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!).
This post may contain affiliate links. Read our disclosure policy.
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.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Fudgy Chewy Brownie Recipe
Want to Save This Recipe, Boo?
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
- 1/4-1/2 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!
pinterest 
facebook 
twitter 
email
These brownies were so delicious. Loveeeeee them life changing.
So glad you liked them!!
Thanks for this recipe! This is by far the best chewy brownie recipe I have found & had the pleasure to bake. It is still a tad bit too sweet for my taste it’s still yummy with a glass of milk.
You can cut the sugar by 1/4 cup or so if you’re finding them too sweet for your tastes. So glad you liked them though!
350f is to what c ? 175c or 180c
About 175 will work.
Best brownies I had! I was never able to achieve the shiny top on my brownies and the fudgy and chewy texture until now.
Wonderful so glad these worked out.
Can avocado or olive olive be used oppose to the ones that you mentioned?
Yes you can. Just remember that olive oil isn’t neutral and has a stronger taste so it will give more of its flavor to the end result after baking.
My first time making brownies and certainly won’t be the last thanks to this recipe. I used avocado oil and OMG these brownies were so good. They are everything and more she says they are.
Aw, thanks girl!
Fantastic recipe as written. Per others reviews I only added a pinch of bs & beat the eggs 30 seconds each. Absolutely delicious! I might gift these to my neighbors for Christmas. Thank you!
Yay! So happy to hear that you liked them!
These are the best homemade chewy brownies I’ve ever been able to make! I’m going to guess it’s the brown sugar that does it. Any other brownies that claim to have been chewy never were. These are by far and away, the best homemade I ever had!
Wow thank you so so much! So glad you loved these.
Use baking powder or not?
No, you don’t have to use baking powder if you don’t want to. It makes just gives it more lift, instead of a heavier fudge feel.
I will agree. These rich chocolaty, fudgy, brownies are NOT a dissapointment like the others. These are my favorate deserts EVER!!!!!
Wow thank you!
What does the baking soda do? I dont see a note about it, nor do i see the note regarding adding the eggs.
It adds just a slight lift so the brownies aren’t completely compact but totally up to you.
These were perfect for the hot fudgE brownie sundaes i ordered aFter work (worked 3-11p) with friEnds at Big boy restauranT. Haven’t made thesE until today! Hot fudge cooling and whip cream whipped and in fridge. Lunch? Dinner?
Great in terms of taste and texture but why can’t i get the shiny crust on top? I make sure to beat the eggs well. Please help! Tried this twice and haven’t gotten the crust in both tries. 🙁
It really does come down to the eggs. They have be beaten for a super long long time.