Add brownie batter to baking non-stick sprayed 8×8 sized baking pan.
- Bake for 30 minutes or until a toothpick inserted into the center comes out just barely clean. Don’t overbake.
- Remove brownies and cool on cooling rack. Cut and serve.
Video
Notes
- Whisk those eggs real good, boos. That’s your ticket to a glossy, crackly brownie top.
- Stop mixing the second the flour hits the bowl. Overmixing leads straight to tough brownies, and we’re all about the fudgiest brownies ever here!
- Slightly underbake them. Pulling them out just a lil’ early guarantees that chewy, fudgy perfection.
- Let your brownies fully cool. I know it’s tough, but waiting makes them easier to slice and gives you the best texture.
How to Store
- Room Temp: Store brownies in an airtight container at room temperature for 4-5 days. Let them cool completely first.
- Fridge: To extend freshness, store in the fridge for up to 6 days. Let brownies come to room temp before serving. You can also pop them in the microwave so they’re slightly warm.
- Freezer: Wrap individually in plastic wrap, then place in a labeled freezer bag. Freeze for up to 3 months.
Nutrition
Serving Ideas
- Ice Cream: Scoop vanilla bean, cookies and cream, or mocha ice cream on top. Or slice them up and sandwich some ice cream in between for quick brownie ice cream sandwiches!
- Sweet Toppings: A dusting of powdered sugar or a dollop of whipped cream makes these homemade chewy brownies EXTRA special!
- Decadent Drizzles: Drizzle caramel sauce, chocolate ganache (shoutout to my chocoholic boos), or strawberry sauce right over the top.
Recipe Help
Absolutely boos. You can get that arm strength going and whisk by hand!
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Why would I ever buy brownie mix again??!! Best brownies EVER!
Aren’t they great? I make them all the time. I’m so glad you enjoyed these.
Says to see note below about baking soda and there isn’t a note
Basically if you want a lift and a less dense chewy consistency you can add a 1/4 teaspoon of baking soda to this.