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 recipe for making fudgy chewy brownies, don’t tell anyone!).
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How to Make Chewy Brownies
These step-by-step photos show how to make the fudgiest brownies, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Chewy Brownies Recipe
1. Add the melted butter and sugars to a medium bowl
Mix with a hand mixer on medium speed until smooth and combined.
2. Add the eggs one at a time, mixing well after each addition
Beat until fully incorporated and glossy.
3. Mix in the oil and vanilla extract into the egg mixture
Mix until the batter looks smooth and cohesive.
4. Combine the dry and wet ingredients
Reduce mixer speed and add the dry ingredients to the wet mixture in intervals, mixing just until incorporated.
5. Pour the brownie batter into a greased baking pan
Smooth the top evenly.
6. Bake the brownies until a toothpick comes out just barely clean
Remove from the oven, let cool on a rack, then cut and serve!
PRO TIP: Line your pan with parchment paper and leave a little overhang on the sides. It makes lifting the brownies out clean and slicing way easier!
Video Tutorial
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Full Chewy Brownies Recipe
Fudgy Chewy Brownie Recipe
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Equipment
Ingredients
- 1/2 cup unsalted butter melted
- 2 tbsp neutral oil like vegetable oil
- 1 cup granulated sugar
- 1/4 cup brown sugar packed
- 2 large eggs or extra large eggs room temperature
- 2 tsp vanilla extract
- 3/4 cup all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp kosher salt
- 1/4-1/2 tsp baking soda
Instructions
- Preheat oven to 350 degrees.
- In a medium sized bowl, add melted butter, oil, 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 the 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
Recipe Tips
- Whisk those eggs real good, y’all. 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 fudgy and chewy brownies here!
- Slightly underbake them. Pull the pan while the center still looks slightly underdone so they stay chewy once they cool.
- Let your brownies fully cool. I know it’s tough boos, but waiting makes them easier to slice and gives you the best texture.
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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Can I triple the recipe and use a 12 x 18 brownie pan?
I don’t see why not!
Hello,
I don’t have that type of salt but can I use regular salt and still not affect the recipe ? If so how much ?
Hi there!
Yes, you can absolutely use regular table salt. Just use a little less since it’s finer and a bit stronger than kosher salt.
For this recipe, use about 1/4 teaspoon of table salt instead of the 1/2 teaspoon kosher salt. That will keep the flavor balanced without making the brownies too salty.
Can i use a 9 times 13 pan, double the recipe but reduce the sugar? Also, how many pieces do you get from 1 batter? I have to make some for 35 people and am thinking to times the recipe by 3. Tysm<3
You can double the recipe and bake it in a 9×13 pan. I haven’t tested reducing the sugar though, and sugar does more than sweeten brownies. It helps with texture and that fudgy finish, so cutting it back could change the results.
One batch in an 8×8 pan usually gives about 9 to 12 pieces, depending on how large you cut them. A doubled batch in a 9×13 will usually give 18 to 24 brownies.
If you need enough for about 35 people, making three batches should work well, especially if you cut them a little smaller for serving. Start checking the 9×13 pan around 35 minutes so they don’t overbake.
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.