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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I’ll email this recipe to you, so you can come back to it later!
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
- 1/2 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
How to Store
- Room Temp: Store these brownies in an airtight container at room temperature for 4-5 days. Let them cool completely first.
- Fridge: You can store them 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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These are the most delicious homemade from scratch brownies I have ever had, my granddaughter agrees I gave her some to share with her family and Kinsley hid them from them,as she didn’t want to share. Thank you to the chef for this wonderful recipe
I love that you passed them along to your granddaughter and that she loved them that much. That’s what baking is all about. Sharing a little sweetness and making memories along the way.
This recipe is the best homemade brownie recipe I have ever made. I get raves, even from my husband who is particular about what a brownie should be!
Yay! So Happy to hear that!
Holy crap on a cracker, these are delicious! I rarely make brownies, because ‘meh’, but these are worth making again and again! I didn’t use baking soda, so mine were a bit more dense and sunken in the middle than on the sides, but my taste buds didn’t care one bit. I’ll use it next time to compare. Seriously though, these are amazing!
Well this just made me laugh out loud. I love that energy. I’m so glad you gave them a shot even with the “meh” brownie feelings. And yes, leaving out the baking soda will definitely make them a bit denser and can cause that slight sink in the center. That little bit of lift helps with structure. But if your taste buds were happy, that’s what really matters.
I can’t wait for you to try them with the baking soda next time just to see the difference. So glad they won you over.