Throw the box mix away for good boos and make my fudgy Chewy Brownies that melt in your mouth with each bite! With ingredients you probably already have stocked in the pantry, you can throw these together whenever the craving hits! And it couldn’t be easier y’all. We keep it all the way no-fuss with simple ingredients and straightforward instructions (all mixed in one bowl!) that result in the very best chewy brownie recipe you will ever taste! Get into it!
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They’re Lovin’ It! Here’s what They’re Sayin’:
“Absolutely delicious! Chewy edges and soft in the middle… Have tried several brownie recipes and I was always disappointed. I will never search for another recipe.”
—KIM
After countless years of testing (and who am I kidding, tasting) brownies, I finally developed the perfect chewy brownie with a texture that is just unreal. It is super easy to pull together and doesn’t require multiple trips to the grocery store for “speciality” ingredients. We keep it simple and no-fuss but the results are anything but. When you want a chewy brownie that straight up delivers, make this one.
They are insanely decadent and delicious! This is indeed a one bowl recipe that takes the convenience to another level.
The Lowdown of This Chewy Brownie Recipe
Cuisine Inspiration: American Comfort!
Primary Cooking Method: Baking!
Dietary Info: A Sweet Indulgence! Can be made gluten-free with ingredient swap
Key Flavor: Deep Chocolate, Rich and Fudgy
Skill Level: Easy y’all (No Sweat Fam!)
Addictive Chewiness
These brownies have a chewy, fudgy character that’s truly irresistible. Warning – one batch of these chewy brownies never lasts long because they are so dang on good!
Simple Perfection
These are no fuss, no frills y’all. Their just classic chewy brownies done right.
Crowd-Pleaser
Perfect for get-togethers, parties, bake sales or anything else you can dream up, delighting everyone from kids to grandparents.
What Makes a Brownie Chewy?
Here are some unique choices I made during my recipe testing that truly make these brownies beyond chewy:
- I added more brown sugar because it increases moistness due to the addition of molasses.
- The addition of oil helps keep the brownies super moist.
- This recipe has fewer eggs which helps create a fudge-like texture.
Ingredients You’ll Need To Make Chewy Brownies
- Unsalted Butter: In this recipe, the butter is melted for ease and a bomb final texture.
- Granulated Sugar and Brown Sugar: I add both to my brownies. However the ratio is slightly different. I add almost equal amounts of sugar with the granulated sugar taking a slight edge. It helps to stabilize the brownie but that molasses not only adds more of that chewy deliciousness we love but it also adds an incredible depth of flavor!
- Large Eggs: Eggs are the stabilizers in this recipe plus they add more richness to your final recipe. Also if you whip them long enough, you will get that signature shiny cracked top we love in a brownie.
- Oil: Just the smallest touch of neutral oil to this recipe increases that fudgy chewy factor!
- All-Purpose Flour: This helps build the structure for our batter without causing them to be too dense or dry.
- Cocoa Powder: I opted for cocoa powder because it is so easy to keep on hand in your pantry and so easy to add right into a one bowl batter. No need to perfectly melt down chocolate to get that deliciousness here.
- Vanilla Extract: Vanilla adds an extra element of aromatic flavor that complements the chocolate perfectly y’all.
- Baking Soda: This is optional. If you prefer your brownies have a little bit of height, this will help however if you like a compact more dense texture, leave it out.
- Salt: Just a little helps to enhance the sweetness and balance all of the flavors.
How to Make Chewy Brownies
What to Serve with Chewy Chocolate Brownies
- Powder it Up: Add a sprinkling of homemade powdered sugar over the tops.
- Drizzle It Up: Drizzle caramel sauce over the top of a brownie and indulge in those flavors.
- A La Mode: Ain’t nothing like a slightly warmed chewy chocolate brownie with a scoop of ice cream but switch it up with a different fun flavor like raspberry ice cream, mocha ice cream, corn ice cream or banana pudding ice cream.
Recipe Substitutions
- Unsalted Butter: Feel free to swap in salted butter. Just remember to leave out the salt in the recipe.
- Neutral Oil: Any oil like canola, vegetable or peanut oil will work here.
- Sugars: Feel free to use only brown sugar or granulated sugar if you don’t want to use both. If you don’t have brown sugar but have granulated and molasses, you can make your own homemade brown sugar.
Recipe Variations
- Gluten-Free: Swap in your fave 1:1 ratio gluten-free baking flour here. The texture might change up just slightly but they will still taste terrific boos.
- Add a Frosting: Add additional flavor by icing your brownies with a caramel frosting or a cream cheese frosting.
- Salted Caramel: Swirl homemade caramel through the batter and bake then sprinkle some flaky salt on top before serving.
- Add Ins: Fold in a 1/2 cup of chocolate chips, chopped nuts like pecans or some oreos for a fun mix in that adds texture.
Expert Tips and Tricks for Making the Best Chewy Brownie Recipe
- Whisk Those Eggs Well: The eggs deliver that perfect shiny brownie top. Make sure you whisk vigorously and really get it going! Don’t skimp on this!
- Don’t Over Mix: Once the flour is added to your brownie mix, gluten immediately begins to develop. The more you mix or overmix, the more your brownies will toughen and turn into a texture you don’t want!
- Slight Underbake: The baking time is slightly less than the cakey brownie. Under baking keeps the brownies soft and chewy.
- Cool Completely: I know how tempting it is to want to dig into these but chill out, literally. Let them cool all the way so they retain their moisture and are easier to cut.
How to Store Chewy Fudgy Brownies
Seal the deal by keeping those scrumptious squares in an airtight container at room temperature; they’ll hold the fort for 4-5 days. Just make sure they are cooled completely before storing them.
Wanna enjoy them slowly? Slide leftovers into the fridge if you need them to last longer. Just let them come back to room temp before relishing!
How Long Will They Last in the Fridge?
They will last in a fridge for up to 6 days.
Can I Freeze?
For sure boos. Wrap them individually with plastic wrap then toss into a freezer bag and label with the date. They should last up to 3 months this way.
Frequently Asked Questions
I have a few tricks up my sleeve with this recipe. I use more brown sugar, a little oil and I also underbake to keep that new fudgy moist texture intact y’all.
Make sure you don’t overbake them and also don’t cut them until they have cooled down completely. This will help keep all the moisture inside of them so they don’t get dry.
Yep for sure boos. They can stay at room temp for up to 3 days after baking.
Absolutely boos. You can get that arm strength going and whisk by hand. It will take a bit more effort but will still taste amazing.
Y’all the stellar reviews speak for themselves. These chewy brownies are the best ones you will ever taste. Make sure you follow all of the steps and you will come out with a perfect batch that’s beyond fudgy and downright addictive. Get into it boos.
More Amazing Brownie Recipes
- Salted Caramel Popcorn Brownies
- Raspberry Brownies
- Cosmic Brownies
- Peppermint One Bowl Brownies
- Gluten Free Vegan Brownies
- Skillet Brownie
- Mississippi Mud Brownies
Fudgy Chewy Brownies
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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.
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Didnt come out chewy at all. More cake like and i followed the recipe to a t. Will continue my search for the perfect chewy brownies!
So sorry to hear that, is it possible they got overcooked? My oven may run colder than yours type of thing.
For 9×13 would i double everything and use same heat? Also, how long? Thanks!
Hi Anna, I have not tested this recipe in a 9×13, but that sounds about right. As far as how long I am not sure on that either.
Help! Thus tasted so good but How did i mess this one up? They ended up more mounded in the center than on the edges, with a loose cakey texture. I did omit 1/4 cup of the white sugar, and i used 3/8 tsp baking powder… perhaps that was it. I also ended up with dull tops, as usual honestly, but this was the first time ive tried using a hand mixer to blend up the sugar/butter/eggs. I had them really blended up, the mixture had a little mousse quality. Maybe i went too far? Opinions appreciated!
Hi Lacy, I’m sorry to hear that they didn’t turn out quite right, it does sound like the changes you made to the recipe was the problem, as well as the batter being over mixed.
Hi Jocelyn, this recipe is fabulous. I am 73 and have been looking for the recipe for brownies that I used to make with my Mom. The recipe came from Better Homes & Gardens or Betty Crocker. I have been searching for a similar one for 50 years. Here is that recipe! I review brownies Starting with the batter…(yes, I eat batters and always have) but THIS is the batter I remember, and so is the taste and texture of the brownie. I remember the oil being a little more, so I added 1 tablespoon more of oil. These are the best however you eat them. These are not bitter, nor strong tasting chocolate. I also added a cup of nuts to go along with my nutty husband, who requested them! Thank you for this recipe. We send you love for this perfect brownie from my era. Sara
Thank you so much, Ms. Sara! I am so flattered that you enjoyed my brownies!
Just made these again. I did change them a little bit because that’s what I do! Anyways they came out fantastic! I added chocolate chips and butterscotch chips and toasted walnuts! I could eat the whole pan!
Um yum!!! Love it!
I’m on 40 minutes and they are not done yet. I might have done something wrong. The top is thick and crusty and they’re not done underneath. I’m thinking it had to do with the mixing or something. I did add a quarter teaspoon of the soda. Any ideas? They are super easy to make!
My oven may run hotter than yours, also what size pan did you use?
These brownies are the best. I love how the edges are so chewy and my son loves them. I will definitely use this recipe again.
Awe, thanks so much doll!
This recipe did not work for me it was a total flop not sure why
Oh no! I am sorry to hear that!! I can’t imagine what could have gone wrong.
Absolutely delicious! Chewy edges and soft in the middle. It has to be the brown sugar that makes these brownies yummy. Have tried several brownie recipes and I was always disappointed. I will never search for another recipe.
I have never made a good homemade brownie until now. They are absolutely delicious. Crispy edges but moist in the middle. Will only use this recipe.
Thanks so much, doll! So happy to hear that you enjoyed the brownies!